Algeria is located in North Africa. 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

Music Dance

What is the Capital of Algeria? Algiers What time period was the War of

Independence? 1950s (1960-1962 is okay) Is French still widely used in Algeria? No 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

Ingredients: 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

Method: · 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.

French Words:   1. Cinnamon – la cannelle 2. Parsley – le persil 3. Beef – le boeuf 4. Pepper – le poivre