Dobara is a spicy vegetarian Algerian soup, prepared with chickpeas and broad beans and drizzled with olive oil.[1] Originally from the city of Biskra in Algeria,[2] it is generally consumed in winter in the east of the country, notably in El Oued, Batna, Khenchela, Aïn M'lila, Constantine and Djelfa.[3]
 | |
| Alternative names | Dobara soup, Doubara |
|---|---|
| Course | Main course, side dish |
| Place of origin | |
| Main ingredients | Chickpeas |
| Similar dishes | Zviti |
History edit
Dobara was created prior to the commencement of the Algerian conflict, and it later became the meal of Algerian guerrillas.[4]
Its consumption grew from the Zibans and Aurès area to Batna, then to An M'lila and Constantine, as well as to other Algerian cities.[1]
Variations edit
There are several types of dobara: hot or cold, and the ingredients might vary depending on the region.
- ^ a b "Une brèche pour la doubara". Djazairess. 2009. Retrieved 2022-11-07.
- ^ Boumedine, Rachid Sidi (2022-12-01). "Cuisines traditionnelles d'Algérie: l'art d'accommoder l'histoire et la géographie". Anthropology of the Middle East. 17 (2): 48–63. doi:10.3167/ame.2022.170204. ISSN 1746-0719. S2CID 252963908.
- ^ "Accueil". Infosoir.com (in French). 2012. Retrieved 2022-11-07.
- ^ "Doubara, le roi des mets…". Djazairess. 2009. Retrieved 2022-11-07.