Algerian cuisine sits at the crossroads of Berber, Arab, Ottoman, and French traditions, and the result is rich, generous food that rewards the curious eater.
Couscous is the national dish. Every region and every family has its own version -- steamed semolina topped with a stew of vegetables, chickpeas, and lamb or chicken, seasoned with cumin, coriander, and sometimes cinnamon. Friday couscous is a weekly ritual in many households. If you are invited to eat couscous with a family, accept without hesitation.
Mechoui -- whole roasted lamb -- is the centerpiece of celebrations and feasts. You will encounter it at weddings, holidays, and anywhere Algerians are marking an occasion. The lamb is slow-roasted until the meat falls off the bone.
Chakhchoukha comes from the east, around Biskra and the Aures region. Torn sheets of flatbread are soaked in a spiced tomato and chickpea stew with lamb. It is comfort food at its most satisfying. Rechta, fine hand-rolled pasta in a light chicken and turnip broth, is the traditional dish of Algiers and the Tell region.
Street food is everywhere. Bourek -- crispy fried pastries filled with meat, egg, or cheese -- are ubiquitous during Ramadan and sold from street carts year-round. Garantita (also called karantika) is a simple, cheap chickpea flour cake baked in wood-fired ovens, especially popular in Oran. You eat it hot with cumin and harissa.
The French influence shows up in the bread. Algerians eat an enormous amount of baguette, and bakeries are on every block. Patisseries sell French-style pastries alongside Algerian sweets like makroud (date-filled semolina cookies) and griwech (fried pastry with honey and sesame).
Mint tea is the social lubricant of Algeria. Expect to drink several glasses a day -- sweet, strong, and served in small glasses. Coffee culture is also strong, especially in the cities. Algerian coffee is typically dark and served espresso-style, a legacy of both French and Turkish influence. Alcohol is available in some hotels and licensed shops but is not a significant part of the food culture.