3 Processed Algerian Meats that are Rich in Spices

The Algerian menu is heavily influenced by the Mediterranean region and countries in Africa. The dish is rich in spices that make its taste very unique, so many are curious about its delicious taste.

There are many delicious dishes that you must taste when visiting Algeria, some of which use meat as the main ingredient. Here are three typical Algerian meat preparations whose pleasures are well known in the culinary world. Come on, check out some of the following delicious Algerian dishes!

Harira

The taste of harira will be better when eaten the next day, when the flavors have combined, although the texture becomes thicker when refrigerated. In order to be enjoyed again, the harira must be diluted by reheating and adding water or broth and then adjusting the salt.

Harira is a soup dish made of lamb, dried beans, chickpeas, lentils and fava beans. This dish is also quite popular in Morocco.

Chakhchoukha

Chakhchoukha consists of rougag which is a round flatbread and marqa which is a stew of lamb, onions, galangal, red chilies, lavender, cumin, ras el hanout, tomatoes, and chickpeas.

This dish is always present in every celebration in Algeria. Algerians believe that the chakhchoukha were created by shepherds who needed delicious food when they came home on cold nights.

lham lahlou

In the local language, lham means meat and lahlou means sweet. Lham lahlou is an Algerian specialty of lamb stewed in sweet syrup with fruit and spices ranging from cinnamon to fennel.

While the fruits used include plums, apples, pears, apricots, raisins, and quinces. Algerians often make lham lahlou a menu for breaking their fast. This is because this dish contains a lot of sugar which is very good for maintaining energy levels during night prayers.

Tweet