Menu: Algeria

This menu represents what I found most exciting about Algerian food: the flavors are intense, the spices are hot, and the foods are a blend of the proverbial melting pot.

Hummus bi’l Kammun (Chickpea Soup) [Recipe]
Pureed chickpeas laced with garlic, cumin, paprika, and harisa.

Algerian Sunset Salad [Recipe]
Blood oranges, fresh fennel, black olives, and mint make up this unusual salad.

Hot Algerian Lasagna (Shakhshukha al-Bisakra) [Recipe]
This lasagna contains ground lamb meat, diced potatoes, chickpeas, and harisa. Two teaspoons of cayenne make this dish fire-hot. Gruyère cheese cools things down.

Algerian Green Beans [Recipe]
Seasoned with garlic, cumin, paprika, and cloves.
Slivered almonds give this dish bite.

Baguette (French Bread) [Recipe @KAF]
French bread is commonplace in Algeria.
The crusty bread soaks up flavor and helps diners pick up food without silverware.

Bil Zbib (Sweet Couscous) [Recipe]
Couscous is a staple of Algerian cuisine. My version of Bil Zbib contains dried apricots, plums, and golden raisins.

Llokume (Turkish Delight) [Recipe]
Since Algerians love Llokume, I am making this confection again so that I can perfect the recipe.

Harissa (Harisa)  [Recipe]
This chili paste is used in a lot of Middle Eastern cooking. In our menu Harisa is used in the Hot Algerian Lasagna and in the Chickpea Soup.

Playtime while mama takes pictures


  1. Grammie Sue aka Mom aka susan says

    Great idea making the Turkish Delight again….

    You get started early…what’s Ava doing?

  2. Joanne says

    Your Algerian menu is so interesting. I have limited time for cooking the one dish I commit to make (let alone an entire menu – good for you!), and selected a poor recipe resulting in a disappointing dish. Perhaps one day I’ll repeat the countries that didn’t turn out well to try again.

    • I’ve since cut back to 4 dishes per country – otherwise the project just isn’t manageable. The problem is I get so excited about the various dishes, I have a hard time choosing 😐

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