Algerian cuisine - ovine, caprine and poultry, beef and widely used. Of the fish products Algerians used sardines, tuna. The most popular and festive meals for many Algerian cuisine is the meat with onion and egg baked in dough, "and" couscous, cooked meat, vegetables and spices from whurled wheat grains. In the most solemn occasions preparing to spit roasted whole sheep. The most favorite drinks are coffee and tea.The main food settled villagers barley and wheat bread, vegetables, dates, cereals dishes. Food nomads - barley cakes, sour milk, dates, in the case of cakes from locusts. I nomads, and meat fellahs rarely used. Food poor citizens is not that different from food fellahs. Wealthy city dwellers consume much more than rural residents, animal protein - meat, eggs, butter, milk.
Algerians eat three times a day. A light breakfast consisting of 1-2 slices of bread, butter and jam, tea or coffee with milk. Sometimes used for breakfast dish Galette "boiled water and whurled wheat grains (Bldg). At vow soup with meat, chicken or vegetable soup. At a main meal with meat or chicken, salad vegetables from the pastry with vinegar and olive oil. They offered on the table hot and cold. Sweets and biscuits offered to tea between lunch and dinner. At dinner, most Algerians eat couscous. He recalls a little polentu Italian, but not from the prepared corn, but from the crushed wheat. Q finished porridge served with meat sauce, the quality of which determines the taste couscous. The most delicious couscous prepared from poultry, beef or game four. Algerian special place in the kitchen is lentils, beans and chickpeas. Desert instead of the fruit is sweet.Algeria to 1000 km. stretches from the shores of the Mediterranean Sea in the north to the heart of a huge hot Sahara desert in the south. In the Algerian cooking fish, whatever way it is not prepared, from 1 to 12 h pickled.
