MAIN INGREDIENTS
Mahjouba is a traditional flatbread that is one of the most popular street food items in the country. These thick and flaky crepe-like flatbreads are made with semolina, then filled with a combination of tomatoes and caramelized onions. Mahjouba is often paired with harissa sauce on the side, but the condiment is completely optional.
MAIN INGREDIENTS
M'semen is a traditional Maghrebi flatbread made with a combination of flour, semolina, sugar, salt, yeast, warm water, oil, and clarified butter. The dough is kneaded until it becomes smooth, and pieces of it are then flattened and shaped into squares.
Once the dough has been folded and shaped, it is cooked on a griddle or fried in a pan until it becomes crispy on the exterior and chewy on the inside. Although m'semen is traditionally consumed on its own as an accompaniment to coffee or tea, it can also be stuffed with various meats and vegetables.
MAIN INGREDIENTS
Kesra or khobz f'tir is a traditional flatbread that is used as a daily bread. The dough consists of semolina, oil, salt, and water, and typically contains no yeast. Unlike the similar khobz el dar, kesra is not baked, but cooked on a tagine or on the stove.
It is recommended to pair kesra with an Algerian chicken and freekeh soup called chorba.
MAIN INGREDIENTS
Rougag is a type of flatbread mostly associated with Algeria and Tunisia, although it is often used in the cuisines of other North African countries. It is made with semolina and wheat flour dough and prepared on a tajine or a cast-iron skillet.
After it's cooked, rougag is folded and paired with various local dishes or torn into pieces and used as an ingredient in stews and pilafs.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.