Algiers, Algeria
30 March 2026
New country, new breakfast. While still centered around strong coffee, breakfast appears heavily influenced by the French, traditions left behind when the they left Algeria in 1962.
Morning meal is a tasty mix of sweet and savory – think coffee, breads, and pastries. Lots of breads line the tables, including traditional semolina-based bread, eaten with butter, honey, jam, olive oil, or cheese. I do taste the sfenj, a light but chewy fried doughnut dusted with sugar and dipped in honey. Something I must try later is baghrir, a semolina pancake soaked in honey and butter. However, this morning I enjoy my usual: yogurt and nuts.
The weather is definitely not what I expected. The morning temperature reaches a cool 56°F under cloudy skies and with very brisk winds of 23mph. Only bearable with 3 layers of long-sleeve shirts, a windbreaker and scarf. Thankfully, no rain.
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