Wednesday, August 29, 2007


Mirroring its culture, Algeria's cuisine is rich and diverse. It offers a mixture which reflects the variety of the country's landscape. From fish dishes featured in cities and towns along the long Mediterranean coastline, to Berber dishes in the High Plateaus and the mountain regions of Kabylia and the Aures, the cuisine displays great varieties of dishes such as couscous (Algeria has several different types), sweet and savory tajines (stews), and delicate and flavorful pastries.
Algerian households typically eat dishes made with lamb, poultry, or beef and fresh vegetables and herbs. The population is also very fond of grilled meats, such as the world-renowned Merguez (a spicy lamb sausage) or the equally delicious but more elaborate Mechoui (spit-roasted whole lamb with herbs and spices), generally reserved for family celebrations.

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