Category:Preparation Methods for Algerian Cooking

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Preparation methods in the Algerian cuisine include first of all the technique through which you have to blend condiments and spices for prepare special Algerian meals. Some of the main spices are Ceylon cinnamon, nutmeg, mace, star anise, turmeric, ginger, allspice, green and black cardamom, wild fennel, long pepper, rose-buds, cloves, grains of paradise, black pepper, chilies, coriander and cumin. Also, preserved meats and fruits are a great thing in this cuisine, and special additives are combined with ingredients in the preparation process. Meat is usually dried and smoked with a lot of salt, and fruits are dried out to be kept for a longer period of time. A special preparation technique refers to a derivate of the Kesra, thick dense durum wheat flat bread, with semolina flour and couscous. The kesra essit, the derivate flat bread, is a type of oil bread, made exactly like the original kesra, but replacing the water with olive oil. It is usually baked in clay ovens and flattened with wooden boards.