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Algerian Cuisine
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Details
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. The cuisine of Algeria is a distinct fusion of Middle Eastern and Mediterranean cuisines. Algerian cuisine differs slightly from region to region. Algerian cuisine has strong Berber but also Ottoman Turkish influence due to the Ottoman occupation. The main varieties are Algiers, Oran (largely influenced by Morocco), Constantine (largely influenced by Tunisia), Kabylie and Sahara. Dairy products come mainly from Kabylie. The breakfast, which exist since the French colonization, is generally light. Tea or Turkish coffee are served with some pastries. At noon, street stalls which sell often shawarma, are very common in the cities. The dinner, which is very copious, is often eaten late in the night, especially during the month of Ramadan.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786131213878
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- Größe H220mm x B220mm
- EAN 9786131213878
- Format Fachbuch
- Titel Algerian Cuisine
- Herausgeber Betascript Publishing
- Anzahl Seiten 68
- Genre Biologie
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