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.[1][2]

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[1].

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[1].

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[5].

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.