Muffins recipes

National dish of Algeria

flag of Algeria

  • Independence: 3. 7. 1962
  • Capital: Algiers
  • Official language: Arabic
  • Population: 37 900 000
  • Area: 2 381 741 km2
  • International code: DZ
  • Currency: Algerian dinar (DZD)
map of Algeria

Couscous

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 200g chicken breasts, diced
  • good chunk fresh root ginger
  • 1-2 tbsp harissa paste, plus extra to serve
  • 10 dried apricots
  • 220g can chickpeas, rinsed and drained
  • 200g couscous
  • 200ml hot chicken stock
  • handful coriander, chopped, to serve
Couscous is national food (dish) of Algeria

Instructions:

Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more. Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.

Info:

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.

 
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