24 Must-Try Algerian Food and Dishes

Couscous is a classic Algerian dish made from steamed semolina. It comes in the form of small, golden spherical grains that have a light, fluffy texture and nutty flavor when cooked.

As a healthy, nutritious staple dish, couscous goes well with many kinds of food, such as vegetables, meat stews, buttermilk, etc. Algerians usually eat it on Friday at home after joining in midday prayers at mosques, as well as at funerals.

Couscous dates back to old Berber traditions and is also popular throughout the Maghreb.

Chorba frik is a light yet delicious soup that Algerians usually prepare during Ramadan. “Chorba” means “soup” in Arabic, and “frik” (or freekh) is a type of cereal food made from roasted green durum wheat.

Besides its namesake ingredients, chorba frik contains tomatoes, beans, spices, vegetables, and occasionally lamb or beef. After a whole day of fasting, people usually eat this beautifully green soup as an appetizer before richer dishes, especially in the northern and eastern regions.

Chorba frik was brought to Algeria in the 17th century when it was part of the Ottoman Empire under the name of the Regency of Algiers. This soup was originally a favorite dish in the Ottoman army before gaining popularity with the local population.

M’semen is a beloved flatbread in Algerian and other Maghreb countries. It is made with simple ingredients like semolina, flour, butter, and water.

To make m’semen, people create a smooth dough with the ingredients, divide the dough into smaller parts, then knead and roll the pieces into paper-thin circles. The next step is to masterfully fold each circle into a square pancake.

M’semen is sometimes stuffed with minced meat and vegetables before being fried in oil until crisp and golden, creating a delicious snack to serve with coffee and mint tea.

Tajine, also known as tagine, is a rich and savory meat stew widely enjoyed in Algeria and throughout North Africa. It is named after the earthenware pot used to prepare the stew.

There are two main types of tajine in Algeria: tajine zitoune (prepared with chicken and olives) and tajine jelbana (made with beef or lamb). Both versions also include various vegetables, such as onions, tomatoes, potatoes, and artichokes.

Tajine is a comforting main dish suitable for communal meals. People regularly serve it with bread with bread to scoop up the rich sauce.

Bourek, also known as brik, is an iconic meat-stuffed puff pastry dish in Algerian cuisine. Usually enjoyed as a snack or appetizer, it is a local adaptation of börek (burek) found in Ottoman cuisine.

A typical bourek has a baked or fried dough with thin, flaky layers. The dough base is sprinkled with sesame seeds and traditionally stuffed with potatoes, spices, and minced lamb or beef.

However, wandering through Algerian streets, you will have no difficulty finding vendors selling Bourek stuffed with seafood or cheese. Bite on its crisp, flaky crust, and this pastry snack will reveal a crunchy sensation and a truly savory taste.

Harira is an Algerian tomato soup beloved throughout the country, especially in the western region. It is typically served during Ramadan with bread, dates, cookies, or light drinks as a popular option to break the fast.

This tomato soup also features lamb or beef, legumes, vegetables, and spices. While the ingredient list varies from one region to another, using a large number of spices is a must, with cinnamon, ginger, pepper, and turmeric being ideal choices.

Outside Algeria, harira is one of Morocco’s cultural foods.

Mahdjouba, also known as mhadjeb, is a popular flatbread street food that Algerians either eat on its own or with harissa, a hot chili pepper relish. Hailing from the Berber culinary tradition, it is widely available in local markets and street food stalls.

Mahdjouba is based on a dough made with semolina and olive oil. The dough is stretched very thinly before being folded over a filling of spiced tomatoes, onions, and peppers before being pan-fried.

Baghrir is a renowned Algerian sweet pancake with a honeycomb-like appearance, hence its nickname “thousand-hole pancake.” Its main ingredients are just semolina or fine wheat flour and yeast.

To make this Algerian pancake shine, locals drizzle it with a mixture of butter and honey. The spongy surface absorbs every bit of the sauce, giving it a pleasantly sweet and fruity flavor.

Many Algerians usually eat baghrir as a healthy snack or breakfast dish on regular days as well as during Ramadan.

Shakshouka, also known as chakchouka, is a sought-after dish in the Algerian culinary landscape. While it is more broadly associated with North African and Middle Eastern cuisines, the Algerian version is perfect in many ways.

The magic of shakshouka lies in the spectacular combination of nutty, buttery eggs with a flavorful sauce of tomatoes, other vegetables, and spices. Some people even incorporate lamb mince or yogurt into the dish for added flavor.

While shakshouka is widely considered a breakfast dish, it goes well with bread for lunch and dinner, too.

Kesra is a rustic Algerian flatbread made with semolina dough and high-quality olive oil. It has a round shape and comes in various sizes.

With a dense, hearty texture and a slightly nutty flavor, kesra is an excellent accompaniment to numerous Algerian stews and soups.

There are many different names for kesra in Algeria, such as khobz ftir in Algiers, the capital city, and aghroum akoran in the Kabyle region north of the country.

Dolma refers to a family of stuffed vegetable dishes widely enjoyed by Algerians, who learned how to prepare these dishes from the Ottoman Empire. Dolma is a healthy and convenient dish for locals during holidays and the holy days of Ramadan.

Many dolma varieties involve stuffing whole vegetables, such as bell peppers, with a spiced mixture of minced meat or seafood and rice. Others are prepared by wrapping grapevine or cabbage leaves around the filling.

Dolmas are usually cooked in a flavorful and tangy broth and can be served hot or cold with bread and lemon wedges.

Chakhchoukha, literally “torn flatbread,” is a traditional Algerian dish created by the Chaoui people in the mountainous Aurès region in the country’s eastern part.

Chakhchoukha consists of rougag (flatbread) topped with marqa (the stew). Rougag refers to torn pieces of semolina-based flatbread, while marqa is a combination of diced lamb, chopped vegetables, and a generous amount of spices.

The Chaoui people came up with chakhchoukha as a nourishing dish to cope with the cold nights of Algeria. Nowadays, this bread-based dish is a popular choice for festivities or special occasions.

Qalb el louz, literally “heart of almonds,” is a well-known dessert for both regular and Ramadan meals in Algeria. Essentially, it is a dense, syrup-soaked, diamond-shaped cake with a chewy texture on the inside with a slightly crisp exterior.

Qalb el louz is a holy trinity of almonds, semolina, and honey syrup, while a drizzle of aromatic rose water and orange blossom make a divine addition. Believe me when I say that the sweet and nutty taste of the cake is truly a taste of paradise.

Ma’quda, also known as maaquoda or maakouda, is a favorite type of potato fritter in Algeria and other Maghrebi countries. Despite being a simple dish, it is a versatile snack or appetizer for all occasions, especially Ramadan.

Locals prepare ma’quda by mashing boiled potatoes with butter, flour, garlic, and seasonings before deep-frying the batter in oil. Many savory versions add meat, tuna, or cheese to the filling.

Chtitha batata is a traditional and inexpensive stew in Algerian cuisine. People make it by stir-frying potato cubes and stewing them in a tangy sauce made from mashed or pureed tomatoes, onions, chickpeas, and herbs.

This potato-based stew became popular in Algeria in the 16th century when tomatoes and potatoes were introduced to the country. Since then, chtitha batata has been a comforting side dish to go with bread and fish or meat dishes.

Kefta, also known as kofta, refers to meatballs in Algeria. Its preparation involves shaping spiced ground meat into balls and patties before grilling, frying, or baking the balls.

Algerians usually flavor their meatballs with ras el hanout, a Maghrebi blend of extremely potent spices. In addition, they only use halal-certified meat, usually beef or lamb, to prepare kefta, which is served in sweet tomato sauce.

While the best accompaniment for kefta is couscous, stuffing bread with savory meatballs as a sandwich is also an excellent idea.

Tamina is a famous Algerian dessert made with slightly roasted semolina, butter, and honey. The ingredients are cooked until they become a thick, paste-like mixture that can be topped with ground cinnamon, hazelnuts, or almonds.

Locals usually prepare tamina to celebrate the birth of newborn babies and religious festivals, such as Mawlid, the birthday of Prophet Mohammad.

Rechta is a well-known Algerian noodle dish. It features handmade thin noodles that are cooked in a broth consisting of fried chicken pieces, oil, chickpeas, onions, potatoes, and spices.

Rechta is a popular option to serve for lunch or family gatherings and special occasions, such as weddings. This Algerian noodle soup is convenient to eat and easy to find across the country.

Tli tli b’djedj, also known as tlitli, is a beloved pasta dish in Algeria. It consists of pasta grains, which resemble large couscous or small pasta shapes, chicken, and a flavorful sauce.

An essential part of tli tli b’djedj is a sauce made by sautéing tomato puree with butter, onions, and aromatic spices. This sauce is drizzled over boiled pasta before hard-boiled eggs and chicken are added to the top to complete the dish.

Serve a bowl of water-mouthing tli tli b’djedj with couscous or salads, and the combo of spicy, savory, and creamy flavors will send your taste buds into hyperdrive.

Coca Algerienne, literally “Algerian turnover,” is a popular Algerian snack or appetizer for Ramadan and social gatherings. Originally a Catalonian dish, it made its way to Algerian households during the colonial period.

A typical coca Algerienne features a flaky pastry filled with a mix of bell peppers, onions, tomatoes, garlic, and spices, all sauteed with olive oil. This plant-based filling makes the Algerian turnover a wonderful dish for vegetarians.

Mbesses, also known as khobz mbesses, is a classic semolina cake in Algerian cuisine. It goes well with mint tea, especially during the afternoon, religious holidays, and special celebrations.

People make mbesses from fine semolina, eggs, yeast, milk, honey, and butter. When the cake comes out of the oven, it will be drizzled with a syrup of sweet honey, tangy orange juice, and fragrant rose water to turn into a delicious dessert.

Makroudh, also known as makrout or makroud, is a toothsome cookie in Algeria and throughout the Maghreb. It is typically served at the Eid al-Fitr celebration, along with many other sweets.

Makroudh consists of a baked or deep-fried semolina crust that is filled with almond or date paste and coated with honey syrup. The almond-based filling is a distinct feature of the Algerian version.

Zviti is a very spicy Algerian dish made from many pieces of semolina dough cooked with a lot of peppers. Some versions add potato taste and green olives to balance the spiciness.

Zviti hails from the town of Bou Saada, which is about 155 miles south of the capital city, Algiers. This super hot dish is traditionally served in a long wooden mortar called mehrez, hence its other name slata mehrez.

Dobara is a spicy Algerian soup originating from the Biskra region in the northeastern part. Also known as dobara Biskra, it is an ideal dish for cold winter nights.

The main ingredients of dobara are chickpeas or fava beans or both, which are soaked in water and stewed until they are absolutely tender. Next, people add tomato paste, onions, herbs, and a great amount of chili pepper and other spices to the pot.

Dobara is a comforting soup that registers the Mediterranean influence on Algerian cuisine. I will highlight other interesting traits of local cuisine in the next section.