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Indian Cuisine : South India Cuisine, North India Cousine, Eastern And... recoverdiscover.com | Spa Cuisine - Elements of Doncaster - Premier Day MediSpa, South Yorkshire elements.org.uk | Raw Cuisine Retreat Health Nutrition Retreat Center Raw Food Cleansing cedarsprings.org | Zone Cuisine Review From Bistro M.D.? bistromd.com |
The cuisine of Algeria is a distinct fusion of Middle Eastern and Mediterranean cuisines. Algerian cuisine also differs slightly from region to region. Algerian cuisine has strong Berber but also Ottoman Turkish influence due to the Ottoman occupation. The main varieties are Algiers, Oran (largely influenced by Morocco), Constantine (largely influenced by Tunisia), Kabylie and Sahara. Dairy products come mainly from Kabylie. The breakfast, which exist since the French colonization, is generally light. Tea or Turkish coffee are served with some pastries. At noon, street stalls which sell often shawarma, are very common in the cities. The dinner, which is very copious, is often eaten late in the night, especially during the month of Ramadan. Unlike most neighbouring countries except Tunisia, the French colonization explains that fork and knife are used and eat with the hands is considered as impolite.
[edit] IngredientsAlgeria, like other Maghreb countries, produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Lamb is by far the main meat consumed. Mediterranean seafood and fish is also eaten and produced by the little inshore fishing. However, Algerians eat more meat than fish. [edit] Dishes  The khabz, traditional Arabic flatbread, is the base of Algerian cuisine and eaten at all meals. The main Algerian dish is merguez, a spicy lamb sausage, that originate from Atlas mountains. Other common dishes include berber couscous, chakchouka, karantita, pastilla that is a speciality from Tlemcen, musakhan, maqluba, shawarma and kanafeh. In all cases, spices are heavily used. [edit] Desserts and drinksSweets are usually served at the end of a Algerian meal like seasonal fruits are typically served at the end of meals. Main pastries include makroudh, nougat and asida. Halwa are cookies eaten during the month of Ramadan. Algerians are the second greatest consumers of honey per capita in the world. Mint tea is generally drank the morning and for ceremonies with pastries. Algerians are heavy coffee consumers and Turkish coffee is very popular. Fruit juice and soft drinks are very common and daily drunk. Algeria used to produce a large quantity of wine during the French colonization but production has reduced since the independence. [edit] References
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