Algeria
4 topics — topics in this category.
Couscous (Algerian)
Algeria's national ceremony: fine semolina couscous steamed three times over a broth of lamb, chickpeas and vegetables, with merguez and harissa fire — the Friday and wedding plate of the Maghreb's largest country. Ingre…
Chorba Frik
The Ramadan soup: chorba frik — a tomato broth with crushed green wheat (frik), lamb, chickpeas and herbs that breaks the fast across Algeria. Ingredients: frik (green durum wheat), lamb, tomatoes, onions, chickpeas, cel…
Bourek
The crisp cigar pastry: bourek — thin warqa/dioul pastry rolled around spiced mince, egg or cheese, fried golden — the Ramadan table's opening act. Ingredients: dioul pastry sheets, minced beef, onions, parsley, eggs, ch…
Makroud
The diamond of the south: makroud — semolina cakes filled with date paste, fried and soaked in honey, the sweet of Ghardaïa and every Algerian celebration. Ingredients: semolina, date paste (ghars), cinnamon, clove, oran…
World Cuisines
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