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Traditional Algerian food shows the historic influences of Berber, Arab,
Turkish, and French tastes. It can be mild or very spicy and many
flavorings are used. Algiers and popular coastal towns have a fair
selection of good restaurants, serving mainly French and Italian-style
food, though even classic dishes will have an unmistakable Algerian
quality. Fish dishes are exceptionally good.
Things to know: The sale of alcohol is not encouraged. Alcohol is
only available in more expensive restaurants and hotels. There are no
licensing hours and hotel bars tend to stay open for as long
as there is custom. Algeria produces some good wines but very few of
them seem to be served in the country itself. The major hotels may have
a reasonable cellar of European wines.
National specialties:
Stalls sell brochettes (kebabs) in French bread and covered in
a spicy sauce.
Couscous, a semolina-like pasta made from cracked wheat, is a staple
food in Algeria and throughout North Africa.
Chickpea-cakes make a cheap and tasty accompaniment for food.
Stews like shakshuka, with vegetables, and tajine, with
lamb or chicken, are popular everyday dishes.
The traditional diet of desert nomads is based on couscous and the
meat of the sheep or goats they herd. When traveling, desert people
carry pressed dates or figs, and hard cheese, which keeps for a long
time.
National drinks:
As in much of North Africa and the Middle East, refreshing, golden-colored
mint tea and strong, sweet coffee (sometimes called Turkish coffee) are
drunk wherever people gather to talk and relax, a legacy of French rule.
If available, try Medea, Mansourah and Mascara
red wines and Medea, Mascara and Lismara rosιs.
Tipping: 10% is usual.
Nightlife
The main towns offer reasonable entertainment facilities, including
hotel restaurants, nightclubs, folk dancing and
traditional music. In Algiers and Oran, some cinemas show
English and French films
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