Explore Algerian cuisine — couscous, chorba, rechta, m’hamsa, and the Berber-Arab-Mediterranean Maghreb table.
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Algerian cuisine is the largest of the Maghreb, rooted in Berber (Amazigh) staples — couscous, semolina breads, and slow tagine-style stews — layered with Arab, Ottoman, and French influences. Chorba (spiced soup, especially in Ramadan), rechta (hand-pulled noodles), and m’hamsa (large hand-rolled couscous) anchor the canon. Milder and more herb-and-tomato driven than fiery Tunisian cooking.
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