Algerian cuisine is a true hidden gem, blending North African, Mediterranean, and French influences into an unforgettable food adventure.
Each dish tells a story, rich with spices, vibrant flavors, and a culinary tradition passed down through generations.
Whether you’re a foodie chasing new tastes or just curious about international cuisine, you’re in for a treat.
We’ve rounded up the 10+ best Algerian recipes you absolutely need to try.
From hearty stews to fluffy breads, these dishes will transport your taste buds straight to the bustling markets of Algiers.
Ready to dive in? Let’s uncover these flavor-packed treasures!
1. Chorba Frik (Algerian Wheat Soup
Ingredients:
- 1 cup frik (cracked green wheat)
- 1 pound lamb or beef chunks (optional)
- 1 onion, finely chopped
- 3 tomatoes, peeled and diced
- 2 celery stalks, chopped
- 1 carrot, grated
- 1 tablespoon tomato paste
- 6 cups water or chicken stock
- 1 teaspoon paprika
- ½ teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
How to Make It: In a large pot, heat some oil and sauté the onion, celery, and carrot until softened. Add the meat (if using) and brown it lightly.
Stir in the tomato paste, tomatoes, paprika, turmeric, salt, and pepper. Pour in the water or stock and bring it to a boil.
Add the frik, reduce the heat, and let it simmer for 45 minutes to an hour until the soup thickens. Sprinkle fresh cilantro on top before serving.
Why did this make it to our list? Chorba Frik is the ultimate comfort food, perfect for a chilly evening. Its rich, hearty flavor embodies the soul of Algerian home cooking.
2. Couscous with Seven Vegetables
Ingredients:
- 2 cups couscous
- 1 zucchini, chopped
- 2 carrots, sliced
- 1 sweet potato, cubed
- ½ cup chickpeas (pre-cooked)
- 2 tomatoes, diced
- 1 onion, chopped
- 1 tablespoon ras el hanout (spice blend)
- 4 cups vegetable or chicken stock
- Salt and pepper to taste
How to Make It: Steam the couscous until fluffy, following package instructions. In a large pot, heat some oil and sauté the onion until soft.
Add all the vegetables, ras el hanout, salt, and pepper. Pour in the stock, cover, and simmer until the vegetables are tender.
Serve the couscous on a plate, topped with the vegetable stew and chickpeas.
Why we chose it: Couscous is Algeria’s national dish for a reason! This wholesome, colorful meal is a feast for the eyes and the palate.
3. Merguez Sausage Stew (Halal Version)
Ingredients:
- 1 pound halal merguez sausages
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 bell peppers, sliced
- 2 tomatoes, diced
- 1 teaspoon harissa paste
- 1 teaspoon cumin
- ½ teaspoon coriander
- 1 cup water
How to Make It: In a skillet, brown the sausages and set them aside. In the same pan, sauté the onion and garlic until fragrant.
Add the peppers, tomatoes, harissa, and spices, stirring to combine. Pour in the water and let it simmer for 20 minutes.
Add the sausages back to the pan and cook for another 10 minutes. Serve hot with crusty bread.
Why we selected it: Merguez sausage stew brings the heat and bold spices that define Algerian cuisine. It’s an easy, crowd-pleasing dish that’s bursting with flavor.
4. Mhajeb (Algerian Stuffed Flatbread)
Ingredients:
- 3 cups semolina flour
- 1 teaspoon salt
- ½ cup water
- 2 onions, finely chopped
- 2 tomatoes, diced
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- Olive oil
How to Make It: Knead the semolina, salt, and water into a soft dough. Let it rest for 30 minutes.
In a pan, sauté the onions and tomatoes with paprika and cayenne. Roll out small portions of dough, fill them with the onion mixture, and fold them into squares. Cook on a hot griddle with a drizzle of olive oil until golden.
Why did this make it to our list? Mhajeb is like Algerian street food royalty. Its crispy, flaky layers hide a spicy, savory filling that’s pure magic.
5. Tajine Zitoun (Olive and Chicken Stew)
Ingredients:
- 1 pound chicken thighs
- 1 cup green olives, pitted
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 lemon, juiced
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 2 cups chicken stock
- Salt and pepper to taste
How to Make It: Brown the chicken thighs in a pot and set aside. In the same pot, sauté the onion and garlic until soft.
Add the turmeric, paprika, salt, and pepper, then return the chicken to the pot. Pour in the stock and bring to a boil.
Lower the heat, add the olives and lemon juice, and simmer for 30-40 minutes. Serve with crusty bread or rice.
Why we selected it: Tajine Zitoun is a flavor-packed dish that’s tangy, briny, and oh-so-satisfying. It’s a perfect example of how simple ingredients can shine.
6. Karantita (Algerian Chickpea Tart)
Ingredients:
- 2 cups chickpea flour
- 4 cups water
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
How to Make It: Preheat your oven to 375°F. In a large bowl, whisk the chickpea flour, water, cumin, salt, and black pepper until smooth.
Pour the mixture into a greased baking dish and drizzle olive oil on top. Bake for 45-50 minutes, or until the top is golden and set.
Slice into squares and serve warm.
Why did this make it to our list? Karantita is a street food classic with a creamy, custard-like texture and a simple yet irresistible flavor.
7. Rechta (Algerian Noodles with Chicken)
Ingredients:
- 1 pound rechta noodles (or fresh pasta)
- 1 whole chicken, cut into pieces
- 2 onions, sliced
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- Salt and pepper to taste
- 4 cups chicken stock
- Chickpeas for garnish (optional)
How to Make It: Brown the chicken pieces in a large pot, then set aside. In the same pot, sauté the onions with cinnamon, turmeric, salt, and pepper.
Return the chicken to the pot, pour in the chicken stock, and simmer until the meat is tender.
Steam the rechta noodles until soft, then serve them topped with the chicken and a ladle of broth.
Why we chose it: Rechta is a comforting dish perfect for family gatherings. Its rich, savory flavors are a true celebration of Algerian culinary heritage.
8. Lham Lahlou (Sweet Lamb Stew)
Ingredients:
- 1 pound lamb chunks
- 1 cup dried apricots
- 1 cup prunes
- 1 cinnamon stick
- 2 tablespoons sugar
- 1 teaspoon orange blossom water
- 2 cups water
- Salt to taste
How to Make It: In a pot, brown the lamb lightly. Add the water, cinnamon stick, and salt, then simmer for 40 minutes.
Add the dried fruits, sugar, and orange blossom water, and cook for another 20 minutes until the fruits are soft and the sauce is slightly thickened. Serve warm.
Why we selected it: Lham Lahlou offers a unique sweet-savory flavor that’s simply unforgettable. It’s a must-try for anyone exploring Algerian cuisine.
9. Bourek (Algerian Meat-Filled Pastries)
Ingredients:
- 1 pound ground beef
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon parsley, chopped
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 10 sheets of phyllo dough
- Vegetable oil for frying
How to Make It: Cook the ground beef with onion, garlic, parsley, cinnamon, salt, and pepper until browned.
Let it cool slightly. Lay out a sheet of phyllo dough, place a spoonful of filling on one end, and roll it up tightly.
Fry in hot oil until golden. Serve warm with a squeeze of lemon.
Why did this make it to our list? Bourek is the perfect appetizer or snack, delivering crispy, flaky goodness with a savory punch.
10. Tlitli (Algerian Pasta with Chickpeas)
Ingredients:
- 2 cups tlitli pasta (or orzo)
- 1 onion, finely chopped
- 1 cup chickpeas (pre-cooked)
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 cinnamon stick
- 4 cups chicken stock
- Salt and pepper to taste
How to Make It: Toast the pasta in a dry skillet until golden. In a pot, sauté the onion with spices, then add the chicken stock and bring to a boil.
Add the pasta and chickpeas, and simmer until the liquid is absorbed. Serve warm with a garnish of fresh parsley.
Why we chose it: Tlitli is a simple yet deeply satisfying dish that highlights the versatility of Algerian cooking.
11. Baghrir (Algerian Pancakes)
Ingredients:
- 2 cups semolina flour
- 1 cup all-purpose flour
- 1 teaspoon yeast
- 1 teaspoon sugar
- 3 cups warm water
- ½ teaspoon salt
How to Make It: Mix the semolina, flour, yeast, sugar, and salt in a bowl. Gradually add the warm water, whisking until smooth.
Let the batter rest for 30 minutes. Heat a non-stick pan and pour in a small amount of batter, cooking until bubbles form on the surface. Serve with honey and butter.
Why did this make it to our list? Baghrir’s light, spongy texture and delicate flavor make it a breakfast favorite you’ll want to revisit again and again.
12. Kesra (Algerian Semolina Bread)
Ingredients:
- 3 cups semolina flour
- 1 teaspoon salt
- ½ cup olive oil
- ¾ cup warm water
How to Make It: In a bowl, mix the semolina, salt, and olive oil until crumbly. Gradually add warm water, kneading until a soft dough forms.
Flatten the dough into a round shape and cook on a hot griddle or skillet until golden on both sides. Slice into wedges and serve warm.
Why we chose it: Kesra is a staple of Algerian meals, perfect for dipping into stews or enjoying with a drizzle of olive oil. Its simplicity and flavor are unmatched.
Conclusion
Algerian cuisine is a tapestry of flavors, textures, and aromas that tell the story of a vibrant culture.
From hearty stews like Chorba Frik to sweet delicacies like Baghrir, every recipe invites you to experience the heart and soul of Algeria in each bite.
These dishes aren’t just meals—they’re culinary adventures, packed with history and tradition.
If you’ve been inspired to explore Algerian cooking, don’t wait! Gather your ingredients, roll up your sleeves, and dive into these unforgettable recipes.
Which one will you try first? Let us know your favorite in the comments below, and share the love for Algerian cuisine!