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Local gastronomy — Skikda
Skikda's table celebrates the generous coast. Charcoal-grilled sardines in spring-summer season are prepared with lemon and parsley. Fishermen's pageot à l'estouffade slow-simmers with tomato, garlic and olives. Skikda's h'rira is served in Ramadan. Bourekat (brick-pastry pockets filled with minced meat or tuna) accompany aperitifs. Fish kefta and stuffed squid are classics. Fresh juices (orange, pomegranate) and black cardamom Arabic coffee punctuate meals. Honey pastries (zlabia, makroud) are artisan-made in the medina. Collo honey, gathered on eucalyptus and wildflowers, is a local treasure.
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