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Algerian Recipes

Couscous tfaya, rechta, bourek — rich Berber and Arab flavours of the Maghreb.

13recipes

4Easy

6Medium

3Hard

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Couscous Tfaya

A sumptuous Algerian couscous topped with tfaya — a slow-cooked caramelised onion and raisin relish flavoured with cinnamon and saffron — alongside tender lamb and vegetables.

Rechta

Algeria's treasured hand-rolled noodle dish — fine white noodles steamed over a fragrant broth of chicken, chickpeas and turnips scented with cinnamon, ras el hanout and butter.

Chorba Frik — Algerian Green Wheat Soup

Algeria's most important Ramadan soup: a richly spiced lamb and freekeh soup with tomato, chickpeas and fresh coriander — warming, nutritious and deeply aromatic.

Chakhchoukha — Algerian Torn Flatbread Stew

Torn sheets of thin traditional bread drenched in a rich lamb and chickpea stew with sweet turnip and deep spicing — Algeria's most important ceremonial dish.

Brik à l'Oeuf (Algerian Tuna & Egg Pastry)

Paper-thin malsouqa pastry filled with tuna, capers and a runny egg, deep-fried until golden and served immediately.

Chorba Frik

Algeria's most beloved soup — a warming, lemon-bright lamb and cracked wheat broth fragrant with ras el hanout, tomatoes, and cilantro, a Ramadan essential.

Chakhchoukha

An Algerian lamb and torn bread stew from the eastern regions — shredded flatbread steamed and broken into pieces, then drenched in a rich lamb and chickpea stew.

Djej Mechoui

Algerian grilled chicken marinated in chermoula — a vibrant herb and spice paste of cilantro, cumin, paprika, and lemon, resulting in fragrant, deeply flavored roasted chicken.