User:Asmaabenkermi/sandbox

Bencharif, A. (1996) La filière blé en Algérie : le blé, la semoule et le pain. France: KARTHALA Éditions. A book about wheat, semolina and bread in Algeria. It has a thorough description of the different types of breads that Algerians make and consume, which will be helpful for the article.

Bouayed, Z. (2000) La cuisine Algérienne. France: Hachette. A book about Algerian cuisine in general.

Brown, C., & Chanderli, A. (2019, March 11). Algeria. Britannica.com. Retrieved from https://www.britannica.com/place/Algeria/Cultural-life#ref846507 A page on Britannica about Algeria; it has a lot of components and categories, amongst which Algerian cuisine.

Gaffarel, P. (2004). L’Algérie: histoire, conquête et colonisation. Nice, France: Serre Éditeur. A book about Algeria, its history, conquest and colonization. It has a part that talks about Algerian food.

Megraoui, B. (2018, February 23). 10 Algerian Dishes That Are Mouthwatering. Society19.com. Retrieved from https://www.society19.com/uk/algerian-dishes-that-are-mouthwatering/ An article about ten Algerian dishes written by an Algerian author. It has a brief description of each dish.

Dziriya (2017). Pour que la cuisine algérienne n’ait plus de secret pour vous. Dziriya.com. Retrieved from http://dziriya.net/pour-que-la-cuisine-algerienne-nait-plus-de-secret-pour-vous/ An article in an Algerian online magazine about Algerian cuisine. It gives an overview on the cuisine, with different categories.

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April 2nd, 2019

Description Section:

I want to add more general information in the description section. This information will include the different influences there are on Algerian cuisine (Mediterranean, North African and Berber).

I will also add a sentence about couscous in this section, as it is a common traditional dish in Algeria. The sentence would say "Among all Algerian traditional dishes, couscous is the most famous one. It is known as Algeria's national dish."

At the end of the section, I will briefly write about the different ingredients that most commonly used in Algerian cuisine. The sentence would say "Algerian cuisine combines a diversity of ingredients, including vegetables such as carrots, squash, potatoes, green beans, and turnips; meats such as lamb and beef, poultry, and spices."

Photos: I will add a different photo under "Cuisine of Algeria" and throughout the article itself.

Soup section: I will add a section about Algerian soups, since it is not mentioned at all.

I will add these sentences "Algeria has four large traditional soups consumed throughout the country: chorba, harira, djari and tchicha. These traditional Algerian soups are served at the beginning of the meal as an entree and are mainly prepared from lamb, mutton or chicken, chickpeas, tomatoes, vermicelli, wheat, spices and different vegetables and legumes. These varied soups are the most popular during the holy month of Ramadan."

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April 16th, 2019

Introduction

The cuisine of Algeria is influenced by Algeria's interactions and exchanges with other cultures and nations over the centuries. It is characterized by a wealth derived from both land and sea products. Conquests or demographic movement towards the Algerian territory were two of the main factors of exchanges between the different peoples and cultures (Berbers, Arabs, Turks, Andalusians, French and Spaniards). This cuisine is a Mediterranean and North African cuisine with Berber roots.

Algerian cuisine offers a variety of dishes depending on the region and the season, but vegetables and cereals remain at its core. Most of the Algerian dishes are centered around bread, meats (lamb, beef or poultry), olive oil, vegetables and fresh herbs. Vegetables are often used for salads, soups, tajines, couscous and sauce-based dishes. Of all the Algerian traditional dishes available, the most famous one is couscous, recognized as a national dish.

Pork consumption is forbidden to Muslims in Algeria, in accordance with Sharia, the Islamic law.

Ingredients

Under the information already there

Spices used in Algerian cuisine are dried red chilli of different kinds, caraway, twenty-seven spices are combined for the famous Algerian spice mixture ras el hanout, cumin, cinnamon, turmeric, ginger, paprika, coriander, saffron, mace, cloves, fennel, anise, nutmeg, cayenne pepper, fenugreek, black pepper.

Algerians consume a high amount of meat, as it is found in almost every dish. Mutton is the most eaten meat in the country[citation needed]. Poultry and beef are also used, amongst other uncommon types of meat such as game, birds and venison, which are considered a delicacy. Wild boar is also hunted and eaten, but pork will not be available on stores; it can only be bought from hunters directly. In the south, dromedary meat is also eaten.

Vegetables sections

Dishes

The Kesra, traditional Algerian flatbread, is the base of Algerian cuisine and eaten at many meals. (bread)

A common and one of the most favorite dishes of Algerian cuisine is couscous,[1] with other favorites such as shakshouka, Karantita, marqa bel a'assel, a speciality from Tlemcen, and chakhchoukha. A popular Algerian meat is merguez, an originally Berber sausage.[3][4][5]

Algeria has four well-known traditional soups consumed throughout the country: chorba, harira, djari and tchicha. These traditional Algerian soups are served at the beginning of the meal as an entree and are mainly prepared from lamb, mutton or chicken, chickpeas, tomatoes, vermicelli, wheat, spices and different vegetables and legumes. These varied soups are the most popular during the holy month of Ramadan.

Algerians commonly use tajines, a earthenware pot, to cook. Algerian chefs take a lot of pride in cooking skills and methods and their many secrets lie in the variety of ways they mix special spices.


 * Bagita (baguette) – a French bread staple food (bread)
 * Chakhchoukha – small pieces of thin round flat bread in tomato sauce with meats and vegetables.
 * Bourek – fried spring rolls with various stuffing, including meat, tuna, potato, and cheese.
 * Mhajeb – flat bread stuffed with onions and tomato sauce.
 * Shakshouka, chakshoka, shakhshosha – a mixture of onions, tomato, bell peppers, zucchini and eggs. There many versions, depending on the region.
 * Chorba frik or jari – a tomato-base soup with lamb
 * Tajine or Jwaz – a stew consisting of vegetables (potatoes, carrots, onions, or tomatoes) and meat, sometimes navy beans ,kidney beans are included; it is a peasant food
 * Tajine hlew – a sweet saucy dish that has meat with dried apricots and prunes.
 * Lobia – fasolada- a thick stew of beans and chunks of carrots and potatoes eaten in the winter. There is many versions of this with lentils, kidney beans and other vegetables.
 * Dolma – stuffed vegetables cooked in a stock
 * Frites-omelette – French fries with eggs
 * Chtit'ha – consists of poultry, onions and eggs in a red stock of tomatoes. It is usually served at weddings. The recipe varies depending on the region.
 * Hmis or slata mshwiya – roasted bell pepper with tomato sauce and olive oil
 * Shlada bsel – onion salad includes tomatoes, seasoned with olive oil and lemon juice

Desserts and drinks

Seasonal fruits are typically served as a dessert at the end of meals.

Common pastries include dziriyat, garn ghzal, baqlawa, bradj, makroudh, kalb elouz, zlabiya, and griwech. Griwech is a deep-fried pretzel-shaped dough, soaked in honey and sprinkled with sesame seeds; it is commonly eaten during the month of Ramadan. A lot of pastries are prepared for special occasions like for Eid-al-fitr and weddings.

Green tea with mint is generally drunk in the afternoon and for ceremonies with pastries. Algerians are heavy coffee consumers; thick espresso and black coffee are very popular. Fruit juice and soft drinks, called gazouz, are very common and are often drunk daily.

Algeria previously produced a large quantity of wine during the French colonization but production has decreased since its independence; however, there are some secular activists that want to produce wine.