سفارة الجزائر بنيودلهي
Ambassade d'Algérie à New Delhi
अल्जीरियाई दूतावास, नई दिल्ली
Embassy of Algeria in New Delhi
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الجمهورية الجزائرية الديمقراطية الشعبية
République Algérienne Démocratique et Populaire
पीपुल्स डेमोक्रेटिक रिपब्लिक, अल्जीरिया
People's Democratic Republic of Algeria
society

Religion

Islam is Algeria's official religion and the vast majority of Algerians are Muslim. Since the departure of the French, Christianity is a peripheral religion. Approximately one percent of Algeria's population is Jewish.
 

Cuisine

Algerian cuisine traces its roots to various countries and ancient cultures that once ruled, visited, or traded with the country. Berber tribesmen were one of the country's earliest inhabitants. Their arrival, which may extend as far back as 30,000 B.C., marked the beginning of wheat cultivation, smen (aged, cooked butter), and fruit consumption, such as dates. The introduction of semolina wheat by the Carthaginians (who occupied much of northern Africa) led the Berbers to first create couscous, Algeria's national dish. The Romans, who eventually took over Algeria, also grew various grains.
 
Muslim Arabs invaded Algeria in the 600s, bringing exotic spices such as saffron, nutmeg, ginger, cloves, and cinnamon from the Spice Islands of eastern Indonesia. They also introduced the Islamic religion to the Berbers. Islam continues to influence almost every aspect of an Algerian's life, including the diet.
 
Olives (and olive oil) and fruits such as oranges, plums, and peaches were brought across the Mediterranean from Spain during an invasion in the 1500s. Sweet pastries from the Turkish Ottomans and tea from European traders also made their way into Algerian cuisine around this time.
 
In the early 1800s, Algerians were driven off their own lands and forced to surrender their crops and farmland to the French. The French introduced their diet and culture to the Algerians, including their well-known loaves of bread and the establishment of sidewalk cafés. This French legacy remains evident in Algerian culture. Tomatoes, potatoes, zucchini, and chilies, significant to Algerian local cuisine, were brought over from the New World.
 
Traditional Algerian cuisine, a colorful combination of Berber, Turkish, French, and Arab tastes, can be either extremely mild or packed with flavorful seasonings. Ginger, saffron, onion, garlic, coriander, cumin, cinnamon, parsley, and mint are essential in any Algerian pantry.
 
Couscous is the national dish. Algerians prefer lamb, chicken, or fish to be placed on a bed of warm couscous, along with cooked vegetables such as carrots, chickpeas, and tomatoes, and spicy stews. Couscous can also be used in desserts by adding a variety of ingredients, such as cinnamon, raisin, dates, and figs. No Algerian meal would be complete without bread. Beverages such as mint tea (especially in the South of Algeria) and coffee are a favorite among all North African countries.
 
The country's capital, Algiers, and popular coastal towns tend to have a wide variety of restaurants, particularly French, Italian, and Middle Eastern cuisine.

Contact Info
EMBASSY OF ALGERIA

2/2, Shanti Niketan, New Delhi-110 021

Phone : (0091) 24117585 / 24118586 / 24117588

Fax : (0091) 24117590

E-mail : contact@algerianembassy.co.in

Website : www.algerianembassy.co.in

COPYRIGHT 2016 BY THE EMBASSY OF ALGERIA
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