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Zviti
Zviti (Arabic: زفيطي), from M'sila, is a traditional vegetarian Algerian dish. Zviti, along with ''Chakhchoukha'', is one of the most popular meals in the Ouled Nail and the Bousaada area. It is also known as Slata Mahras, named after the big wooden mortar and pestle that is also used for cooking and serving the dish ( Mahras). This traditional meal is served on special occasions and holiday celebrations. Origin This dish originates from the city of Bou Saâda in M'sila, Algeria ) , image_map = Algeria (centered orthographic projection).svg , map_caption = , image_map2 = , capital = Algiers , coordinates = , largest_city = capital , relig .... However, it is widespread in M'sila and in the small towns of Rommana, El Allig, Eddis, Oultem and all around the country. Preparation Zviti prepared using traditional Algerian Reqass bread or Kesra, which is produced with wheat flour witho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Algerian Cuisine
The cuisine of Algeria is influenced by Algeria's interactions and exchanges with other cultures and nations over the centuries. It is characterized by a wealth derived from both land and sea products. Conquests or demographic movement towards the Algerian territory were two of the main factors of exchanges between the different peoples and cultures (Berbers, Arabs, Turks, Andalusians, French, and Spaniards). This cuisine is a Mediterranean and North African cuisine with Berber roots. 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. Of all the Algerian traditional dishes available, the most famous one is couscous, recognized as a national dish. Ingredients Algeria, like other Maghreb c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
M'Sila Province
ber, ⵎⵙⵉⵍⴰ ') is a province (''wilaya'') of northern Algeria. It has a population of 1 million people and an area of 18,718 km², while its capital, also called M'sila, home to M'Sila University, has a population of about 100,000. Localities include Bou Saada and Maadid. Chott El Hodna, a salt lake, crosses into M'Sila. However, most of the region is semi-arid and undeveloped. Additionally, M'Sila was the location of the first village constructed as part of a government-run program to transition nomadic Algerians to sedentary life using local materials. The village, now complete, was dubbed Maader and consists of houses, public and trading areas, and a mosque. History The province was created from parts of Batna (département), Médéa (département) and Sétif (département) in 1974. Administrative divisions The province is divided into 15 districts (''daïras''), which are further divided into 47 ''communes'' or municipalities. Districts # Aïn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chakhchoukha
Chakhchoukha or chekhechoukha ( ar, شخشوخة) is a dish of Algerian cuisine, eaten often on festive celebrations, especially popular in the Aurès region. The dish consists of small pieces of ''rougag'' (thin round flatbread) mixed with ''marqa'', a stew. Description Chakhchoukha is an originally Chaoui culinary specialty that has now extended to other parts of Algeria. The word ''chakhchoukha'' comes from ''tacherchert'', "crumbing" or "tearing into small pieces" in the Chaouia language. Preparation The ''rougag'' or flat bread is made with fine semolina and, after baking, is torn by hand into small pieces. When eating in individual plates, about two handfuls are put in the plate and then the sauce or stew is poured on top. The ''marqa'' or stew consists of diced lamb cooked with spices, tomatoes, chopped onions and chick peas. Often potatoes, zucchini, carrots and green peppers are added to the mixture depending on the season, the area and the family. The main spices ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Algeria
) , image_map = Algeria (centered orthographic projection).svg , map_caption = , image_map2 = , capital = Algiers , coordinates = , largest_city = capital , religion = , official_languages = , languages_type = Other languages , languages = Algerian Arabic (Darja) French , ethnic_groups = , demonym = Algerian , government_type = Unitary semi-presidential republic , leader_title1 = President , leader_name1 = Abdelmadjid Tebboune , leader_title2 = Prime Minister , leader_name2 = Aymen Benabderrahmane , leader_title3 = Council President , leader_name3 = Salah Goudjil , leader_title4 = Assembly President , leader_name4 = Ibrahim Boughali , legislature = Parliament , upper_house = Council of the Nation , lower_house ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arabic
Arabic (, ' ; , ' or ) is a Semitic languages, Semitic language spoken primarily across the Arab world.Semitic languages: an international handbook / edited by Stefan Weninger; in collaboration with Geoffrey Khan, Michael P. Streck, Janet C. E.Watson; Walter de Gruyter GmbH & Co. KG, Berlin/Boston, 2011. Having emerged in the 1st century, it is named after the Arabs, Arab people; the term "Arab" was initially used to describe those living in the Arabian Peninsula, as perceived by geographers from ancient Greece. Since the 7th century, Arabic has been characterized by diglossia, with an opposition between a standard Prestige (sociolinguistics), prestige language—i.e., Literary Arabic: Modern Standard Arabic (MSA) or Classical Arabic—and diverse vernacular varieties, which serve as First language, mother tongues. Colloquial dialects vary significantly from MSA, impeding mutual intelligibility. MSA is only acquired through formal education and is not spoken natively. It is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chakhchoukha
Chakhchoukha or chekhechoukha ( ar, شخشوخة) is a dish of Algerian cuisine, eaten often on festive celebrations, especially popular in the Aurès region. The dish consists of small pieces of ''rougag'' (thin round flatbread) mixed with ''marqa'', a stew. Description Chakhchoukha is an originally Chaoui culinary specialty that has now extended to other parts of Algeria. The word ''chakhchoukha'' comes from ''tacherchert'', "crumbing" or "tearing into small pieces" in the Chaouia language. Preparation The ''rougag'' or flat bread is made with fine semolina and, after baking, is torn by hand into small pieces. When eating in individual plates, about two handfuls are put in the plate and then the sauce or stew is poured on top. The ''marqa'' or stew consists of diced lamb cooked with spices, tomatoes, chopped onions and chick peas. Often potatoes, zucchini, carrots and green peppers are added to the mixture depending on the season, the area and the family. The main spices ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ouled Naïl
The Ouled Naïl (; ar, أولاد نايل) are an Arab-Berber tribe and a tribal confederation living in the Ouled Naïl Range, Algeria. They are found mainly in Bou Saâda, M'Sila and Djelfa, but there is also a significant number of them in Ghardaïa Province, Ghardaïa. Origins The oral lore of the Ouled Naïl people claims ancient Arab descent from tribes that arrived in the area about a thousand years ago. Some traditions trace their ancestry to the Banu Hilal of Hejaz, who came to the highlands through El Oued, Ghardaia, while others claim that they are direct descendants of Idris I. Traditional lifestyle The Ouled Naïl are seminomadic or nomadic people living in the highlands of the range of the Saharan Atlas to which they gave their name. The town of Djelfa has been traditionally an important market and trade centre for the Ouled Naïl, especially for their cattle. The town has cold and long winters with temperatures averaging 4 °C. In recent years Djelfa Provin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bou Saâda
Bou Saada ( ar, بو سعادة, ''bu s‘adah'', meaning "place of happiness") is a town and municipality in M'Sila Province, Algeria, situated 245 km south of Algiers. As Arena it was the site of a city and bishopric in Roman Africa, now a Catholic titular see. The municipal population was estimated at 134,000 in 2008. Geography Bou-Saada is located in the southwest of the Hodna region in the Hautes Plaines, Hauts Plateaux, at the feet of the Ouled Naïl Range of the Saharan Atlas. Bou-Saada has traditionally been an important market place producing and selling jewelry, metalwork, carpets and bousaadi knives. There is also a textile mill in town. Even in modern times, Bou-Saada is an important trading post for nomads. There is also some national tourism during winter. Bou-Saada is well-connected with other urban centres by road. M'Sila is 70 km northeast, Biskra is 175 km east, Bordj Bou Arreridj 130 km northeast and Djelfa 120 km southwest. Bou-Saada h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
African Cuisine
African or Africans may refer to: * Anything from or pertaining to the continent of Africa: ** People who are native to Africa, descendants of natives of Africa, or individuals who trace their ancestry to indigenous inhabitants of Africa *** Ethnic groups of Africa *** Demographics of Africa *** African diaspora ** African, an adjective referring to something of, from, or related to the African Union ** Citizenship of the African Union ** Demographics of the African Union **Africanfuturism ** African art ** *** African jazz (other) ** African cuisine ** African culture ** African languages ** African music ** African Union ** African lion, a lion population in Africa Books and radio * ''The African'' (essay), a story by French author J. M. G. Le Clézio * ''The African'' (Conton novel), a novel by William Farquhar Conton * ''The African'' (Courlander novel), a novel by Harold Courlander * ''The Africans'' (radio program) Music * "African", a song by Peter Tosh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maghrebi Cuisine
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include ''couscous'', ''pastilla'', and tajine, ''tajine'' stew. Origins The cuisine of the Maghreb, the western region of North Africa that includes Algerian cuisine, Algeria, Moroccan cuisine, Morocco, Tunisian cuisine, Tunisia and Libyan cuisine, Libya, as well as Mauritanian cuisine, Mauritania, is by origin Berbers, Berber. The cuisines of Algeria, Tunisia and Libya have also been influenced by French cuisine, French and Italian cuisine respectively. Cuisine In Maghrebi cuisine, the most common staple foods are wheat (for ''khobz'' bread and ''couscous''), fish, seafood, goat, [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
