The Algerian culinary specialty : Royal gastronomy

Algerian cuisine is characterized by a great diversity of dishes, a very rich gastronomic repertoire that, in the past, was transmitted orally from generation to generation. The different flavors that build the gourmet heritage of Algeria and The basic ingredients of Algerian gastronomy: Why was Algeria nicknamed "the breadbasket of Europe"? For decades, Algeria was the breadbasket that supplied the countries of Europe with durum wheat, but also with fresh fruit and vegetables. This nickname also refers to the many cereals grown in the country and found in Maghreb dishes, wheat in particular. Although the national dish is officially couscous, Algeria has nevertheless received Spanish and Turkish influences, and many others, through the demographic shifts it has experienced. All food families are exploited by Algerian women, real chefs in the kitchen: fruits and vegetables, meat and fish, spices, aromatic herbs and cereals, especially bread. Among the most used spices is ras-el-hanout, which is an authentic composition, specific to each cook: it is a mixture of spices that is the secret of simmered dishes. Traditional savory dishes: Bread is sacred on the Algerian table: the tradition in this matter is to say that wheat-based products are a gift from God. Stale bread is never thrown away, it is also recovered and recycled. The bread, homemade, can take various forms: flat, fried, sweetened and baked in a tagine dish, filled with minced meat and vegetables, ... The varieties of bread are therefore numerous. Among the typical specialties, there is also the "Chekchouka", a pan-fried dish usually served in summer, based on raw vegetables (endives, onions, tomatoes) and accompanied by potatoes to make it a dish in its own right. "Tlitli" is another typical Algerian dish; It is a traditional pasta dish known as "birds' tongues" accompanied by mutton meat and, if desired, a white sauce or a red sauce. The first is flavoured with black pepper and embellished with chickpeas, the second is spiced up with paprika. Traditional sweet dishes: What Westerners call "oriental pastries" are in fact the cakes traditionally served and mainly during major religious holidays (Eid El Fitr, Eid El Adha, Ashura, Mouloud, etc.). We therefore favor flavors according to the event: during the holidays, we find pastries based on honey and marzipan. The other, lighter desserts are served after the meal and accompanied by a delicious mint tea. There is also the "Meskouta", a basic cake that looks like the yogurt cake as we know it. It is flavoured with chocolate or, more simply, lemon and is enjoyed accompanied by mint tea or more frequently by a café au lait, an essential drink on the table of Algerians for the four o'clock.