“Ingredients are considered ‘spices’ in Algerian cooking,” says Zadi, and this slaw illustrates his point.

The fact that Algeria shares culinary traditions with Spain, Italy, and France is evident in many of its dishes, like this skabetch.

Each of these incredibly tender golden puffs is like a warm little gift—break one open and be rewarded with the aroma of oranges and rose water.

Reflecting the country's long history as a crossroads for Europe, Africa, and the Middle East, one chef's vision of Algerian cooking is dazzlingly complex, comfortingly familiar—and entirely...

“Anyone who has spent time in any North African country has stories about mint tea so sweet that the glass sticks to their lips,” says Zadi. His version, though a strong tea, is light on the sweetening....

There’s character to spare in this layered flatbread, called msemmen in Arabic. The dough is rubbed with spiced oil, rolled into a spiral, flattened, and then cooked on a griddle, for a flakiness that’s surprisingly substantial....

Like cinnamon in this country, cardamom plays a starring role in Algerian sweets.

We found the savory, juicy meat (simmered with blood-orange preserves and apricots) and the spiced toasted pine nuts to be an absolutely delicious combination.

Turnips are appreciated in Algeria not only for their faithful ubiquity but also for how their characteristics change throughout the winter.