Algerian Radio
"L'art culinaire à travers l'Algérie" (Culinary Art Across Algeria) by Zineb Sekelli, the first work dedicated to Algerian gastronomy featuring a rich array of recipes and traditional preservation methods, has been reissued in an illustrated bilingual (French-Arabic) version.
Published by Al-bayazin editions, this pioneering work on Algerian cuisine returns in a new edition with previously unpublished recipes, while updating other authentic traditional preparations with original illustrations.
Divided into seven chapters, the 495-page book collects more than 450 recipes from all regions of the country, offering a journey through Algerian culinary heritage, rich in diverse dishes and specialties.
Among the must-try dishes included are "Lham Lahlou," "El Qadi Oua Djmaatou" (garnished chicken), M'touem, Tikerbabin (semolina balls), Chorba Mkatfa, Hrira, M'dechecha, Berkoukes (pearl pasta soup), Kouirat Sardine (sardine croquettes), Bouraks (savory pastries), Maadnoussia (parsleyed lamb dish), and Tchekchouka.
The work also reveals recipes for authentic dishes such as Dolmas, Karentita, Tagines, Rechta, Mloukhiya, and M'touem (meatballs with cumin), as well as couscous—a dish prepared in various ways across Algeria and inscribed by UNESCO in 2020 on the Representative List of the Intangible Cultural Heritage of Humanity.
In the chapter dedicated to pastries, breads, creams, and ice creams, the book shares the secrets to successful traditional family pastries, notably "Baklawa" (layered pastry filled with almonds), Tamina, Samsa, Baghrir (thick pancakes), Ftira (glazed shortbread), Sfendj, Khobz Ftir, Kalb Louz, Bradj, Ghribia, Tcharak, Makrout Louz, and Mchewek.
In the final section, the book gathers recipes for jams and fruit syrups, as well as traditional methods for preserving meat (Qedid) and fruits and vegetables such as olives, raisins, figs, tomatoes, peas, and peppers—the base ingredient for the famous "Harissa" chili paste.
Fifty years after its initial publication, "Culinary Art Across Algeria" defines an era and continues to inspire generations of enthusiasts of Algerian cuisine, which is rich in local flavors and family recipes.
Through this work, "the entire diversity of Algerian cuisine is expressed... through memory and identity," noted the publisher, who described Zineb Sekelli's book as a "true ambassador for cultural and gastronomic tourism in Algeria."
Born on April 7, 1935, in Algiers, Zineb Sekelli was the first female Algerian chef. An author, restaurant owner, and culinary competition jury member, she was deeply committed to promoting the diversity of Algerian culinary heritage.
She passed away in 2024 after a life dedicated to preserving culinary art and transmitting the recipes she carefully collected in her work to future generations.
