Traditional Recipes : The Most Delicious Algerian Dishes

Algerian cuisine

What you'll learn
Discover the secrets of Algerian cuisine
Algerian Chicken Bourek Chicken Rolls
Algerian Pancakes Baghrir
Stuffed Zucchini Dolma Courgette
Algerian Olive Stew Tadjin Zitoun
Zucchini Chekchouka Courgette
How to Steamed Couscous
How To Make Couscous
The Algerian Flat Bread kesra
Algerian Ramadan dishes
Requirements
Don't worry, it doesn't require any experience. Just get excited and you will learn all about traditional Algerian dishes
Description
Algerian cuisine has had many influences that have contributed something unique to the country's culinary delights. Over hundreds of years the Berbers, Arabs, Turks, Romans, the French and the Spanish have influenced the cuisine of Algeria. Each of these civilizations has helped to ensure that Algeria's cuisine is an eclectic mix of flavors, aromas and textures, served in a multitude of ways and very pleasing to the palate.The Berber influence on Algerian cuisine is clearly seen in their use of stews, lamb, vegetables, grains and dried fruits. The Turks and Arabs have added spice to the mix as well as a variety of delicious pastries. French cuisine has contributed greatly to Algerian dishes with the use of tomato puree as well as in their aperitifs and sweets. You will be able to taste the distinct flavors of cumin, caraway, marjoram, coriander and fennel in Algerian cuisine. Typically, lamb and chicken are used in meals as well as fish from the Mediterranean. Algeria’s national dish is Couscous, which is steamed and then served with meat, vegetables and sauce.Coffee is popular in Algeria, but is served extremely strong along with a glass of water. However, the preferred drink in Algeria is tea with a hint of fresh mint. Fruit drinks are also commonly enjoyed.Why not try out some of these dishes when sampling Algerian cuisine .APPETIZERSMslalla – Marinated olives Bourek – phyllo pastry stuffed with meat, egg and onionMAIN MEALSMechoui – charcoal roasted lamb Merquez – spicy lamb sausages Chorba – spicy lamb or chicken stew with vegetables Dolma – stuffed vegetables Harira – soup served at Ramadan Loubia b’Dirsa – white bean stew Badendjal – roasted aubergine salad Slata bel Clementinas – onion and orange salad Bissar – couscous served with chicken and dried vegetables Djej bil Qasbour – coriander chicken Brochettes – spicy kebabs Kefta – meatballs with spices Lahm bil Zitoun – Lamb and olives Mderbel Qar’a – zucchini stew Za’luka – aubergine ratatouille Ros Bratel – saucy favas Kesra – semolina bread Harissa – spicy paste (condiment)

Overview

Section 1: Introduction

Lecture 1 INTRO TO ALGERIAN FOOD

Section 2: Algerian Ramadan dishes

Lecture 2 Algerian Olive Stew Tadjin Zitoun

Lecture 3 Zucchini Chekchouka Courgette

Lecture 4 Algerian Chicken Bourek Chicken Rolls

Lecture 5 Algerian Pancakes Baghrir

Lecture 6 Stuffed Zucchini Dolma Courgette

Lecture 7 Make Zalabia. Mini Funnel Cake

Section 3: Algerian Couscous

Lecture 8 Algerian Steamed Couscous

Lecture 9 How To Make Couscous

Section 4: The Algerian Flat Bread

Lecture 10 kesra

This course is destined for chief who want discover new culture and a different way of cooking.,This course is designed for anyone love the traditional Algerian cuisine.,For those looking for the authentic Algerian taste,Everyone who loves traditional food,For everyone looking for Mediterranean recipes