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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.


Usban is made up of the intestines of cows, lambs, or camels and it is then stuffed with vegetables such as potatoes, eggplant, or even fish and sometimes couscous.


Berkoukes are made from several types of meats. Additionally, the dish consists of cubes of vegetables such as carrots, natural tomato sauce, paste, and turnip.


Mthawem meaning garlic is a delicious dish made from a large amount of garlic.

The dish is also used to add flavor to the meat and cut into medium-sized pieces alongside some salad scented with spices.


Garantita is a popular Algerian street food that is consumed as a snack and prepared as a kind of cake or tart.

The dough is made with a combination of chickpea flour, oil, spices, and water. It is then covered with a beaten egg and baked in the oven until golden brown. Garantita is typically served hot, dressed with harissa and cumin.



Mbesses is an Algerian sweet cake that is made with a combination of semolina or farina and eggs as the key ingredients. Also, this cake consists of milk, yeast, sugar, honey, butter, and just a pinch of salt. It is garnished with pistachios and almonds, then drizzled with a sweet syrup made with sugar, honey, water, orange juice, and rose essence.

Qalb el Louz

Qalb el Louz is a famous dessert during Ramadan month. It is made with three simple ingredients: semolina, ground almonds (or peanuts), and a syrup of sugar, water, and rose water.

Once the mixture is ready, it is placed in a tray, and finally baked until golden brown. It can be flavored with honey, cinnamon, or cardamom.



Tamina is also known as “Bsisa” Tamina is an ancient and authentic Algerian recipe. It is prepared to celebrate newborn babies, and also the celebration of Mawlid Nabawi.

Tamina consists of semolina, butter, honey, and a tiny bit of Hror, which is a unique spice for Tamina. It is typically decorated with cinnamon or sugared almonds.

Tamina is usually shared between a few people, as it is served on small plates and consumed with small spoons.


Makrout is a famous Algerian pastry. Its main ingredient is semolina. Depending on the region, you will find Makrout made with either fine, medium, or thicker semolina flour.

Dates, figs, or almonds can all be used in the recipe.

Once the dough has been rolled out, it is deep-fried in oil, then dipped in honey as soon as it’s removed from the oil.

The result is a rich and crunchy texture that has plenty of sweet and nutty notes.

Makroud el louse

Makroud el louse is flourless Algerian cookies consisting of almonds, eggs, sugar, and a flavoring of orange flower water. This pastry is composed of date or almond stuffing with deep-fried semolina dipped in honey. Baked until lightly browned, these cookies are typically tossed in powdered sugar to be completely coated. Once eaten, makroud el louse should melt in the mouth. It is recommended to serve these cookies with a cup of tea or coffee on the side.


Baklawa is an Ottoman heritage that Algerians prepare for festive occasions.

The tasty pastry is made up of puff pastry filled with almonds, chopped walnuts, and drizzled with natural honey.

Swabaa Zainab

Swabaa Zainab is a delicious oriental sweets. It consists of a mixture of semolina, flour, sugar, and butter that is then baked in an oven. Then, it can be fried in oil and then watered with sweet syrup.


Etzai (mint tea)

Etzai is the national drink in Algeria and is considered the ideal drink that offers to guests. Some versions are flavored with lemon or other fruit juices that complement the mint leaves. Other versions are strictly traditional, so as not to compromise the health benefits that go with drinking mint tea. The best versions would have a little stem with two mint leaves attached to it soaked in hot liquid - supposedly water boiled with more mint leaves.


Sahlab is a drink made of orchid bulbs, orange blossom water, and rose water.

The orchid bulbs are then crushed and dissolved in milk to thicken the drink and flavored with either rose water or orange blossom water.

Some versions use vanilla extract to flavor and cinnamon to sweeten.

The luxurious versions are topped with cinnamon, crushed pistachios, and a dash of sliced almonds.

It is served in the breakfast meal.


It is known as the original ice coffee, it is consists of strong coffee that is poured over ice. The drink is usually served in a tall, narrow glass or an eponymous glass made from porcelain or clay.

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