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Local gastronomy — Algiers
Algerian cuisine in Algiers reflects Mediterranean, Ottoman and Maghrebi influences. Algerian couscous, served with vegetables and meat, remains the national dish. Chorba frik, a rich soup of sprouted wheat grains, is enjoyed especially during Ramadan. Briq à l'œuf, crispy triangles filled with egg, are an unavoidable appetizer. Makroudh, dry pastry with sesame and dates, accompanies traditional coffee. Harira, thick soup, and stuffed pasta round out this generous gastronomy emphasizing perfumed spices and hospitality.
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