Recipes · Algeria

Cracked wheat and dried broad beans simmered together, eaten in the Aurès mountains to mark the end of winter.

An Algerian soup of cracked green wheat and chickpeas built on a tomato base scented with cinnamon and celery.

An Algerian semolina pancake stretched until translucent, filled with slow-cooked tomato and onion, folded and griddled.

An Algerian baked chickpea flour custard, browned on top and creamy within, served in bread with cumin and harissa.

The Kabyle steamed-vegetable couscous, grains rolled in olive oil with peas and carrots, served with a hard-boiled egg.