Eat your way around the world
This is meal #3 in my personal challenge to eat one meal from every country in the world. "Great." My husband smiled. "I think dinner was really great." Our friends quickly nodded in agreement. I might as well have won an Oscar. We sipped our Ceylon tea with fresh mint sprigs, savoring the memory of the meal we just enjoyed. Although we were going on four hours of sitting around the dining room table, no one made a move to get up. If that's not indication of an enjoyable … [Read more...]
Serves 8 Hot Algerian Lasagna blends traditional Italian lasagna with chickpeas, potatoes, ground lamb, and a healthy dose of cayenne pepper. Make this unusual dish once and you will crave the flavors for life. NOTE: Cayenne pepper's heat is rated in "heat units." This recipe was made with a 35,000 cayenne, which is on the low end of the scale. If you have a 90,000 cayenne, you only need 1/3 of the cayenne pepper for the same kick. The label on your spice jar should give you this … [Read more...]
Serves: 4 Bil Zbib is eaten for breakfast or dessert in North Africa. Serve this sweet couscous warm in the winter and cool in the summer. Ingredients: 1/4 cup golden raisins 4 dried apricots, diced 2 prunes, diced 1 1/2 cups water 1 1/8 cup dried couscous 2 tablespoons melted butter 2 tablespoons sugar 1 tsp cinnamon 1/8 cup powdered sugar Method: 1. In a small pot combine the raisins, apricot, prunes, and water. Heat until boiling. Add couscous, cover, and … [Read more...]
Serves 4 Algerian green beans are a nice side dish to almost any meal. Make them ahead and reheat in the oven at the last minute. Ingredients: 1 lb fresh green beans 3 Tbsp peanut oil 2 cloves garlic, crushed 1/2 tsp ground cumin 1/2 tsp paprika a pinch ground cloves 3 Tbsp slivered almonds Method: 1. Steam green beans until tender, about 15 minutes (or if youlike them firmer, that's okay too). 2. In a small skillet over medium heat, combine oil, garlic, cumin, paprika, … [Read more...]
Serves 4 Blood orange give this salad a reddish hue. The anise of the fennel combined with the salty black olives and sweet oranges makes for an unusual combination. Ingredients: 2 blood oranges, the rind cut off and sectioned 1 fennel bulb, trimmed and sliced thinly 1/4 cup black olives, sliced 1/4 cup mint leaves, sliced thinly 1/4 cup olive oil 2 Tbsp lemon juice salt pepper Method: 1. In a medium bowl, whisk together olive oil, lemon juice, salt, pepper, and mint … [Read more...]
Serves 2-4 Hummus bi'l Kammun is velvety smooth. The smoky blend of cumin, paprika, harisa, and garlic make this soup a wintertime treat. As a special bonus, this soup is vegan. NOTE: Much like chili, our soup benefits from a day of rest while the flavors deepen. When reheating, thin to desired consistency with a little water. Ingredients: 2 15 oz cans drained and rinsed chickpeas (or 3 cups prepared, dried chickpeas) 4 garlic cloves, crushed 1/4 cup olive oil 1 tsp ground … [Read more...]
Here's an Algerian music video...the singer got in a lot of trouble for this and ended up fleeing to France: Here's a video slideshow of Algerian people, places, foods, etc. Towards the end there are some beautiful pictures of the countryside. … [Read more...]
"Dang it." I muttered. After driving across Tulsa, fighting construction and traffic, I was staring at the dark "open" sign of Middle East Market (5459 S Mingo Rd, Tulsa, OK 74146). I looked at the hours of operation; they were supposed to be open another four hours! Squinting my eyes, I peered through the tinted windows. Were those lights on? Holding my breath, I pulled on the door handle. The door opened and a cheerful bell announced my entrance. "I thought you were closed," I … [Read more...]
