The diversity of the cultures makes the oriental cooking a gastronomy rich in flavors and diversified. The cuisine of the Maghreb proposes you to discover or rediscover the Tunisian, Algerian and Moroccan cuisine.
The cuisine of Algeria is characterized in contrast to what most people think. It has a wide variety of recipes. It has the category of Mediterranean cuisine and has a rich culinary heritage with dishes and desserts sometimes common throughout Algeria, often very specific in certain regions, an example of the cultural unity of this country, and the specificities of Each region, conditioned by geography, history and climate.
Chorba:
The chorba is a traditional Algerian soup,It is prepared from meat (sheep or lamb), onions, tomatoes and other vegetables: carrots, courgettes.In certain regions. There are several varieties: the chorba vermicelli , the chorba frik , the chorba to the language of bird, chorba white"beida"with mint.
La Rechta:
is a unique traditional dish from Algerian cuisine and more particularly from the city of Algiers. Its particularity is its homemade Pasta & Noodle (a mixture of fine semolina, eggs and water) prepared a few hours before or bought all ready (from fresh noodles to eggs). Afterwards, pasta is prepared with handmade pasta, with a meat (Chicken or Lamb) cooked generally in White Sauce & Marinade scented with Cinnamon and decorated with Chickpeas, Turnips and Courgettes. It is a dish that Algerian families often prepare for religious holidays, baptisms and other festive events.
Algerian couscous:
The Couscous one of the most popular Maghreb dishes in the world and most appreciated as the Algerian Couscous there are a multitude of versions and cultural and regional ways of cooking according to the family recipes of each.
Couscous is unquestionably Berber.
The more I seek, the more I discover that there are dozens and dozens of varieties of couscous in Algeria.Couscous of cities, mountains, desert. Couscous of the rich and the poor. Couscous of the Maghreb, immigration and the afterlife. Couscous adapts to the specific means and conditions of life of each family and community, which explains its permanence and its capacity to evolve. The spirit of sociability and conviviality characterizes this dish of sharing par excellence.
