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EATING OUT
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TO TASTE AUTHENTIC ALGERIAN CUISINE, YOU WILL NEED TO EAT
IN THE MODEST RESTAURANTS. MENUS AND PRICES DO NOT DIFFER
VERY MUCH FROM RESTAURANT TO RESTAURANT OR FROM TOWN TO
TOWN.
TYPICAL MEALS
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BREAKFAST: CROISSANTS, BUTTER, JAM AND COFFEE. MOST COFFEES
ARE SERVED WITH HALF MILK AND HALF COFFEE AND ALREADY
SWEETENED. IF YOU PREFER BLACK COFFEE, YOU SHOULD ASK IN
ADVANCE.
LUNCH AND DINNER: THE BREAD WILL BE SERVED FIRST. STARTERS
NORMALLY CONSIST OF SALAD, TOMATOES AND CUCUMBER WITH SOUP.
SOUPS TEND TO BE VERY SPICY, ALTHOUGH THERE ARE SOME THAT
ARE QUITE MILD. LAMB, BEEF OR CHICKEN, SOUPS ARE THICKENED
WITH COUSCOUS. SOUPE DE POISSONS IS WELL MADE AND SERVED
WITH CROUTONS, GARLIC AND MAYONNAISE.
THE NEXT COURSE WILL MORE THAN LIKELY BE BRIK, A FLAKY
PASTRY, CONTAINING, EGG, MINCED MEAT OR TUNA FISH AND DEEP
FRIED IN OIL UNTIL GOLDEN BROWN.
AFTER THE BRIK, IS THE MAIN COURSE, WHICH MAY CONSIST OF
SOME OF THE FOLLOWING DISHES:
TADJIN: MEAT AND FRUIT, MAKING A SWEET AND SOUR SAUCE AND
PLENTY OF SPICES.
CHICKEN AND ALMONDS; LAMB AND PRUNES; DUCK AND FIGS AND
FISH WITH SPICES.
COUSCOUS - MADE WITH LAMB, BEEF OR CHICKEN. THE SAUCE
CONTAINS VEGETABLES, SPICES, CHICK PEAS AND CHILI PEPPERS.
MERGUEZ - A TASTY SPICY LAMB SAUSAGE, NORMALLY GRILLED.
DESSERTS: MANY DESSERTS ARE MADE FROM SUGAR OR HONEY, NUTS,
DATES OR SEMOLINA AND TEND TO BE VERY SWEET.
KAB AL GHOZAL - A BIT LIKE A CROISSANT WITH ALMONDS AND
SUGAR.
BAKLAVA - FLAKY PASTRY, HONEY AND ALMONDS.
FRESH FRUITS ARE QUITE LIMITED.
TYPICAL DRINKS
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ALGERIA PRODUCES ITS OWN WINES AND THESE ARE OFTEN
EXPORTED. ALCOHOLIC DRINKS ARE NOT WIDELY AVAILABLE AS IT
IS AN ISLAMIC NATION. IT POSSIBLE TO FIND WINE OR BEER BUT
IT IS HIGHLY PRICED. BEER DRINKING IS ALMOST AS RESTRICTED
AS WINE, AND IS ONLY SERVED WITH MEALS IN SOME HOTELS AND
RESTAURANTS.
MOST ALGERIANS DRINK LOTS OF FRESH MINT TEA. FRUIT JUICES
ARE AVAILABLE BUT ARE EXPENSIVE AS ARE SOFT DRINKS. |
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