The cuisine of Algeria is a distinct fusion of Middle Eastern and Mediterranean cuisines.

Algerian cuisine differs slightly from region to region. Algerian cuisine has strong Berber but also Ottoman Turkish influence due to the Ottoman occupation. The main varieties are Algiers, Oran , Constantine (largely , Kabylie and Sahara. Dairy products come mainly from Kabylie. Breakfasts, which exist since the French colonization, is generally light. Tea or Turkish coffee are served with some pastries. At noon, street stalls which sell often shawarma, are very common in the cities. The dinner, which is very copious, is often eaten late in the night, especially during the month of Ramadan. Every region has its own cuisine like Kabylie (tikourbabine,ftir oukessoul,berkoukes,felfel, aghrum aquran abazine, tahabboult s elmerqua) Algier (mtewwew,chtitha djej,sfiria,khdiwej,chorba bida,momo fi hjer mmo,tagine khokh ,tagine mechmach....) Constantine (rechta ,rrfiss ,chebah el soffra ,trida,tlitli,......). Pork consumption is forbidden in accordance with Sharia, religious laws of Islam.