Despite a decline in total unemployment, youth and women unemployment is high. Unemployment particularly affects the young, with a jobless rate of 21.5% among the 1524 age group.
The overall rate of unemployment was 10% in 2011, but remained higher among young people, with a rate of 21.5% for those aged between 15 and 24. The government strengthened in 2011 the job programmes introduced in 1988, in particular in the framework of the programme to aid those seeking work (Dispositif d'Aide l'Insertion Professionnelle).
Indigenous Berbers as well as Phoenicians, Romans, Byzantines, Arabs, Turks, various Sub-Saharan Africans, and French have contributed to the history of Algeria. Descendants of Andalusian refugees are also present in the population of Algiers and other cities. Moreover, Spanish was spoken by these Aragonese and Castillian Morisco descendants deep into the 18th century, and even Catalan was spoken at the same time by Catalan Morisco descendants in the small town of Grish El-Oued.
There are 600,000 to 2 million former Algerian Turks, descendants of Turkish rulers, soldiers, doctors and others who ruled the region during the Ottoman rule in North Africa. Today's Turkish descendants are often called Kouloughlis, meaning descendants of Turkish men and native Algerian women.
Despite the dominance of the Berber culture and ethnicity in Algeria, the majority of Algerians identify with an Arabic-based identity, especially after the Arab nationalism rising in the 20th century. Berbers and Berber-speaking Algerians are divided into many groups with varying languages. The largest of these are the Kabyles, who live in the Kabylie region east of Algiers, the Chaoui of Northeast Algeria, the Tuaregs in the southern desert and the Shenwa people of North Algeria.
During the colonial period, there was a large (10% in 1960) European population who became known as Pied-Noirs. They were primarily of French, Spanish and Italian origin. Almost all of this population left during the war of independence or immediately after its end.
Algerian cuisine is rich and diverse. The country was considered as the "granary of Rome". It offers a component of dishes and varied dishes, depending on the region and according to the seasons. The cuisine uses cereals as the main products, since they are always produced with abundance in the country. There is not a dish where cereals are not present.
Algerian cuisine varies from one region to another, according to seasonal vegetables. It can be prepared using meat, fish and vegetables. Among the dishes known, couscous, chorba, Rechta, Chakhchoukha, Berkoukes, Shakshouka, Mthewem, Chtitha, Mderbel, Dolma, Brik or Bourek, Garantita, Lham'hlou, etc. Merguez sausage is widely used in Algeria, but it differs, depending on the region and on the added spices.
Cakes are marketed and can be found in cities either in Algeria, in Europe or North America. However, traditional cakes are also made at home, following the habits and customs of each family. Among these cakes, there are Tamina, Chrik, Garn logzelles, Griouech, Kalb el-louz, Makroud, Mbardja, Mchewek, Samsa, Tcharak, Baghrir, Khfaf, Zlabia, Aarayech, Ghroubiya and Mghergchette. Algerian pastry also contains Tunisian or French cakes. Marketed and home-made bread products include varieties such as Kessra or Khmira or Harchaya, chopsticks and so-called washers Khoubz dar or Matloue. Other tradionel meals (Chakhchokha-Hassoua-T'chicha-Mahjouba and Doubara) are famous in Biskra.