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!
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.
Found in the deserts of North Africa, terfez truffles are often used as a finishing touch in meat dishes. But they actually have enough flavour to carry a meal all by themselves, especially when complemented with fragrant herbs. View recipe
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.
This tasty twist on a traditional classic is packed full of protein and fibre for a healthy vegetarian recipe that makes no concessions on flavour.
Vegetables stuffed with delicately spiced minced meat are a mainstay of Algerian cooking. But there is another way! These peppers are stuffed with delicious Mediterranean ingredients, so you won’t even miss the meat.
Inspired by Algeria’s Tajine El Khoukh, this vegetarian recipe uses a mixture of beans and cheese for maximum flavour. Tajine El Khoukh literally translates as ‘peach tagine’, so-called because the beautiful crunchy potato dumplings look like miniature blushing peaches.
Whole roasted cauliflowers are making a splash on the international vegetarian food scene. This Algerian-inspired version features herbs and spices traditionally used for roasting lamb, but they work perfectly with the crunchy cauliflower too. It’s the first ever vegetarian mechoui!
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