Algerian cooking

History of Algerian cuisine.

The Algerian cuisine journey begins with some economical dishes with cooking origins derived from traditional Amazigh cuisine, Turkish cuisine, Spanish cuisine, Italian cuisine, Arabic cuisine, French cuisine and ancient Amazigh consisting of herbs, grains and fresh or dried vegetables, which are still welcome to this day. in the countryside and cities. Then, with the advent of Islamic civilization, it passed on to us the secrets of the kitchens of Baghdad, Cairo, and Cordoba. Then the entry of the Turks enriched him with a variety of dishes, such as grills and sweets.

And in the modern era, as a result of this historical momentum and other influences that led to a great diversity in this cuisine, and a noticeable difference from one region to another, these differences may be slight, sometimes and radical, at other times. It is also important to point out that French cuisine, despite its richness, did not have much influence on Algerian cuisine (despite its existence for more than 130 years), for various reasons, including the difference in religion, what is forbidden and what is permissible.

There is an effect, though small and limited, in cooking some fish

And seafood, although it is generally part of Spanish cuisine

Algerian food system

The food system in Algeria is based on three main meals: breakfast

It is taken at or before eight o'clock - taking into account the hours of work that begin in general

At eight o'clock - usually coffee with milk and bread and butter

and jam. Then, in the middle of the day, lunch is taken, which consists of a main meal (broth, couscous, fish, or... depending on the season.) with salads, fruits, or soft water...)

Then evening coffee, although it is not necessary, can be dispensed with, and it is coffee
Or green tea with bread, and it usually dispenses on bread with pastries
Or traditional sweets or even biscuits without eating too much

Finally, dinner comes, which is the main meal for Algerians, so that even when relatives and friends are invited, it is usually at dinner. It depends on the garnish of the salad

And soup, then the main dish, which is either a broth with seasonal vegetables
Or a plate of fish according to the season and people's purchasing power.

Algerian food

Algerian bread

Algerian cuisine is known for its many types of bread and often
Algerians prefer to prepare this bread at home instead of buying it from bakeries
Algerian bread is varied, with different civilizations and cultures
Algeria's great history has gone through it, here are some types as well as tips
Which you find useful for you, my sister, and your family, as I will present to you
The easiest way to prepare beautiful bread that is wonderful and rich at the same time,
Al-Matlou’ is considered a type of bread, which is especially popular
In the holy month of Ramadan, it is a delicious meal for Algerians during the days of Ramadan

Couscous, food, or couscous

Couscous is considered a badge and a symbol of Algeria, which has gained international fame. It is clear that this Amazigh dish is as old as history. Couscous has now become a global dish

It is not just a recipe of the Algerian cuisine, where you mix a group of delicious ingredients, but it is rightly considered a cultural identity of the region with the meanings it carries. So we cannot get to know the customs of a region without referring to the treasures of cooking jewels, on top of which, of course, is couscous because of its of an intimate relationship with this community. Couscous has also become a channel that carries with it a group of realistic and fictional stories, so that we cannot talk about an old or recent incident, whether it was private or general, whether it was pleasant or painful, except that it was mentioned.

It is often associated with the image of that mother sitting on the skin of a sheep (Hydora) with her legs crossed and in front of her is the bowl and many pots and sieves. And the women around her: the first spins, the second walks (sifting), and the third evaporates it over the large pot, and they exchange conversations, joking at times, and quarrels at times.

Couscous is a symbol of Algerian traditions, a party, marriage, circumcision, and several,

Funeral....it represents the connection between family members and so you see them allotted

For Friday, which is the weekly rest day, lunch on that day should not be based on couscous.

As for the roots of couscous in the region, it is as old as this people

We cannot link it to the advent of one civilization without another

Mix as a gravy mix with all kinds of fresh and dried vegetables

And a lot of spices and meat, so it is a mixture of those civilizations and a vigil for them. Here are some recipes:

The pillars of the full feast in Algeria

First, the soup: harira or soup. With various appetizers and salads.

The second broth: it is either with seasonal vegetables or what is called Muhammar, in addition to other types of salads, such as green peppers and others.

Third: Sweet broth: either with raisins, dried plums, or dried apricots.

Fourth: Grilled meat can be either the qashoush, which is half of the rib cage or all of the rib cage, either the shoulder or any large piece of meat.

Fifth: Al-Masfouf: couscous, and it is with cinnamon and decorated with many sweets.

Finally green tea with nuts.

In the end, I hope this simple report on Algerian cuisine, no matter how much I write, I will not finish describing it
It is a global Arab-Islamic encyclopedia
I hope this is my first topic in this forum
Wow, and Ramadan Kareem to everyone