Algeria

Country - Algeria

Cuisine Description - The history of Algerian cuisine starts with the ancient history of African tribes, when grains, starch food and yams were the common basis of a meal. Algerian cuisine is also known as Maghrib cuisine, representing the region north of the Sahara desert and west of the Nile, including countries like Morocco, Algeria and Tunisia. There are many similarities in these cuisines. The use of spices in ancient times as well as colonial times, was limited to rich people, or used only for big food fests. Some of the traditions are still kept from old history, influenced by Berber, Arab, Turkish, and French tastes, and can be seen in dishes like pastries and kebabs, pastas and sweets influenced by the ottomans. Spices used in ancient cuisine and still kept today are cumin, coriander, paprika, cinnamon, mint, and fennel.
In 1830, along with the French invasion of the costal areas of Algeria, along the coast the cuisine was influenced by spices and cooking methods brought by Europeans. Baguettes and Cauliflower gratin are some of the heritage French left in Algerian lands,

The cuisine of Algeria is part of the Maghrib cuisine, together with Tunisian and Moroccan cuisine. There are many regions in Algeria influenced by local populations, meals are prepared using different techniques and methods all over the country.
Most Algerian population is Muslim, so the alcoholic beverages are not a significant part of their diet, as well as Pork meat. However, goat, Lamb, Beef, Chicken and fish are often used for stews, stakes and barbeques. Copyright Recipes Wiki