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10 Dinars 1964, Algeria

in Krause book Number: 123
Years of issue: 1964
Edition: --
Signatures: Seghir Mostefai, Bouasria Belghoula
Serie: 1964 Issue
Specimen of: 01.01.1964
Material: Cotton fiber
Size (mm): 181 х 93
Printer: Banque de France, Chamalieres

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** The word "Specimen" is present only on some of electronic pictures, in accordance with banknote images publication rules of appropriate banks.

10 Dinars 1964



Abdelkader ibn Muhieddine

Abdelkader ibn Muhieddine (6 September 1808 - 26 May 1883), (Abd al-Qādir ibn Muḥyiddīn), known as the Emir Abdelkader or Abdelkader El Djezairi, was an Algerian religious and military leader who led a struggle against the French colonial invasion in the mid-XIX century.Within Algeria, his efforts to unite the country against foreign invaders saw him hailed as the "modern Jugurtha" and his ability to combine religious and political authority has led to his being acclaimed as the "Saint among the Princes, the Prince among the Saints".

10 dinars 1964 10 dinars 1964The name "Abdelkader" is sometimes transliterated as "ʿAbd al-Qādir", "Abd al-Kader", "Abdul Kader" or other variants, and he is often referred to as simply the Emir Abdelkader (since El Djezairi just means "the Algerian"). "Ibn Muhieddine" is a patronymic meaning "son of Muhieddine", and "al-Hasani" is an honorary patronymic indicating his descent from Hasan ibn Ali, the grandson of Muhammad. He is also often given the titles emir "prince", and shaykh "sheik".


10 Dinars 1964

Storks on the background of minarets. Storks are symbols of peace in many countries. Probably, exactly this idea inspired designer. In 1962, officially ended the war for the independence of Algeria against French colonialists.

10 dinars 1964On the foreground is Mosque of Sidi Boumediene (near his Tomb) in Tlemcen.

Built by Abou el-Hassan in 1328. The building is both grand and beautiful. A stairway leads to a massive entrance porch and, through massive bronze-clad cedar doors, to the mosque, an open-sided, rectangular prayer space, beautifully proportioned and finely decorated in tiles and carved stucco. A madrassa (Quranic school) was built above the mosque by Abou el-Hassan in 1347. The courtyard is elegant but undecorated, surrounded by 25 cells for students. (Lonely planet)

10 dinars 1964On the background is the Great Mosque of Tlemcen.

The Great Mosque of Tlemcen (Arabic: الجامع الكبير لتلمسان‎, el-Jemaa el-Kebir litilimcen) was first built in Tlemcen, Algeria in 1082. It is one of the best preserved examples of Almoravid architecture. It was built under sultan Yusuf ibn Tashfin, but substantially reconstructed and enlarged by his son Ali ibn Yusuf. An inscription dates this reconstruction to 1136. Sultan Yaghmoracen (1236-1283), the founder of the Abdalwadid dynasty of Tlemcen added a section with a minaret and a dome in the XIII century. Next to the mosque there used to be an Islamic court (Makhama) and an Islamic university of considerable fame.

10 dinars 1964On the foreground is Sidi Boumediene Mosque, on background is the Great Mosque of Tlemcen. The photo made approx. in 1865-1869 by Joseph Pedra.

Denominations in numerals are in top corners.


10 Dinars 1964

10 dinars 1964 10 dinars 1964 10 dinars 1964Algerian women at work.

On foreground - Magrib woman preparing couscous.

Couscous (Arabic: الكسكس, Kuskus‎‎; Berber: ⵙⵉⴽⵙⵓ, Seksu) is a North African dish of small steamed balls of semolina, usually served with a stew spooned on top. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya and to a lesser extent in the Middle East and Trapani in Sicily.

The original name may be derived from the Arabic word "Kaskasa" or the Berber word "Keskes", which refers to the cooking pot in which the dish is prepared.

The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. Any pellets that are too small to be finished granules of couscous fall through the sieve and are again rolled and sprinkled with dry semolina and rolled into pellets. This process continues until all the semolina has been formed into tiny granules of couscous. This process is labor-intensive. In the traditional method of preparing couscous, groups of women came together to make large batches over several days,[citation needed] which were then dried in the sun and used for several months. Couscous was traditionally made from the hard part of the durum, the part of the grain that resisted the grinding of the millstone. In modern times, couscous production is largely mechanized, and the product is sold in markets around the world.

In the Sahelian countries of West Africa, such as Mali and Senegal, pearl millet is pounded or milled to the size and consistency necessary for the couscous.

Properly cooked couscous is light and fluffy, not gummy or gritty. Traditionally, North Africans use a food steamer (called aTaseksut in Berber, a كِسْكَاس kiskas in Arabic or a couscoussier in French). The base is a tall metal pot shaped rather like an oil jar in which the meat and vegetables are cooked as a stew. On top of the base, a steamer sits where the couscous is cooked, absorbing the flavours from the stew. The lid to the steamer has holes around its edge so steam can escape. It is also possible to use a pot with a steamer insert. If the holes are too big, the steamer can be lined with damp cheesecloth. There is little archaeological evidence of early diets including couscous, possibly because the original couscoussier was probably made from organic materials that could not survive extended exposure to the elements.

On background - two women weaving a national carpet.

What makes the fourth woman, on background (left side), is still not clear. Most likely, something sorting out or washing.

Denominations in numerals are in top corners. Lower, centered, in words.


Designer: Pougheon, R. FEC.