Food & drink

Couscous Royal

National Dish

Fluffy semolina couscous with lamb, merguez, and vegetables in fragrant broth.

Ingredients: 240ml couscous, 200g lamb, cubed, 2 merguez sausages, 1 carrot, 1 zucchini, 1 turnip, 1 can chickpeas, 15ml harissa, Ras el hanout, 480ml broth.

Preparation: Brown lamb, add spices and broth. After that, add root vegetables, simmer 30 min. Add zucchini and chickpeas. Then steam couscous, fluff with fork. Grill merguez separately. Last, serve couscous topped with meat, veg, broth.

💡 Steam couscous twice for lightest texture.

Chorba

Ramadan Soup

Hearty tomato-based soup with lamb, chickpeas, and vermicelli.

Ingredients: 150g lamb, diced, 1 onion, 2 tomatoes, grated, 60ml chickpeas, soaked, 60ml vermicelli, 15ml tomato paste, Cilantro, mint, Cinnamon, cumin.

Preparation: Brown lamb and onion. Add tomatoes, paste, spices. Add 960ml water and chickpeas. Then simmer 45 min until tender. Add vermicelli, cook 5 min. To finish, finish with fresh herbs.

💡 Traditionally served to break fast during Ramadan.

Makroud

Semolina Date Cookies

Diamond-shaped semolina cookies stuffed with spiced date paste.

Ingredients: 240ml semolina, 60ml butter, melted, 60ml oil, 15ml orange blossom water, 120ml date paste, ½ tsp cinnamon, Honey for dipping.

Preparation: Mix semolina, butter, oil, orange blossom. Rest dough 30 min. Roll into log, flatten. Then spread date paste, roll up. Cut into diamonds. To finish, fry until golden, dip in honey.

💡 Let makroud cool completely—they crisp as they dry.

☕ Mazagran

Mazagran and the story of chilled coffee

Born in 1840 when French soldiers at Fort Mazagran in Mostaganem ran out of milk and mixed cold water with strong coffee and sugar. The drink’s name is associated with Mazagran in Algeria; the familiar soldiers’ story is a traditional account, not proof that all iced coffee originated there.

Glass: Tall glass  |  Method: Build over ice  |  Garnish: Lemon slice

💡 Lemon is one optional variation; recipes differ across countries and households.

🍋 Citronnade Algéroise

Algiers-Style Sparkling Lemonade with Orange Blossom

Every Algerian home has its own citronnade recipe, but the Algiers version is distinguished by a generous splash of orange blossom water — the aromatic signature of North African cuisine.

Glass: Tall glass with pitcher  |  Method: Stir & chill  |  Garnish: Lemon slices, mint

💡 Orange blossom water (mazhar) is the secret — just one tablespoon transforms ordinary lemonade into something unmistakably Algerian.

🍵 Thé à la Menthe

Algerian Mint Tea Ceremony

In Algeria, mint tea isn't just a drink — it's a ritual of hospitality. Chinese green gunpowder tea meets handfuls of fresh spearmint and generous sugar, poured from height to create the prized foam.

Glass: Small decorated glass  |  Method: Brew & pour from height  |  Garnish: Spearmint sprig

💡 The high pour is essential — it aerates the tea and creates foam. Hospitality customs vary; accept what is comfortable and thank your host.

🍸 Did You Know?

• Mazagran links coffee history with Algeria; claims that it was the first iced coffee should be treated cautiously.
• 🍵 Algerian mint tea is always poured from height to create foam — the higher the pour, the greater the respect shown to the guest.

Mazagran

Coffee with an Algerian name

Born in 1840 when French soldiers at Fort Mazagran in Mostaganem ran out of milk and mixed cold water with strong coffee and sugar. The drink’s name is associated with Mazagran in Algeria; the familiar soldiers’ story is a traditional account, not proof that all iced coffee originated there.

🥃 Tall glass (highball) · 🔨 Build over ice

Ingredients: Double shot of strong coffee (cooled), 15ml sugar syrup, 10ml lemon juice (optional, Algerian style), Cold water or milk, Ice cubes

Preparation: 1. Brew strong coffee (espresso or moka pot) and let cool slightly. 2. Fill tall glass with ice cubes. 3. Pour sugar syrup over ice. 4. Add cooled coffee. 5. Add splash of lemon juice for authentic Algerian version. 6. Top with cold water. 7. Stir and garnish with lemon slice.

Citronnade Algéroise

Algiers-Style Sparkling Lemonade

Every Algerian home has its own citronnade recipe, but the Algiers version is distinguished by a generous splash of orange blossom water — the aromatic signature of North African cuisine. Served ice-cold from ornate pitchers during Ramadan iftar and summer gatherings.

🥃 Tall glass with pitcher · 🔨 Stir & chill

Ingredients: 4 large lemons (juiced), 100g sugar, 1 liter sparkling water, 1 tbsp orange blossom water (eau de fleur d'oranger), Fresh mint leaves, Crushed ice

Preparation: 1. Dissolve sugar in 200ml warm water, let cool completely. 2. Combine lemon juice, sugar syrup, and orange blossom water in pitcher. 3. Add crushed ice generously. 4. Top with sparkling water. 5. Add lemon slices and mint leaves. 6. Stir gently and serve immediately.

Thé à la Menthe

Algerian Mint Tea Ceremony

In Algeria, mint tea isn't just a drink — it's a ritual of hospitality. Chinese green gunpowder tea meets handfuls of fresh spearmint and generous sugar, poured from height to create the prized foam. Some hosts offer three rounds; the custom varies by household and region.

🥃 Small decorated glass (kas atay) · 🔨 Brew & pour from height

Ingredients: 2 tsp Chinese gunpowder green tea, Large handful of fresh spearmint, 3-4 sugar cubes per glass (to taste), 500ml boiling water

Preparation: 1. Rinse tea leaves with a splash of boiling water, discard (removes bitterness). 2. Add tea back to pot with sugar and mint. 3. Pour boiling water over. 4. Steep 3-4 minutes. 5. Pour one glass, return to pot (this mixes the tea). 6. Repeat 2-3 times. 7. Finally pour from height (~30cm) into glasses to create foam.