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Algeria is a North African country situated on the shores of the Mediterranean. The country is the city of Algiers, from the Arabic al-jaz'ir (literally "the islands") and asked the four islands that are located on the coast of the country, given the same name.
Together with Tunisia and Morocco, is part of the Maghreb region of North Africa and shares overlapping of cooking with his two closest neighbors. As you would expect from a Mediterranean country and fishSeafood is an important part of the diet, when the country is the story in its traditional Berber lamb dishes by hand.
Historically, the Algerian cuisine is a blend of different influences in the country and it is possible, Berber, Arab, Turkish and French traditions in this country to see a varied cuisine.
Here are two classic dishes Algerians:
Algerian Fish Soup
Ingredients:
1 tablespoon olive oil
1 large red onion
3 cloves of garlicCloves
300g whole tomatoes (canned)
1 teaspoon ground red pepper (pinch of saffron
Salt and black pepper to taste
2 large potatoes cut into cubes
3 stalks celery, diced
2l chicken stock
900g white fish steaks cut
Heat the oil in a large pan and fry the onion until translucent. The garlic and tomatoes and cook over low heat, until most liquid is absorbed. Add bringing potatoes, spices and broth to a boil, reduce to a simmer and cook for 10Minutes.
Add the fish and continue until the fish flakes easily with a fork to cook. Let the soup a little ', then puree in a blender to cool in the pan and simmer for another 10 minutes to heat the bottom rear.
Serve in soup bowls garnished with cilantro.
Stew chicken and olives
Ingredients:
900g chicken breast, skinned and diced
1 tablespoon ghee (or butter)
4 cloves garlic, finely chopped
1 tsp saffron, crumbled
1 bunchCoriander (cilantro), finely chopped
225g Kalamata olives, pitted
Juice of 1 lemon
Salt and freshly ground black pepper to taste
Method:
Add To use the oil in a frying pan for the chicken for about 10 minutes, or until browned on all sides cook. Now add the garlic and spices and tossed in another 10 minutes, stirring often to ensure that the chicken is coated with spices.
Add 250 ml of water and bring to a boil. Reduce to a simmer and cook for about 25Minutes, or until the chicken very tender. Finally, stir in the olive-and lemon juice and cook for 8 minutes. With salt and pepper and serve hot over couscous or rice.
I hope that article is a brief introduction to the cuisine of Algeria, and that you know, trying to learn more about cooking Algerians.
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