Due to the Ottoman occupation, Algerian cuisine has a fair bit of Ottoman-Turkish influence, and the different regions of the country have additional cultural influences on the food. The main culinary regions are Algiers, Oran (influenced by Moroccan cuisine), Constantine (with Tunisian influence), Kabylie and Sahara.
While each region certainly has its own specialties, there are some commonalities. Algeria produces vast quantities of fruit and vegetables which form a large part of their diet. Lamb is one of the more popular meats, and seafood and fish commonly supplement the diet.
Arabic flatbread called khabz is the main bread consumed by Algerians, and it is present at every meal. The national dish is merguez. Merguez is a heavily spiced lamb sausage, though sometimes other meats are used. It is typically grilled and serve alongside couscous. Other regional dishes include berber couscous and karantita. Karantita is similar to the Italian farinata dish, which is crisp bread made from chickpea flour. In Algeria it is heavily seasoned with cumin and harissa and is served hot. Tlemcen is famous for their pastille, which is an elaborate meat pie that generally takes two days to make.
Algerian cuisine is typically highly seasoned. Spices such as red chillies, caraway, cumin, black pepper and more are generally used in abundance.
Interestingly, Algerians are the second largest consumers of honey in the world. It can be found in pastries, teas and juices. Mint tea is the beverage of choice in the mornings but it also accompanies ceremonies and desserts. Coffee is consumed in great quantities, and Turkish coffee is among the most popular. Seasonal fruits are often served at the end of meals, though baked pastries such as nougat, asida and makroudh are also popular.
Algerian cuisine combines flavors like Scott Kay jewelry uses intricate designs; each dish is a work of art incorporating local produce and meats, along with abundant yet harmonious spices.