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com

Page 1

Flag
Facts
Official
Language

Official
Name

Population

Currency

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Page 2

Products
What is the
major
religion in
Algeria?

70
60
M
I
L
L
I
O
N
S

50
40
30
20
10
0
ALGERIA

UNITED KINGDOM

P
O
P
U
L
A
T
I
O
N

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Page 3

Kessra

Mahadjeb

Deglet Nour
Dates
Cous-cous

F
A
M
O
U
S
F
O
O
D
S

Baklava

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Page 4

Climate

Size of Algeria

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Page 5

On which continent
is Algeria?
What countries are
bordering Algeria?

Algeria

What sea borders

Algeria?

Fast

What is the capital

Facts

of Algeria?
Which famous
desert is in Algeria?

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Page 6

What time
is
it in
Algiers?

What time
is
it in
_________?

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Page 7

Chaabi

Rai
Music

Chakchouka

Preparation
Heat up the oil in a deep skillet over
medium flame. Mix in the paprika and
cook slightly to tint the oil, about 10
to 15 seconds. Put in the onions and
the garlic and cook until the onions are
transparent and soft but not browned,
+/- 5 minutes.

Ingredients
3 tbsp of olive oil
2 tbsp of paprika
1 onion (thinly sliced)
3 minced garlic cloves
3 tomatoes (peeled, seeded
and diced)
3 diced green and red peppers
1 cup of water
Salt and pepper
4 Eggs - or more if you want

Add the tomatoes and cook for 3-4

minutes to diminish a little. Add the
peppers, water, salt and pepper and let
it boil. Decrease the heat to low, cover
and simmer for 10 minutes. Add more
water as required to keep it from
drying out.
Using a ladle, shape 4 small holes in
the simmering peppers to put in the
eggs. One by one, crack the eggs into
the prepared holes. Cover the skillet
and cook for 10 more minutes.

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Page 8

Recipe
Cards

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Page 9

Algerian Alphabet

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Page 10

Algerian
Numbers

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10

Page 11

Animals
of
Algeria
Fennec

Djerboa

Gazelle

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Page 12

History
of
Algeria
Timeline

10,000 BC

200 BC

700 CE

1500 CE

1517 CE

1541 CE

1830 CE

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Page 13

1954 CE

1962 CE

History of Algeria Timeline

10,000 BC

Berbers (Amazigh) inhabit Algeria

200 BC

Romans and Byzantines rule over Algeria

700CE

Arabs invade Algeria bringing Islam

1500 CE

The Spanish Empire attacks Algeria

1517 CE

Algeria liberated and becomes part of the

Ottoman Empire

1541 CE

Charles V, Emperor of the Holy Roman Empire

attacks Algiers. The attack fails and Hassan
Agha becomes a national hero

1830 CE

France invades Algeria

1954 CE

The mujahideen of Algeria rise up. The

Revolution begins

1962 CE

Algeria wins independence from France

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Page 14

Label and colour the countries bordering Algeria.

Key
Tunisia

Niger

How many countries

Morocco

Libya

border Algeria?

Mali

Mauritania

___

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Page 15

Which
countries
border
Algeria?

Sahara Desert

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Page 16

Map of
Sahara Desert
Label the countries
of North Africa.
Draw and colour the
Sahara Desert.

Algerian
Ethnic
Groups
Did you
know

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Page 17

K
A
B
Y
L
I
C
H
A
O
U
I

C
H
E
N
O
U
A
T
U
A
R
E
G

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Page 18

Tcherek

Filling:
1 cup - 250g ground almonds (with or
without the skins)
few drops of almond essence
generous 1 tsp vanilla
zest of 1 small lemon
1 cup - 250g sugar
(Optional orange blossom water)

Ingredients
Dough
2cup - 500g flour
1/2 cup powdered sugar (sucr glace)
1 egg
1/2 tsp baking powder
1 cup - 250g soft butter
2 tsp vanilla or vanilla sugar
few drops of milk to pull the dough
together

Tcherek

In a large bowl, mix the butter with all

the dry ingredients of the dough.
Rubbing your finger together to get all
the flour coated with butter. Similarly
how you would prepare a tart/pie dough
by hand.
Now add in the egg, mix well.
Add in a few drops of milk, just enough
to bind the dough to form a ball.
Wrap and set aside to rest for least 10
m
Now prepare the filling, but grinding
the nuts, if needed then mixing all the
ingredients together.

Roll out the dough to about 3mm

then using either a tcherek cutter
(as shown above) or using a knife
cut equal sized triangles out for
the dough.
Place a log of the filling on the
bottom half of the triangle as
shown above.
Then roll up to the point of the
triangle.
Now slightly bend the triangle to
form a horn or crossiant.
Repeat until you have used all the
dough and filling.
Then egg wash and top with either
slivered or chopped almonds.
Bake in a preheated oven 160 for
15-20 minutes or until the cookies
are baked, barely golden on the
bottom.
Allow to cool. Traditionally tcherek
el ariane is naked, meaning without
powdered sugar or glaze. But you
can sprinkle a little icing sugar on
top if you like.

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Page 19