There have been numerous culinary influences on Algeria and North Africa: native Berbers, Phoenicians, Romans, Arabs, Spanish Moors, Turks and finally French. Berbers lived on grains, dried fruit and lamb. From Andalucia came stews or tagines and the use of fruit and nuts in cooking. The French have a very big influence on Algerian cuisine and this is most obvious in the use of tomato puree, starters and sweets that have a touch of Metropolitan France. Cumin, coriander, caraway, fennel, saffron and marjoram are used in abundance and so are tomatoes, peppers and garlic. Lamb and chicken are the staple meats. Mediterranean fish makes up the remainder of this rich and varied cuisine.
A
t Krimo's we serve a variety of Mediterranean dishes including a few Algerian ones.

Marinated Olives
Flat Cap Mushroom with Goat's Cheese
Chorba: Soup from North-Eastern Algeria
Djari Abyad: Soup from Constantine
Carrot Salads
Meshwia: Grilled pepper salad
Boureks Bel Hout Fish-filled pastries
Spicy Fish
Nutty Rice
Roasted Vegetables

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Baked Leg of Lamb
Sea Bass with rosemary and garlic
Lemon Chicken
Fruity Chicken
Tuna in tomato sauce
Lamb's liver
Fish Tagine

Paella