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Algeria (Arabic: الجزائر, Al Jaza'ir IPA: [ɛlʤɛˈzɛːʔir], Berber: , Dzayer [ldzæjər]) is oficially known as: الجمهورية الجزائرية الديمقراطية الشعبية Al-Jumhūrīyah al-Jazā’irīyah ad-Dīmuqrāṭīyah ash-Sha’bīyah (ar) [People's Democratic Republic of Algeria] and is the second-largest country on the entire African Continent and is an Islamic, Arab and Berber country. The name Algeria itself is derived from the name of the city of Algiers, from the Arabic al-jazā’ir (The Islands) which refers to the four islands that lie off the city's coast Along with Tunisia and Morocco, Algeria forms part of the Maghreb region of North Africa and the basis for Algerian cookery is Maghrebi cuisine. However, Algeria is a diverse country and much of the food is local in nature, influenced by the traditions of the local populations. Some of the main spices used in Algerian cooking are: cinnamon, nutmeg, mace, star anise, turmeric, ginger, allspice, green and black cardamom, wild fennel, long pepper, rose-buds, cloves, grains of paradise, black pepper, chilies, coriander and cumin.This cuisine also has a long tradition of using preserved meat and fruit. Fish, goat, lamb, beef and chicken are also frequently used for stews, roasts and barbecues. Historically, Algerian cuisine is a melange of the various influences on the country and it's possible to see Berber, Arab, Turkish, and French traditions within the country's recipes. |
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The alphabetical list of recipes from Algeria follows (limited to 100 recipes per page). There are 51 recipes in total:
| Algerian Beghrir (Honeycomb Pancakes) Origin: Algeria | Cauliflower with Dorsa Sauce Origin: Algeria | Kefta aux Oeufs (Vegetarian Koftas with Eggs) Origin: Algeria |
| Algerian Cooked Carrot Salad Origin: Algeria | Chackouka (Poached Eggs on Pepper Ragout) Origin: Algeria | Keskou bil Djedj (Vegetarian Koftas with Eggs) Origin: Algeria |
| Algerian Dried Apricots in Syrup Origin: Algeria | Chicken Couscous Origin: Algeria | Lahm Lhalou (Lamb Stew with Prunes) Origin: Algeria |
| Algerian Escabeche Origin: Algeria | Chlada Fakya (Fruit Salad) Origin: Algeria | Lentille bil Khodar (Lentil and Vegetable Soup) Origin: Algeria |
| Algerian Fish Soup Origin: Algeria | Chorba Beida (White Soup) Origin: Algeria | Loubia B'dersa (Algerian Chili) Origin: Algeria |
| Algerian Grilled Sardines with Lemon Origin: Algeria | Chorba bil Matisha (Tomato Soup) Origin: Algeria | Loubia bil Luz (Green Beans with Almonds) Origin: Algeria |
| Algerian Roast Pepper Sauce Origin: Algeria | Chorba Hamra (Red Soup) Origin: Algeria | Makoud bil Djedj (Chicken-stuffed Potato Rounds) Origin: Algeria |
| Algerian Salad Origin: Algeria | Coclo (Large Meatballs) Origin: Algeria | Meatballs in Garlic Broth Origin: Algeria |
| Algerian Shorba (Algerian Chicken Soup) Origin: Algeria | Coriander Chicken Origin: Algeria | Saffron and Raisin Couscous with Mint Origin: Algeria |
| Algerian Spiced Potato Cakes Origin: Algeria | Cucumber and Yoghurt Soup Origin: Algeria | Sahlab Origin: Algeria |
| Algerian Tart Pastry Origin: Algeria | Djed b'l-Qasbour (Chicken and Olive Stew) Origin: Algeria | Sauerbraten Origin: Algeria |
| Bata bil Beyd (Potato and Egg Omelette) Origin: Algeria | Dziriat (Algerian Almond Tarts) Origin: Algeria | Shorba bil Hout (Fish, Tomato and Potato Soup) Origin: Algeria |
| Berkoukes Origin: Algeria | El Ham Lahlou (Sweet Lamb for Ramadan) Origin: Algeria | Shtitha Batata (Potato and Egg Omelette) Origin: Algeria |
| Beyd Mghelef (Meat-covered Eggs) Origin: Algeria | El-Ayne Tajine (Tagine with Prunes) Origin: Algeria | Slk Fel Kousha (Baked Cheese and Spinach) Origin: Algeria |
| Bourek (Beef-stuffed Pastry Rolls) Origin: Algeria | Fried Peppers with Capers and Garlic Origin: Algeria | Sweet Couscous Dessert Origin: Algeria |
| Bouzgene Barber Bread Origin: Algeria | Hut bil Harfas (Chicken and Olive Stew) Origin: Algeria | Tajine de poisson aux légumes (Fish tagine with vegetables) Origin: Algeria |
| Bulgar Wheat, Red Pepper, Cucumber and Cheese Salad Origin: Algeria | Kafta de Sardine Grillé (Grilled Sardine Kofta) Origin: Algeria | Tajine el Bey (Spinach and Rocotta Tagine) Origin: Algeria |
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West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.
British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.
Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.
A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.
Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.
Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.