EATING THE ALGERIAN WAY

Algerian cuisine reflects the country's cultural mix. Berber cooking is characterized by stews of lamb, poultry and vegetables. The Turkish and the Arab influences are seen in use of many spices and the creation of special pastries. Algerians also enjoy French bread and Spanish olives. The Spanish influence is strongest in the northwest, around Oran, where dishes such as paella are popular.

Couscous is the national dish. The name stands for the dish and for the semolina wheat grains used to make it. Couscous is usually steamed, served with meat or vegetables and covered in sauce. Another well-known Algerian dish is burek (a mixture of meat, egg and onion in phyllo pastry). Traditional meals may include méchoui (lamb roasted over charcoal) and spicy lamb sausages called merguez. Chorba is a spicy stew of lamb or chicken and vegetables with fresh herbs. Vegetables stuffed with meat and spices are called dolma.

Coffee in Algeria is strong, served in the Turkish style, accompanied by a glass of water. The most popular drink in North Africa is tea flavoured with fresh mint leaves. Fruit drinks and fruit juices are also popular. Before independence, Algeria had an thriving wine-making industry, but since Muslims are forbidden to drink alcohol, this industry has declined.

Algerians enjoy a variety of pastries. They include kalb-el-louz (semolina with almond paste and rose water), makroud (made with figs or dates), chacab (crescent-shaped almond-filled pastries), samsa (pastry filled with sweets), griouche (honey-filled pastry) and tamina (roasted semolina with butter and honey).

   Did you know?

Clementine oranges are originally from west Algeria. They are named after a French priest called Father Clément, who found them growing in the village of Misserghin, near Oran, in the early 20th century.

   Chicken Couscous

Ingredients

2 to 4 tbsp olive oil
1 kg chicken cut into pieces
750 ml chicken stock
3 carrots, chopped
2 onions, coarsely chopped
2 turnips, chopped into small pieces
3 cloves garlic, finely chopped
2 tsp ground coriander
1/2 tsp ground red pepper
1/2 tsp ground turmeric
3 zucchini, sliced
500 ml cooked garbanzo beans
1 kg couscous (cook according to directions on package)

Preparation

Heat oil over medium heat in a large pan. Add chicken pieces and fry until brown, about 6 to 10 minutes. Remove and set aside. Add stock, carrots, onions, turnips, garlic, coriander, red pepper and turmeric to the same pan. Bring to a boil over high heat. Reduce heat to simmer. Add zucchini, beans and chicken. Cover and cook very slowly for about one hour until chicken is tender. For serving, heap the couscous in the middle of a platter and surround it with the chicken and vegetables.




   Did you know?

The best-known variety of date in Algeria is the deglet nour, known as the "fruit of the light."