Algeria (Arab. الجزائر‎‎, Al-Jazzair, FR. ALGéRIE), Official name Algeria People’s Democratic Republic (الجمهورية الجزائرية الديمقراطية الششبية‎, Al-Jumhuria al-Jazzaiiria Hell Dimukrasti Ash-Sharabia, FR. RéPublique AlgéRienne DéMocratique Et Populaire), — State in North Africa, in the western part of the Mediterranean basin. Algeria — The second largest African state, most of which lies in the Sahara desert.

  • language: Arabic, Berber
  • population: 35 million
  • telephone code: +213
  • currency: Algerian dinar
  • visa:Visa entrance
  • traffic: Right-hand
  • National domain: DZ
  • voltage: 230V
  • current frequency: 50 Hz
  • Outlet Type:Forks and sockets type C, plugs and sockets type F
  • time: 14:11 (UTC +0100)

Top cities and resorts Algeria


The best regions, cities and resorts of Algeria

What is interesting to see in Algeria?

Top attractions Algeria

Video from Algeria

How to get to Algeria?

Algae can be reached by plane, ferry, railway transport, by bus or car.
The aircraft can be reached by transit flights through Rome and Paris. Algerian airlines are carried out from Moscow "Air Algerie".
Ferry can be reached from Spain and France to the cities of Algeria.
From Tunisia every day he is expressing on the route Tunisia Algeria Marrakesh-Casablanca. Also from Tunisia to Algeria a lot of buses and route taxis are sent.

The flight time: 5-6 hours by transit flights.

How comfortably move around Alfire?

Road traffic: Road traffic in Algeria is quite lively.

Algeria Rest in Algeria, Resorts, Hotels, Reviews Tour Profection Travel Guide

car rental: If you have a driver’s license in Algeria, you can rent almost any type of car.

Taxi: Taxi is a popular section of transport in Algeria.Taxi cars in Algeria a lot.

Buses: hitch-hiking: Airports: Algiers Airport – Houari Boumediene (Algeria)
ES SENIA Airport (Oran)

Airlines: AIR ALGERIE – National Airlines Algeria.
Tassili Airlines – Charter Flights for the Transportation of Oil Industries.

Railway: The first railway in Algeria was built in 1862.
Algeria railways are associated with the railways of Tunisia.

Ferries from Marseille (France) and Alicante (Spain) come to the seaport of Algeria.

Where better to stop, traveling in Algeria?

Top hotels Algeria

Climate in Algeria

Climate most of the territory of Algeria desert and semi-desert, hot (cf. Temperature of July +32, +36°) and dry (400—100 mm and less precipitation per year) in the northern part-— Mediterranean (cf. Temperature January +12°, July +25°); precipitation from 500 to 1200 mm (on the northern slopes of the mountains). Constantly current rivers Little (large— Shelf); Wadi are widespread. On the coast — Mediterranean vegetation, in the mountains — Forests from cork and evergreen oak, Alepp’s pine, juniper, on a plateau — Herbatous formations with Alpha (Esparto), Poultry. On South— semi-desert and desert vegetation. Forests occupy an area of ​​about 2.4 million. H.



National Kitchen Algeria

Magrib» in Arabic — «west». So caliphs called the most western part of their extensive possessions — Current Tunisia, Algeria and Morocco. In addition, there is a concept «Big Magrib», Wherees other than three specified countries include Libya, Mauritania and Western Sahara. Culinary traditions are united for all states of big Maghreb.

Maghreb’s cuisine experienced the effect of various culinary traditions, but invariably synthesized them into a certain whole. The resulting alloy at the same time and looks like «Proathels», and variety of them differ. We have this kitchen known regarding bad. And at the same time — better than many and many other. The fact is that it knows how very well masked: Returning from the south of the Mediterranean Tourists with delight talking about Tunisian Bricks, Algerian Couscous, Moroccan Tazhin, not even suspecting that we are talking about the dishes of a single culinary system. Names may vary from country to country, the essence remains unchanged. And describes it by phrase «Magrib cuisine».

Political borders have little affect the kitchen of this region — Much stronger on it affects natural differences. The closer to the desert, the poorest the table. Fairly inverse: the closer to the coast of the Mediterranean, the more abundant and more diverse becomes. It was the dishes from the seaside regions that made the fame of the whole Maghreb cuisine. These fertile lands from ancient times were one of the most lively crossroads of civilizations, where a variety of ways were converged. Here «Noted» Egyptians and Babylonians, Phoenicians and Ellina, Persians and Macedonian, Romans and Carthaginians, Byzantines and Arabs, Crusaders and Osmans, Genoese merchants and Berber Pirates, finally closer to our days, — Spaniards, French, British.

And almost all of these aliens brought something to a local culinary tradition, creating a unique synthesis. It all started with the Phoenicians who began to cultivate wheat here, and solid grades, grapes, olives, figs. The Romans turned the north of Africa to their main resident, and also introduced into the custom to squeeze dishes with all sorts of vegetable seasoning. Then, a lot for the formation of the Kitchen Maghreb made invaders-Arabs, the Omman Turks polished her finally, and the French (in Algeria and Tunisia), the Spaniards (in Morocco) and Italians (in Libya) brought a certain extra gloss.

Having been under the authority of the Ottoman Empire, Maghreb People got acquainted with the Kitchen of Turkic peoples. From there, methods of cooking chopped meat were borrowed. From Turkey came, although in a somewhat modified form, the dolma, pastries, which in the Maghreb countries are referred to as Burkami or Bricks and the sap is preparing not with meat, but with vegetable, cheese or egg stuffing. Some Kushans, such as Shish Kebab, Sams, Baklava, were borrowed in their primary form and with the same names.

In short, the kitchen Maghreb took everywhere where only possible. The result was an amazing alloy. First, not so acute as in the countries of the East. The only thing is the sharp seasoning — Harisa, something resembling Caucasian Adzhik, only without salt. Harissa is used with a large number of local dishes, but the most popular way — Just to dip chisels of magnificent magnib bread.

Secondly, alloy this — very spicy due to the use of a huge number of spices. Cumin, Anis, Basil, Carnation, Mustard, Coriander, Cinnamon, Mint, Rosemary, Chabret, Estragon, Saffron — The list can be continued to infinity. They apply and individually and in different combinations. One example: Classic recipe for cooking dishes from baked vegetables called «Muruysia» implies the use of 27 spices!

Thirdly, the Maghrib kitchen is extremely satisfied, mainly due to the abundance of all sorts of fats — animals and vegetable. The most popular fule and salted butter (shift), curvy fat. But olive oil (it is believed that in Maghreb, and in particular in Tunisia, it is the best in the world) is consumed much more careful — This is the goods export and quite expensive. Meanwhile, cheap minutes — Another distinctive feature of traditional Maghrebskaya cuisine: a dish can be difficult in cooking, refined for the taste, Vitievato is called (somehow like «pigeons with orange flowers»), but ingredients in most cases the most simple. The same pigeons — no delicacy, but an ordinary bird, whose meat enjoys high popularity in the north of Africa.

But at the exit, very interesting products are obtained. Salted oranges with garlic, for example. Or chickens baked with fruit and sugar in pumpkin. Or salty cookies with jam — In Maghreb, they are not afraid to mix different tastes, to this teach all the long culinary history of the region. But the basis of the kitchen is still made up dishes not so exotic. AND «King» among them — cousin. If you try to reduce the description to a minimum, then this «Porridge from semolina or wheat flour, welded for a couple, with meat and stew vegetables». Meanwhile, the real Couscous, except for the initial cereal, has nothing to do with our semolina. It is complicated in preparation, has a specific taste, which is quite difficult at home, and requires a completely special, respectful relationship.

Couscous are prepared in a special dish, consisting of a pan and the sieves inserted into her. In this sieve, the cereals for a couple comes to readiness, and in the scene itself the sauce is brewed. It is quite difficult for us to find such a dishes, but in principle you can do and shrivel means. However, cook Couscous — It is only half an end. The process of its absorption in Maghreb countries is also turned into a special ritual. On a large, abundant dinner with several variables, Couscous dishes crowned, after it only fruits and tea. And in particularly solemn cases, the function of the main decoration of the table goes to the dish called «Meshuy» — lamb or goat, whole closed on a spit. There is nothing special in the hut: Gentle juicy meat is separated from a carcass, macate in ground cumin and slices send to mouth. And yet, this is a rare delicacy, honorable, outside the restaurants they will pass only the most expensive guests.

Couscous or bias (or, in an exceptional case, the other together) the meal is completed. And open it usually snacks — Keemia, most of all in the form of filing reminiscent of Turkish Mesé, and Bread with Charissa. Next follows SUP. It may be called «Shak-Shuka», or «Torba», or «Mark», or «Harira», But the essence of this changes only to a small degree: it is always about a thick welded praise with meat, vegetables and (or) bean. After soup, there is a turn of hot — Most likely it will be some kind of chopped meat dish. For example, Tanzia (Takhin, Tanjia) — Marinated beef or lamb, baked with vegetables in a special vessel, which is just called «Tazhin». Or Gain-El Ghalmi — Conditionally speaking, Bariums Goulash with almonds and numerous spices. Although it may well serve and fried with spices of chickens, and fish: Maghreb kitchen is diverse.

Decorating the table will be salads from fresh vegetables (including those, on our taste, exotic, like rice with lemon, oranges and greens), stew vegetables or baked (usually eggplants or sweet peppers), steensome vegetables. Finally, a variety of fruits and sweets will be supplied to the end of the lunch, for example, the cookies of the Meselman, Cablywood or the Shabbaki. Everything — Based on honey or dates, with various additives.
Of course, such a table — rarity, it is covered only for expensive guests and only in those families that can afford it. In most, their magnibs continue to count meat «richly eating» (T. E. festive), and in everyday life cost the simplest. So, the most popular day «snack» — The above briquettes or a specific local fast food Avzet (bunch stuffed with chicken meat and fastened by broth and meat sauce). Home Food — Evening, and dishes of thick lenty Harira usually quite enough. By the way, very often Hariru «snack» doves or honey gingerbread. The only thing that unites tables and rich, and poor houses — Passion for the steadfast fragrant coffee and no less fragrant tea.

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