Top 5 Wedding Dishes in Algeria

Top 5 Wedding Dishes in Algeria

1.    Couscous

Semolina, not a grain, is what couscous is made of.  This is a dish from North Africa that has been around for a long time.   It is made up of small grains that have been steamed and are used as a base for different stews.   This dish is very common in the kitchens of the Maghreb region, especially in Morocco, Algeria, and Tunisia.   You can do a lot with couscous, and it's often served with a thick stew of meat (like chicken or lamb) and vegetables.   You can also make it sweet by adding nuts and dried fruit, for example.

2. Chakhchoukha

Chakhchoukha is an Algerian dish of the Chaoui population of the Auracs. It is made of tiny portions of round flatbread that is thin and round rougag, which are torn up with the hands and it is accompanied with a marqa stew that is hearty. This slow simmered stew is usually created using diced lamb, tomatoes, chickpeas, onion as well as some spices such as cumin, paprika and raisin bread. This dish is typically good on special occasions and celebrations because it is full of flavors and warm and comforting, hence a common addition to Algerian food.

3. Chorba

Chorba is a typical Algerian soup and North African soup and it is sometimes regarded as the staple of holy month of Ramadan. It is even named after it in Arabic, the term translating as soup. It is a tasty, nutritious meal that normally consists of a base of tomato, chickpeas, and meat, whether it is lamb or chicken. It owes its aroma to spices like coriander, mint and saffron. The soup is usually accompanied with finely cut short pasta or grains of crack wheat that provide a hearty feel to the soup. Hot with fresh herbs as an accompaniment, Chorba is a hot and sought-after portion of the cultural culinary past of the area.

4. Merguez

Merguez is a red colored spicy sausage that found its origin in North Africa. It is a traditional dish of Algerian kitchen, Tunisian, and Moroccan kitchens. Originally made of lamb or a combination of lamb and beef, the Merguez is known by its unique taste offered through a generous amount of spices among which are harissa, paprika, and cumin among others that provide strong colour and spicy taste. It is also normally sold on the fresh side and grilled or fried, unlike many other type of sausages. It is so versatile as it can be served alone, in sandwiches, as a delicious addition to stews and couscous meals.

5. Makroud

Makroud is an Algerian-Tunisian type of pastry that is very popular in North Africa. This confection is characterised by an unusual diamond or rhombus shaped product. Makroud is in essence a semolina cookie stuffed with dates, figs or almond pastes. Once formed and shaped it is normally fried to a gold-brown colour after which it is instantly plunged into a honey or sugar syrup. The end result is a fantastic texture combination: a bit chewy, yet crispy outside, a crumbly dough made of semolina and a soft, sweet filling that has dates in it. People usually eat it to accompany the mint tea.