بحث حول عادات و تقاليد الجزائر بالانجليزية ( اللباس والاكل )

الجزائر بالانجليزي

short paragraph about algeria

اسم الجزائر بالانجليزي

فقرة قصيرة عن وصف الجزائر بالانجليزية

algier الجزائر

الجزائر سياحة

بطاقة تعريف الجزائر بالانجليزية

تعبير كتابي عن وصف الجزائر

بحث حول عادات و تقاليد الجزائر بالانجليزية ( اللباس والاكل )

 short paragraph about algeria

فقرة قصيرة عن وصف الجزائر بالانجليزية

بطاقة تعريف الجزائر بالانجليزية

اسم الجزائر بالانجليزي

تعبير كتابي عن وصف الجزائر

بحث حول الجزائر

تعبير عن وصف جمال الجزائر

بحث حول عادات و تقاليد الجزائر بالانجليزية ( اللباس والاكل )

algerian heritage

بحث حول عادات وتقاليد الجزائر

بحث حول الاكلات التقليدية الجزائرية بالانجليزية

بحث حول الحياة في الماضي والحاضر والمستقبل في الجزائر باللغة الانجليزية

العادات والتقاليد الجزائرية

عادات وتقاليد الجزائر

تعبير بالانجليزي عن العادات والتقاليد

short paragraph about algeria

بحث حول اللباس التقليدي الجزائري بالانجليزية

El Barnous El Barnous was introduced with the advent of Islam. Piece of wool,

usually dark, he was also well known that Arab Berbers. Of

Rural single garment, it will become a ceremonial dress. Other (lotfi Hakimi) say

the bunting was not introduced to the advent of Islam. This is a clothing part

integral Berber original costume. Is not Ibn Kahldoun saying El Amazigh Awil

Barba, haliqy rrou'ous, labisy el birnous, akily el kouskous (Amazigh or Berber, have

the Cane shaven, wearing bathrobe and couscous eaters).

May this same word, burnous, of ABRNUS Berber, Arabized El BIRNOUS, give his name to

Pyrenees El Baranis. Indeed, the arrival of Muslim parties soldiers to conquer

Europe, the sight of these capped mountains, draped in a mantle of snow made them think

bunting of our ancestors, hence the current name.

► El Futa: Women use it mainly to cover her legs. Some say that

its origins date back to the times of the Phoenicians. Silk scarf, usually worn on the

seroual with a belt "Lamhezma". Today, El Futa was mainly driven

in Steam

► El Haïk: blend of silk and wool, symbol of modesty, El Haïk in the appearance of a dress

long that covers the woman in its entirety through the shoulders and fastened at the waist by the

the elastic seroual. Part of the Haik covers the hair. Formerly, it allowed the

bourgeois to stand out, also served as protection against the evil eye, he hid

the female figure and her jewelry. During the French colonization, he played a very

big role in the struggle of Algerian women; they hid weapons under the Haik,

defying oppression of the French army.

► El Hammam: Equivalent of the Moor Bath, place of relaxation and meeting, El Hammam is

while an Art! Tools needed: el Kassa (a rough glove) el fouta, plastic sandals,

towels, e'tassa. Women usually make it after 10 am until

the end of the afternoon. Men early in the morning or at night. After having sweat well, we

rub the skin with el kessa to get rid of dead cells, you can also rent

the services of a kiyasse or kiyassa that we not only rubs, but we

Massage offers a unique in its kind. After that, we leave the main room to another

cooler to resume spirits and wash thoroughly.

► El Henna: [Lawsonia Inernis] plant that can reach a height of over 6 meters

with flowers of colors pink and white, known more among Arabs, like indie and

African. Used as a beauty product or as a natural dye. In powder form,

liquid or dye for hair, El Henna is now known throughout the world

around with the advent of the phenomenon Tattoo among Western youth. Also plant

drug, El Henna has anti-hemorrhagic, anti-cancer and anti-

inflammatory. Lawsonia Inernis.

► El Koheul: Used more by women for its aesthetic and mystical side, El Koheul

(Antimony sulfide) is known in all Arab peoples. Its use, according to some

writing was recommended by some Arab physicians for its anti-inflammatory property. Of

Today, women use to dye the edge of their eyelids intensifying the

depth of their eyes.

► G'nidra: Small gandoura small shirt.

► H'zam: Large white tape used to hold the pants (seroual).

► Karakou [Algiers], traditional costume worn by women, developed in fabrics with

son of gold and silver [fetla & medjboud].

► Maharma: scarf type, multicolor, styling the ladies.

The chorba: it is the traditional Algerian soup, served at the very beginning of meal. It is made from mutton, vegetables, tomatoes, spices and noodles hand-rolled (or wheat grains in the frik chorba). We usually add a few drops of lemon juice.

- Harira: the cousin chorba. Although Moroccan, the Harira crossed the border and is consumed in many cities in western countries, especially in Tlemcen. It is thickened with sourdough and rice or chickpeas are added.

- Bricks: leaves folded in square or triangle. An egg and a mashed potato are added.

- The boureks: they are rolls stuffed bricks leaves with a preparation of minced meat, spinach, etc.

- Salads: Algerian gastronomy counts a lot! Among the best known, grilled peppers salad (drizzled with olive oil and sprinkled with garlic and parsley), potato salad with onions, carrot slices salad with hot sauce ... Algerians are also used to pour on their salad a few drops of olive oil from Kabylie, the most famous in the country.

The dishes

- Couscous: a real national dish, there are a thousand and one ways to prepare it. To each his recipe. Depending on the region, we will serve you with mutton or chicken, turnips, zucchini, beans, etc. Once on the plate, sprinkle the semolina with a spicy broth and sprinkle with black pepper. Its tasting is usually accompanied by a large glass of fresh curd. Couscous is sometimes kind (masfouf) only enhanced with raisins, sugar and cinnamon.

- The chakchouka: sort of vegetable ratatouille of eastern Algeria, tomato and cooked peppers.

- The Algerian rechta: small semolina noodles served with chicken, turnips and chickpeas. One of the most famous dishes of the capital!

- The pastilla: of Moroccan origin, the pastilla (cake of puff pastry with almonds and stuffed with chicken meat or pigeon) is also cooked in Algeria. The preparation remains more or less the same on both sides of the border.

- The tajines: they are certainly less widespread than in Morocco, but the Algerians are however fond of tajine with prunes and leg of mutton. Very sweet, it is accompanied by roasted almonds, raisins, a few drops of orange blossom and sometimes small slices of apples. Its syrup, very sweet, makes it an ideal dish for the purpose of meals.

- The méchoui: it is a whole lamb that is roasted on the spit. Excellent and very appreciated. Unfortunately, it is only prepared on special occasions (weddings, births, circumcisions).

- Fish: With 1,200 km of coastline, Algeria must be able to satisfy all lovers of fish and seafood. Apart from sardines, cooked in fried donuts, Algerian families consume quite a bit of fish (because much more expensive as chicken or mutton meat). You will be advised, however, some good tables near the small fishing ports along the coast.