الاكل في الماضي والحاضر بالانجليزية

بحث حول الاكل التقليدي الجزائري باللغة الانجليزية

الطبخ بين الماضي والحاضر

الاكل الجزائري بين الماضي والحاضر

الأكل الجزائري بين الماضي والحاضر

الفرق بين الطعام في الماضي والحاضر

ثقافة الغذاء بين الماضي والحاضر

تعبير عن الماضي والحاضر

الفرق بين البيوت في الماضي والحاضر

بحث حول الاكل الجزائري بالانجليزية

بحث باللغة الانجليزية عن العادات والتقاليد الجزائرية

Cooked

Inherited Berber culinary traditions and influenced over the centuries by the Ottoman cuisines, Spanish and French, Algerian cuisine is a rich mixture of flavors and Mediterranean scents. It is characterized primarily by the use of herbs and spices (saffron, cumin, coriander, mint, thyme, basil, pepper, cinnamon ...) that come in both flavor and enhance the taste of the soup, sauce or meat.

If recipes travel from kitchen to kitchen and it is possible to order some dishes wherever you are in Algeria, do not forget that each region, each village, each family does not prepare them in the same way. Thus, every Algerian will tell you, the best couscous is that of his mother!

A tip: try to get invited by a family, if possible a night of Ramadan or a holiday ... The treat is assured.

The entrees

- The chorba: it is the traditional Algerian soup, served at the beginning of meal. It is made from mutton, vegetables, tomatoes, spices and vermicelli rolled by hand (or grains of wheat in the chorba frik). We usually add a few drops of lemon juice.
- The harira: it's the cousin of the chorba. Although Moroccan, the harira has crossed the border and is consumed in many cities in the west of the country, including Tlemcen. It is thickened with sourdough and rice or chickpeas are added.
- Bricks: leaves folded square or triangle. An egg is added as well as mashed potatoes.
- The boureks: they are rolls of bricks leaves stuffed with a preparation of minced meat, spinach, etc.
- Salads: Algerian gastronomy counts a lot! Among the best known, salads of roasted peppers (sprinkled with olive oil and sprinkled with garlic and parsley), potato salad with onions, sliced carrots salad with spicy 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, it will be served 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. The couscous sometimes serves nature (masfouf), only garnished with raisins, powdered sugar and cinnamon.
- Chakchouka: a kind of vegetable ratatouille from eastern Algeria, made from tomatoes and cooked peppers.
- The Algerian rechta: small semolina noodles served with chicken meat, 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.
- Tagines: they are certainly less widespread than in Morocco, but Algerians are however fond of tagine with prunes and leg of mutton. Very sweet, it is accompanied by toasted 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 an entire lamb that is roasted on the spit. Excellent and very appreciated. Unfortunately, it is only prepared on special occasions (weddings, births, circumcisions).
- Fish:. With 1200 km of coastline, Algeria must satisfy all lovers of fish and seafood Apart sardines, cooked in fried donuts, Algerian families consume quite a few fish (because more expensive as chicken or mutton meat). You will however be advised some good tables near the small fishing ports along the coast.

Breads

Inherited from the colonial era, the baguette remains very popular in Algeria, especially in the big cities. Otherwise, there are all kinds of round country breads and semolina cakes (kesra) that Algerians prefer to prepare themselves rather than buying them in a bakery.

In the South, the Tuaregs cook the taguella by covering it with sand and embers.

Cheeses

There are few in Algeria. Some public cheese factories, however, have started making pie charts, but without success. However, you can buy cheeses imported from France (and therefore very expensive!) In all major grocery stores.

The fruits

Full of sunshine, sweet and fragrant, the fruits of Algerian orchards are in a sense the great national pride.