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Food of Algeria

The tagine and the couscoussier, ras el hanout and harissa, preserved lemons and cracked green olives, semolina in every form, and the Egyptian breakfast of ful medames under a slick of cumin oil.

CouscousChorbaMerguezChakhchoukhaMhajebMakroudHarissa
Algerian recipes Watch it cooked Cookbooks Show on the map

Articles

No articles for Algeria yet. Save a Markdown file to content/articles/ with country: Algeria in its front matter.

Further reading

Open-access scholarship on the food of Algeria. Every one is free to read.

  1. Isolation of lactic acid bacteria for its possible use in the fermentation of green algerian olives

    Mourad et al. 2004 Grasas y Aceites

  2. Remembrance of Drinks Past: Wine and Absinthe in Nineteenth-century French Algeria

    Studer 2021

  3. Features of Transformation of the Culture of Coffee Consumption in Russia and in Algeria

    Marchenko & Suidi 2020 Bulletin of Science and Practice

  4. Traditional Mountain Recipes Cookbook – More than 50recipes from Morocco, Algeria, Italy, Croatia, Tunisia and Lebanon

    Liker 2026 MELSpace (ICARDA (The International Center for Agricultural Research in Dry Areas))

Indexed by OpenAlex 13 open-access works in all Metadata under CC0 1.0