AlgeriaWhat to eat in Algeria: top 10 dishes
Traveling to Algeria? These are the ten dishes it is best known for, from everyday staples to festive classics, with a short background and a tip on where and when to eat each one. Ranked by how widely they are known around the world.
01Couscous
Couscous is a traditional North African dish of small steamed granules of rolled semolina that is often served with a stew spooned on top.
Travel tip Couscous is the classic Friday family meal in much of Algeria and is also served at celebrations. Restaurants serving traditional food will offer it with vegetables and meat, and it is usually eaten from a shared dish.
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02Baghrir
Baghrir or beghrir (Arabic:البغرير), also known as ghrayef or mchahda, is a pancake consumed in Algeria, Morocco and Tunisia.
Travel tip Baghrir is usually eaten at breakfast or with afternoon tea, and is also common during Ramadan. Eat it warm with honey or butter, and look for it in cafés and home kitchens.
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03Kisra
Kisra, also spelled kissra, is a Sudanese popular thin fermented bread made in Sudan, Chad, South Sudan, Algeria and some parts of Uganda and Kenya. It is made from durra or wheat.
Travel tip Kisra is mostly home-made bread, so you are more likely to meet it at a family table than in a restaurant. Tear off pieces and use it to scoop up stews and sauces.
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04Chakhchoukha
Chakhchoukha or chekhechoukha (Arabic: شخشوخة) is a traditional Algerian dish made from torn or rolled pieces of cooked semolina dough that are served in a tomato-based sauce.
Travel tip Chakhchoukha is a festive dish eaten at family gatherings and celebrations, especially in the Aurès and eastern regions. It is a good choice in restaurants serving traditional Algerian food and is usually shared.
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05Usban
Usban is a traditional kind of sausage in Tunisia and Libya stuffed with a mixture of rice, herbs, lamb, chopped liver and heart. This dish is usually served alongside the main meal of rice or couscous, often on special occasions.
Travel tip Usban is a stuffed sausage usually served as a side with rice or couscous, often on special occasions. It is mostly home cooking, so look for it at family celebrations or traditional restaurants.
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07Taguella
Taguella (tagǝlla) is a flatbread, the staple dish of Tuareg people living in the Sahara. It is a disk-shaped bread made from wheat flour and cooked buried underneath the hot sand and charcoal of a small fire.
Travel tip Taguella is the traditional bread of the Tuareg in the Sahara, usually eaten with a sauce or stew in the south of the country. You are most likely to try it on a desert trip with a local guide or host.
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08Matlou
Matloue, matlou’ (arabic : المطلوع), Also named khobz e-tadjine and khobz e-matlou, is a type of Algerian sourdough bread. It is made of semolina (durum wheat or barley) and a natural leaven called ghessen (n) temtount.
Travel tip Matlou is an everyday bread found in homes and bakeries, often eaten at breakfast or with a meal. Try it warm, split open and filled, or served alongside a stew.
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09Bourek
Algerian bourek, also known as "brik" in eastern Algeria, is a popular variation of the savory pastry burek found in the Middle East and North Africa.
Travel tip Bourek is a fried or baked pastry that is a common starter, especially during Ramadan, when it is nearly always on the iftar table. You can find it in bakeries and snack shops, and it is eaten hot.
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