Home-Style Stew · Fried Eggplant Tagine
Mderbel
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The same dish changes color depending on where you eat it — a white sauce in Algiers, a red tomato-based one further west — so the sauce alone can hint at which city's kitchen made it.
Mderbel layers rounds of fried eggplant over a chickpea-and-meat stew spiced with cinnamon and caraway, the eggplant fried separately until golden before it's nestled into the sauce to finish simmering.
Why it's made this way: It's a slow home-cooked dish rather than a fast street snack, but small eateries around Oran's markets serve it as a hearty lunch plate, especially during the cooler months.
More from Algeria
Part of World of Street Food — 3248 dishes from 118 countries.
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