Algeria

Algeria is the largest country in Africa, with a vast variety of land, from the Mediterranean Sea, to the Atlas Mountains, the endless deserts. And with the difference in the terrain, the cuisine and ingredients vary with the geography and the seasons. But at the heart of the cuisine are breads, meats, vegetables and fresh herbs.

Algerian cuisine is a mixture of influences based on the history of the region, from the Berbers, Arabs and Turks, to Romans, French and Spanish. Every one of these cultures shaped the cuisine in the region to mix beautiful flavours and textures together.

As a Muslim state, Alegria does not consume pork, but has developed breeding of sheep, goats, cows and poultry. Lamb dishes are of particular importance during family celebrations, as according to Muslim traditions, lambs are sacrificed and roasted on a spit.

The Berber cuisine already consisted of couscous grains, dates, beans and honey. The Arab conquest brought spices and herbs into the regions. With the arrival of the Spaniars after the fall of Granada in 1492, Andalusian muslims and jews fled to establish communities in North Africa. With them they brought olives, oranges and other fruit. This is where the sweet tagines with prunes, apricots, pears and other fruit becomes a beautiful mixture of cuisines.

The Ottomans spent over 3 centuries in Algeria from 1551. During this period, the Algerian fresh ingredients were used in the Turkish-brought recipes. Dolmas, boureks, shakshukas, halwa and other Turkish dishes became common in Algerian cuisine.

From the 19th century, European influences came into Algeria. As a French colony, Algeria saw an increase of European architecture, educational and medical institutions and cafes and restaurants. Even after becoming an independent state, Algeria still had a legacy of the French influences, not only in the language spoken (alongside Arabic) but also the pâtisserie, cheeses and breads.

The starters within the Algerian cuisine are usually small. They either consist of soups or salads. These are usually vegetable based, such as felfel (salad from roasted peppers, tomatoes and onions) or zaalouka (ratatouille of aubergine and tomatoes).

Couscous is a staple of Algerian cuisine. There are many preparing it, including meat, courgettes, carrots, poultry, chickpeas and beans. Meat is a staple of the gastronomy of the region and can be found in most dishes. Nonetheless, the cuisine is also very vegetarian friendly, with stews, shakshukas and other dishes often consumed.

Like in Morocco, tagines are traditional methods of preparing the food. Generally this is made with meat but vegetable options are also available. There are many ways of cooking tagines, with different species and ingredients. The tagines that we tried had a hint of spice but lots of incredible ingredients like prunes that brought out the sweetness in the dish.

Desserts are usually based on the seasonal fruits. Khamsa is actually known for their desserts and pastries. These can be anything from baklawa to other beautifully prepared honey soaked treats. But the French influences are visible, if you axa at the photos on their websites, you would struggle to tell that it is not a French pâtisserie. Algeria is the largest country in Africa, with a vast variety of land, from the Mediterranean Sea, to the Atlas Mountains, the endless deserts. And with the difference in the terrain, the cuisine and ingredients vary with the geography and the seasons. But at the heart of the cuisine are breads, meats, vegetables and fresh herbs.

Khamsa

The Khamsa is a small restaurant that has been run for the last 30 years by an Algerian guy who single handedly cooks, serves and cleans. He is truly passionate about food and its origin; his personal goal is to publish a book on Algerian food, which he is currently researching.

The menu options are similar to that of a Moroccan, with a selection of tagines, as well as a variety of salads and a wonderful couscous. There are also some wonderful sounding specialty dishes which you have to pre-order 24h in advance. However, being a small restaurant and only able to cook a limited number of dishes at a time, and as a party of 12, we were restricted to the set party menu. Though that did not stop us from trying some amazing dishes.

>The party menu meant that we got to try a sample of all the salads and the 3 tagines, and this time we also got some perfectly cooked and delicious couscous. The flavours in all the dishes were top quality, but a stand out dish (at least in the meat based selection) was the spicy chicken and sweet potatoes. The gentle hit of spices and interplay of flavours left the mouth watering for another forkful.

The Khamsa is known for its selection of excellent traditional Algerian cakes, baked by the owner himself, which you have to try if you get the chance. Unfortunately, he had sold out of cakes by the time we got there. Instead, we were treated to a different type of traditional dessert which is based on a rice pudding with added fruit compote. A simple sounding dessert but the perfect end to a wonderful meal.

Apart from the food being some of the best we’ve had on our little so far, the whole experience was just enhanced by the degree of pride the owner takes in their offering and the interest he has in his customers. We spent a good 10 minutes talking to him on the way about food and the amazing variety available in London.

Highly recommended.