These stuffed crepes are one of Algeria's most popular street snacks. This mahjouba recipe is made with a jammy filling of tomatoes, caramelized onion, grated carrot and aromatic spices. Welcome to Algeria, Africa's largest nation. With a landmass of over 2 million...
Algeria is Africa’s largest nation. Bordering along the Mediterranean sea, the country’s stunning coastline is home to the vibrant city of Algiers. In the northwest, you’ll find Thamugadi, an ancient Roman city. Further south, you’ll find Algeria’s endless and alluring Sahara desert, with oasis towns, prehistoric rock art and national parks to explore.
Quick Facts about Algeria
- Capital City: Algiers
- Language: Arabic, Amazigh
- Currency: Algerian dinar (DZD)
- Climate: Mediterranean climate
- Best Time to Visit: March or October – November
- Fun fact: With a landmass of over 2 million square kilometres, Algeria is nearly 5 times bigger than Spain.
Overview of Algerian Cuisine
- Culinary influences: Berber, Arabic, Turkish, French
- Common ingredients: Bread, olive oil, herbs, couscous, vegetables
- National dish of Algeria: Couscous. These tiny balls of semolina are often prepared with saffron, raisins and fresh mint and served alongside various dishes.
Popular Algerian Foods
- Bourek – Baked filo pastry commonly filled with eggs, mashed potatoes, parsley, onions, olives
- Moloukhiya– A traditional curry made from a bitter vegetable of the same name
- Dolmas– A term referring to stuffed vegetables, often stuffed with more vegetables or mince
- Mahjouba– A popular street snack of semolina-based crepes stuffed with a caramelized onion and tomato filling
- Lobia– a thick stew often eaten in winter made up of beans, carrots, potatoes
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