Loubia bel merguez is a dish I learned from my father. White beans are already famous around the world, add to that spicy merguez (sausage) in a garlic tomato sauce, the taste becomes heavenly. This particular recipe is not very popular in Algeria. A small anecdote on this recipe! When I was hosting a TV show to connect American cuisine with Algerian audience, in one of the episodes, I made Loubia Bel Merguez. The technical crew behind the cameras have eaten the whole pot I made and they said it was the best dish they ever tasted!

Any Algerian soup is called “Chorba”. It is usually made of fresh vegetables, may include lamb, fish, or chicken, add vermicelli, cracked wheat, or even bird’s tongue pasta.

Chorba is served on every occasion, and during the whole month of Ramadan. Chorba is always accompanied by the most popular appetizer bourek, or homemade matlu’e (popular bread made of semolina, flour, yeast, salt and water). Garnished with a quarter of a lemon, fresh cilantro and mint combined gives the authentic and amazing taste to the Chorba frik dish!

“Averduce” – mild version of a spicy standard. Appealing, attractive, surprise on the pallet.

Sh’tit’ha Jaj is very popular in Algeria, most of the time served as an entrée after chorba frik and bourek. Ch’ti’tha Jaj is served with homemade bread. We like to dip a piece of bread in the chickpeas and chicken sauce, so yummy!

Mtou'em, I personally consider it as our identity, it is a dish full of flavor. Let's call it this way, it is the twin brother of Chorba (Algerian vegetable and meat soup). I don't know why as an Algerian whenever I am invited to a home, I automatically guess the dinner would be chorba and Mtou'em, and it is true, I would say 80% of Algerian family gatherings, Mtou'em and chorba are the main dishes served and people love it! These two dishes you can always find on the menu of any local restaurant in Algeria. Of course, the taste depends on the use of spices and condiments of each region but the value of these two dishes in the heart of Algerians and people visiting Algeria stay the same.

Algerian “grilled” salads: Summer in Algeria can be very hot sometimes, these types of salads are made in every Algerian home, served cold bring some freshness to the mouth. These grilled can range from mild and sweet to extremely spicy.

It is an Algerian side dish that may accompany a steak or grilled fish.

Tips & tricks: Harissa (by Fatma - coming soon!) and olive oil give this salad a very special taste.

Eggplant in Algeria is widely available all year long. It may be cooked as a comfort dish in winter in a garlic tomato sauce and fava beans, while in summer, eggplant is mostly consumed as a salad. This salad recipe is one of the most healthiest salad you can prepare in minutes.

If you ask anyone who has visited Algeria, he certainly knows Algerian Shek’shuka. A dish made from sliced onions, fresh tomatoes and eggs, usually served with Algerian homemade kessra or flatbread. It is the most popular dish in the country. We use Shak’shuka as a filling for different bread varieties and appetizers. Most of Algerian families take it as a full meal. It can also be served for brunches on Sundays.