20 Delicious Algerian Recipes Authentic

Craving a taste of North Africa right in your kitchen? Dive into the vibrant flavors of Algeria with our roundup of 20 authentic recipes that promise to transport your senses. From hearty stews to flaky pastries, each dish is a celebration of Algeria’s rich culinary heritage. Perfect for home cooks looking to explore new tastes, these recipes are your ticket to an unforgettable culinary adventure. Let’s get cooking!

Chakchouka

Unleash the vibrant flavors of North Africa with this easy Chakchouka recipe—perfect for a lazy brunch or a quick dinner fix.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity punch)
• 1 medium onion, diced (yellow works best for sweetness)
• 1 red bell pepper, chopped (for that pop of color)
• 2 garlic cloves, minced (fresh is key here)
• 1 tsp ground cumin (toast it first if you can)
• 1 tsp smoked paprika (for a hint of depth)
• 1 can (14.5 oz) diced tomatoes (no salt added, please)
• 4 eggs (I prefer room temp for even cooking)
• Salt and pepper (just a pinch, trust me)
• Fresh cilantro, chopped (for a bright finish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add onion and bell pepper. Cook for 5 minutes, stirring occasionally, until soft.
3. Stir in garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.
4. Pour in diced tomatoes with their juices. Simmer for 10 minutes, stirring occasionally, until thickened.
5. Crack eggs into the skillet, spacing them apart. Cover and cook for 5-7 minutes until whites are set but yolks are still runny.
6. Season with salt and pepper. Sprinkle with cilantro before serving.

Enjoy the silky tomatoes hugging perfectly cooked eggs, with spices that dance on your palate. Serve straight from the skillet with crusty bread to sop up every last bit.

Algerian Couscous

Whip up a storm in your kitchen with this Algerian Couscous recipe that’s as vibrant as it is comforting. Bold flavors meet fluffy grains in a dish that’s perfect for any day of the week.

Ingredients

• 1 cup couscous – the tiny pasta that’s a blank canvas for flavors.
• 1 1/4 cups boiling water – hot enough to wake those grains up.
• 2 tbsp extra virgin olive oil – my go-to for that rich, fruity depth.
• 1 small onion, diced – because every great dish starts here.
• 2 cloves garlic, minced – double it if you’re a garlic fiend like me.
• 1 tsp ground cumin – for that warm, earthy whisper.
• 1/2 tsp turmeric – a golden hue and a subtle kick.
• 1 cup chickpeas, drained and rinsed – for a little protein punch.
• 1/2 cup raisins – a sweet surprise in every bite.
• Salt to taste – but honestly, don’t be shy.

Instructions

1. Place the couscous in a large bowl and pour the boiling water over it. Cover and let it sit for 5 minutes – no peeking!
2. Fluff the couscous with a fork to separate the grains. Tip: A little drizzle of olive oil here prevents clumping.
3. Heat the olive oil in a pan over medium heat. Add the onion and garlic, sautéing until they’re just golden – about 3 minutes.
4. Stir in the cumin and turmeric, letting the spices toast for 30 seconds. Tip: This wakes up their flavors!
5. Add the chickpeas and raisins to the pan, stirring to coat them in the spiced oil. Cook for another 2 minutes.
6. Fold the spiced chickpea mixture into the fluffed couscous. Tip: Use a gentle hand to keep the grains light.
7. Season with salt, give it one final mix, and you’re done!

Get ready for a dish that’s a delightful mix of textures – fluffy couscous, creamy chickpeas, and chewy raisins. Serve it warm with a side of crispy roasted veggies for a meal that’s as colorful as it is satisfying.

Msemen

Whip up something unforgettable with Msemen, the Moroccan flatbread that’s crispy on the outside, soft on the inside, and utterly addictive. Perfect for breakfast or as a snack, it’s a game-changer.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for the best texture)
• 1/2 cup semolina flour (this is the secret to that perfect crunch)
• 1 tsp salt (fine sea salt blends in like a dream)
• 1 tbsp sugar (just a hint of sweetness)
• 1/2 cup warm water (not hot, or you’ll kill the yeast)
• 1/4 cup vegetable oil (extra virgin olive oil works too, but it’s not traditional)
• 1/4 cup melted butter (unsalted, because we control the salt here)

Instructions

1. In a large bowl, mix all-purpose flour, semolina flour, salt, and sugar until well combined.
2. Gradually add warm water and vegetable oil, kneading for 10 minutes until the dough is smooth and elastic. Tip: If the dough sticks, dust your hands with a bit more flour.
3. Cover the dough with a damp cloth and let it rest for 30 minutes. This is crucial for gluten development.
4. Divide the dough into 8 equal pieces. Roll each into a ball, then flatten with your hands.
5. Brush each piece with melted butter, fold into a square, and roll out again to about 1/4 inch thickness. Tip: Keep the rolling pin lightly floured to prevent sticking.
6. Heat a non-stick pan over medium heat (350°F is ideal) and cook each msemen for 2-3 minutes per side, until golden brown and crispy. Tip: Don’t overcrowd the pan; give each piece space to breathe.

Fresh off the pan, msemen is a delightful mix of crispy and chewy, with buttery layers that pull apart beautifully. Serve it warm with honey or jam for a sweet treat, or go savory with some labneh and za’atar.

Baghrir

Craving something sweet, spongy, and utterly satisfying? Baghrir, the North African semolina pancake, is your golden ticket to a heavenly breakfast or snack.

Ingredients

• 1 cup fine semolina (the finer, the smoother your Baghrir will be)
• 1 tbsp all-purpose flour (just a little to bind everything together)
• 1 tsp active dry yeast (this is what gives Baghrir its signature holes)
• 1 tbsp sugar (for that slight sweetness we all love)
• 1 1/2 cups warm water (not too hot, or you’ll kill the yeast)
• A pinch of salt (to balance the flavors)
• 1 tsp baking powder (for extra fluffiness)
• Butter or honey, for serving (because why not?)

Instructions

1. In a large bowl, whisk together semolina, flour, yeast, sugar, and salt.
2. Gradually add warm water, mixing continuously to avoid lumps. Tip: Use a blender for a smoother batter.
3. Cover the bowl with a clean towel and let it rest in a warm place for 30 minutes. The batter should bubble slightly.
4. After resting, stir in the baking powder. Tip: This is when the magic happens, so don’t skip this step.
5. Heat a non-stick pan over medium heat. Pour a ladle of batter, cooking until the surface is covered with holes and the edges lift slightly, about 2 minutes. Tip: No flipping needed—Baghrir cooks on one side only.
6. Transfer to a plate and repeat with the remaining batter.
7. Serve warm, drizzled with butter or honey. Got leftovers? Toast them the next day for a crispy twist.

Golden and porous, Baghrir is a delightfully light pancake with a slightly sweet flavor. Perfect for dipping into syrup or enjoying as is, it’s a versatile dish that’ll have you coming back for more.

Algerian Lamb Stew

Hungry for something bold and hearty? This Algerian Lamb Stew packs deep flavors with tender meat and spices that’ll make your kitchen smell like a North African bazaar.

Ingredients

• 2 lbs lamb shoulder, cubed (go for grass-fed—it’s richer)
• 3 tbsp extra virgin olive oil (the good stuff makes a difference)
• 1 large onion, diced (yellow for sweetness)
• 4 garlic cloves, minced (fresh only, please)
• 2 tsp ground cumin (toast it first if you’re fancy)
• 1 tsp smoked paprika (adds that smoky depth)
• 1/2 tsp cayenne pepper (adjust if you’re spice-shy)
• 1 cup crushed tomatoes (San Marzano for the win)
• 4 cups beef broth (homemade if you’ve got it)
• 2 carrots, chopped (keep ’em chunky)
• 1 large potato, cubed (Yukon Gold holds up best)
• Salt to taste (start with 1 tsp)
• Fresh cilantro, chopped (for that bright finish)

Instructions

1. Heat olive oil in a heavy pot over medium-high heat until shimmering.
2. Brown lamb cubes in batches—don’t crowd the pot!—about 4 minutes per side. Tip: Pat the lamb dry first for a better sear.
3. Remove lamb, then sauté onion until golden, about 5 minutes. Add garlic, cumin, paprika, and cayenne; stir for 30 seconds until fragrant.
4. Pour in crushed tomatoes and broth, scraping up any browned bits. Tip: Those bits are flavor gold.
5. Return lamb to the pot, bring to a boil, then reduce to a simmer. Cover and cook for 1 hour.
6. Add carrots and potato, simmer uncovered for another 30 minutes until veggies are tender. Tip: Stir occasionally to prevent sticking.
7. Season with salt, then garnish with cilantro before serving.

Unbelievably tender lamb melts into a rich, spiced broth with veggies that soak up all the goodness. Serve it over couscous or with crusty bread to mop up every last drop.

Rechta

Dive into the heart of Algerian cuisine with Rechta, a comforting noodle dish that’s all about simplicity and flavor. Perfect for when you’re craving something hearty yet light.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for that perfect chew)
• 1 tsp salt (sea salt adds a nice crunch)
• 3/4 cup water (lukewarm is my secret to smooth dough)
• 2 tbsp olive oil (extra virgin for that fruity kick)
• 1 lb chicken thighs (skin-on for extra flavor)
• 1 large onion, diced (yellow for sweetness)
• 2 cloves garlic, minced (fresh is non-negotiable)
• 1 tsp ground cinnamon (adds a warm depth)
• 1/2 tsp ground turmeric (for color and earthiness)
• 4 cups chicken broth (homemade if you’ve got it)
• 1 cup chickpeas, cooked (canned works in a pinch)

Instructions

1. In a large bowl, mix flour and salt. Gradually add water and olive oil, kneading until a smooth dough forms. Tip: Let the dough rest for 30 minutes covered to relax the gluten.
2. Roll the dough thinly on a floured surface, then cut into thin strips for the rechta noodles. Tip: Dust with flour to prevent sticking.
3. In a pot, brown chicken thighs over medium heat, about 5 minutes per side. Remove and set aside.
4. In the same pot, sauté onion and garlic until translucent, about 3 minutes. Stir in cinnamon and turmeric.
5. Return chicken to the pot, add broth, and bring to a boil. Reduce heat and simmer for 20 minutes.
6. Add chickpeas and rechta noodles, cooking for another 10 minutes until noodles are tender. Tip: Stir gently to avoid breaking the noodles.

Tender noodles soak up the spiced broth, while the chicken falls off the bone. Serve with a sprinkle of fresh herbs for a pop of color.

Algerian Bourek

Here’s how to whip up Algerian Bourek that’ll steal the spotlight at any gathering. Crispy, savory, and utterly addictive—this is your next party hit.

Ingredients

• 1 pack of spring roll wrappers (the thinner, the crispier!)
• 1 lb ground beef (go for 80/20 for juiciness)
• 1 large onion, finely diced (white or yellow, your call)
• 2 cloves garlic, minced (fresh is best, no shortcuts)
• 1 tsp cumin (toast it first for extra depth)
• 1/2 tsp paprika (smoked if you’re feeling fancy)
• Salt and pepper (season like you mean it)
• 1 egg, beaten (room temp blends smoother)
• Oil for frying (I swear by peanut oil for that golden crunch)

Instructions

1. Heat a skillet over medium heat. Add the ground beef, breaking it apart until no pink remains, about 5 minutes.
2. Toss in the onion and garlic. Cook until soft and fragrant, 3-4 minutes. Tip: Don’t rush this—flavor builds here.
3. Stir in cumin, paprika, salt, and pepper. Cook for another minute to wake up those spices.
4. Lay out a spring roll wrapper. Spoon 2 tbsp of filling near one corner. Fold sides in, then roll tightly. Seal the edge with beaten egg. Tip: Keep wrappers covered with a damp towel to prevent drying.
5. Heat oil to 350°F in a deep pan. Fry boureks in batches until golden, about 2-3 minutes per side. Tip: Don’t overcrowd—they need space to crisp up.
6. Drain on paper towels. Serve hot for maximum crunch.

Munch into these golden parcels and get ready for the flaky exterior to give way to a spiced, savory filling. Perfect with a squeeze of lemon or a dollop of harissa mayo for an extra kick.

Shakshuka

Whip up this fiery, flavor-packed Shakshuka for a breakfast that slaps. It’s saucy, spicy, and stupid easy to make—your brunch game just leveled up.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for that rich, fruity base)
• 1 medium onion, diced (yellow for sweetness, but white works in a pinch)
• 1 red bell pepper, chopped (adds a pop of color and sweetness)
• 3 garlic cloves, minced (more if you’re a garlic fiend like me)
• 1 tsp cumin (toasted and ground fresh if you’re feeling fancy)
• 1 tsp smoked paprika (for that deep, smoky vibe)
• 1/4 tsp chili flakes (adjust to light up your taste buds)
• 28 oz can whole peeled tomatoes (San Marzano if you’re splurging)
• 4 eggs (room temp eggs blend into the sauce better)
• Salt to taste (don’t be shy, tomatoes love salt)
• Fresh cilantro or parsley, chopped (for that fresh finish)
• Feta cheese, crumbled (optional, but highly recommended)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add onion and bell pepper. Cook until soft, about 5 minutes, stirring occasionally.
3. Stir in garlic, cumin, smoked paprika, and chili flakes. Cook for 1 minute until fragrant.
4. Pour in tomatoes, breaking them up with your spoon. Simmer for 10 minutes until thickened.
5. Season with salt. Taste and adjust—this is your flavor foundation.
6. Make 4 wells in the sauce. Crack an egg into each well. Cover and cook for 5-7 minutes until whites are set but yolks are still runny.
7. Sprinkle with cilantro and feta. Serve directly from the skillet for maximum drama.

Get ready to dive into a dish where the eggs are perfectly poached in a smoky, spicy tomato sauce. The runny yolks mix with the sauce for a creamy, dreamy bite. Serve with crusty bread to sop up every last drop.

Algerian Chicken Tagine

Dive into the heart of Algerian cuisine with this chicken tagine that’s all about bold flavors and tender meat. No frills, just a straight-up delicious dish that’ll transport your taste buds straight to North Africa.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for maximum flavor)
• 1 large onion, diced (yellow works best for sweetness)
• 3 garlic cloves, minced (fresh is key here)
• 1 tbsp ginger, grated (trust me, it makes a difference)
• 1 tsp ground cumin (toast it first if you’re feeling fancy)
• 1 tsp paprika (smoked paprika adds a nice depth)
• 1/2 tsp turmeric (for that golden color)
• 1/2 tsp cinnamon (a little goes a long way)
• 1/4 tsp cayenne pepper (adjust to your heat preference)
• 1 cup chicken broth (homemade if you’ve got it)
• 1/2 cup green olives (pitted, because nobody likes surprises)
• 1 lemon, sliced (thin slices for even distribution)
• 2 tbsp olive oil (extra virgin is my go-to)
• Salt to taste (I like to season in layers)

Instructions

1. Heat olive oil in a tagine or heavy-bottomed pot over medium heat until shimmering.
2. Season chicken thighs with salt and sear skin-side down for 5-7 minutes until golden. Flip and sear the other side for 3 minutes. Remove and set aside.
3. In the same pot, add diced onion and cook until translucent, about 5 minutes. Tip: Scrape up those browned bits for extra flavor.
4. Stir in garlic and ginger, cooking for 1 minute until fragrant. Don’t let the garlic burn!
5. Add cumin, paprika, turmeric, cinnamon, and cayenne, stirring for 30 seconds to toast the spices.
6. Pour in chicken broth, scraping the bottom to deglaze the pot. Bring to a simmer.
7. Return chicken to the pot, nestling it into the sauce. Add olives and lemon slices on top.
8. Cover and reduce heat to low. Simmer for 45 minutes, until chicken is fork-tender. Tip: Resist the urge to peek too often!
9. Uncover and simmer for an additional 10 minutes to slightly thicken the sauce. Taste and adjust salt if needed.

Marvel at the tender chicken that falls off the bone, swimming in a sauce that’s a perfect balance of spicy, sweet, and tangy. Serve it over couscous or with crusty bread to soak up every last drop.

Algerian Soup Chorba

Unlock the flavors of Algeria with this hearty Chorba soup—packed with spices, tender meat, and a broth that’s pure comfort.

Ingredients

• 1 lb lamb shoulder, cubed (go for grass-fed for richer flavor)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 large onion, diced (yellow onions work best here)
• 2 carrots, chopped (keep ’em chunky for texture)
• 2 celery stalks, sliced (don’t skip—adds a fresh crunch)
• 3 garlic cloves, minced (fresh is always better)
• 1 tsp ground cumin (toast it first for extra aroma)
• 1 tsp paprika (smoked if you’ve got it)
• 1/2 tsp turmeric (brightens the dish)
• 1 cup canned tomatoes, crushed (San Marzano for the win)
• 6 cups chicken broth (homemade if possible)
• 1/2 cup orzo pasta (tiny but mighty)
• 1/4 cup fresh parsley, chopped (for that final pop of color)
• Salt and pepper to taste (season in layers)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add lamb cubes and sear until browned on all sides, about 5 minutes. Tip: Don’t crowd the pot—work in batches if needed.
3. Toss in onion, carrots, and celery. Sauté until softened, about 5 minutes.
4. Stir in garlic, cumin, paprika, and turmeric. Cook for 1 minute until fragrant. Tip: Spices bloom in oil—don’t rush this step.
5. Pour in crushed tomatoes and chicken broth. Bring to a boil, then reduce to a simmer.
6. Cover and let it simmer for 45 minutes, until lamb is tender. Tip: Skim off any foam for a clearer broth.
7. Add orzo and cook for 10 minutes, stirring occasionally to prevent sticking.
8. Season with salt and pepper. Finish with fresh parsley.

Comfort in a bowl—this Chorba is thick, aromatic, and packed with layers of flavor. Serve with a squeeze of lemon or a side of crusty bread for dipping.

Algerian Makroudh

Snag a taste of North Africa with this Algerian Makroudh—crispy, syrup-soaked semolina pastries that are a sweet lover’s dream.

Ingredients

• 2 cups semolina flour (the finer, the better for that perfect crumb)
• 1/2 cup unsalted butter (melted, because we’re all about that rich flavor)
• 1/4 cup orange blossom water (trust me, it’s the secret weapon)
• 1 cup dates (pitted and mashed into a sticky paste)
• 1/2 cup honey (for that golden drizzle)
• 1 tsp ground cinnamon (a pinch more if you’re feeling spicy)
• Oil for frying (I swear by peanut oil for its high smoke point)

Instructions

1. In a large bowl, mix semolina flour and melted butter until it resembles coarse crumbs.
2. Gradually add orange blossom water, kneading until the dough comes together. Tip: If it’s too dry, a splash of water will save the day.
3. Roll the dough into a log, then flatten it to create a rectangle about 1/4 inch thick.
4. Spread the date paste evenly over the dough, leaving a small border around the edges.
5. Sprinkle cinnamon over the dates, because why not?
6. Roll the dough tightly into a log again, then cut into 1-inch pieces. Tip: A sharp knife prevents squishing.
7. Heat oil to 350°F in a deep fryer or pan. Fry the pieces until golden brown, about 2-3 minutes per side. Tip: Don’t overcrowd the pan—patience is key.
8. Drain on paper towels, then drizzle with honey while still warm.

Let these beauties cool slightly before diving in. The contrast of the crispy exterior with the soft, sweet date center is unreal. Serve with mint tea for the ultimate experience.

Algerian Merguez

Kickstart your culinary adventure with Algerian Merguez, a spicy sausage that’s all about bold flavors and juicy textures. Perfect for grilling season, this dish brings the heat and the heart of North African cuisine right to your backyard.

Ingredients

• 2 lbs ground lamb (go for 80/20 fat ratio for juiciness)
• 2 tbsp harissa paste (the spicier, the better in my book)
• 1 tbsp ground cumin (toasted and freshly ground if you’re feeling fancy)
• 1 tbsp smoked paprika (for that deep, smoky flavor)
• 2 tsp fennel seeds (lightly crushed to release their aroma)
• 1 tsp salt (I always use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly cracked, please)
• 2 cloves garlic (minced, because garlic is life)
• 1/4 cup ice water (keeps the mixture cold and easy to handle)
• Natural hog casings (soaked in warm water for 30 minutes to soften)

Instructions

1. In a large bowl, combine the ground lamb, harissa paste, cumin, smoked paprika, fennel seeds, salt, black pepper, and minced garlic. Mix until just combined—overmixing can toughen the sausage.
2. Gradually add the ice water to the mixture, stirring until the water is fully incorporated. This step ensures your Merguez stays juicy after cooking.
3. Prepare your sausage stuffer and attach the hog casing. Carefully feed the casing onto the stuffer tube, leaving a few inches hanging off the end for tying.
4. Fill the sausage stuffer with the lamb mixture and begin stuffing the casings, twisting every 4-5 inches to form links. Prick any air bubbles with a needle to prevent bursting during cooking.
5. Let the sausages rest in the fridge for at least an hour to firm up—this makes them easier to handle on the grill.
6. Preheat your grill to medium-high (about 375°F). Grill the Merguez for 4-5 minutes per side, until nicely charred and cooked through.

Get ready to savor the smoky, spicy goodness of these Merguez sausages. Serve them tucked into warm pita with a dollop of yogurt sauce, or slice them over couscous for a hearty meal that packs a punch.

Algerian Harira

Overnight cravings? Algerian Harira is your soul-warming answer. This lentil and tomato soup packs a punch with spices and herbs—comfort in a bowl.

Ingredients

• 1 cup dried lentils (green or brown, your call—I love the texture of green)
• 1/2 cup chickpeas, soaked overnight (trust me, it’s worth the wait)
• 1 large onion, diced (yellow for sweetness, white for sharpness)
• 2 tbsp extra virgin olive oil (my go-to for depth)
• 1 tbsp tomato paste (the secret umami booster)
• 1 tsp ground turmeric (for that golden glow)
• 1 tsp ground cinnamon (yes, cinnamon—it’s magic)
• 1/2 tsp ground ginger (fresh works too, but powder is handy)
• 4 cups chicken or vegetable broth (homemade if you’re fancy)
• 1/2 cup chopped cilantro (don’t skip—it’s the freshest finish)
• 1 lemon, wedged (for that zesty pop)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions—sauté until golden, about 5 minutes.
2. Stir in tomato paste, turmeric, cinnamon, and ginger. Cook for 1 minute until fragrant (tip: don’t let the spices burn).
3. Add lentils and chickpeas, tossing to coat in the spice mix. Pour in broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 45 minutes (tip: check at 30—lentils should be tender but not mushy).
5. Uncover, stir in cilantro, and simmer for another 5 minutes (tip: this is when the flavors really marry).
6. Serve hot with lemon wedges on the side (squeeze generously—it brightens everything).

Rich, hearty, and just the right amount of spice, this Harira is a texture dream. Serve with crusty bread for dipping, or go wild—top with a poached egg for breakfast vibes.

Algerian Fish Couscous

Unlock the flavors of the Mediterranean with this Algerian Fish Couscous—**bold**, **vibrant**, and **unforgettable**. Perfect for a weeknight dinner that feels like a getaway.

Ingredients

• 1 cup couscous (I swear by whole wheat for extra nuttiness)
• 1.5 lbs white fish fillets (cod or haddock works wonders)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 large onion, diced (yellow for sweetness)
• 2 cloves garlic, minced (fresh is non-negotiable)
• 1 red bell pepper, sliced (for that pop of color)
• 1 tsp ground cumin (toast it for 30 seconds to wake up the flavors)
• 1/2 tsp paprika (smoked if you’re feeling fancy)
• 2 cups vegetable broth (homemade or low-sodium)
• Salt to taste (I start with 1/2 tsp and adjust)
• Fresh cilantro, chopped (for that final fresh punch)

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until translucent, about 5 minutes.
2. Stir in red bell pepper, cumin, and paprika. Cook for another 3 minutes until fragrant.
3. Pour in vegetable broth and bring to a simmer. Season fish fillets with salt and add to the pan. Cover and cook for 8 minutes.
4. Remove fish and set aside. Add couscous to the broth, stir once, cover, and remove from heat. Let it sit for 5 minutes.
5. Fluff couscous with a fork, top with fish and cilantro. Serve immediately.

Vibrant and fluffy, this couscous pairs perfectly with the tender fish. Try serving it with a squeeze of lemon for an extra zing.

Algerian Potato Salad

Transform your salad game with this Algerian Potato Salad—bold flavors, creamy textures, and a kick of spice that’ll make your taste buds dance.

Ingredients

• 2 lbs Yukon Gold potatoes (their buttery texture is unbeatable)
• 1/2 cup extra virgin olive oil (my go-to for richness)
• 3 tbsp white vinegar (for that perfect tang)
• 1 tsp harissa paste (adjust for spice level, but don’t skip it!)
• 1/2 cup chopped fresh parsley (brightens everything up)
• 4 hard-boiled eggs, chopped (I prefer room temp for easier mixing)
• 1 small red onion, finely diced (for a sharp crunch)
• Salt to taste (sea salt flakes work wonders here)

Instructions

1. Boil the potatoes in salted water until fork-tender, about 20 minutes. Tip: Start with cold water for even cooking.
2. Drain and let them cool slightly, then peel and cube into 1-inch pieces. Tip: Leaving the skin on adds texture, but peel if you prefer it smooth.
3. In a large bowl, whisk together olive oil, vinegar, harissa paste, and a pinch of salt until emulsified.
4. Add the warm potatoes to the dressing, gently tossing to coat. Tip: Dressing absorbs better when potatoes are warm.
5. Fold in the chopped eggs, parsley, and red onion until evenly distributed.
6. Chill for at least 1 hour before serving to let flavors meld. Tip: A sprinkle of smoked paprika before serving adds depth.

Creamy, tangy, with a hint of heat—this salad’s a showstopper. Serve it atop crusty bread or alongside grilled meats for a meal that’s anything but ordinary.

Algerian Zlabia

Zesty and golden, Algerian Zlabia is your next obsession. This crispy, syrup-soaked delight is a carnival of textures and flavors—perfect for those who dare to dive into the sweet side of life.

Ingredients

• 2 cups all-purpose flour (‘I swear by King Arthur for that perfect rise’)
• 1 cup water (lukewarm is the secret to a smooth batter)
• 1 tbsp active dry yeast (‘this little packet is magic’)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1 cup sugar (for the syrup, because we’re here for the sugar rush)
• 1/2 cup honey (‘local honey adds a floral note that’s unbeatable’)
• 1 tbsp lemon juice (freshly squeezed, no shortcuts)
• Vegetable oil for frying (‘enough to dive into, about 2 cups’)

Instructions

1. In a large bowl, whisk together flour, yeast, and salt. Gradually add lukewarm water, stirring until a smooth batter forms. Cover and let it rise in a warm spot for 1 hour—it should double in size.
2. While the batter rises, combine sugar, honey, and lemon juice in a saucepan. Bring to a boil over medium heat, then simmer for 10 minutes until slightly thickened. Set aside to cool.
3. Heat vegetable oil in a deep fryer or large pot to 350°F. Use a spoon or piping bag to drop small circles of batter into the hot oil. Fry in batches to avoid crowding.
4. Fry each zlabia for about 2 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
5. Immediately dip the warm zlabia into the cooled syrup, ensuring each piece is fully coated. Let excess syrup drip off before serving.

That first bite? A crunch that gives way to a syrupy, honeyed center. Serve these golden loops stacked high on a platter, or skewer them for a playful twist. Trust me, they disappear fast.

Algerian Mhadjeb

Dive into the flavors of Algeria with Mhadjeb, a street food sensation that’s all about soft, flaky layers hugging a spicy, tomato-filled heart. Perfect for breakfast or a snack, it’s a game-changer.

Ingredients

• 2 cups semolina flour (the finer, the better for that smooth texture)
• 1 cup all-purpose flour (trust me, this blend works magic)
• 1 tsp salt (just enough to elevate the flavors)
• 1 cup warm water (not hot, or you’ll shock the dough)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 2 large onions, finely chopped (the sweeter, the better)
• 3 tomatoes, diced (ripe ones for that juicy filling)
• 2 tbsp tomato paste (for that deep, concentrated flavor)
• 1 tsp harissa (adjust if you’re not into heat)
• 1 tsp ground cumin (the secret spice)
• Salt and pepper to taste (but be generous)

Instructions

1. In a large bowl, mix semolina flour, all-purpose flour, and salt. Gradually add warm water and olive oil, kneading until the dough is smooth and elastic. Cover and let rest for 30 minutes. Tip: The dough should feel soft but not sticky.
2. While the dough rests, heat a pan over medium heat. Add onions, cooking until translucent. Stir in tomatoes, tomato paste, harissa, cumin, salt, and pepper. Cook until the mixture thickens, about 10 minutes. Tip: Keep stirring to prevent sticking.
3. Divide the dough into 4 balls. On a floured surface, flatten each ball into a thin circle. Spoon the tomato mixture onto one half, then fold the other half over to enclose. Seal the edges.
4. Heat a non-stick pan over medium heat. Cook each Mhadjeb for 3-4 minutes per side, until golden and crispy. Tip: No oil needed if your pan is non-stick.

Result? A crispy exterior gives way to a soft, flavorful interior. Serve hot, maybe with a side of mint tea for the ultimate experience.

Algerian Dolma

Ever tried stuffing veggies with so much flavor they practically sing? Algerian Dolma does just that—packing bell peppers and zucchinis with a spiced meat and rice mix that’s downright addictive.

Ingredients

• 4 large bell peppers (I go for a mix of colors for that Instagram pop)
• 2 medium zucchinis (halved and scooped, save those guts for stock!)
• 1 lb ground lamb (beef works, but lamb’s richness is unbeatable here)
• 1 cup uncooked white rice (short-grain for that perfect chew)
• 1 large onion, finely diced (sweat it low and slow for sweetness)
• 3 tbsp extra virgin olive oil (my kitchen staple for everything)
• 2 tbsp tomato paste (the secret umami booster)
• 1 tsp ground cumin (toast it first—trust me)
• 1/2 tsp cinnamon (just a hint for warmth)
• Salt and pepper (season boldly, friends)
• 1 cup chicken stock (homemade if you’ve got it)

Instructions

1. Preheat your oven to 375°F—no rushing, let it heat fully.
2. In a skillet over medium heat, warm 2 tbsp olive oil. Add the onion, cooking until translucent, about 5 minutes.
3. Stir in the tomato paste, cumin, and cinnamon, cooking for 1 minute until fragrant. Tip: Toasting spices unlocks their magic.
4. Add the ground lamb, breaking it apart, and cook until no pink remains, about 6 minutes. Season with salt and pepper.
5. Mix in the rice and 1/2 cup chicken stock, simmering for 2 minutes. The rice will soak up all that goodness.
6. Prep your veggies: Cut tops off peppers, remove seeds. Halve zucchinis lengthwise, scoop out centers leaving a 1/4-inch shell.
7. Stuff each veggie tightly with the lamb mix. Place in a baking dish, drizzle with remaining olive oil, and pour the rest of the stock around them.
8. Cover with foil and bake for 45 minutes. Then uncover and bake 15 more until the rice is tender and tops are golden. Tip: The stock keeps everything juicy.
9. Let rest for 10 minutes—this step is non-negotiable for perfect texture.

Look at that—each bite’s a harmony of tender veg, spiced meat, and fluffy rice. Serve these beauties with a dollop of yogurt and a sprinkle of fresh herbs for that extra wow.

Algerian Brik

Kick off your culinary adventure with Algerian Brik—a crispy, golden parcel of joy that’s all about the perfect crunch and a molten egg center. Think of it as the lovechild of a samosa and a sunny-side-up egg, but with a North African twist.

Ingredients

• 1 package of spring roll wrappers (I find the thinner ones crisp up better)
• 4 large eggs (room temp eggs blend smoother, trust me)
• 1/2 cup canned tuna, drained (go for the good stuff, it makes a difference)
• 1/4 cup chopped fresh parsley (because dried just won’t cut it)
• 1 tbsp harissa paste (adjust if you’re not into heat)
• 1/2 tsp ground cumin (toasted and ground yourself if you’re feeling fancy)
• Vegetable oil for frying (enough to submerge the briks, about 2 cups)
• Salt to taste (I like a generous pinch)

Instructions

1. Lay a spring roll wrapper on a clean surface. Brush the edges lightly with water to make them sticky.
2. In the center, place a spoonful of tuna, a sprinkle of parsley, a dab of harissa, and a pinch of cumin.
3. Crack an egg directly over the tuna mixture. Be careful not to break the yolk—it’s the star of the show.
4. Fold the wrapper over the filling to form a triangle, pressing the edges to seal tightly. Pro tip: Double-wrap for extra crunch.
5. Heat oil in a deep pan to 350°F. Use a thermometer to keep it steady.
6. Fry the brik until golden brown, about 2 minutes per side. Don’t overcrowd the pan—they need space to crisp up.
7. Transfer to a paper towel-lined plate. Sprinkle with salt while hot.

That first bite? A symphony of textures—crispy, creamy, and utterly addictive. Serve it with a side of lemon wedges or dive right in. Either way, it’s a game-changer.

Algerian Kesra

Kesra is the Algerian flatbread that’s about to revolutionize your bread game. **Crispy** on the outside, **fluffy** inside, and **packed** with flavor, it’s the perfect side or snack.

Ingredients

• 2 cups semolina flour – the finer, the better for that smooth texture.
• 1 cup all-purpose flour – I like to mix it up for the perfect chew.
• 1 tsp salt – because flavor is key.
• 1 tbsp olive oil – extra virgin, always.
• 1 cup warm water – not too hot, or you’ll kill the yeast.
• 1 tsp active dry yeast – the magic maker.
• 1 tbsp sugar – just a pinch to feed the yeast.

Instructions

1. **Dissolve** the yeast and sugar in warm water. Let it sit for 5 minutes until frothy. Tip: This is your yeast waking up!
2. **Mix** semolina flour, all-purpose flour, and salt in a large bowl.
3. **Add** the olive oil and yeast mixture to the dry ingredients. Stir until a dough forms.
4. **Knead** the dough on a floured surface for 10 minutes until smooth and elastic. Tip: If it sticks, add a bit more flour.
5. **Place** the dough in a greased bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
6. **Punch** down the dough and divide it into 4 equal parts. Roll each into a ball.
7. **Roll** each ball into a 1/4-inch thick circle. Tip: Use a rolling pin for even thickness.
8. **Heat** a non-stick pan over medium heat. Cook each kesra for 2-3 minutes per side until golden brown spots appear.

Lightly brush with olive oil right after cooking for extra shine. **Serve** warm with honey or your favorite dip. The contrast of textures and the subtle sweetness make it irresistible.

Conclusion

Uniting flavors from across Algeria, this roundup offers a treasure trove of authentic dishes to spice up your kitchen adventures. From savory stews to sweet delights, each recipe is a doorway to Algerian culture. We’d love for you to dive in, try these dishes, and share which ones stole your heart in the comments. Don’t forget to pin your favorites and spread the culinary love on Pinterest!

Bella Bacinos