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| Type | Biscuit |
|---|---|
| Place of origin | Algeria |
Kroki is a traditional Algerian biscuit and a specialty in Algerian cuisine. [1] [2]
Kroki is an Algerian cookie that is made using flour, sugar, eggs, yeast, oil or butter and it is flavoured using lemon zest, vanilla and orange blossom water. [1] [2]
Couscous – sometimes called kusksi or kseksu – is a traditional North African dish of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include couscous, pastilla, tajine and shakshouka.
Maghrebi mint tea, also known as Moroccan mint tea and Algerian mint tea, is a North African preparation of gunpowder green tea with spearmint leaves and sugar.
A tajine or tagine is a North African dish, named after the earthenware pot in which it is cooked. It is also called maraq or marqa.
Merguez is a red, spicy lamb- or beef-based fresh sausage in Maghrebi cuisine. In France, merguez became popular in the 1960s and 1970s, as Algerian immigrants and the pieds-noirs of Algeria settled in the country and opened small shops and restaurants that served traditional dishes like merguez. The popularity of merguez in France was also fueled by the rise of fast food chains like Quick and McDonald's, which began to offer merguez sandwiches and burgers to cater to their North African clientele.
Harira is a traditional North African soup prepared in Morocco and Algeria. Algerian harira differs from Moroccan harira in that Algerian harira does not contain lentils. It is popular as a starter but is also eaten on its own as a light snack. There are many variations and it is mostly served during Ramadan, although it can be made throughout the year.
Arab cuisine is the cuisine of the Arab world, defined as the various regional cuisines of the Arab people, spanning from the Maghreb to the Mashriq. These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.
Pastilla is a North African meat or seafood pie made with warqa dough (ورقة), which is similar to filo. It is a speciality of Morocco, Algeria, and Tunisia, where its variation is known as malsouka. It has more recently been spread by emigrants to France, Israel, and North America.
Orange flower water, or orange blossom water, is a clear aromatic by-product of the distillation of fresh bitter-orange blossoms for their essential oil.
Algerian wine is wine cultivated and bottled in Algeria. It has played an important role in the history of wine. Algeria's viticultural history dates back to its settlement by the Phoenicians and continued under the Roman empire. Prior to the Algerian War of Independence (1954-1962), Algeria was the largest wine exporter in the world, accounting for nearly two-thirds of the total international wine trade.
Sfenj is a Maghrebi doughnut: a light, spongy ring of dough fried in oil. Sfenj is eaten plain, sprinkled with sugar, or soaked in honey. It is a well-known dish in the Maghreb and is traditionally made and sold early in the morning for breakfast or in the late afternoon accompanied by tea—usually Maghrebi mint tea—or coffee. The term sfenj is used in Algeria and other parts of the Maghreb. It is called bambalouni in Tunisia, and sfinz in Libya. In Morocco, the term "sfenj" is used, also sometimes nicknamed in the literature "Moroccan doughnuts". It is also called Khfaf or ftayr in Algeria, and is sometimes also dubbed as the "Algerian doughnut".
Algeria is the largest country in Africa; one of the main tourist attractions is the Sahara, the largest desert in the world. Algeria has been a member of the World Tourism Organization since 1976. According to a report of the World Tourism Organization published in 2014, Algeria was the 4th largest tourist destination in Africa in 2013 with 2.7 million foreign tourists, and ranks 111th on the international tourism scene, according to the London-based World Tourism and Travel Council (WTTC). The tourism sector in Algeria accounts for 3.9% of the volume of exports, 9.5% of the productive investment rate and 8.1% of the gross domestic product.
Baklava is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine.
The cuisine of Algeria is influenced by Algeria's interactions and exchanges with other cultures and nations over the centuries. It is based on both land and sea products. Conquests or demographic movement towards the Algerian territory were two of the main factors of exchanges between the different peoples and cultures. This cuisine is a Mediterranean and North African cuisine with Berber roots.
Chakhchoukha or chekhechoukha is a traditional Algerian dish made from torn or rolled pieces of cooked semolina dough that are served in a flavorful tomato-based sauce. The dish consists of small pieces of rougag mixed with marqa, a tomato stew. The dish is typically made by boiling the semolina dough in salted water until it is cooked and then rolling it into small balls or tearing it into bite-sized pieces.
Harissa is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasted red peppers, Baklouti peppers (بقلوطي), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors. Rose harissa, made with rose petals, is also made.
Baghrir or beghrir (Arabic:البغرير), also known as ghrayef or mchahda, is a pancake consumed in Morocco, Tunisia and Algeria,. They are small, spongy, and made with semolina or flour; when cooked correctly, they are riddled with tiny holes. The most common way to eat baghrir in Morocco is by dipping them in a honey-butter mixture, but they can also be cut into wedges and served with jam. Baghrir is popular for breakfast, as a snack, and for iftar during Ramadan..
Gram flour or besan is a pulse flour made from chana daal or brown/kaala chana, a chickpea. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani, Sri Lankan and Caribbean cuisines.
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