Algeria cuisine

Semolina bread baked with dates or anise, often for Eid.

Light semolina pancakes with honey and butter, known as 'thousand-hole'.

Crispy phyllo pastries filled with meat, cheese, or tuna.

Homemade pastry filled with mashed potatoes, herbs, and sometimes tuna.

Spiced lamb's head stew, a traditional celebratory dish.

Thin pastry filled with egg, tuna, or meat, deep-fried until crispy.

Shredded flatbread soaked in a rich spiced meat and vegetable sauce.

White chicken soup with chickpeas and herbs, a lighter alternative to red chorba.

Traditional Algerian soup made with lamb, vegetables, and chickpeas, often served during Ramadan.

Hearty lamb and green wheat soup, often eaten during Ramadan.

Lamb soup with barley and vegetables, rich and hearty.

Steamed semolina served with vegetables and meat, a national dish of Algeria.

Vegetables like zucchini, peppers, and grape leaves stuffed with rice and meat.

Bell peppers stuffed with spiced meat and rice, simmered in tomato sauce.

Bell peppers stuffed with spiced meat and rice, baked or stewed.

Lentil and chickpea soup with tomatoes and herbs, often for Ramadan.

Semolina cake soaked in almond syrup, moist and fragrant.

Traditional flatbread made from semolina, baked in a communal oven.

Buttery, caramelized pastry with layers of dough, influenced by Amazigh traditions.

Grilled skewers of marinated meat, served with bread and salads.