Algeria is the 11th largest country on this planet, located in northwestern Africa and spreads some 920,000 square miles. It gets its name from the capital city “Algiers” situated on the Mediterranean Sea. Algeria’s history goes back more than 1.8 million years. The indigenous people, called Berbers, had been pushed away from the shoreline by their frequent invaders. She was occupied by the French in 1830 and solely gained independence July 5th of 1962. Algeria’s attractive neighbors include; Libya, Mali, Mauritania, Tunisia, Niger, Western Sahara and Morocco.
Algerian delicacies, known for its flavorful and sometimes spicy seasonings, takes it cues from the Berbers, Turks, Arabs, Spanish and French. Some Algerian Sauce necessities embrace “ras el honout”, a North African spice mix that may comprise from eight to a hundred spices and varies by region. Other frequent spices embody saffron, ginger, cinnamon, turmeric, cumin, cilantro or coriander, garlic, onion and mint.
Most of Algeria is a vast expanse of drifting sands within the Saharan Desert. Eighty p.c of the inhabitants is Arab while the remainder is Berber. The inhabitants is predominantly Muslim, so pork is just not consumed, neither is alcohol.
Couscous is considered the nationwide dish of Algeria. In Arabic is it pronounced “Kuskusi”. It is generally mistaken as a grain however it is truly a pasta made with granules of durum wheat called semolina and water. The dough is pressed by a sieve to create tiny pellets. Making it from scratch is changing into a misplaced artwork, as it’s easily found packaged. In Algeria they have a special cooking vessel called a Quadra el ta’am or a Couscousier. This particular pot consists of compartments, the underside part is used to cook the sauce, meat and vegetables. The upper portion is sort of a colander which permits the steam to permeate the couscous, infusing the flavors of the sauce and meat below.
Lamb is the meat most often consumed in Algeria. The preferred Algerian recipe is merguez, a particular handmade spicy lamb sausage that originated along the Atlas Mountains and has worldwide notoriety.
One other cooking apparatus used is the tadjine, handmade in elements of Algeria. It is used to cook their many specialties, especially in the western a part of the country. The Algerian tadjine is totally different than the Moroccan tagines as it is a flat, clay griddle, used to make flat breads and even Algerian pancakes. They use decorative tagines that look similar to the Moroccan variations but are glazed to showcase their vibrant culinary creations.