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Famous Food In Algeria

Updated: Dec 11, 2021

The cuisine of Algeria is influenced by Algeria's interactions and exchanges with other cultures and nations over the centuries. It is characterized by wealth derived from both land and sea products.

Here Are 29 Algerian Traditional dishes you should try in Algeria.

Enjoy Reading!

Chorba Firik

Chorba Frik (also called El Jari outside of the capital), is famous mainly in the northern regions of Algeria.

The main ingredient is frik, which is frequently used in many Algerian dishes. It is a tomato-based soup made with meat, onion, and chickpeas. The dish is seasoned with spices such as mint or coriander, which give the dish a typical oriental flavor.

It is eaten as a main course every day of Ramadan.

It is believed this soup helps with digestion and prepares an empty stomach for the various delicious traditional dishes to come.



Harira is a famous food in Algeria & Morocco. Recipes for this dish vary from region to region.

Algerian Harira is often composed of lamb, chicken, or beef simmered with vegetables (zucchini, carrots, potatoes, onion, chickpeas, tomatoes, lentils, onions), olive oil, rice, beaten eggs, spices, and herbs (celery, coriander, and parsley). A dash of lemon juice may be sprinkled on top to enhance its taste further.

A popular starter, it is mostly eaten during Ramadan.

wiener schnitzel

Chorba Beïda

Chorba beïda is a white chicken soup that's traditionally prepared for Ramadan. It's usually made of chicken, onions, carrots, celery, garlic, butter, cinnamon, chickpeas, and seasonings. The chicken pieces are first browned and the vegetables are cooked until they soften. Egg yolks, lemon juice, and parsley or coriander are mixed into the soup.

chorba beïda is often accompanied by crusty bread on the side.


Kesra is traditional Algerian bread, eaten throughout the country. It has a different name depending on its region.

The dough consists of semolina, oil, salt, and water, and typically contains no yeast. Unlike the similar khobz el dar, kesra is not baked but cooked on a tagine or the stove.

Near Algiers, it is known as Khobz Ftir. Near Constantine, it is known as Kesra. And in the Kabyle region, it is called Aghroum Akoran.

It is recommended to pair kesra with an Algerian chicken and freekeh soup called chorba.


Mhadjeb is a kind of puff pastry that looks like crepe wraps, made with semolina, commonly stuffed with onion and tomato. Mhadjeb stuffing is prepared differently, depending on the region.

It is served with hot tea.

Mains & Starters


Msemen is a traditional flatbread made with a combination of flour, semolina, sugar, salt, yeast, warm water, oil, and clarified butter. The dough is kneaded until it becomes smooth, and pieces of it are then flattened and shaped into squares, and stuffed with various meats and vegetables or plain.

It is best served with coffee or tea.


Chakhchoukha is made of tiny pieces of torn-up flatbread, known as Rougag, which can be store-bought or made at home. The Rougag is then topped with hot stew, the stew is mainly cooked with meat (chicken or lamb) and tomatoes, onions, green bell peppers, potatoes, and chickpeas. Other vegetables such as carrots, turnips or potatoes, can also be added.

Chakhchoukha is usually very spicy.


A unique platter made of eggs poached in a spicy tomato sauce, pepper, chilies, as well as onions, topped with spices of paprika, nutmeg, paprika, and cumin.

It is usually made in a skillet in which onions, tomatoes, and spices are cooked until they form a delicious tomato sauce. Eggs are then added directly to the tomato sauce and poached until done. Merguez sausage can also be added to the dish.

It is believed that shakshouka originated in Tunisia, but the dish is well-known and commonly eaten throughout North Africa and the Middle East as well.


Brik or Bourak is an appetizer made from thin dough that is then filled with meat, eggs, tuna, vegetables, and other spices. Then, Borek is fried in oil and served with Chourba on the Ramadan table.

It can also be filled with fresh shrimp, tuna, cheese, among many other flavors.

Borek is prepared as an evening meal during Ramadan often eaten at the time of Iftar.


Maakouda is traditional potato fritters that are usually prepared plain, but they can also be stuffed with meat, tuna, or cheese. They're made with potatoes, parsley, garlic, flour, salt, and pepper.

The potatoes are boiled, then mashed, and mixed with other ingredients into small disks which are then deep-fried in hot oil until golden brown. Maakouda is traditionally served as an appetizer.


Couscous is considered the national dish of Algeria, Couscous is made of small steamed balls of crushed durum wheat semolina topped with meat such as lamb, mutton, or chicken, vegetables( carrots, potatoes, zucchini, turnips & chickpeas), and various spices.

Tajin Zitoun

Tajine zitoun is a traditional Algerian dish made with a combination of chicken pieces, olives, onions, carrots, mushrooms, thyme, bay leaves, lemon juice, and saffron or turmeric, flour, and lemon juice are mixed at the end of the cooking process. The dish is usually cooked in a tagine and garnished with cilantro, and served hot with saffron rice on the side.


Dolma is stuffed vegetables such as zucchini, tomato, pepper, onion, garlic, eggplant grapes, or cabbage leaves, stuffed with minced meat, and cooked in a white sauce flavored with cinnamon. However, many other vegetables can be used too, including carrots, peppers, and tomatoes.

Grape or cabbage leaves are mostly used for wrapping this delicacy. It derives its name from the Turkish word dolmak, meaning to be stuffed.


Rechta is a dish consisting of thin and flat noodles and chicken sauce.

The noodles are made with a combination of flour, salt, water, and ghee, while the sauce is made with chicken pieces, onions, garlic, oil, chickpeas, ras el hanout, cinnamon, turnips, potatoes, and zucchini.

Chtitha Batata

It consists of a base of potatoes cooked in a red sauce of onions, tomato puree, paprika, and chickpeas. Meat can also be used in the sauce. Seasoned with salt, pepper, and cummin, the broth is cooked until thick and then poured over the potatoes.