Native Algerian cuisine is found in great variety in both city and rural environments. Urban cuisine matches the best in the world and has a strong Gallic flavor. Popular are lamb and chicken dishes, stews, and pastas. Couscous - pasta-like semolina cooked with lamb or chicken and vegetables - is perhaps the most popular Algerian dish. Muslims do not eat pork or drink alcoholic beverages.
Although Algerians generally eat with utensils, some foods are still eaten with the hand, especially dishes prepared with rich sauces where bread is used as a scoop. When the hand is used, only the right hand should touch food. Algerians are complimented when a guest leaves a little food on their plate, as this is a sign of the host’s ability to more than adequately provide for their guests.