Traditional food in Algeria in the past and present

Algerian cuisine is a mix of Berber, Arabic, and Mediterranean influences, resulting in a unique blend of flavors and ingredients. Traditional Algerian food has a rich history and culture, with dishes that have been passed down for generations. In this article, we will explore the traditional food of Algeria in the past and present.

In the Past: Algerian cuisine in the past was heavily influenced by the Berber culture, which dates back to ancient times. Berbers are the indigenous people of North Africa, and their diet consisted of couscous, flatbread, olives, dates, and meat from sheep, goats, and camels. The diet was simple, yet nutritious and satisfying.

When the Arabs invaded Algeria in the 7th century, they introduced spices, herbs, and new cooking techniques, which greatly influenced the cuisine. The Arab influence is particularly evident in the use of spices like cumin, coriander, and cinnamon, which are commonly used in Algerian dishes like tagine, a stew made with meat, vegetables, and spices.

In the past, Algerian food was also influenced by the country’s colonial history. The French colonized Algeria in the 19th century, and their influence can be seen in dishes like bourek, a pastry filled with meat, cheese, or vegetables, and ratatouille, a vegetable stew.

Present-day: Algerian cuisine today is a blend of traditional recipes and modern influences. While some dishes remain unchanged, others have been adapted to suit modern tastes and lifestyles. Algerians still eat couscous and flatbread, but they also enjoy pizza, pasta, and fast food.

Traditional Algerian dishes like chorba, a soup made with lamb or beef, chickpeas, and vegetables, and makroudh, a pastry filled with dates or almonds, are still popular. Algerians also enjoy grilling meat and fish, and shakshuka, a dish made with eggs, tomatoes, and peppers.