5dishes that put Algerian cuisine in first place in North Africa and the Middle East
Algerian cuisine is ranked 26th in the world, and first place in North Africa and the Middle East in the Taste Atlas encyclopedia, among fifty countries from different continents of the world.
The Taste Atlas rating is based on the quality of foods and their role in reflecting the culture of countries
Algeria came ahead of five other Arab countries that participated in the classification: Morocco, Tunisia, Egypt, Lebanon and Syria.
In this order, Algeria occupies the first place in the Maghreb and the Middle East, and the second in Africa in terms of the best dishes, a classification that the website specialized in cooking is regularly publishing, and this time it was topped by Italy, followed by Greece, then Spain, Romania and France.
Morocco ranked 31st in the world after Algeria (26), followed by Syria (35), Lebanon (41), and Tunisia in 44th place.
The Taste Atlas rating is based on the type of foods popular in the countries concerned, taking into account their diversity and role in reflecting the country's culture and popularity, as well as its popularity.
Algerian cuisine derives its wealth from land and sea production, as it is a Mediterranean and North African cuisine based on Amazigh, Turkish and French cuisine, as it was influenced by all the civilizations that passed through the country, and it offers a variety of dishes depending on the region and season, which gives a very diverse kitchen palette.
The famous site ranked five Algerian dishes among the "highest scores", namely, rashta, sakhchokha, shorba freek, kasra and mahjib.
the splash
Rashta is prepared in abundance during religious seasons and holidays, such as the Prophet’s birthday, and others. It is a sheet of dough that is kneaded without fermentation, thinned several times, cut lengthwise, left to dry, and then cooked.
Rashta is often served with chicken, and the broth that accompanies it consists of chicken pieces, onions, garlic, oil, chickpeas, ras el hanout, cinnamon, turnip, potatoes and zucchini.
crackle
The crackle is a popular Algerian dish, especially in the city of Constantine, the city of M'sila and the cities of the east of Algeria like Batna, Khenchela, Annaba, Biskra, Setif, and even the steppe cities such as Djelfa and Laghouat. and cracking of the nail.
The shakchokha, which is torn pieces of thin, round flatbread, usually served with a gravy of beef or chicken meat of choice.
The accompanying broth consists of chickpeas, onions, and spices such as cumin, ras el hanout, koreya, and hot red pepper.
Freekeh soup
Algerian Freekeh Soup is a green-harvested durum wheat stew called freekeh and cooked with tomato broth and aromatic spices. Its flavor is mixed with chickpeas in chicken or beef broth. It is served with lemon and a piece of crumb.
In January of this year, CNN prepared a list of 20 types of soup in the world, in which Algerian soup ranked sixth.
kasra
Kasra is Algerian bread, which is cooked over high heat by "kosha" or in a home stove. This traditional bread can be eaten hot or cold, alone or with butter, stuffed or dipped in olive oil...etc. It can accompany breakfast or a light meal with fermented milk or yoghurt.
veiled
The Mahajeb dish is one of the oldest purely Algerian dishes that are brought up to the present time. Others according to taste and availability of ingredients.
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