The five cities of Algeria’s Mzab region all have their own version of these indulgent savoury pancakes. They might be fat or thin, soft or crunchy, round or square…. But the basic elements are always the same: a hearty meat filling made with onions, tomatoes and scrambled eggs, wrapped inside a semolina pancake. In-keeping with the spirit of this dish of many faces, here’s yet another version; HappyHmisa’s veggie maghlouga!
A vegetarian twist on traditional couscous. Lighter and less overbearing than rich meaty sauces, the sweet and melting vegetables in this dish are pure heaven.
No changes are needed to “veggie-up” this traditional dish that hails from the capital Algiers. It’s already vegetarian and is packed with fresh flavours so it’s as tasty as they come.
A cousin of couscous, these fat semolina balls are an Algerian classic. This vegetarian recipe substitutes the meat for a handful of spinach to create a low-fat yet nutritious meal.
Another comforting classic from Kabylie, the heartland of Algerian vegetarian recipes. This one couldn’t be easier!
It’s an omelette, but not as you know it. This classic Kabyle dish combines a spongy semolina omelette with a rich lentil and vegetable sauce for a truly robust and nourishing meal.
A simple and traditional recipe straight out of Kabylie. Today, with modern techniques and ingredients, this comforting and well-rounded dish is easier to prepare than ever.
This Kabyle recipe is made of a fragrant herby broth and minty semolina dumplings. Although the original version of this dish does include meat, the hearty dumplings are quite filling enough to hold their own without it. View recipe
Not everyone misses meat, but for those of us who do, this veggie take on Algeria’s mesrane sausage has the perfect amount of bite to satisfy your cravings. Using homemade wheat gluten, protein-packed lentils and local vegetables, this is Algeria’s first ever homegrown veggie sausage!