What is Algerian cuisine? This is a question that I am asked often, but never really gave a clear answer for on this blog. I wanted to wait until I had a body of recipes posted. For now I'll offer an extremely condensed version of Algeria's food history.
Algerian cuisine is the most varied and diverse of North African cuisines.
It is a Mediterranean mix overlaid on a Northwest African Berber foundation.
Algerian cuisine is the most varied in terms of range of dishes and seasonings than Moroccan and Tunisian cuisines. Algeria has more Spanish, Andalusian and West African influences than Tunisia to the east. Algeria has more Ottoman, Italian, French and contemporary Arabic influences than Morocco to the west. Mauritania obviously doesn't have a Mediterranean border.
In 1492, Columbus sailed the ocean blue
1492
was the same year the Christians recaptured Granada, the last Muslim
stronghold in Al-Andalus. After more than 700 years of rule on the
Iberian peninsula the Moors were expelled back to their North African
homeland taking with them an Andalusian Hispano-Muslim cuisine. They settled largely in what is now Morocco and Western Algeria (formerly Mauretania, not to be confused with the current country of Mauritania), but made it as far as Tunisia.
Tlemcen
Tlemcen has been described as strongly resembling Granada with lots of water and lush with vegetation. Situated in Northwestern Algeria it is very close to the Moroccan border. Historically it was an important crossroads city for Mediterranean and Saharan trade. At various points in history the city was quite wealthy and like so many other major Algerian cities it was a cosmopolitan potpourri of peoples. For Jews it was the "Jerusalem of the West".
The cooking here is still very Andalusian and Medieval Arab-Persian inspired, similar to Moroccan palace cooking. Fragrant meat tagines with fruits, nuts and sweeter spices dotted with almond lozenges exemplify Tlemcenaise cuisine- the sort of labor intensive, extravagantly spiced recipes that North African cooking is renowned for.
Oran
It's just a 9 hour ferry ride from Alicante, Spain to Oran, Algeria. They say that on a clear day you can see Spain from Oran. In 1509 the Spanish captured the port of Oran. For the next 300 years Oran would change hands back and forth from the Spanish to Barbary pirates to the Ottomans.
Oran was also where Spanish settlers came with the French invasion of Algeria in 1830. The Spanish were mostly poorer peasants from the South and Catalan.
Just as any number of Spanish cookbooks are liberally sprinkled with references to Moorish influences in Andalusian cooking, Oranaise style cooking makes heavy references to Spanish influences. Andalusian and Spanish dishes such as cocas, paella, pastilla, fidwash (fideos), migas, skabetch (escabeche) and gazpacho are very Wahrani (Oran style).
Algiers The Capital
Le Corbusier's Plan for Algiers
Algiers. [Photograph]. Retrieved June 23, 2007, from Encyclopædia Britannica Online: http://www.britannica.com/eb/art-90781
In 1453 while the Moorish hold on the Iberian peninsula was on it's final legs- the Ottomans conquered Christian Constantinople and renamed it Istanbul signaling a shift in Islamic seats of power. The Ottoman westward expansion into North Africa actually began by invitation from Barbary pirates to form an alliance against the Spanish for control of shipments and ports.
Algeria recognizes Ottoman suzerainty from 1555 until the French invasion in 1830. At the time France was well behind in repaying a huge grain debt to Algeria. From it's inception the French invasion of Algeria was propelled by contradictory impulses and ambivalence.
The cooking of Algiers shows Ottoman and French influences. Dolmas, doner kebab, bechamel sauce, beignets and croquettes are some of the influences that make their way into traditional Algerian recipes. Algiers is also the capital of Algeria so there is a lot of regional blending with modern influences.
Algiers really comes into it's own with their range of pastries. Here North African pastries incorporated Turkish and French inlfuences to create another world class style. The owners of the famous Algerian pastry shop La Bague de Kenza in Paris are from Algiers.
Coffee is served Arab, Turkish or French style. Another example of how ingredients and methods were introduced in several waves by different peoples into Algeria.
The pieds noirs of Algeria created their own particular Mediterranean mix of cuisines. For example a family with a Spanish father and an Italian mother with French citizenship on Algerian soil would incorporate all these different cultural elements into their daily cooking. Cuisine Pied-Noir website
Pieds-noirs exiled to France after Algerian independence and Algerian immigrants to France would transport Algerian dishes to France. Paris and Marseille in particular have the most North African influences.
Annaba
Photo retrieved from Annaba Photos
The history of Mediterranean basin trade in North Africa begins with the Phoenicians who arrived in the first millennium BC. They weren't looking to colonize land as much as they were interested in setting up trading posts. They established anchorages along the North African coast, most notably Carthage. Carthage grew into a powerful and wealthy city state but was destroyed during the third and final Punic war against Rome. Because of it's strategic location the Romans would rebuild what they ruined, by 150 AD Carthage would once again be a populous and thriving city.
Annaba (Hippo Regius or Bone) is in the Northeastern corner of Algeria near Tunisia. The ancient empire of Numidia (202 BC - 25 BC) was west of Carthage (Tunis) and east of Mauretania (Northern Morocco and Western Algeria). The parenthetical notes refer to seats of power and not the geographic reach of empires.
Numidia was an ancient North African kingdom that eventually became at turns a client state and Roman province, the eastern Maghreb was a prosperous and fairly stable branch of the Roman empire between 1-500 AD. It's well known that North Africa was the bread basket to the Roman empire, perhaps it's lesser known that there was also a rich artistic and intellectual life during this period. This was the era of the great Saint Augustine who was born in Tagaste, Numidia (present day Souk Ahras, Algeria) and educated in Roman Carthage.
The Vandals brought an end to Roman rule in Numidia and Carthage. But they made no culinary or cultural contribution to North Africa that we know of. Neither did the Byzantines who came after.
The prophet Mohammed (peace be upon him) was born in 570. Islam's swift spread is attributed to two primary methods- conquest through war and the spice trade. Why spices? The Islamic heartland straddles three continents: Asia, Africa and Europe making it central to all trade routes connecting these continents. Along with the spice trade Arabs spread their agricultural methods to North Africa, the Iberian peninsula and Sicily.
The Aghlabid dynasty that ruled (Ifriqiyah or the previous Berber dynasties of Numidia and Carthage) Tunisia and Eastern Algeria would conquer Sicily in the 800's and remain there for two centuries. To this day in Sicily the Arab/North African culinary contributions are remembered in a tradition called "cucina arabo-sicula". Sicily's annual couscous festival is a celebration of this legacy where it is also called a dish of peace and understanding bringing together peoples from the three continents of Africa, Asia and Europe.
During French colonial times Italians from the Southern part of the country largely settled in Annaba and the surrounding region introducing another wave of Italian influences into the Algerian culinary lexicon.
The cooking of Annaba is influenced by Sicilian, Southern Italian and Middle Eastern Arab cuisines. The earthy, hot spicing is similar to Tunisian. The noodle and pasta dishes here run the gamut from ancient whole wheat noodles, Berber steamed semolina pasta to newer Italian commercial varieties.
It is widely accepted that semolina pasta, a cousin to couscous, is a Saracen or Berber invention. I'm making a distinction here between semolina durum wheat pasta and other types of wheat noodles that were previously known . Clifford Wright, History of Macaroni .
Mountain Cooking
Besides the Mediterranean coastal culinary centers of Algeria, the cooking of Setif and Constantine are notable for an elegant rustic style cooking.
Constantine
Historically Constantine was the capital and commercial center for the Kingdom of Numidia. It thrived with grain trade and during the Roman era it was at one time one of the wealthiest cities in Ifriqiyah (Africa). Setif is also historically significant for grain production, horticulture and has good grazing land for animals. Where the agriculture is good, so is the food. This is the kind of cooking that is romanticized for it's terroir.
Setif
The cooking here tends to be mildly and delicately flavored. Variations depend on the family of course and their stash of spices. But overall the foods are not spicy or hot. Setif is also famous throughout Algeria for it's mineral water from natural springs.
The Kabyle region cooking is very simple. Where the Kabyle and Setif meet olive oil has strong folkloric traditions, a kind of cure-all for ailments. Entire loaves of bread are made with just olive oil, flour and salt with no water added. Olive oil isn't just a cooking fat, it's used as a seasoning or kind of spice. Algerian olive oil from the bled is pure and unrefined- thick with olive fruit, peppery, and herbaceous. In both Setif and the Kabyle there is a preference for soupy tagines with a very fine grain semolina couscous. The broth is served as a soup course with the meat and vegetables plated separately making three courses from just one cooking vessel, the couscousier.
The Grand Kabylie is in the mountain region and the Petite Kabylie is by the Mediterranean coast so the cooking obviously shifts from mountain cooking to coastal dishes.
Bejaia
Imazighen of Algeria: The First Peoples of Northwest Africa (Languages of Algeria link)
My
family are Shawi from Setif. The Shawis are Imazighen or "Freemen"
otherwise knowns as Berbers. Before we settled in Setif we practiced
horticulture, pastoralism, cereal growing and trade in Oasis towns.
After my family plotted out our piece of land in the bled (countryside)
we continued the same practices.
The main gate to the city of Setif was built by Europeans. There is a modern amusement park in the middle of the city next to Byzantine ruins. Nearby Djemila has some of the best preserved Roman ruins in all of North Africa. By some estimates the population of Setif is an equal mix of Shawis and Arabs with cases of overlapping cultural affiliations as my family has. The identity here is regional, we're all Staifi. Parts of Setif is also on the edge of the Kabyle.
The four largest Algerian Imazighen regions are the Kabyle in the
mountains of Eastern Algeria, Shawis of the Aures mountains,
M'zabites who inhabit the northern edge of the desert and the Tuareg in
the Saharan Ahaggar region.
From Algerian Tuaregs to Timbukto
The Tuareg nation
extends into Mali and Niger. Timbuktu was founded by the Tuaregs in the
11th century and at it's height it flourished artistically, culturally
and commercially. The city has been called the place where "the camel
met the canoe" because it is located precisely where the Niger flows
north into the southern edge of the sahara. It became a dynamic meeting
place of North and West African peoples such as the Songhai, Fulani,
Arabs and Tuaregs where they thrived on the exchange of ideas and goods.
Even before the Tuareg established Timbuktu the region had established trade routes and caravans by the Kingdom of Ghana, West Africa's first great empire. The Tuaregs would lose control of Timbukto to the Kingdom of Mali who in turn would concede power to the Songhai. Today Timbukto, the once great center of Northwest African learning is struggling to save their libraries Timbuktu Manuscripts Project.
West African Genesis for Steaming Couscous
The Tuareg, Fulani, Songhai, Malinese all prepare couscous dishes. Early Arabic writings about the region such as Ibn al-Faqih’s Mukhtasar
Kitab al-Buldan suggest a West African genesis for the method of steaming couscous. The prototypical
couscous steamer was probably woven from grass. Considering
the materials used, it’s not surprising that there is a lack of archaeological
evidence.
Professor E. Levi-Provencal furthered the West African origins for the
method of steaming couscous, in his monumental Histoire de l’Espagne Musulmane.
West African couscous is made from grains such as sorghum, rice, and millet with sauces flavored with grains of paradise, yams, peanuts, gnawa peppers and palm oil.
Regional Culinary Differences in The Maghreb
First of all I am using the term Maghreb to refer to the entire Northwest African region including the countries of Tunisia, Morocco, Mauritania and Algeria. The Arabic name for the country of Morocco is Al-Maghreb and this has resulted in some confusion regarding older historical references to the greater Maghreb region being translated into English as Morocco the country. The two are not synonymous.
Algeria is not only situated in the geographic heart of the greater Maghreb but it is by far the largest country in Western North Africa. It is also the second largest country on the African continent and the largest country bordering the Mediterranean. Throughout history Algeria has been a crossroads for Mediterranean and Trans-Saharan trade. It's this unique cross-fertilization of peoples that makes Algerian cuisine so varied.
What is Algerian cuisine? This is a question that I am asked often, but never really gave a clear answer for on this blog. I wanted to wait until I had a body of recipes posted. For now I'll offer an extremely condensed version of Algeria's food history.
Algerian cuisine is the most varied and diverse of North African cuisines.
It is a Mediterranean mix overlaid on a Northwest African Berber foundation.
Algerian cuisine is the most varied in terms of range of dishes and seasonings than Moroccan and Tunisian cuisines. Algeria has more Spanish, Andalusian and West African influences than Tunisia to the east. Algeria has more Ottoman, Italian, French and contemporary Arabic influences than Morocco to the west. Mauritania obviously doesn't have a Mediterranean border.
In 1492, Columbus sailed the ocean blue
1492
was the same year the Christians recaptured Granada, the last Muslim
stronghold in Al-Andalus. After more than 700 years of rule on the
Iberian peninsula the Moors were expelled back to their North African
homeland taking with them an Andalusian Hispano-Muslim cuisine. They settled largely in what is now Morocco and Western Algeria (formerly Mauretania, not to be confused with the current country of Mauritania), but made it as far as Tunisia.
Tlemcen
Tlemcen has been described as strongly resembling Granada with lots of water and lush with vegetation. Situated in Northwestern Algeria it is very close to the Moroccan border. Historically it was an important crossroads city for Mediterranean and Saharan trade. At various points in history the city was quite wealthy and like so many other major Algerian cities it was a cosmopolitan potpourri of peoples. For Jews it was the "Jerusalem of the West".
The cooking here is still very Andalusian and Medieval Arab-Persian inspired, similar to Moroccan palace cooking. Fragrant meat tagines with fruits, nuts and sweeter spices dotted with almond lozenges exemplify Tlemcenaise cuisine- the sort of labor intensive, extravagantly spiced recipes that North African cooking is renowned for.
Oran
It's just a 9 hour ferry ride from Alicante, Spain to Oran, Algeria. They say that on a clear day you can see Spain from Oran. In 1509 the Spanish captured the port of Oran. For the next 300 years Oran would change hands back and forth from the Spanish to Barbary pirates to the Ottomans.
Oran was also where Spanish settlers came with the French invasion of Algeria in 1830. The Spanish were mostly poorer peasants from the South and Catalan.
Just as any number of Spanish cookbooks are liberally sprinkled with references to Moorish influences in Andalusian cooking, Oranaise style cooking makes heavy references to Spanish influences. Andalusian and Spanish dishes such as cocas, paella, pastilla, fidwash (fideos), migas, skabetch (escabeche) and gazpacho are very Wahrani (Oran style).
Algiers The Capital
Le Corbusier's Plan for Algiers
Algiers. [Photograph]. Retrieved June 23, 2007, from Encyclopædia Britannica Online: http://www.britannica.com/eb/art-90781
In 1453 while the Moorish hold on the Iberian peninsula was on it's final legs- the Ottomans conquered Christian Constantinople and renamed it Istanbul signaling a shift in Islamic seats of power. The Ottoman westward expansion into North Africa actually began by invitation from Barbary pirates to form an alliance against the Spanish for control of shipments and ports.
Algeria recognizes Ottoman suzerainty from 1555 until the French invasion in 1830. At the time France was well behind in repaying a huge grain debt to Algeria. From it's inception the French invasion of Algeria was propelled by contradictory impulses and ambivalence.
The cooking of Algiers shows Ottoman and French influences. Dolmas, doner kebab, bechamel sauce, beignets and croquettes are some of the influences that make their way into traditional Algerian recipes. Algiers is also the capital of Algeria so there is a lot of regional blending with modern influences.
Algiers really comes into it's own with their range of pastries. Here North African pastries incorporated Turkish and French inlfuences to create another world class style. The owners of the famous Algerian pastry shop La Bague de Kenza in Paris are from Algiers.
Coffee is served Arab, Turkish or French style. Another example of how ingredients and methods were introduced in several waves by different peoples into Algeria.
The pieds noirs of Algeria created their own particular Mediterranean mix of cuisines. For example a family with a Spanish father and an Italian mother with French citizenship on Algerian soil would incorporate all these different cultural elements into their daily cooking. Cuisine Pied-Noir website
Pieds-noirs exiled to France after Algerian independence and Algerian immigrants to France would transport Algerian dishes to France. Paris and Marseille in particular have the most North African influences.
Annaba
Photo retrieved from Annaba Photos
The history of Mediterranean basin trade in North Africa begins with the Phoenicians who arrived in the first millennium BC. They weren't looking to colonize land as much as they were interested in setting up trading posts. They established anchorages along the North African coast, most notably Carthage. Carthage grew into a powerful and wealthy city state but was destroyed during the third and final Punic war against Rome. Because of it's strategic location the Romans would rebuild what they ruined, by 150 AD Carthage would once again be a populous and thriving city.
Annaba (Hippo Regius or Bone) is in the Northeastern corner of Algeria near Tunisia. The ancient empire of Numidia (202 BC - 25 BC) was west of Carthage (Tunis) and east of Mauretania (Northern Morocco and Western Algeria). The parenthetical notes refer to seats of power and not the geographic reach of empires.
Numidia was an ancient North African kingdom that eventually became at turns a client state and Roman province, the eastern Maghreb was a prosperous and fairly stable branch of the Roman empire between 1-500 AD. It's well known that North Africa was the bread basket to the Roman empire, perhaps it's lesser known that there was also a rich artistic and intellectual life during this period. This was the era of the great Saint Augustine who was born in Tagaste, Numidia (present day Souk Ahras, Algeria) and educated in Roman Carthage.
The Vandals brought an end to Roman rule in Numidia and Carthage. But they made no culinary or cultural contribution to North Africa that we know of. Neither did the Byzantines who came after.
The prophet Mohammed (peace be upon him) was born in 570. Islam's swift spread is attributed to two primary methods- conquest through war and the spice trade. Why spices? The Islamic heartland straddles three continents: Asia, Africa and Europe making it central to all trade routes connecting these continents. Along with the spice trade Arabs spread their agricultural methods to North Africa, the Iberian peninsula and Sicily.
The Aghlabid dynasty that ruled (Ifriqiyah or the previous Berber dynasties of Numidia and Carthage) Tunisia and Eastern Algeria would conquer Sicily in the 800's and remain there for two centuries. To this day in Sicily the Arab/North African culinary contributions are remembered in a tradition called "cucina arabo-sicula". Sicily's annual couscous festival is a celebration of this legacy where it is also called a dish of peace and understanding bringing together peoples from the three continents of Africa, Asia and Europe.
During French colonial times Italians from the Southern part of the country largely settled in Annaba and the surrounding region introducing another wave of Italian influences into the Algerian culinary lexicon.
The cooking of Annaba is influenced by Sicilian, Southern Italian and Middle Eastern Arab cuisines. The earthy, hot spicing is similar to Tunisian. The noodle and pasta dishes here run the gamut from ancient whole wheat noodles, Berber steamed semolina pasta to newer Italian commercial varieties.
It is widely accepted that semolina pasta, a cousin to couscous, is a Saracen or Berber invention. I'm making a distinction here between semolina durum wheat pasta and other types of wheat noodles that were previously known . Clifford Wright, History of Macaroni .
Mountain Cooking
Besides the Mediterranean coastal culinary centers of Algeria, the cooking of Setif and Constantine are notable for an elegant rustic style cooking.
Constantine
Historically Constantine was the capital and commercial center for the Kingdom of Numidia. It thrived with grain trade and during the Roman era it was at one time one of the wealthiest cities in Ifriqiyah (Africa). Setif is also historically significant for grain production, horticulture and has good grazing land for animals. Where the agriculture is good, so is the food. This is the kind of cooking that is romanticized for it's terroir.
Setif
The cooking here tends to be mildly and delicately flavored. Variations depend on the family of course and their stash of spices. But overall the foods are not spicy or hot. Setif is also famous throughout Algeria for it's mineral water from natural springs.
The Kabyle region cooking is very simple. Where the Kabyle and Setif meet olive oil has strong folkloric traditions, a kind of cure-all for ailments. Entire loaves of bread are made with just olive oil, flour and salt with no water added. Olive oil isn't just a cooking fat, it's used as a seasoning or kind of spice. Algerian olive oil from the bled is pure and unrefined- thick with olive fruit, peppery, and herbaceous. In both Setif and the Kabyle there is a preference for soupy tagines with a very fine grain semolina couscous. The broth is served as a soup course with the meat and vegetables plated separately making three courses from just one cooking vessel, the couscousier.
The Grand Kabylie is in the mountain region and the Petite Kabylie is by the Mediterranean coast so the cooking obviously shifts from mountain cooking to coastal dishes.
Bejaia
Imazighen of Algeria: The First Peoples of Northwest Africa (Languages of Algeria link)
My
family are Shawi from Setif. The Shawis are Imazighen or "Freemen"
otherwise knowns as Berbers. Before we settled in Setif we practiced
horticulture, pastoralism, cereal growing and trade in Oasis towns.
After my family plotted out our piece of land in the bled (countryside)
we continued the same practices.
The main gate to the city of Setif was built by Europeans. There is a modern amusement park in the middle of the city next to Byzantine ruins. Nearby Djemila has some of the best preserved Roman ruins in all of North Africa. By some estimates the population of Setif is an equal mix of Shawis and Arabs with cases of overlapping cultural affiliations as my family has. The identity here is regional, we're all Staifi. Parts of Setif is also on the edge of the Kabyle.
The four largest Algerian Imazighen regions are the Kabyle in the
mountains of Eastern Algeria, Shawis of the Aures mountains,
M'zabites who inhabit the northern edge of the desert and the Tuareg in
the Saharan Ahaggar region.
From Algerian Tuaregs to Timbukto
The Tuareg nation
extends into Mali and Niger. Timbuktu was founded by the Tuaregs in the
11th century and at it's height it flourished artistically, culturally
and commercially. The city has been called the place where "the camel
met the canoe" because it is located precisely where the Niger flows
north into the southern edge of the sahara. It became a dynamic meeting
place of North and West African peoples such as the Songhai, Fulani,
Arabs and Tuaregs where they thrived on the exchange of ideas and goods.
Even before the Tuareg established Timbuktu the region had established trade routes and caravans by the Kingdom of Ghana, West Africa's first great empire. The Tuaregs would lose control of Timbukto to the Kingdom of Mali who in turn would concede power to the Songhai. Today Timbukto, the once great center of Northwest African learning is struggling to save their libraries Timbuktu Manuscripts Project.
West African Genesis for Steaming Couscous
The Tuareg, Fulani, Songhai, Malinese all prepare couscous dishes. Early Arabic writings about the region such as Ibn al-Faqih’s Mukhtasar
Kitab al-Buldan suggest a West African genesis for the method of steaming couscous. The prototypical
couscous steamer was probably woven from grass. Considering
the materials used, it’s not surprising that there is a lack of archaeological
evidence.
Professor E. Levi-Provencal furthered the West African origins for the
method of steaming couscous, in his monumental Histoire de l’Espagne Musulmane.
West African couscous is made from grains such as sorghum, rice, and millet with sauces flavored with grains of paradise, yams, peanuts, gnawa peppers and palm oil.
Regional Culinary Differences in The Maghreb
First of all I am using the term Maghreb to refer to the entire Northwest African region including the countries of Tunisia, Morocco, Mauritania and Algeria. The Arabic name for the country of Morocco is Al-Maghreb and this has resulted in some confusion regarding older historical references to the greater Maghreb region being translated into English as Morocco the country. The two are not synonymous.
Algeria is not only situated in the geographic heart of the greater Maghreb but it is by far the largest country in Western North Africa. It is also the second largest country on the African continent and the largest country bordering the Mediterranean. Throughout history Algeria has been a crossroads for Mediterranean and Trans-Saharan trade. It's this unique cross-fertilization of peoples that makes Algerian cuisine so varied.
Bibliography
Ramachandran, Ammini Pepper Trail
Grains, Greens and Grated Coconuts: Recipes and Remembrances of a Vegetarian Legacy
(The book also covers Indian Ocean trade. If you are interested in Indian-Arab-African food connections it is invaluable)
Nasrallah, Nawal Website
Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine
(The book delves into Pre-Islamic Mesopotamian food history as well as Medieval Arabic food history)
Rachel Laudan
The Mexican Kitchen's Islamic Connection
(I've had many students from Mexico and South Asia comment on the similarity of some Algerian dishes and their cuisines. This article gives an explanation for the similarities)
The Cambridge World History of Food
Three Books on Algerian Pastries and Breads
Edition La Plume
20, Venue du 1 Novembre
Bordj-El-Kiffan, Alger-Algerie
Tel/Fax: 0210 21 11 03
0210 20 33 99
Mobile: 070 43 43 97
BOUKSANI, Louisa
Pattiseries Traditonnelles Algeriennes
Editions Jefal
15, Bd. Med KHEMISTI- Alger
Roland Lafitte
Société d’Études Lexicographiques et Étymologiques Françaises & Arabes
Laurence Mazaud
Bibliothèque/Institut du monde arabe
L'Institut du Monde Arabe
AIT FERROUKH, Farida / MESSAOUDI, Samia
Cuisine kabyle / Farida Ait Ferroukh,
Samia Messaoudi . - Aix- en- Provence : Edisud , 2005
.- 159 p. : couv. ill. en coul. ; 25 cm
Cote Bibliothèque IMA 641 (613) AIT F
BACHA, Kheira
Patisserie gourmande / Kheira Bacha
. - Alger : Maison des livres , 1997 .- 79 p. : ill.,
couv. ill. ; 23 cm
Cote Bibliothèque IMA 641 (613)
BAC
BACRI, Mélanie
Cote Bibliothèque IMA 641 (613)
BAC
BEN- YAMINE
Cuisine algérienne / Ben- Yamine . - Paris : Garancière- livre essor , 1983 .-
139 p. : couv. ill. en coul. ; 22 cm
Index
Cote Bibliothèque IMA 641 (613) BEN Y
BENAMIRA, Latifa
Les Saveurs d' Algérie / par Latifa
Benamira ; photos
Cote Bibliothèque IMA 641 (613) BEN A
BOUAYED, Fatima- Zohra
La Cuisine algérienne / Fatima- Zohra Bouayed . - Alger : SNED , 1981 .- 439 p. : ill., couv. ill. ; 27 cm
Index
Cote Bibliothèque IMA 641 (613) BOU
BOUAYED, Fatima- Zohra
Cuisine algérienne / Fatima- Zohra Bouayed ; photogr. Marie Sanner . - Paris : Hachette , 1988 .- 80 p. : tout en ill., couv. ill. ; 28 cm .- (Vie pratique/cuisine)
Cote Bibliothèque IMA 641 (613) BOU
BOUAYED, Fatima- Zohra
Cuisine algérienne / Fatima Zohra
Bouayed ; photogr.
Cote Bibliothèque IMA 641 (613) BOU
BOUAYED, Fatima- Zohra
Le Livre de la cuisine d' Algérie / Fatima- Zohra Bouayed . - Alger : ENAG , 2003 .- 320 p. : tout en ill., couv. ill. en coul. ; 31 cm
Cet ouvrage est publié dans le cadre de "Djazair 2003, une année de l'Algérie en France"
Cote Bibliothèque IMA 641 (613) BOU
BOUBEZARI, Karimène
Ma cuisine algérienne / Karimène Boubezari . - Aix- en- Provence : Edisud , 2000 .- 191 p. : ill., couv. ill. en coul. ; 23 cm .- (Voyages gourmands)
Cote Bibliothèque IMA 641 (613) BOU
BOUKLI, Leila
Le Plat du partage :
Cote Bibliothèque IMA 641 (613) BOU
BOUNIF, Naima / BEN AMIRA, Latifa
Les Délices d' Algérie / par Naima
Bounif et Latifa Ben Amira ; photos Walter Pennino . -
21 cm
Cote Bibliothèque IMA 641 (613) BOU
BOUTALEB, Amina
Cuisine d' Algérie et du Maghreb / Amina Boutaleb . - Paris Alger : Paris- Méditerranée Edif 2000 Ennahdha , 2003 .- 224 p. : ill. en coul., couv. ill. en coul. ; 23 cm
Ouvrage publié dans le cadre de : "Djazair 2003, une année de l'Algérie en France"
Cote Bibliothèque IMA 641 (613) BOU
La cuisine algérienne / Chahrazède Atoui, Isis Benaissa, Gilles Nourault . - Sainte Clotilde (Réunion) : Orphie , 2005 .- 94 p. : ill. en coul., couv. ill. en coul. ; 21 cm .- (Savoir cuisiner)
Cote Bibliothèque IMA 641 (613) ATO
HADJIAT, Salima
La Cuisine d' Algérie / Salima Hadjiat
. -
La p. de titre porte un titre parllèle un arabe : "Fan al ab fi al azair"
Cote Bibliothèque IMA 641 (613) HAD
HAMMOUTENE, Cherifa
La Cuisine de nos grands- mères algériennes
/ Chérifa Hammoutène ; photos
Cote Bibliothèque IMA 641 (613) HAM
HEFIED, Nadira
Cote Bibliothèque IMA 641 (613) HEF
JAFFIN, Léone
Cote Bibliothèque IMA 641 (613) JAF
LOUGHSALA, Lozhal
La cuisine évasion : Algérie / recettes par Lozhal Loughsala ; photogr. par Patrick André et Jean- Luc Syren . - Ingersheim- Colmar : SAEP , 2002 .- 80 p. : ill. en coul., couv. ill. ; 19 x 23 cm
Cote Bibliothèque IMA 641 (613) LOU
OBEIDA, Khadidja
Cote Bibliothèque IMA 641 (613) OBE
REZKI, Mokhtaria
Le Couscous algérien / Mokhtaria Rezki . - Alger : ENAG , 2003 .- 102 p. : ill. en coul., couv. ill. en coul. ; 30 cm
Ouvrage édité dans le cadre de "Djazair", une Année de l'Algérie en France
Cote Bibliothèque IMA 641 (613) REZ
REZKI, Mokhtaria
La Perle de la cuisine algérienne / Mokhtaria Rezki . - Alger : Enag , 2000 .-
96 p. : ill. en coul., couv. ill. en coul. ; 23 cm
Cote Bibliothèque IMA 641 (613) REZ
REZKI, Mokhtaria
Le Secret de la cuisine algérienne moderne / Mokhtaria Rezki . - Alger : Enag , 2001 .- 143 p. : ill. en coul., couv. ill. en coul. ; 31 cm
Cote Bibliothèque IMA 641 (613) REZ
SEKELLI, Z.
L'Art culinaire à travers l'Algérie / Z. Sekelli ; photogr. Kouaci . - Alger : ENAL , 1988 .- 456 p. : ill., couv. ill. ; 28 cm
Cote Bibliothèque IMA 641 (613) SEK
TAHIR, Zoubida
Twadjen wel halawiette / Zoubida Tahir . - Alger : Enal , 1986 .- 277 p. : couv. ill. en coul. ; 27 cm
Guide pratique
Cote Bibliothèque IMA 641 (613) TAH
2. Etudes sur l'art culinaire
ALLOULA, Malek
Les festins de l'exil / Malek Alloula.- Paris : Truffaut, 2003.- 124 p. : couv. ill. en coul. ; 21 cm (Saveurs de la réalité)
Cote Bibliothèque IMA 642 ALL
MARDAM-BEY, Farouk
La cuisine de Ziryab : propos de tables, impressions de voyages et recettes pouvant servir d'initiation pratique à la gastronomie arabe / Farouk Mardam-Bey.- Paris : Sindbad- Actes Sud, 1998.- 176 p. : ill., couv. Ill. En coul. ; 29 cm.- (L'Orient gourmand)
Cote Bibliothèque IMA 642 MAR
Bibliography
Ramachandran, Ammini Pepper Trail
Grains, Greens and Grated Coconuts: Recipes and Remembrances of a Vegetarian Legacy
(The book also covers Indian Ocean trade. If you are interested in Indian-Arab-African food connections it is invaluable)
Nasrallah, Nawal Website
Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine
(The book delves into Pre-Islamic Mesopotamian food history as well as Medieval Arabic food history)
Rachel Laudan
The Mexican Kitchen's Islamic Connection
(I've had many students from Mexico and South Asia comment on the similarity of some Algerian dishes and their cuisines. This article gives an explanation for the similarities)
The Cambridge World History of Food
Three Books on Algerian Pastries and Breads
Edition La Plume
20, Venue du 1 Novembre
Bordj-El-Kiffan, Alger-Algerie
Tel/Fax: 0210 21 11 03
0210 20 33 99
Mobile: 070 43 43 97
BOUKSANI, Louisa
Pattiseries Traditonnelles Algeriennes
Editions Jefal
15, Bd. Med KHEMISTI- Alger
Roland Lafitte
Société d’Études Lexicographiques et Étymologiques Françaises & Arabes
Laurence Mazaud
Bibliothèque/Institut du monde arabe
L'Institut du Monde Arabe
AIT FERROUKH, Farida / MESSAOUDI, Samia
Cuisine kabyle / Farida Ait Ferroukh,
Samia Messaoudi . - Aix- en- Provence : Edisud , 2005
.- 159 p. : couv. ill. en coul. ; 25 cm
Cote Bibliothèque IMA 641 (613) AIT F
BACHA, Kheira
Patisserie gourmande / Kheira Bacha
. - Alger : Maison des livres , 1997 .- 79 p. : ill.,
couv. ill. ; 23 cm
Cote Bibliothèque IMA 641 (613)
BAC
BACRI, Mélanie
<Cent> 100 recettes de cuisine familiale juive d' Algérie / Mélanie Bacri . - Paris : Grancher , 2001 .- 157 p. : ill. en coul., couv. ill. en coul. ; 26 cm .- (Ma bibliothèque de cuisine)
Cote Bibliothèque IMA 641 (613)
BAC
BEN- YAMINE
Cuisine algérienne / Ben- Yamine . - Paris : Garancière- livre essor , 1983 .-
139 p. : couv. ill. en coul. ; 22 cm
Index
Cote Bibliothèque IMA 641 (613) BEN Y
BENAMIRA, Latifa
Les Saveurs d' Algérie / par Latifa Benamira ; photos <de> Walter Pennino . - Aubervilliers : Bachari , 2002 .- 96 p. : ill. en coul., couv. ill. en coul. ; 21 x 21 cm
Cote Bibliothèque IMA 641 (613) BEN A
BOUAYED, Fatima- Zohra
La Cuisine algérienne / Fatima- Zohra Bouayed . - Alger : SNED , 1981 .- 439 p. : ill., couv. ill. ; 27 cm
Index
Cote Bibliothèque IMA 641 (613) BOU
BOUAYED, Fatima- Zohra
Cuisine algérienne / Fatima- Zohra Bouayed ; photogr. Marie Sanner . - Paris : Hachette , 1988 .- 80 p. : tout en ill., couv. ill. ; 28 cm .- (Vie pratique/cuisine)
Cote Bibliothèque IMA 641 (613) BOU
BOUAYED, Fatima- Zohra
Cuisine algérienne / Fatima Zohra Bouayed ; photogr. <de> Marie Sanner . - Paris : CIL , 1988 .- 79 p. : ill. en coul., couv. ill. en coul. ; 29 cm
Cote Bibliothèque IMA 641 (613) BOU
BOUAYED, Fatima- Zohra
Le Livre de la cuisine d' Algérie / Fatima- Zohra Bouayed . - Alger : ENAG , 2003 .- 320 p. : tout en ill., couv. ill. en coul. ; 31 cm
Cet ouvrage est publié dans le cadre de "Djazair 2003, une année de l'Algérie en France"
Cote Bibliothèque IMA 641 (613) BOU
BOUBEZARI, Karimène
Ma cuisine algérienne / Karimène Boubezari . - Aix- en- Provence : Edisud , 2000 .- 191 p. : ill., couv. ill. en coul. ; 23 cm .- (Voyages gourmands)
Cote Bibliothèque IMA 641 (613) BOU
BOUKLI, Leila
Le Plat du partage : <le couscous> / Leila Boukli . - Alger : Musk , 2002 .- 2 vol. : ill., couv. ill. en coul. ; 28 cm
Cote Bibliothèque IMA 641 (613) BOU
BOUNIF, Naima / BEN AMIRA, Latifa
Les Délices d' Algérie / par Naima Bounif et Latifa Ben Amira ; photos Walter Pennino . - <Paris> : Bachari , 2001 .- 86 p. : ill. en coul., couv. ill. en coul. ;
21 cm
Cote Bibliothèque IMA 641 (613) BOU
BOUTALEB, Amina
Cuisine d' Algérie et du Maghreb / Amina Boutaleb . - Paris Alger : Paris- Méditerranée Edif 2000 Ennahdha , 2003 .- 224 p. : ill. en coul., couv. ill. en coul. ; 23 cm
Ouvrage publié dans le cadre de : "Djazair 2003, une année de l'Algérie en France"
Cote Bibliothèque IMA 641 (613) BOU
La cuisine algérienne / Chahrazède Atoui, Isis Benaissa, Gilles Nourault . - Sainte Clotilde (Réunion) : Orphie , 2005 .- 94 p. : ill. en coul., couv. ill. en coul. ; 21 cm .- (Savoir cuisiner)
Cote Bibliothèque IMA 641 (613) ATO
HADJIAT, Salima
La Cuisine d' Algérie / Salima Hadjiat . - <S.l.> : Publisud Syros , 1983 .- 185 p. : ill. en noir et en coul, couv. ill. en coul. ; 25 cm
La p. de titre porte un titre parllèle un arabe : "Fan al ab fi al azair"
Cote Bibliothèque IMA 641 (613) HAD
HAMMOUTENE, Cherifa
La Cuisine de nos grands- mères algériennes / Chérifa Hammoutène ; photos <de> Jérome da Cunha . - Monaco : Ed. du Rocher , 1983 .- 159 p. . ill. en coul., couv. il. en coul. ; 22 cm
Cote Bibliothèque IMA 641 (613) HAM
HEFIED, Nadira
<Cent trente> 130 recettes traditionnelles du Maghreb / Nadira Hefied . - Paris : Josette Lyon , 1996 .- 159 p. : couv. ill. ; 23 cm
Cote Bibliothèque IMA 641 (613) HEF
JAFFIN, Léone
<Cent cinquante> 150 recettes et mille et un souvenirs d' une juive en Algérie : récit culinaire / Léone Jaffin . - Paris : Encre , 1987 .- 283 p. : couv. ill. en coul. ; 24 cm
Cote Bibliothèque IMA 641 (613) JAF
LOUGHSALA, Lozhal
La cuisine évasion : Algérie / recettes par Lozhal Loughsala ; photogr. par Patrick André et Jean- Luc Syren . - Ingersheim- Colmar : SAEP , 2002 .- 80 p. : ill. en coul., couv. ill. ; 19 x 23 cm
Cote Bibliothèque IMA 641 (613) LOU
OBEIDA, Khadidja
<Deux cent cinquante trois> 253 recettes de cuisine algérienne / Khadidja Obeida . - Paris : Granger , 1983 .- 188 p. : ill. en noir et en coul., couv. ill. en coul. ; 23 cm .- (Ma bibliothèque de cuisine)
Cote Bibliothèque IMA 641 (613) OBE
REZKI, Mokhtaria
Le Couscous algérien / Mokhtaria Rezki . - Alger : ENAG , 2003 .- 102 p. : ill. en coul., couv. ill. en coul. ; 30 cm
Ouvrage édité dans le cadre de "Djazair", une Année de l'Algérie en France
Cote Bibliothèque IMA 641 (613) REZ
REZKI, Mokhtaria
La Perle de la cuisine algérienne / Mokhtaria Rezki . - Alger : Enag , 2000 .-
96 p. : ill. en coul., couv. ill. en coul. ; 23 cm
Cote Bibliothèque IMA 641 (613) REZ
REZKI, Mokhtaria
Le Secret de la cuisine algérienne moderne / Mokhtaria Rezki . - Alger : Enag , 2001 .- 143 p. : ill. en coul., couv. ill. en coul. ; 31 cm
Cote Bibliothèque IMA 641 (613) REZ
SEKELLI, Z.
L'Art culinaire à travers l'Algérie / Z. Sekelli ; photogr. Kouaci . - Alger : ENAL , 1988 .- 456 p. : ill., couv. ill. ; 28 cm
Cote Bibliothèque IMA 641 (613) SEK
TAHIR, Zoubida
Twadjen wel halawiette / Zoubida Tahir . - Alger : Enal , 1986 .- 277 p. : couv. ill. en coul. ; 27 cm
Guide pratique
Cote Bibliothèque IMA 641 (613) TAH
2. Etudes sur l'art culinaire
ALLOULA, Malek
Les festins de l'exil / Malek Alloula.- Paris : Truffaut, 2003.- 124 p. : couv. ill. en coul. ; 21 cm (Saveurs de la réalité)
Cote Bibliothèque IMA 642 ALL
MARDAM-BEY, Farouk
La cuisine de Ziryab : propos de tables, impressions de voyages et recettes pouvant servir d'initiation pratique à la gastronomie arabe / Farouk Mardam-Bey.- Paris : Sindbad- Actes Sud, 1998.- 176 p. : ill., couv. Ill. En coul. ; 29 cm.- (L'Orient gourmand)
Cote Bibliothèque IMA 642 MAR
Wonderful! keep up the good work!
Posted by: kaouther | August 06, 2007 at 03:30 AM
Great site!
I found it looking for Algerian fried green peas. I tried it once and loved it.
Have a great day,
Margot
Posted by: Coffee & Vanilla | July 02, 2007 at 08:31 AM
I only know of a small group cookbook to be published by the Algerian-American Association of Northern California.
And The Momo Cookbook by Algerian restaurateur but it looks more like a restaurant cookbook and about general Maghrebi cooking.
Posted by: farid | June 28, 2007 at 03:58 PM
hi would like to no if you have any cook books in english of algerian cuisine i live in algers in dar el beida
Posted by: mohamed | June 28, 2007 at 05:40 AM