Week #20: Algeria

Photo: lonelyplanet.com

This week, we're traveling to the land of couscous! 

The cuisine of Algeria, on the Mediterranean Sea in northern Africa, typically features hearty meats and stews served over a bed of couscous, a semolina-based, fine-grained pasta introduced by the Berbers, who settled there as far back as 30,000 years ago. Lamb and beef are popular meat choices, although seafood is popular in the coastal region, and many dishes and desserts feature fresh fruit. Dates are consumed frequently, since the trees grow even in the inland Saharan desert regions.

Often, meals are served at low tables, around which folks sit and eat with their hands. Only the thumb and first two fingers of the right hand are used. The left hand is considered unclean, and using more fingers symbolizes overeating.

My first meal will likely be prepared on Tuesday, so stay tuned till then. Cheers!