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Some of the notable names by which couscous is referred to in Algeria include: Na'ama: Meaning "blessing" in Arabic. Ta'am: Translating to "the food" this name emphasizes the dish's status as a quintessential culinary delight. Kousksi/Seksou: The original and tamazight nomination. Mekfoul; Mesfouf: This name is associated with a particular dish.
The word "couscous" (alternately cuscus or kuskus) was first noted in early 17th century French, from Arabic kuskus, from kaskasa 'to pound', and is probably of Berber origin. [ 18 ] [ 19 ] [ 20 ] The term seksu is attested in various Berber dialects such as Kabyle and Rifain , while Saharan Berber dialects such as Touareg and Ghadames have a ...
Algerian cuisine offers a variety of dishes depending on the region and the season, but vegetables and cereals remain at its core. Most of the Algerian dishes are centered around bread, meats (lamb, beef or poultry), olive oil, vegetables, and fresh herbs. Vegetables are often used for salads, soups, tajines, couscous, and sauce-based dishes.
The best-known Maghrebi dish abroad is couscous, [12] made from wheat semolina. [11] The tajine, a cooking vessel made of clay, is also a common denominator in this region, although the dishes and preparation methods vary widely. For example, a tajine in Tunisia is a baked quiche-like dish, [13] whereas in Morocco it is a slow-cooked stew. [14]
Algerian and Moroccan tagine dishes are slow-cooked stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. [17] [18] [19] Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tagines. The sweet and sour ...
[citation needed] In addition, Algeria's rich history has contributed to the abundance of food from different periods and regions of the world. Among all the culinary specialties available in Algeria, couscous remains the most famous, recognized as a national dish, as well as the traditional pastry called Oriental pastry in Western countries ...
Shakshuka is a word for "mixture" in Algerian Arabic and "mixed" in Tunisian Arabic. [5] [6] The Oxford English Dictionary describes it as being of multiple origins, an onomatopoeic Maghribi Arabic word, related to the verb shakshaka meaning "to bubble, to sizzle, to be mixed up, to be beaten together," and the French word Chakchouka, which was borrowed into English in the nineteenth century. [7]
Couscous (Arabic: كسكس) with vegetables and chickpeas, the national dish of Algeria. Algerian cuisine features cooking styles and dishes derived from traditional Arab, Amazigh, Turkish, and French cuisine. The influence of Jewish, Spanish, Berber, and Italian cuisines can also be observed. [6]