It is the second largest country in Africa and the eleventh largest country in the world.
The capital of Algeria is Algiers
Algeria is surrounded by Niger, Libya, Mali, Tunisia, Mauritania, West Sahara, and Morocco.
Placing the Right forefinger on the tip of the nose is like saying, “It’s my obligation”
Using your right palm downward in a clawing motion is a signal for someone to come.
Holding the chin with the thumb side of the right fist is a sign of wisdom.
Biting the right forefinger while it is inside your mouth is a threat, similar to the “Evil Eye”
The French conlonized Algeria in 1830 and officially made it a part of France in 1848.
Algerians fought for independence from France for almost all the 1950s, during which over 2 million were killed or wounded.
After a century of French rule, Algeria was finally independent in 1962.
About 80% of Algeria is now Arabic.
Although Arabic is used for core classes, French is still used in higher education.
One of the main sports in Algeria is Soccer
The prominent and official religion of Algeria is Islam
Animals found in Algeria include lions, leopards, panthers, jackals, monkeys, apes and hyenas
What is the Capital of Algeria?
What time period was the War of Independence?
1950s (1960-1962 is okay)
Is French still widely used in Algeria?
Name 2 Bordering countries of Algeria.
Any of: Niger, Libya, Mali, Tunisia, Mauritania, West Sahara, and Morocco
How many were killed/wounded in French – Algerian War?
Over 2 million
What gesture means “It’s my obligation?”
Placing the Right forefinger on the tip of the nose
Name 2 animals found in Algeria
Any of these: lions, leopards, panthers, jackals, monkeys, apes and hyenas
Ground lamb or beef, or a mixture of the two -- 2 pounds
Onion, minced -- 1
Fresh parsley or mint, finely chopped -- 1/2 bunch
Ground cumin -- 1 tablespoon
Cinnamon -- 2 teaspoons
Allspice (optional) -- 1 teaspoon
Salt and pepper -- to season
Oil -- 1/4 cup
· Place the ground beef or lamb, onion, herbs, spices, salt and pepper in a large bowl and knead together well. Wrap in plastic and chill for 1-2 hours to allow the flavors to mingle and make the meat easier to handle.
· Form the meat mixture into balls, patties or ovals the size of a small egg.
· Heat the oil in a skillet over medium flame and, working in batches, sauté the meatballs until browned on all sides and cooked through. Browned meatballs can also be finished in a 350 ºF oven.