Wilaya

A crispy brick pastry filled with tuna, cheese, and egg. Fried until golden. A classic North African starter.

Fried and crispy brick pastry filled with minced meat and melted cheese. Flavorful and textured.

Rich and fragrant traditional Algerian soup, prepared with crushed green wheat (frik) and lamb. Often flavored with coriander and mint.

Grilled pepper and tomato salad, seasoned and spicy. Served with olive oil, it is usually enjoyed with bread.

Mild version of grilled pepper and tomato salad. Smoky and melt-in-your-mouth flavor, ideal for accompanying bread.

A large, fresh, and colorful composed salad with various raw vegetables and hard-boiled egg. Simply seasoned for a light starter.

Half of a traditional Algerian semolina flatbread. Dense and soft, perfect for accompanying saucy dishes or salads.

Stewed white beans in a spicy tomato sauce. A comforting and flavorful vegetarian dish.

Algerian stewed lentil dish. Creamy and fragrant sauce with spices, served without meat.

Simple and popular dish consisting of an omelette and homemade fries. A typical quick street food meal.

Complete and hearty dish with fries, eggs, minced meat, and melted cheese. Rich and satisfying.

Variant of Maghrebi ratatouille with peppers and tomatoes, enhanced with spicy merguez and an egg. Served with fries.

Beef dish baked in the oven (koucha) with a reduced onion sauce. Served with homemade fries.

Traditional dish of minced meat balls flavored with garlic and cumin, simmered in a white or red sauce with chickpeas.

Chicken and chickpea stew, traditionally served with homemade fries that soak up the sauce, all bound with egg (aqda).

Lamb tripe stew simmered with spices, garlic, and chickpeas. A characterful dish highly appreciated in Algeria.

Chicken tagine simmered with green olives and vegetables. The sauce is creamy and slightly lemony.

Spicy red sauce dish (dersa) based on garlic and paprika, highlighting tender lamb pieces.

Slow-roasted lamb shoulder (mechoui) served with potato gratin dauphinois. Meltingly tender meat and creamy side dish.

Piece of chicken simmered in an aromatic Algerian sauce. Tender and juicy.

Beef simmered for a long time in sauce until tender. Rich in flavor.

Piece of lamb gently cooked in a local spice sauce. Meltingly tender meat.

Emblematic dish of steamed wheat semolina, served with a broth of various vegetables (zucchini, carrots, turnips). Vegetarian and fragrant.

Traditional couscous served with a tender chicken thigh, vegetables, and its broth.

Fine and light semolina accompanied by vegetables and a piece of simmered beef.

The classic version of couscous with flavorful lamb and fresh vegetables.

Gourmet couscous served with a piece of roasted lamb shoulder (mechoui), offering crispy and meltingly tender meat.

The complete couscous experience with an assortment of three meats: lamb, beef, and chicken.

Sandwich filled with chakchouka (peppers and tomatoes), merguez, and fries. A juicy and spicy mix in bread.

Sandwich inspired by the Kbeb dish, with chicken in sauce, chickpeas, and fries.

Sandwich with minced meat balls flavored with garlic and cumin, with sauce and fries.

Sandwich filled with beef cooked koucha style (oven-baked) with its onion sauce and fries.

Flavorful sandwich with chtetha lamb (spicy) in sauce, chickpeas, and fries.

The classic of Algerian street food: omelette-fries sandwich, here enriched with minced meat and cheese.

Generous sandwich with a complete mix of ingredients: meat, egg, fries, and cheese.

Classic sandwich with grilled merguez and fries.

Small grilled beef brochette.

Small grilled chicken brochette.

Grilled lamb liver brochette, often seasoned with cumin (kamoun).

Grilled heart brochette (usually lamb or beef).

Spicy sausage grilled individually.

Large chicken brochette with a red spice marinade.

Large chicken brochette with a yellow marinade (turmeric/saffron).

Seasoned and grilled minced meat, often in the shape of an elongated skewer.

Flame-grilled lamb chop.

Grilled veal chop.

Very popular Algerian pastry ('Almond Heart'), dense and soaked in fragrant syrup. Very sweet and melt-in-your-mouth.

Variant of Kalb el louz garnished with pistachios.

Tiramisu revisited with the famous Algerian El Mordjene spread, Bueno flavor.

Tiramisu revisited with El Mordjene spread, Rocher flavor (hazelnut/chocolate).

Tiramisu flavored with soft Caprice caramel, an iconic confection in Algeria.

Cream cheese cake on a biscuit base, topped with Caprice caramel coulis.

Standard sodas and sparkling waters (Coca-Cola, Fanta, etc.).

Selection of sodas imported from Algeria (Hamoud Boualem, Selecto, etc.).

Green tea infused with fresh mint and sweetened. Traditional digestive drink.

Coffee.