Cocas — Algeria
Algeria
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Algerian coca is a type of pie that consists of two puff pastries layered with a filling called frita (based on fried peppers, tomatoes and onions) between them. Algerian coca and analogous North African dishes, within the context of Al-Andalus, enabled the creation of the Spanish empanada. This Algerian recipe became very popular with colonists during the colonial occupation of Algeria because of the proximity of this recipe to Italian and Spanish tastes (nationality of origin of most colonists in Algeria during colonial occupation).
Coca is highly appreciated by Algerians and consumed in various contexts: on the go, Ramadan, picnic...
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Entry automatically compiled from [Wikidata](https://www.wikidata.org/wiki/Q2981224) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.
Where this version sits
A single, final coordinate: Algeria. Another version of the same dish, elsewhere, gets its own point.
Photo: Galjundi7 — CC BY-SA 4.0
