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Algeria

Couscous royale, chorba frik and Berber-Andalusian tagines.

Iconic recipes

Smoky green-wheat soup with lamb, tomato and chickpeas — Ramadan in a bowl across Algeria.

Steamed couscous served with lamb, chicken, merguez and a vegetable-saffron broth.

Stuffed semolina flatbread filled with onion-tomato-paprika confit.

Hand-cut steamed pasta noodles served under cinnamon-spiced chicken and chickpea broth.

Semolina and date pastries cut in diamonds, fried and dipped in honey.

Algerian torn flatbread soaked in lamb-and-vegetable harissa stew.