Algeria

🇩🇿Algeria

Algerian Merguez

مرقاز

Merguez is a red, paprika-and-garlic lamb sausage with long-established Algerian, Tunisian, Moroccan, and Libyan forms.

🇪🇭Western Sahara

Atay (Mint Tea)

أتاي

Green tea steeped with fresh mint and poured sweet from a long-spouted pot into small glasses.

🇲🇦Morocco

Baghrir (Thousand-Hole Pancakes)

بغرير

Yeasted semolina pancakes cooked on one side so hundreds of tiny holes open across the surface.

🇩🇿Algeria

Basboussa

An Algerian semolina cake soaked in syrup, dense and sweet, often topped with an almond.

🇲🇦Morocco

Batbout (Pocket Bread)

بطبوط

Small Moroccan griddle breads puffed into pockets, served plain or split around a savoury filling.

🇩🇿Algeria

Berkoukes

بركوكس

Large hand-rolled semolina pellets cooked in a red vegetable and lamb broth into a thick, filling stew.

🇩🇿Algeria

Bouhezza

بوحزة

Cheese ripened inside a goatskin bag, fed with fresh buttermilk over months until it turns sharp, salty and spreadable.

🇩🇿Algeria

Bourek

بوراك

Thin dioul pastry rolled into cigars around minced meat, onion and egg, cheese, or tuna and potato, then deep-fried.

🇩🇿Algeria

Bouzelouf

بوزلوف

Sheep's head singed over flame to remove the wool, then boiled with cumin and served in pieces with the tongue and brain.

🇩🇿Algeria

Bradj

برادج

Semolina diamonds filled with a date paste scented with cinnamon and orange blossom, cooked on a griddle.

🇲🇦Morocco

Brik

بريك

Thin malsouka pastry folded around egg, tuna, potato, capers, or herbs and fried until the shell shatters.

🇩🇿Algeria

Chakhchoukha

شخشوخة

Thin rougag flatbread torn into small pieces and soaked in a red lamb and chickpea stew heavy with paprika and dried mint.

🇲🇦Morocco

Charmoula (Chermoula)

شرمولة

A Moroccan fish marinade of cilantro, parsley, garlic, cumin, paprika, lemon, and oil.

🇩🇿Algeria

Cherbet Mazhar

شربات مزهر

Orange-blossom water sweetened with sugar syrup and diluted into a pale, floral drink served at weddings.

🇩🇿Algeria

Chorba Beida

شربة بيضاء

White chicken soup with chickpeas, vermicelli or kadaif noodles and no tomato at all, finished with lemon and cinnamon.

🇩🇿Algeria

Chorba Frik

شربة فريك

Freekeh — young wheat roasted green — simmered in a lamb and tomato broth with chickpeas, coriander and mint.

🇩🇿Algeria

Chorba Hamra

An Algerian red soup of lamb, chickpeas, and vegetables in a tomato broth, thickened with broken vermicelli.

🇩🇿Algeria

Chtitha

الشطيطحة

Meat, liver or beans cooked in a red sauce built on paprika, garlic, tomato purée and a great deal of oil.

🇩🇿Algeria

Couscous

كسكس

Steamed semolina granules served with vegetables, pulses, meat, or fish; couscous has distinct preparations across North Africa.

🇩🇿Oran, Algeria

Créponné

كريبوني

Lemon sorbet churned to a dense, almost chewy texture, invented in Oran and sold by the scoop from ice-cream parlours.

🇩🇿Algeria

Deglet Nour Dates

دقلة نور

Translucent Deglet Nour dates, a named Algerian oasis product also cultivated in Tunisian groves.

🇩🇿Algeria

Dersa

دارسة

Garlic, cumin and paprika pounded to a paste with olive oil and used as the base seasoning of most red Algerian stews.

🇩🇿Algeria

Dobara

دوبارة

Chickpeas and broad beans stewed with tomato, cumin and harissa and served in a bowl with olive oil and bread.

🇩🇿Algeria

Dziriette

دزيرية

Almond-paste cones wrapped in thin pastry, baked and dipped in honey — the pastry of Algiers weddings.

🇩🇿Algeria

Griwech

قريوش

Strips of dough cut and folded into a lattice, deep-fried, then soaked in honey and rolled in sesame seed.

🇩🇿Algeria

Hamoud Boualem

حمود بوعلام

An Algerian bottled soft drink, especially the Selecto caramel soda and citrus Hamoud varieties, sold in cafés and shops.

🇪🇭Western Sahara

Harira

حريرة

Tomato soup thickened with lentils, chickpeas, herbs, and sometimes vermicelli, finished with a little flour.

🇲🇦Morocco

Harissa

هريسة

A red chilli paste seasoned with garlic, cumin, and oil, used to sharpen Moroccan soups, tagines, and sandwiches.

🇩🇿Algeria

Hmiss

حميس

Green peppers and tomatoes roasted over flame, peeled, chopped and dressed with garlic, olive oil and cumin.

🇩🇿Algeria

Hror

An Algerian spice blend, often based on dried rose petals, cinnamon, and other aromatics, used in sweets and couscous.

🇩🇿Algeria

Kaddid

قديد

Strips of lamb salted, rubbed with coriander, garlic and chilli and sun-dried, then preserved in fat.

🇩🇿Algeria

Kalb el Louz

قلب اللوز

Coarse semolina cake with an almond layer inside, baked and then drowned in orange-blossom syrup while still hot.

🇩🇿Oran, Algeria

Karantika

كرنتيكا

Chickpea flour whisked with water, oil and egg and baked into a soft, custardy flan, cut into squares and served in bread with cumin and harissa.

🇩🇿Algeria

Kemia

قامية

A spread of small cold dishes — olives, roasted peppers, sautéed liver, chickpeas, tuna — put out before a meal or with drinks.

🇩🇿Algeria

Kesra

كسرة

Flat semolina bread cooked on a heavy iron plate, either as a thick galette or as a very thin, layered rougag.

🇩🇿Algeria

Khfaf

خفاف

Ring doughnuts of a very wet semolina dough pulled by hand and fried, then dipped in honey or sugar.