Would you please give me some idea of the dishes that are of national significance ....? ok dont feel hungry !!lol
it's true as the above asnwer said the main famous dish is COUSCOUS and it's known also in the other maghreb countries
it's fabolous delicious traditional plat it's unique and so delicious my favourit by the way u never find an algerian house without couscous we cook it in our parties wedding and traditional popular celebrations and eavery weekend at home
it's little bit hard to prepare women hav eto roll it and long process in cooking it it better to be served with meat and all the different legumes cooked in MERGA u say in lebanon mara2!! and also u can serve sec with some Zabeeb u know it i think and also with sugar !!just fabolous !
have a look http://en.wikipedia.org/wiki/Image:Cousc...
we have varied and so delicious dishes some rae very very traditional and some are frensh style
Just some small explanations!!!
Bourak : sheets of youl stuffed with the meat, cheese, chicken (so that one wants). The boureks are been useful in entry.
Bouzellouf : head of sheep roasted or cooked out of sauce.
Chorba : soup. One eats it on any occasion, in entry or in single dish, it of it is several kinds according to areas', more or less raised out of pepper according to mood of the cook. Coriandre, chick-peas and meat constitute the base of it. The chorba Beyda (white) is a soup containing chicken and of vermiculation. The chorba Hamra (red, therefore with tomatos) is done with vegetables and meat of sheep. Coriandre is called: debcha in the East of the country, h' chich me katfa in the center and qasbour in the West.
Couscous : primarily a family dish which one always did not find at the restaurant (but more and more now). In certain families and according to seasons', the semolina can be been useful with dry broad beans, grapes, peas... etc. All Algerian finds that the best couscous of the world it is that of their mother: and well it is true!
Dolma : varied vegetables stuffed with the chopped meat, aromatized well and lengthily mijot茅s in a buttered sauce. Succulent dish.
Spices : decorate flat and beverages and embaument the markets. Mint (nan芒a), the wormwood (Chiba) or the cloves (kronfel) scent the tea. The sesame grains (jeljlan) and the black anise grains (sannoudj) give savour to the breads, wafers and cakes. Many are the spiced pepper dishes (felfla), of thyme (zatar), of cinnamon (qarfa), of coriandre (qasbour), cumin (kamoun) or short-nap cloth el hanout (mixture of spices).
and u need to check this link too
http://www.notrecuisine.net/
algerian women also give a great importance to cakes yes traditional cakes we have some secret magic recipes we make cakes almost all the time in ouir daily life and we serve it to guest and we exchange plats with our friends and neighbours it's a tradition and also we prepare lot lot lot of cakes in Eids different types huge tables full of cakes and also when you rae invited to a weeding or parties u hav eto take to prepare cakes and take it to the one who invited u as a gift
bon appeti茅 Couscous...probably the most important dish in north africa.
Good Luck! COUSCOUS |
