Algeria is the eleventh largest country on the earth, located in northwestern Africa and spreads some 920,000 sq. miles. It gets its name from the capital metropolis “Algiers” positioned on the Mediterranean Sea. Algeria’s history goes back more than 1.eight million years. The indigenous individuals, called Berbers, have been pushed away from the shoreline by their frequent invaders. She was occupied by the French in 1830 and only gained independence July 5th of 1962. Algeria’s attractive neighbors embrace; Libya, Mali, Mauritania, Tunisia, Niger, Western Sahara and Morocco.
Algerian delicacies, identified for its flavorful and sometimes spicy seasonings, takes it cues from the Berbers, Turks, Arabs, Spanish and French. Some Algerian necessities include “ras el honout”, a North African spice combine that can include from eight to 100 spices and varies by region. Other frequent spices include saffron, ginger, cinnamon, turmeric, cumin, cilantro or coriander, garlic, onion and mint.
Most of Algeria is a vast expanse of drifting sands in the Saharan Desert. Eighty percent of the inhabitants is Arab while the rest is Berber. The inhabitants is predominantly Muslim, so pork just isn’t consumed, neither is alcohol.
Couscous is considered the nationwide dish of Algeria. In Arabic is it pronounced “Kuskusi”. It’s generally mistaken as a grain however it is really a pasta made with granules of durum wheat called semolina and water. The dough is pressed by way of a sieve to create tiny pellets. Making it from scratch is becoming a lost artwork, as it’s easily discovered packaged. In Algeria they have a special cooking vessel called a Quadra el ta’am or a Couscousier. This special pot consists of two compartments, the bottom section is used to cook the sauce, meat and vegetables. The higher portion is like a colander which permits the steam to permeate the couscous, infusing the flavors of the sauce and meat below.
Lamb is the meat most frequently consumed in Algeria. The most popular Algerian Sauce recipe is merguez, a special handmade spicy lamb sausage that originated alongside the Atlas Mountains and has worldwide notoriety.
Another cooking equipment used is the tadjine, handmade in parts of Algeria. It is used to cook their many specialties, especially in the western a part of the country. The Algerian tadjine is completely different than the Moroccan tagines as it’s a flat, clay griddle, used to make flat breads and even Algerian pancakes. They use ornamental tagines that look much like the Moroccan variations however are glazed to showcase their vibrant culinary creations.Read More »