Algeria

A hearty Algerian one-pot soup of large hand-rolled semolina pellets simmered directly in a spiced lamb and vegetable broth until they are tender, swollen, and inseparable from the stew.

An Algerian fried pastry of thin dough wrapped cigar- or roll-style around a spiced minced-meat and egg filling, fried until crisp.

A Maghrebi street food and starter of ultra-thin malsouqa (or warka) pastry folded around a filling — classically a whole raw egg with tuna and capers, or spiced minced meat — and deep-fried until the shell shatters while the interior remains molten.

A festive Algerian dish of hand-torn paper-thin flatbread shards steeped at the last moment in a slow-braised, deeply spiced lamb-and-chickpea stew.

A Algerian broth-based soup built on lamb and frik (smoke-dried cracked green durum wheat), thickened by the grain itself and perfumed with coriander, tomato, and warm spice.

A North African Amazigh/Berber dish of hand-rolled durum semolina granules steam-cooked over a spiced broth in a couscoussier, served mounded beneath braised meat and vegetables with additional broth ladled over at table.

An Algerian dish of assorted vegetables hollowed and stuffed with spiced rice and minced lamb, braised together in a tomato-and-chickpea sauce.

Garantita is a baked savory chickpea‑flour custard flavored with cumin, traditionally served warm as a street snack in Algeria.

A Moroccan and Maghrebi tomato, lentil, and chickpea soup fragrant with fresh cilantro and parsley, spiced with ginger, turmeric, and cinnamon, and thickened to a silky body with a flour-water paste called tedouira.

A dense Algerian semolina-and-almond cake baked in trays, then drenched while warm in fragrant orange-blossom sugar syrup.

An Algerian sweet-savory tagine of lamb slow-cooked with dried fruit, honey or sugar, orange-blossom water and cinnamon until the sauce turns to a glossy, fragrant syrup.

A Maghrebi semolina pastry stuffed with spiced date paste, fried or baked, then glazed in honey.

A rich Algerian stew of lamb, chickpeas and turnips (or seasonal vegetables) in a spiced tomato-or-saffron sauce, served over or with flatbread, often at weddings and feasts.

An Algerian yeasted semolina flatbread cooked on a hot griddle (tajine/tawa) until it puffs into a soft, domed, golden round.

Méchoui is a whole lamb — cavity rubbed and exterior basted repeatedly with smen or butter and cumin — slow-roasted on a spit over open fire or in a pit until the meat is pull-apart tender with a burnished, crisp skin.

A strong, sweet Maghrebi infusion of gunpowder green tea steeped with fresh spearmint and sugar, traditionally poured from a height to crown each glass with foam.

An Algerian celebratory dish of very fine hand-rolled fresh white noodles steamed and served with chicken and turnips in a delicately spiced white broth.

An Algerian braise of chicken (or lamb) simmered in a light, lemony white sauce with green olives, preserved lemon, and mushrooms — an elegant, pale, festive tagine.

A Maghrebi sweet of fermented batter piped in lacy spirals, deep-fried crisp, then soaked in honey or sugar syrup.