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The cuisine of Algeria is influenced by Algeria's interactions and exchanges with other cultures and nations over the centuries.[1] It is based on both land and sea products. Conquests or demographic movement towards the Algerian territory were two of the main factors of exchanges between the different peoples and cultures. The Algerian cuisine is a mix of Arab, Berber, Turkish and French roots.[2][1]
Algerian cuisine offers a variety of dishes depending on the region and the season, but vegetables and cereals remain at its core. Most of the Algerian dishes are centered around bread, meats (lamb, beef or poultry), olive oil, vegetables, and fresh herbs. Vegetables are often used for salads, soups, tajines, couscous, and sauce-based dishes. Of all the Algerian traditional dishes available, the most famous one is couscous, recognized as a national dish.[3]
^ ab"Culture, Traditions, Cuisine". Encyclopedia Britannica. August 12, 1998. Retrieved April 2, 2024.
^"The Cuisine of Algeria". WorldAtlas. 2019-06-13. Retrieved 2023-12-19.
^"Food Cultures of the World Encyclopedia 4 volumes 0313376263, 9780313376269". ebin.pub. June 10, 2005. p. 17. Retrieved April 2, 2024.
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The culture of Algeria encompasses literature, music, religion, cuisine, and other facets of life in Algeria. The state religion of Algeria is Sunni Islam...
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