Algerian Cuisine: The Domination of Couscous, Berber Tradition, and 3 Iconic Flavors 🇩🇿

Algerian cuisine carries the traces of Ottoman and French colonial periods, in addition to thousands of years of Berber traditions. Agricultural products, olive oil, spices, and wheat-based products (especially couscous) form the foundation of this cuisine. In desserts, almonds, honey, and orange blossom water are indispensable.

In this article, we examine Algeria’s undisputed national dish, the elegant dessert of holidays and special occasions, and the practical cookie of the streets and homes.

Here is Algeria’s gourmet trio: Couscous, Makroud el Louse, and Ghariba.

1. The Absolute King of the Main Dish: Couscous

Couscous is considered the national dish of not only Algeria but the entire Maghreb region and is the foundation of North African cuisine. Couscous is inscribed on the UNESCO Intangible Cultural Heritage list.

• What is it? Small, granular semolina obtained by grinding and rolling hard durum wheat. It is traditionally steamed in a special pot (steamer) called a kiskas.
• How is it Eaten? It is usually served with a spicy vegetable stew (marqa) prepared with lamb, beef, or chicken. The couscous absorbs the stew’s sauce, becoming a satisfying main course.
• Why is it Special? The preparation of couscous is still a ritual in Algeria; its cultural value is enhanced by the fact that it is prepared by hand by women in a communal setting.

2. The Elegant Form of Desserts: Makroud el Louse

Makroud el Louse is an elegant, gluten-free almond cookie prepared for Algerian special occasions, holidays (Eid), and weddings. The word “Louse” means “almond” in Arabic.

• What is it? Small, diamond-shaped cookies prepared with cooked or raw almond paste, sugar, and egg; they are flavored with orange blossom water.
• The Trick: Instead of being dipped in syrup immediately after baking, they are served by being dusted with powdered sugar and allowed to sit until the powdered sugar is fully absorbed. This gives it a “snowy” appearance.
• History: It is considered native to the capital city of Algiers (Algeria City) and represents the sophistication in the country’s confectionery tradition.

3. The Practicality of the Streets and Homes: Ghariba (Cookie variety)

Ghariba is a type of cookie common in the Arab world and frequently found in Algerian cuisine, loved for its simplicity and crumbly texture.

• What is it? A crumbly cookie fundamentally made from flour, butter (or clarified butter – smen), and sugar, sometimes flavored with almond or sesame.
• How is it Consumed? It is usually served alongside traditional mint tea (Atay). The warmth of the tea and the crisp texture of the Ghariba complement each other perfectly.
• The Flavor Experience: It is an intimate, culture-reflecting snack quickly prepared in Algerian homes, served to guests, and consumed daily.