All you need to know about Algeria: its climate, its people, language and religion; Algerian food and cultures, holidays and festivities.

These thick, flaky crêpes stuffed with a jammy tomato-based filling are a typical street snack in Algeria.

Frik soup (Algerian chorba)

Algeria is a North African country on Mediterranean coast. With Algiers as capital, Algerian cuisine is a part of Maghreb cuisine. This cuisine is influenced by various cultures like Berber, Andalusican, Ottoman, Arabic and French. Algerian cuisine differs from region to region and most of the Algerian dishes consists of Bread, lamb,beef, poultry, olive oil, fresh vegetables and herbs. Algerian meal is incomplete without bread and their bread is always made with semolina. Matlou is a well known bread in Algeria which is also consider as a Tunisian bread. This bread is also called as Khubz al-tajin or Kesra Matlou or else as Matlou. This bread is an Algerian staple food which is cooked on a typical clay pan called 'Tajine'. This bread calls for fine semolina and its a leavened flatbread which is consumed everyday in Algeria/Tunisia.And this bread is must during Ramadan to enjoy with varieties of foods cooked during the fasting.In Algeria, bread is highly respected and its considered as a sin to desecrate it. If someone find a piece of a bread in street, people who have find it bring it closer to their lips and forehead as a sort of reverence before putting them aside so that none would step on it. Matlou do exists in two types, one is yeast leavened and quite thick flatbreads while Kesra Rakshis is not leavened, thinner and contains lots of oil which makes its rich, heavy and delicious. Matlou aka Kesra Matlou is made completely either with a combination of fine semolina and wheat flour or else just with semolina flour. This bread can stuffed with different stuffings or else flavored with spices and herbs.The word Kesra refers to the round or circular shaped breads, hence this bread is called as Kesra Matlou. Since this bread is also cooked in Algerian neighbour countries like Tunisia and Morocco, their name differs as Batbout,Mkhamer or Matlou. Am running a month of blogging marathon with A-Z International Flatbreads from various countries. Since am supposed to post a flatbread with 'M' as the alphabetical letter of the day, here comes the well known and daily bread of Algerian locals aka Matlou. Matlou is definitely one of the easiest flatbread you can prepare easily at home with less efforts. Though you dont have the typical Algerian clay pot to cook this bread, a simple griddle works awesome to cook them prefectly through stove-top method. Give a try and enjoy this bread with any accompaniment though we enjoyed our Matlou with butter and honey. Recipe source: Here 4cups Fine semolina 1tbsp Instant yeast 1tbsp Sugar 1tsp Salt 3tbsp Olive oil 1cup Luke warm milk 1/4cup Lukewarm water Take the semolina, instant yeast,sugar, salt in a large bowl. Mix the olive oil, milk and water in an another bowl, give a mix. Slowly add the wet ingredients to the dry ingredients and mix everything well, knead well until the dough turns soft. Knead well again for few minutes and drop the dough in a greased bowl, wrap it and keep aside for two hours. Once the dough gets double the volume, drop the dough on a floured surface, punch the dough and knead again. Divide the dough into 4-5balls. Roll the balls as round shaped medium sized disc and transfer it to a baking tray lined with a baking sheet. Continue the same process with the remaining dough balls. Cover loosely the tray with a kitchen towel. Let them sit for an hour. Heat a griddle and drop the rolled dough delicately. Cook the flatbread in simmer until its turns golden brown, flip it and cook again. Once the both sides gets well cooked, remove the pan and conserve them with a kitchen towel and let it cool completely. Slice the bread and serve with your favourite accompaniments. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92 An InLinkz Link-up

Citizens, Algeria is home to a number of unique and delicious recipes that include this delicious soup which is beloved across the Maghreb! Berkoukesis a traditional Berber dish, using prepared very large-grained couscous, meat and seasonal

After eating stodgy comfort food I’m craving lighter and healthier meals. Soup is the perfect choice, easy after work meals packed with veg and pulses and still warming during a cold January …

I am not sure if that is how you spell it! I saw the recipe in "The Great Book of Couscous" and they called it Karantika. This is popular in Algeria (and made in my house a few times per week). It is best served sliced with bread and a bit of harissa or on crackers. Baking time can be decreased to make a mushier version. A food processor is used to make sure you get a smooth combination of ingredients. Chick pea flour can be found in Indian Grocery Stores. It is called "Besan".

Algeria is a North-African country with a fascinating history, diverse culture and a rich cuisine. The nation was a part of the Ottoman Empire for over

FrançaisMahjouba is one of the most popular street foods in Algeria. It is a sort of a pancake/crepe made of semolina, filled with a mixture of cooked onion & tomatoes. I love it served with a …

Simple sautéed veggies and garlic have never tasted better.

The most commonly eaten bread in Algeria - perfect served with casseroles or stews, or simply with butter.

Slow cooked Algerian style white bean stew rich in protein, vitamin and flavor; the prefect cold weather stew to warm up with. بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم السلام عليكم و رحمة الله و بركاته If you're new here, you may want to subscribe to my RSS feed, join in on the conversation on the social network Facebook, or even pin along with me on Pinterest. get inspired at the Recipe Index, or see what we're up on today on Instagram. Well, it's been abnormally warm for November here in Algeria, buuuuut the weather report says it will rain heavily last in the next few days. And for those sadly and literally stuck in Snowmageddon it's time to break out the large stock pot or slow cooker. And make some bone warming dishes for our loved ones come home to. Loubia b'lham is one such Algerian dish. You would remember this dish Loubia b'dersa a few years back. Today, we'll be revisiting this traditional Algerian dish with white beans .... but this another even more flavorsome version with meat. Loubia b'lham, also called Tadjine d'haricot blanc, Tadjine Loubia, Loubia Algérienne, Loubia en sauce, cassoulet Algérienne or amicably just known as "Loubia". It's a slow-cooked Algerian specialty dish with white beans and lamb. Loubia b'lham could be considered the Algerian version of the French cassoulet. The stew gets its flavor from dersa, a paste made from blend of ground dried spicy red chilies and fresh red peppers. Dersa is similar to harissa, a spicy red pepper paste but isn't flavored with garlic, olive oil or any spices. But it has a deep rich earthy texture and taste. It's predominantly used in the eastern Algeria and in such dishes as Chtit'ha and eastern Algerian style couscous. You can easily make your own dersa by simply blanching a ripe red bell pepper to remove the skin, than pureeing the pepper and season by adding salt, little bit of olive oil. Or even simplier take a 1 whole jarred (roasted red pepper) and puree. Traditionally, this stew is served in a cassole with a splash of olive vinegar and drizzling of local extra virgin olive oil is added at the table to counter balance the richness of this dish. And of course tons of bread. This dish is simple, economical and easily made with everyday pantry ingredients. It is especially good for cold winter days and easy enough to leave it simmering unattended on the stove top. Today, I am presenting the method I learned from my late mother-n-law (Allah yarhama) using the favored flavoring of the north around Algiers lamb, carrots and fresh thyme. It uses a very modest of meat, only there for flavoring the dish so it's quite economical. I often just use bones in this dish. Other regions, have slight variations on this dish using chicken, beef, merguez, sheep feet or even khilli, which is an algerian preserved meat (kinda like jerky). You can easily subsitute lamb for beef here if you like. Even using wild game or bison would be killer in this dish I think! This is an easy and very tasty dish to prepare. Towards the end of cooking, I like to add a green pepper that will bring more taste to the sauce. ↠↠↠ Other recipes of traditional Algerian dishes ๑۞๑ Loubia b'lham is naturally gluten-free but contains meat, but you easily omit the meat making this dish vegetarian and vegan-friendly. See Kitchen Tips for more tips. So let's get started with the recipe... KITCHEN TIME 🕓 ACTIVE PREP TIME : 15 min | INACTIVE PREP TIME : 0 min | COOK TIME : 1 1/2 hr main dishes | serves about 6-8 Loubia b'Lham Algerian White Bean Stew .Slow cooked Algerian style white bean stew rich in protein, vitamin and flavor; the prefect cold weather stew to warm up with. INGREDIENTS SOAKING THE BEANS ‣ 500g - 1lb white beans such as Navy, Great Northern (in Algeria called loubia yabess) ‣ 1 tsp baking soda ‣ water, 4x the volume of the beans COOKING THE BEANS ‣ 500g - 1lb soaked and rinsed beans ‣ 3-4 TBS olive oil ‣ 1 large onion, diced fine or grated ‣ 2 large carrots, sliced or diced into bite-size chunks ‣ 3 cloves of garlic, minced ‣ 300g - 3 ½ oz inexpensive cut of lamb (like scrag or arm shoulder chop)۞ ‣ 1 TBS tomato paste ‣ 2 tsp sweet paprika ‣ 1 tsp ground cumin ‣ ½ tsp black pepper (or to taste) 1 TBS dersa (or red pepper paste)۞ harissa or cayenne pepper (optional, to taste) ‣ 2 bay leaves ‣ few sprigs of fresh thyme OR 1 tsp dried thyme ‣ about 8 cups -2 liters chicken broth or water ‣ 2 tsp salt (or to taste) TO SERVE ‣ extra virgin olive oil ‣ vinegar ‣ more harissa, to taste ‣ pre-cooked merguez sausage METHOD 1 - Soak the beans for least 12 hours or overnight in water with the baking soda. Or alternatively, use one of the methods described here. Drain the soaked beans and rinse well. 2 - Using a Dutch oven brown the meat in the olive oil on a medium fire. Remove and set aside. Add in the onion to sauté until transparent. 3 - Pushing the onions to the edges creating an open space in the middle. Add in the tomato paste and allow to caramelize on its own in the oil, about 5-6 minutes. This will take off the raw taste of the tomato paste and also impart a caramelized Earthy taste to the dish. 4 - Add back the meat, dersa, harissa (or cayenne), garlic, carrots, and stir. And then also add in the spices, bay leaves, thyme and enough broth or water to cover the beans + about 3 in - 8 cm. A quick and easy way to measure how much water you need is by adding enough water to the pot that you have about 3 fingers width of water above the beans. 5 - Add the pot partially with the lid and simmer on a low fire for about 40 - 45 minutes until the lamb is fork tender. Remove the bay leaves and thyme sprigs. Add the salt and stir well. Let cook for additional 5 minutes, then check the seasoning. Adjust if needed. Once the beans are cooked through, the dish will slightly thicken from the released starch of the beans but it shouldn't be mushy. TO SERVE This dish is traditionally served hot with vinegar made from olives, extra virgin olive oil and lots of freshly baked homemade bread on the side. It's also really nice with some H'miss pepper salad on the side. White vinegar or any other flavored vinegar (except apple cider) is fine. The vinegar cuts the rich heaviness of the beans. In my husband's familyBeghrir is always served after the meal. KICHEN TIPS Make Ahead ⇝ This stew is easily made ahead up to 2 days before you would like to serve it. Storage ⇝ This stew can be stored in the fridge for up to 5 days in a food storage container. I wouldn't freeze it. I think it would become too mushy. Vegan & Vegetarian ⇝ To make this dish veg-friendly omit the meat and use vegetable stock. Red Pepper Dersa ⇝ Dersa is a pepper paste that is made by pounding dry chillies and red peppers with a mortar pestle until it becomes a paste. Unlike Harissa dersa doesn't contain any spices. Store bought dersa (sold in North Africa) tends to be very salty so if you are using this, beware of the salt you add. There are Turkish brands (called Biber salçası) of pepper paste like Tukas, Sera or Bafra that are really substituted as they are really the same thing. So if you cannot find either, then just simply remove the skin from a ripe red bell pepper, pure it and add into the pot. Or even easier take 1-2 whole roasted red peppers that you can buy jarred or in the deli section of the supermarket. Puree and add into the pot. Or optionally omit it completely. There is some slight difference in taste, but hey sometimes we have to improvise in life! Substitution ⇝ You substitute other vegetables in this dish. Variation ⇝ You can easily switch up this dish, by using other types of beans or even a mix of beans (like kidney, white beans and black beans or also by adding halal merguez sausage or meats of your choice. I would love to try wild game or bison in this dish! Another nice way to enjoy this dish is to serve a small bowl along side some grilled lamb chops. And finally, due to my Hungarian roots I find adding smoked (halal) meats makes it extra special. Alternative Cooking ⇝ You can prepare this dish in a pressure cooker (called a coccotte in Algeria ) as many Algerian cooks do. Same method, but the cooking time will be cut in half. Or if you have a slow cooker make this dish in the slow cooker. Some tips on how to cook beans in a pressure or slow cooker can be found here. For more information on how to cook with dried beans refer to this post. Canned Beans ⇝ I don't advise or encourage the use of packaged foods such as canned beans, but let's face it's faster and many cooks out there use them, so if you're not convinced by this to use dried then in this dish, that's fine I won't kill you. Just reduce the cooking time to 30 minutes to get the meat tender and add the canned beans towards the end. Leftovers ⇝ If you find you've made a HUGE pot of Loubia and it's more then you can eat simply ladle into food storage container and keep in the fridge for up to 4 days. This dish actually tastes better the next day. Leftover Recycle ⇝ And you can use this recipe as a base to make Chourba Loubia (Algerian bean soup) enchallah I will post this dish in the future but just basically if you have any leftover Loubia, you can easily turn the stew into a soup for tomorrow's lunch .... It's like Tuscan bean soup but Algerian style. Do this by adding the leftover Loubia to a pot with about 2 cups water per every 1 cup leftover, few more thyme sprigs, more garlic, more dersa and cubed potatoes. Simmer until the potatoes are tender. Season to taste. No need to add vinegar when serving but some olive oil would be good! Freezer-Friendly ⇝ Freeze this dish easily by ladling into your desired portioned out container. Label and freeze for up to 6 months. To use, thaw out on the counter top. And heat up on the stove on a low fire and stir constantly so you don't scorch the beans. Add the finely chopped onion into a large heavy bottom pot along with some oil. Brown for a few minutes until soft. Add the meat, sliced carrots, garlic, tomatoes, tomato paste, spices and enough liquid to cover. Simmer on low for about 15 minutes. SAHA F'TOURKOUM! - BON APPÉTIT! - ENJOY! CATEGORIES: main dishes, QUICK & EASY, algerian, AUTUMN, WINTER, MEDITERANEAN, NORTH AFRICAN Did you make a recipe? I’d love to see pics of your creations on Instagram & Facebook. Just Hashtag them #thetealtadjine © All recipes, content, and images, including any not yet watermarked, are copyright of THE TEAL TADJINE, unless noted otherwise. You are free to print recipes for personal use, but you may not republish (i.e., copy and paste) anything from this site at other blogs, websites, forums, Facebook pages, and other sites that are available to search engines, without prior written and specific permission. All rights reserved Below is a savable & sharable Recipe Card. Just click right to save. 🔻🔻🔻 ➤ This stew would be delicious served with this homemade bread ➤ Or even try this zataar fan-tans. ➤ Or get inspired at the Recipe Index. do you like white beans? let us know which ones in the comments below. Let's keep in touch! Sign up for posts delivered right to your e-mail inbox or subscribe to my feed. You can also 'like' me on Facebook, pin posts on Pinterest or follow me on Twitter for all the latest recipes and updates. share this on

Do you want to add Algerian foods to your menu? After reading this post, I hope the answer will be yes. Besides their flavorful tastes, Algerian foods are

This authentic Algerian potato stew is made with dersa, a spicy chile and garlic paste. It's delicious as a vegan or vegetarian main, or served as a side dish for meat or fish.

Algeria is a North-African country with a fascinating history, diverse culture and a rich cuisine. The nation was a part of the Ottoman Empire for over

I think it’s Nostalgia! After the Mhajeb from yesterday, I just can’t stop thinking “ Algeria ”. My mind is there just now. I called my fam...

Cultivated from a unique and fascinating blend of French, Mediterranean, and North African flavors, Algerian food is packed with a richness and freshness few cuisines can compete with.

All you need to know about Algeria: its climate, its people, language and religion; Algerian food and cultures, holidays and festivities.

Algerian sauce – Tacos and Burger

Cultivated from a unique and fascinating blend of French, Mediterranean, and North African flavors, Algerian food is packed with a richness and freshness few cuisines can compete with.

Craving a kitchen that exudes warmth, charm, and a touch of Old World elegance? Say "adiós" to boring builder-grade designs and say "hola" to 20+ Spanish-style kitchen ideas that will transport you straight to

I've always liked North African food. Did I tell you that all my culinary experience started in the summer I spent in France for the firs...

So you know how Algerians are obsessed with almonds and use them in almost all their cookies? Well, another thing that I noticed Alg...

Along with its many historically significant attractions, Algerian food is something every traveler can look forward to when visiting Algiers.

Tout sur la cuisine algérienne et kabyle à travers des recettes bien détaillées et des plats très célèbres comme le couscous et les bricks.

Français This is THE soup I grew up with. There are several variations of a traditional chorba, but this one is definitely my favourite and is a staple in my household. It is an Algerian soup, made…

Maaquoda is an Algerian potato patties. Flavored with minimum spices, it is served as an appetizer or a starter

Maakouda är goda potatisbiffar som görs i både Marocko och Algeriet. De kan kryddas och smaksättas på olika sätt och man kan enkelt variera smaksättningen efter smak. Lika goda att serveras kalla som varma. De kan serveras som en hel rätt med bröd och sallad eller som en sidorätt vid maten. 4 portioner 5-6 st mjöliga

This Steak Shish Kabob recipe is flavorful and easy to customize. The Lebanese beef kabob marinade helps make them tender, juicy and delectable.

Baya was discovered at age 16.

This vibrant Algerian Tomato and Pepper Salad, known as Chlada Felfla, is a staple in Mediterranean cuisine. It's a refreshing mix of ripe tomatoes, crisp bell peppers, and aromatic herbs, dressed in a zesty lemon-olive oil vinaigrette. Perfect as a side dish or a mezze option, it's healthy, flavorful, and easy to make.

Français Mesfouf is a sweet couscous dish with raisins that originates from North Africa. It is usually served for breakfast during Ramadan, when you need some hearty food to keep you fasting throu…

Discover the culinary richness of Algeria with our poster showcasing the famous couscous of the region. This artwork embodies the essence of Algerian cuisine and captures the tradition and delicacy of couscous, adding a touch of Algerian authenticity to your décor. Key Features: - Symbol of Algeria: The poster highlights an appetizing dish of couscous, evoking the richness of Algerian cuisine and its gastronomic heritage. - High-quality printing: Printed on premium art paper, the poster offers vibrant colors and crisp details, showcasing the delicious texture of couscous. - Celebration of Algerian culture: Express your love for Algerian culture with this artwork that captures the essence of Algerian couscous. - Versatile wall art: Perfect for the kitchen, dining room, or any space dedicated to gastronomy, this poster complements various decoration styles, adding a touch of Algerian authenticity to your interior. Product Options: - Print only: Choose this option for a minimalist look or to customize your own frame to match your décor. - Wooden frames: Select from different finishes such as black, natural, dark wood, or white for seamless integration into your interior. - Black metal frame: Opt for an elegant black metal frame to add a modern touch that dynamically enhances the artwork. Gift Ideas: - For fans of Algerian cuisine: An ideal gift for those who appreciate Algerian culture and its delights. - Inspirational art for the kitchen: This poster not only decorates but also inspires a love for Algerian cuisine and evokes the pleasures of savoring delicious couscous. - Tradition of Algerian couscous: More than just wall decor, this poster celebrates the tradition and flavor of Algerian couscous. Add this poster to your space for a touch of Algerian authenticity, enriching your décor with a warm ambiance and the irresistible allure of couscous.

Tlitli (en arabe تليتلي), un plat typiquement algérien à base de pâtes langue d’oiseaux qu’on appelle aussi dans certaines régions lsane el tir et qu’on propose pour des occasions spéciales tel que Mawlid Nabawi la célébration de la naissance de notre prophète. A l’époque, nos grand-mères préparaient elles-mêmes les pâtes langues d’oiseaux, ce plat se prépare...

Step into the magical, mountainous landscape of ALGERIAN TALE where native wildlife roams freely amongst desert shrub land and small, ornate architectural landmarks. Tortoises move slowly to the heartbeat of the natural environment and large cats prowl majestically as this enchanting print draws you in, calling you to be at one with the landscape and the lively ecosystems which lie within it. The earthy palette is brought to life with rich, terracotta florals adding a calming ambience to the home This wallpaper is made on a new generation non-woven substrate and printed with eco-friendly inks, easy to install on any wall type. Brand: MINDTHEGAP Collection: Tales of Maghreb Dimensions: 1 roll measuring W 20.47” x L 354.33” Pattern Repeat: 31.4" Printed to order, 1-3 week lead time Special order item Made in Transylvania Samples ship within 1-2 weeks Installation Guide Samples measure approximately 11.5" x 8" and are meant to aid in purchase decisions and represent scale, color and texture, however they do not contain all aspects of a design. Slight color discrepancy between samples and final wallpaper cannot be ruled out as this is printed to order. Please note, this item is a Special Order. All Special Orders are created specifically for you and is considered final sale.

I have a love-hate relationship with cheese. I love it so much that growing up my family would call me Ms. Cheese. I am not even kidding! Unfortunately, I developed an intolerance for dairy in the last few years and can’t enjoy cheese as much as I used to. These however always hit the spot...