Loading ...Algerian Cuisine – Some Samples of the Best
By: Habeeb Salloum/Arab America Contributing Writer
Algerian cuisine with its Berber, Phoenician, Roman, Arab, Andalusian Muslim, Turkish and French culinary influences, includes dozens of other dishes. To mention only a few: from Andalusia came stews or tagines and the use of fruit and nuts in cooking; from the French, the use of tomato puree, appetizers and numerous sweets such as croissants; and from the Turks stuffed vegetables. At the top of this historically combined kitchen is couscous, a semolina-based pasta, usually cooked in all the countries of North Africa with a stew of chicken, meat or fish and vegetables. On the other hand, mechoui (roast lamb) and shorbas (soups) often vie with couscous as the preferred foods. Along with these and other dishes, tomato and harissa (a hot condiment) based sauces are commonly served with the meals
Like the sister North African kitchens, the Algerian cuisine includes a world of exotic flavours that usually ensnares visitors seeking something new in the culinary world.
To whet the appetite, here are two recipes incorporating the tastes of Algeria.
Algerian Salad – Chlada Felfel
Serves 4 to 6
Salt-cured olives and anchovies used in Algerian and other North African cooking give any dish, like this salad a special touch.
2 sweet peppers, seeded and finely chopped
4 medium tomatoes, diced into 1/2-inch cubes
1 small cucumber (about 5 inches), thinly sliced
2 small onions, very thinly sliced
2 tablespoons finely chopped fresh coriander leaves
6 anchovy fillets, chopped
1/2 cup cured black olives, pitted and halved
3 tablespoons olive oil
3 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
2 hard-boiled eggs, chopped
Place all ingredients in a salad bowl, except eggs then toss gently. Spread eggs over top and serve.
Potato Croquettes – ‘Ajijat
Serves 8
Potato croquettes are an example of a dish borrowed from France but flavoured with an Algerian touch.
6 eggs
4 cups mashed potatoes
1 large onion, finely chopped
1 bunch parsley, stemmed and very finely chopped
6 green onions, finely chopped
1 tablespoon finely chopped mint leaves
2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pepper
1/2 teaspoon nutmeg
1/8 teaspoon cayenne
pinch of dried sage
1 cup flour
oil for frying
Place two of the eggs and remaining ingredients, except flour and oil, in a mixing bowl then thoroughly combine.
In a shallow bowl, beat remaining eggs then set aside.
Place flour on a flat plate then set aside.
Form potato mixture into golf-ball sized spheres then dip in beaten eggs and roll in the flour. Flatten into patties then place on floured tray.
Place oil in a saucepan about 2 inches deep then heat. Fry patties until they turn golden brown, turning them over once. Remove with a slotted spoon then allow to drain on paper towels. Place on a large platter then serve hot.
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