Algerian kitchen Mediterranean and North African kitchenis the source of Berber kitchen, which is characterized by a wealth of land and sea products. . It offers various dishes with variation depending on the region and the seasons, This kitchen that uses a multitude of products, still remains that of vegetables and cereals that have always been produced in abundance in the country.
Today, I share with you dishes with recipes that are traditional Algerian dishes.
Tajin el khoukh
This Tajine is a marvel, it represents peaches with their kernels that are reproduced with chopped meatballs, very funny I bet you will have fun doing it, it's a breeze you will see
ingredients 
Preparation
In a bowl mix the minced meat, parsley, garlic cloves, salt pepper, egg yolk, cinnamon powder and work well in pasta and shape small balls. Reserve cool.
Put the potatoes in salted water to cook. When cooking, remove the skin from the potatoes and crush them with a fork still hot. Add the grated cheese and let cool.
In a fait tout or tajine, sauté onion, with chicken, pepper, salt, cinnamon stick.
Add chickpeas wet with hot water, and cook. At the first boil, stir in the meatballs.
After 10 minutes of cooking remove the meatballs and put on a plate to cool.
Take the mashed potatoes and form balls larger than the minced meatballs, the size of a peach.
In this ball you just formed, put a minced meatball and close.
Dip in the flour and place on a plate. Finish the operation until all the potato paste is gone.Pull in the fridge.
Check sauce, chicken cooked with chickpeas, remove from heat. The sauce should be reduced and unctuous.
Heat the oil in a stove. Dip the balls of potato balls in the eggs, then in the bread crumbs and fry.When serving, put the potato balls on a plate and sprinkle with sauce and sprinkle with parsley.Serve the tajine El khoukh warm and decorate with lemon.
Lham Lahlou(Tajine lahlou)
A sweet Algerian dish, which is present on our tables of Ramadhan or parties, served at the end of the meal generally, so more as a dessert than as a main dish, it must be said that Algerians are not very used to salty / sweet unlike our dear Moroccan neighbors.
it is a completely sweet dish, made with meat and dried fruits, perfumed with orange blossom water and called Lham lahlou (sweet meat). A thick and slightly caramelized sauce, without forgetting the fondant dry fruits!
An explosion of flavors that reigns our taste buds.
Ingredients
Preparation
Put the dried fruit in a bowl and pour over boiling water so that they swell a little.Let well a half hour.
Saute the chopped onion in the smen(clarified butter), add the salt, the cinnamon sticks, the star anise and the meat (cut in pieces for me) and let it come back a little while, it must become colored. totally melt so you do not see yourself in the sauce afterwards.
Then add the water and leave covered for half an hour.
Then add the dried fruit, orange blossom water and sugar and let the sauce reduce a little and thicken.
Rechta from algiers
This is a typically Algerian dish of very fine pasta and chicken with turnips in white sauce with meat or chicken and as vegetables there are turnips and zucchini.
Rechta refers to the complete dish but also only the pasta used in its composition.
ingredients
The sauce
Cut the chicken into pieces in a couscous, grate over the onions, season, drizzle with a small glass of water.
Return 10 minutes. Cover with water, add the chickpeas, continue cooking over low heat.
Halfway through cooking, add the turnips cut in half or four depending on their size. Check the seasoning.
Preparation of the Rachta
In a couscous pot, heat the fat and oil, add the chopped onions and chopped chicken, salt, pepper and put the cinnamon, simmer a few minutes.
Add 1L and 1/2 of water and chickpeas, cover and cook.
As soon as the chicken is cooked, remove it and add the turnips.
In the meantime, prepare the rechta:
Put the rechta in a sahfa (big container) to open the good, and to put it in the top of the couscoussier, to let cook and when the steam begins to pass, to remove it and to put it in the sahfa (big container).
As soon as the steam begins to escape from the Rechta, gently remove and rewet it with cold water and salt (if necessary), soak up the water by lifting the noodles between the fingers, water with a little 'oil .
Put it back in the couscous pot once more, when the steam begins to pass, let it cook for 10 minutes.
remove it from the couscoussier and put it in the sahfa (big container) sprinkle it with a ladle of sauce and let it rest.
When cooking turnips add zucchini and potatoes, cook again and monitor the water level.
Serve the Rechta in a large plate after adding the smen, decorate with pieces of meat, turnip chickpeas. Serve hot with a sauce supplement....Hot server.
Mtewem white sauce with almonds
I present you a very popular dish, typically Algerian.
A dish that was born in the past splendor of the Kingdom of Algiers.
It is the mtewem or its full name mtewem el raïs in reference to the great corsairs that reigned over Algiers.
The mtewem is the dish that will please the amateur garlic because it is the amount of this condiment that gives it its taste and specificity vis-à-vis other Algerian dishes.
it is traditionally made only of lamb, that is to say, even the minced meat is lamb but nowadays it is used with beef, it is rich in garlic and largely perfumed with cumin that accompanies pruned almonds cooked in butter may be used instead of chickpeas.
There is also a more modern version that is the mtewem in red sauce.This dish is used especially during the wedding in the month of Ramadan, since it is the month when we try to cook many more traditional dishes.
This traditional dish is part of the list of dishes in white sauce of Algerian gastronomy.
ingredients
Preparation 
In a mortar pound the garlic cloves and add the caraway 1 tablespoon of oil,take a thick-bottomed casserole, cook the lamb meat in the butter.
Add the onion the dersa to keep in a little for the dumplings (the mixture of garlic cumin), salt and pepper and add the cinnamon stick.
Cover your meat with hot water and cook covered or close the pressure cooker,Mix the minced meat with the rest of dersa (mixture of spices and condiments), salt and pepper.
Form dumplings of minced meat and prick each one of a pruned almond,As soon as the lamb is cooked remove the cocotte,Add the meatballs in the sauce and cook until the sauce is reduced,Serve on a serving platter your two meats accompanied by almonds cooked in butter.
Algerian Couscous
Couscous one of the most popular Maghreb dishes in the world and the most appreciated as the Couscous Algerien there is a multitude of versions and cultural and regional ways of cooking according to the family recipes of each.
-The key to preparing an authentic couscous is the patience and care to follow its basic recipe is to cook the semolina of couscous steamed two or three times according to his preferences and Experience will prove the best guide, but these instructions are for novices and then unpretentious I give you this family recipe of couscous with lamb.
There is a multitude of couscous, different ways to prepare it and it is almost impossible to count the exact number.
Beyond that it is also a dish that is made on the occasion of weddings, births, baptisms etc with a more generous garnish and a greedy sauce.
There are over 140 different recipes of couscous, beef, poultry, vegetables, rabbit, tripe, salted or sweet
and even couscous recipes with merguez !!!
ingredients
some leaves of celery.
couscous semolina:
Preparation
Pour couscous semolina into a large dish, drizzle with a little water for a little wet, leave a few minutes and put this semolina in the basket of couscous and in the meantime fill the bottom of the couscoussier d 'eau approximately 2 liters and a half.
ADVICE
source:https://www.localguidesconnect.com/t5/Share-Your-Photos-and/traditional-Algerian-food-Shakshoukha/td-p/221296
http://www.cliffordawright.com/caw/recipes/display/recipe_id/731/
http://www.halalhomecooking.com/mtewem-mthouem/
