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Algeria food blanket styled across a bed in a warm plaster bedroom

Vol. 27 — Couscous, Bread and Mint Tea

Algeria

From Algiers to the Sahara

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Standfirst

A cuisine layered by Berber, Arab, Ottoman, Andalusian and French hands — Friday couscous, hand-torn bread from a wood oven, and the small, sweet ritual of Algerian mint tea.

Chapter One

The Friday couscous

In Algeria, Friday is couscous day. Semolina steamed three times over a bubbling pot of lamb, chickpeas and seven vegetables — the great national dish, eaten with the whole family and never in a hurry. Bread is torn by hand, sauce is spooned over generously, and the youngest at the table is always served first.

The rest of the week is quieter — chorba frik at Ramadan, brik with a runny egg, m'semen folded on the griddle for breakfast — but Friday is the axis the entire week turns around.

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An Algerian kitchen doesn't hurry. It waits for the semolina, the bread and the tea.

Chapter Two

For the courtyard and the long afternoon

Mint tea poured from a height, a plate of makroud still warm, a hand-torn round of kesra — the Algeria collection carries that whole slow North-African rhythm.

Poster — Algiers

Poster — Oran

Blanket — Constantine

The Collection

The Algeria Collection

Friday couscous, chorba frik, brik, m'semen, makroud and Algerian mint tea — the layered kitchen of Algeria, illustrated in one composition.