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Local gastronomy — Sidi Bel Abbès
Sidi-Bel-Abbès cuisine reflects the agricultural heritage of the Oran high plateaus. Couscous with farm butter (smen) and mutton is a Sunday classic. Rechta (homemade pasta in white sauce) accompanies celebrations. Panaderia fritures (pied-noir colonial legacy) — fish fries and beignets — persist in some cafés. Barley flatbread (kesra) accompanies local honey and Tessala olive oil. Honey and almond pastries (baklawa, makroud) are essentials. Arabic coffee and mint tea pace the days. Plateau lamb (Ouled Djellal breed) is renowned for tenderness.
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