Exploring Algerian Cuisine: A Mezze Journey

Yesterday, I immersed myself in an exhilarating challenge centered around the rich and vibrant tapestry of Algerian cuisine to celebrate our culinary heritage and traditions. This incredible initiative was spearheaded by Karym, a passionate creator (you can find him on Instagram at @karymsflavors). The mission was to showcase a distinct region of Algeria—I proudly represented the heart of our nation, Algiers, my beloved hometown. The challenge called for the creation of seven exquisite small dishes, lovingly referred to as qemia in Algerian Arabic or mezze. Each dish was beautifully arranged on a stunning platter, known as sni or sniwa in our dialect, accompanied by the soulful melodies of our local music. I was absolutely thrilled to participate and share a slice of my culinary heritage with others. A heartfelt thank you to Karym @karymsflavors! If you’re curious about the enchanting world of Algerian Cuisine, I invite you to dive deeper and explore his page on Instagram! 🙂

Here is my menu: 

• Chorba Beida
  A white soup flavored with cinnamon with chicken, parsley and vermicelli.
  
• Mini khobz eddar
  A small round bread with nigella seeds on the top.
  
• Mtakba
  A thick semolina galette made with melted butter, enjoyed with honey or jam.
  
• Bourreks
  Long cigars stuffed with beef, coriander, onion and egg.
  
• Mcharmla kabda
  Kabda means liver in Arabic cut in small pieces and cooked into a marinade, called charmoula.

• Quince jam
  A sweet preserve made from the fruit of the quince tree, often cooked with sugar and lemon juice to enhance its tart flavor.

• Makrout elouz
  An almond pastry flavored with lemon zest and coated in powdered sugar, always come in diamond shape.

• Mint tea infused with pouliot mint.

Saha Ftourkoum, bonne dégustation! I hope you liked my menu! 😊