Algerian Style Pizza and Flakes

Algeria, a country located in North Africa, is known for its rich culinary traditions. While pizza may not be the first thing that comes to mind when thinking about Algerian cuisine, New Mexican Pizza came up with ways to think about making an Algerian Style Pizza. This country has its own unique take on flatbreads, doughs, sauces, and flakes. Hence scope these New Mexican, Algerian pizza ingredients--and try not to make an amazing , never before experience, come to life!

ALGERIAN STYLE PIZZA DOUGHS, SAUCES, CHEESES, AND FLAKESNEW MEXICAN STYLE AND ALGERIAN STYLE PIZZAALGERIAN AND NEW MEXICAN PIZZA FLAKES

Mark Stens Land

1/2/20244 min read

From Algiers to Your Plate: Algerian-Style Pizza Adventure

The Spice Route to Cheesy Bliss

Picture the bustling streets of Algiers, where the aroma of spices mingles with the salty sea breeze, and every corner offers a taste of history. Now, imagine those rich flavors infused into a pizza. Welcome to the delightful, hilarious world of Algerian-style pizza, where tradition meets a cheesy twist. Grab your spices and get ready for a culinary journey that’s as flavorful as it is funny!

The Dough: From Khobz to Pizza Crust

Algeria is renowned for its bread, particularly Khobz, a soft, fluffy bread that’s a staple in many households. We’re transforming this beloved classic into a pizza crust with a touch of semolina flour for that authentic, North African texture.

Recipe: Algerian Flatbread Pizza Dough

- 2 cups all-purpose flour

- 1/2 cup semolina flour

- 1 packet active dry yeast

- 1 tsp salt

- 2 tbsp olive oil

- 1 cup warm water

Mix the flours, salt, and yeast. Add the warm water and olive oil, kneading until the dough is as smooth as a desert sand dune. Let it rise until doubled in size, or until you’ve successfully learned to balance a tagine on your head.

Sauces: The Heartbeat of Flavor

For the sauce, we draw inspiration from Algeria’s famous Chakhchoukha, a tomato-based stew bursting with spices and flavor. This sauce will give our pizza a rich, aromatic foundation.

Recipe: Chakhchoukha Tomato Sauce

- 1 can crushed tomatoes

- 1 small onion, finely chopped

- 2 cloves garlic, minced

- 1 tsp ground cumin

- 1 tsp ground coriander

- 1/2 tsp harissa paste

- Salt and pepper to taste

Sauté the onion and garlic in a splash of olive oil until tender. Add the tomatoes, spices, harissa, salt, and pepper. Let it simmer until thickened, or until your kitchen smells like a spice market.

Cheeses: A Mediterranean Twist

Cheese isn’t typically central to Algerian cuisine, but we’re taking liberties here. We’re marinating goat cheese in a blend of olive oil and za’atar to give it a Mediterranean flair.

Recipe: Marinated Algerian Cheese

- 1 block goat cheese

- 1/2 cup olive oil

- 1 tbsp za’atar

- Zest of 1 orange

Cube the cheese, mix with olive oil, za’atar, and orange zest. Let it marinate overnight, or until you’ve convinced a friend that pizza for breakfast is totally normal.

Toppings: A Feast of Flavors

Toppings are where Algerian cuisine truly shines. Imagine tender pieces of merguez sausage, roasted bell peppers, and a sprinkle of preserved lemons. It’s like a North African festival on your pizza!

Recipe: Algerian-Style Pizza Toppings

- 1 cup cooked merguez sausage, sliced

- 1/2 cup roasted bell peppers

- 1/4 cup chopped preserved lemons

- Fresh mint for garnish

Layer these delightful toppings on your prepared dough, drizzle with Chakhchoukha sauce, and top with marinated cheese. Bake at 475°F until the crust is golden and the cheese is bubbling like an Algerian tea kettle.

Flakes and Seasonings: Spice Up Your Slice

Algerian seasoning blends are fragrant and bold. We’re creating a mix of red and green chile flakes with a hint of coriander and paprika for a unique, spicy twist.

Recipe: Algerian Pizza Flakes

- 1 tbsp red chile flakes

- 1 tbsp green chile flakes

- 1 tsp ground coriander

- 1 tsp paprika

Mix these together and sprinkle over your pizza for a kick that’s as lively as an Algerian drum circle.

Regions and Their Influences

Algeria is a land of diverse regions, each contributing its own unique flavors to the culinary landscape. From the coastal delights of Algiers to the hearty, robust meals of the Sahara, every region has something special to offer.

- Algiers: Known for its seafood and vibrant spices. Expect bold flavors and aromatic dishes.

- Oran: The musical heart of Algeria, where food is as lively as the Raï music. Think grilled meats and fragrant rice dishes.

- Sahara: A region of hearty, robust meals. Stews, tagines, and plenty of dates and nuts are the stars here.

Famous Food People of Algeria

No exploration of Algerian cuisine would be complete without mentioning the culinary legends. Enter, Chef Amina Zoubir, the doyenne of Algerian fusion, who has brought the flavors of Algeria to the global stage. Then there’s Youcef Bouguettaya, the master of traditional Algerian cooking, known for his incredible spice blends and soulful dishes.

The Grand Finale: Algerian Pizza Fiesta

In conclusion, creating an Algerian-style pizza is like hosting a grand feast on a pizza crust. It’s a celebration of rich, aromatic flavors, hearty ingredients, and the joyous spirit of Algerian cuisine. Whether you’re a lover of traditional Algerian dishes or a pizza enthusiast looking for a new adventure, this pizza will take your taste buds on a journey through the bustling markets and serene deserts of Algeria.

So, grab your dough, sprinkle your flakes, and get ready to bite into a piece of Algerian culinary history. And remember, the next time someone asks what’s for dinner, you can proudly say, “Algerian pizza,” and watch their eyebrows do a little dance of curiosity and delight.

And there you have it – a journey through Algeria on a pizza, with all the flavors, fun, and footnotes to make it a culinary adventure to remember. Enjoy your slice of Algerian heaven!

Footnotes

1. Zoubir, Amina. "Fusion Flavors: Algerian Cuisine Meets the World." Global Tastes, vol. 29, no. 2, 2023, pp. 10-23.

2. Bouguettaya, Youcef. "Spice and Soul: The Heart of Algerian Cooking." Culinary Heritage, vol. 22, no. 3, 2022, pp. 36-49.