Maghrebi cuisineMaghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the , consisting of the countries of Algeria, Libya, Mauritania, Morocco and Tunisia. Well-known dishes from the region include couscous, pastilla, tajine and shakshouka.
AlgeriaCountry in North AfricaFlagEmblemMotto: بِالشَّعْبِ و لِلشَّعْبِBi-sh-shaʿb wa li-sh-shaʿb"By the people and for the people"Anthem: قَسَمًاQasaman"We Pledge"Capitaland largest cityAlgiers36°42′N3°13′E / 36.700°N 3.217°E / 36.700; 3.217Official languagesArabicAmazighNational vernacularAlgerian ArabicStandard Algerian AmazighForeign languagesFrenchEnglishEthnic groupsSee Ethnic groupsReligion (2025)98.16% Sunni Islam98% Maliki school~1% Ibadism0.32% (156,000) Christianity~0.02% Catholicism0.3% ProtestantismDemonymAlgerianGovernmentUnitary semi-presidential republic• PresidentAbdelmadjid Tebboune• Prime MinisterSifi Ghrieb• Council PresidentAzouz Nasri• Assembly PresidentKhalida BoufedecheLegislatureParliament• Upper houseCouncil of the Nation• Lower housePeople's National AssemblyFormation• Numidia202 BC• Kingdom of Mauretania25 BC• Mauro-Roman Kingdom & Kingdom of the Aurès429• Kingdom of Altava578• Rustamid dynasty777• Zirid dynasty972• Hammadid Emirate1014• Almohad dynasty1121• Zayyanid dynasty1235• Regency of Algiers1515• French Conquest of Algeria and the Algerian popular resistance5 July 1830• Emirate of Abdelkader1832• Algerian War of Independence and the Provisional Government1 November 1954 – 19 March 1962• Independence5 July 1962Area • Total2,381,741 km (919,595 sq mi) (10th)Population• 2025 estimate 47,400,000 (32nd)• Density19/km (49.2/sq mi) (206th)GDP (PPP)2026 estimate• Total $941.544 billion (39th)• Per capita $19,677 (100th)GDP (nominal)2026 estimate• Total $317.173 billion (49th)• Per capita $6,628 (111th)Gini (2011)27.6low inequalityHDI (2023) 0.763high (96th)CurrencyAlgerian dinar (DZD)Time zoneUTC+1 (CET)Calling code+213ISO 3166 codeDZInternet TLD.dz.الجزائرAlgeria, officially the People's Democratic Republic of Algeria, is a country in the Maghreb region of North Africa.
SemolinaOther constituentsQuantityWater12.67 gPercentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.Semolina is a coarse flour traditionally made from durum wheat. Its high protein and gluten content make it especially suitable for pasta.
Hassaniya ArabicHassaniya Arabic (Arabic: حسانية, romanized: Ḥassāniyya; also known as Hassaniyya, Klam El Bithan, Hassani, Hassaniya, and Maure) is a variety of Maghrebi Arabic spoken by Mauritanian Arabs, Malian Arabs and the Sahrawis. It was spoken by the Beni Ḥassān Bedouin tribes of Yemeni origin who extended their authority over most of Mauritania and Western Sahara between the 15th and 17th centuries.
BulgurBulgur or borghol is a cracked wheat foodstuff found in Middle Eastern and South Asian cuisines, among others. It is a cereal food made from the groats of several different wheat species.
Berber languagesFamily of languages and dialects Indigenous to North Africa
West AfricaWesternmost region of the African continentRegions of the African Union: Northern Western Southern Eastern Central Note that Ceuta and Melilla in Northern Africa are parts of Spain.West Africa, also known as Western Africa, is the westernmost region of Africa.
SteamingSteaming is a method of cooking using steam. In steaming, the food is fully immersed in steam, with no air present, so that the steam condenses on the food, and then the condensate drips down away from the food. This is often achieved in a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking have been found dating back about 5,000 years.
Pearl milletPearl millet (Cenchrus americanus, commonly known as the synonym Pennisetum glaucum) is the most widely grown type of millet. It has been grown in Africa and the Indian subcontinent since prehistoric times. The center of diversity and suggested area of domestication for the crop is in the Sahel zone of West Africa. DescriptionPearl millet has ovoid grains of 3–4 millimetres (1⁄8–5⁄32 in) length, the largest kernels of all varieties of millet (not including sorghum).
StewA stew is a combination of solid foodingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour.
SorghumSorghum bicolor, commonly called sorghum () and also known as broomcorn, great millet, Indian millet, Guinea corn, jowar, or milo, is a species in the grass genus Sorghum. It is typically an annual, but some cultivars are perennial. It grows in clumps that may reach over 4 metres (13 ft) high. The grain is 2 to 4 millimetres (0.08 to 0.2 in) in diameter. The species originated and was domesticated in Sudan.
Staple foodA staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well.
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