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About the Food of Andorra: Andorra, the explorer

Giant evergreen shrubs make the best hideouts. Their tallest branches form umbrellas as they sweep down to the ground. When I was a little girl I used to push my way through the prickly needles until I reached the open area in the middle. I could play for hours without being seen. I loved my secret hideout.

Andorra is a lot like the giant evergreen shrubs.  Tucked away in the middle of the mountains between France and Spain, Andorra survived for centuries without being noticed or impacted by her neighbors. In fact, she just got her first university in 1997.

Andorra is only 175 square miles (To give you some reference, that’s 30% of Tulsa county… or 37% of New York City). Population: about 84,000.

Despite her small size, Andorra is perfect for explorers.  The tiny country boasts more than 60 lakes and 65 mountain peaks. Can you imagine all of that in a place 37% the size than NYC?! Incredible. Understandably, favorite pastimes include hiking and skiing.

The country’s foods are a product of the geography. Here are several points regarding Andorran cuisine:

For most of the country’s history it was isolated, and the significant importation of food products from outside areas did not exist.

As a rural mountain society, meals consisted primarily of meat, home-grown garden vegetables and fruits, bread (especially dark rye bread made from locally grown rye), fish, and wild game. Those traditional foods still dominate the diets of today’s Andorrans.

One of the main reasons Andorrans enjoy hiking and camping in the mountains  is the opportunity those experiences offer to hunt for wild herbs, celery, berries, and mushrooms. In fact, Andorrans have been long referred to as mycophilics, or mushroom lovers.  [… some restaurants] serve three course meals that consist of nothing but delicious dishes cooked with mushrooms.

Source: Cultures of the World, Andorra by Byron Augustin

The Official Andorra Tourism web site has a page with local dishes and authentic recipes … View them here. NOTE: Many of the recipes do not include measurements, so these are more about learning Andorran cooking methods and ingredient combinations, rather than the exact recipe.

Monday Meal Review: Algeria

Algerian menu and recipes

A Timeless Algerian feast

“Great.”

My husband smiled.

“I think dinner was really great.”

Our friends quickly nodded in agreement.

Basic words. But their warmth was balsam after a hectic day cooking. 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 meal, I don’t know what is. (The spell finally broke when baby Ava woke up for her midnight feast).

Algerian Meal

Aside from the company, our Algerian meal was a big hit for two simple reasons: big flavor and originality. Our favorite dishes were (by a mile) the chickpea Soup and the Hot Algerian Lasagna. I will be making both of these dishes again.

The Algerian Recipes:

Algerian Chickpea Soup | Hummus bi’l Kammun  [Recipe]

Algerian Chickpea Soup | Hummus bi'l Kammun

What do I like most about this dish?

This soup was smoky, earthy, and downright craveable. I cannot say enough good things about this soup. If you love chickpeas, you need to try Hummus bi’l Kammun.

What do I like least about this dish?

There is none left for me to eat.

Hot Algerian Lasagna [Recipe]

Hot Algerian Lasagna

What do I like most about this dish?

This was my riff on a traditional Algerian dish – individual components are very Algerian (including the pasta), however assembling them into stacked lasagna is not traditional. While none of us ever had cayenne, chickpeas, lamb, or potatoes in lasagna, we immediately fell in love. These big flavors melded under an irresistibly gooey layer of Gruyere cheese. I cannot express how good this lasagna was; you’ll just have to try it yourself. You won’t regret it.

What do I like least about this dish?

The lasagna is very filling. Which means I cannot eat the entire casserole myself. This is rather unfortunate.

Algerian Sunset Salad [Recipe]

Algerian Sunset Salad

What did I like most about this dish?

This salad is really more of a relish. The cool, crunchy fennel provides a nice contrast to the spicy lasagna.

What did I like least about this dish?

Blood oranges, fresh fennel, black olives, and mint forms an unusual flavor combination. I like it best when the olives are used sparingly.

Algerian Spiced Green Beans [Recipe]

Algerian Spiced Green Beans

What did I like most about this dish?

The green beans are quick and easy to make. The hit of cumin and clove makes for a flavorful dish; slivered almonds add crunch (I didn’t get a picture of them on the green beans).

What did I like least about this dish?

The clove came through too strong in this recipe – I did adjust the recipe to fix this.

French Bread | Baguette [Recipe]

Homemade Baguette | French Bread

Homemade Baguette | French Bread

What did I like most about this dish?

The bread recipe, from King Arthur Flour’s blog, is perfect. Don’t mess with success. Update: I’ve since messed with success. You can try my homemade baguette recipe here.

What did I like least about this dish?

I wish I could magically have crusty baguettes in 30 minutes. I can dream, can’t I?

 Sweet Couscous with Dried Fruit | Bil Zbib [Recipe]

Bil Zbib Sweet Couscous

What did I like most about this dish?

Another quick and easy dish combining the natural sweetness of dried apricots, raisins, and prunes with couscous. A hint of cinnamon, butter, and powdered sugar make an addicting combination for breakfast or dessert. Bonus: Sweet couscous can be on the table in 15 minutes.

What did I like least about this dish?

The couscous dries out if made ahead of time; to help with this, keep the dessert covered until serving.

Llokume | Turkish Delight [Recipe]

Turkish Delight | Llokume

What did I like most about this dish?

When I was a little girl reading The Chronicles of Narnia, I thought Turkish Delight was warm fried meats in a sweet and sour sauce. I was really disappointed when I found out they were candies. I never thought I would get over the shock. HOWEVER, now that I have perfected the recipe, I dig Llokume. The orange extract and rose water make for an alluring dessert, not to mention a beautiful display. A great housewarming gift.

What did I like least about this dish?

Nothing really. But my hips beg to differ.

Ava’s Corner

Ava and mom

We sat down to dinner after Ava went to bed so she did not sample the food until the next day. We thought the best choice was to give her some of the green beans, as they had the mildest flavor. Even still they were pretty loaded with clove powder, so I rinsed them off a little. She chewed them up and looked for more! Success 🙂

Hot Algerian Lasagna

Hot Algerian Lasagna

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 information.

Ingredients:

1 pound ground lamb or chicken
1/2 cup olive oil
1 medium onion, diced
salt and pepper
1 Tbsp harissa
1 clove garlic, crushed
2 tsp cayenne pepper (or 1 tsp to make it mild)
1/2 tsp ground cumin
1/4 tsp ground caraway
1 Tbsp tomato paste
2 cups tomato puree, plus a half cup
1 can drained, rinsed chickpeas
1 cup water
3 medium potatoes, peeled and diced (about 1 lb)
1 lb no-boil lasagna sheets
15 oz ricotta
2 eggs
2 cups shredded mozzarella
2 cups shredded Gruyère

Method:

1. In a large skillet over medium-high, brown lamb meat in a little olive oil, draining fat as you go. Remove lamb from skillet and set aside.

2. Without cleaning the skillet, saute onions over medium until translucent and slightly golden in color, about 10 minutes. Add more olive oil if the pan seems dry.

3. Add Harisa, garlic, cayenne, cumin, caraway, and tomato paste. Stir to combine and cook for about 3 minutes, or until fragrant.

4. Add tomato puree, chickpeas, and water. Simmer uncovered for 10 minutes.

5. Add potatoes and lamb. Simmer, covered, until potatoes are tender.

NOTE: At this point you can serve the dish with cooked lasagna sheets stirred in. If you want a layered lasagna, continue with the next steps.

6. Preheat the oven to 350F

7. Let lamb mixture cool slightly.

8.  Meanwhile, in a small bowl, mix ricotta with eggs and 1 cup Gruyère cheese. Add salt to taste.

9. Assemble lasagna. Between each lasagna sheet, add ricotta mixture, lamb mixture and some mozzarella  cheese. Use up to 1 cup of mozzarella cheese for this part. Use extra tomato puree if lasagna seems too dry.

10. Top lasagna with 1 cup Gruyère and 1 cup mozzarella.

11. Cover with aluminum foil and bake 40 minutes to 1 hour.

12. Let rest about 30 minutes before slicing.

Inspired by A Mediterranean Feast, by Clifford Wright
Hot Algerian Lasagna
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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.
Servings Prep Time
8 people 40 minutes
Cook Time Passive Time
40-60 minutes 30 minutes
Servings Prep Time
8 people 40 minutes
Cook Time Passive Time
40-60 minutes 30 minutes
Hot Algerian Lasagna
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Print Recipe
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.
Servings Prep Time
8 people 40 minutes
Cook Time Passive Time
40-60 minutes 30 minutes
Servings Prep Time
8 people 40 minutes
Cook Time Passive Time
40-60 minutes 30 minutes
Ingredients
  • 1 lb ground lamb - OR -
  • ground chicken
  • 1/2 cup olive oil
  • 1 medium onions , diced
  • salt
  • pepper
  • 1 Tbsp harissa
  • 1 clove garlic , crushed
  • 2 tsp cayenne pepper , (or 1 tsp to make it mild)
  • 1/2 tsp ground cumin
  • 1/4 tsp ground caraway
  • 1 Tbsp tomato paste
  • 2 cups tomato puree , plus a half cup
  • 1 can chickpeas , drained and rinsed
  • 1 cup water
  • 3 medium potatoes , peeled and sliced (about 1 lb)
  • 1 lb no-boil lasagna sheets
  • 15 oz ricotta
  • 2 eggs
  • 2 cups mozzarella , shredded
  • 2 cups Gruyère , shredded
Servings: people
Units:
Instructions
  1. In a large skillet over medium-high, brown lamb meat in a little olive oil, draining fat as you go. Remove lamb from skillet and set aside.
  2. Without cleaning the skillet, saute onions over medium until translucent and slightly golden in color, about 10 minutes. Add more olive oil if the pan seems dry.
  3. Add Harisa, garlic, cayenne, cumin, caraway, and tomato paste. Stir to combine and cook for about 3 minutes, or until fragrant.
  4. Add tomato puree, chickpeas, and water. Simmer uncovered for 10 minutes.
  5. Add potatoes and lamb. Simmer, covered, until potatoes are tender. NOTE: At this point you can sere the dish with cooked lasagna sheets stirred in. If you want a layered lasagna, continue with the next steps.
  6. Preheat oven 350F.
  7. Let lamb mixture cool slightly.
  8. Meanwhile in a small bowl, mix ricotta with eggs and 1 cup Gruyère cheese. Add salt to taste.
  9. Assemble lasagna. Between each lasagna sheet, add ricotta mixture, lamb mixture and some mozzarella cheese. Use up to 1 cup of mozzarella cheese for this part. Use extra tomato puree if lasagna seems to dry.
  10. Top lasagna with aluminum foil and bake for 40 minutes to 1 hour.
  11. Let rest about 30 minutes before slicing.

Bil Zbib (Sweet Couscous)

Sweet Couscous

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 turn off heat. Let sit 5 minutes.

2.   Add butter, cinnamon and granulated sugar. Gently fluff the couscous; pile in a mound on a small shallow platter. Dust with powdered sugar.

3. Serve warm or cool.

Bil Zbib (Sweet Couscous)
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Bil Zbib is eaten for breakfast or dessert in North Africa. Serve this sweet couscous warm in the winter and cool in the summer.
Servings Prep Time
4 people 5 minutes
Cook Time Passive Time
5 minutes 5 minutes
Servings Prep Time
4 people 5 minutes
Cook Time Passive Time
5 minutes 5 minutes
Bil Zbib (Sweet Couscous)
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Bil Zbib is eaten for breakfast or dessert in North Africa. Serve this sweet couscous warm in the winter and cool in the summer.
Servings Prep Time
4 people 5 minutes
Cook Time Passive Time
5 minutes 5 minutes
Servings Prep Time
4 people 5 minutes
Cook Time Passive Time
5 minutes 5 minutes
Ingredients
  • 1/4 cup golden raisins
  • 4 dried apricots , chopped
  • 1 /12 cup water
  • 1 1/8 cup couscous , dried
  • 2 Tbsp butter , melted
  • 2 Tbsp sugar
  • 1 tsp ground cinnamon
  • 1/8 cup powdered sugar
Servings: people
Units:
Instructions
  1. In a small pot combine the raisins, apricot, prunes, and water. Heat until boiling. Add couscous, cover, and turn off heat. Let sit 5 minutes.
  2. Add butter, cinnamon and granulated sugar. Gently fluff the couscous; pile in a mound on a small shallow platter. Dust with powdered sugar.
  3. Serve warm or cool.

Algerian Green Beans

Algerian Green Beans

Serves 4

Algerian green beans, called Loubia, 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 hefty pinch ground cloves
3 Tbsp slivered almonds

Method:

1. Steam green beans until tender, about 15 minutes (or if you like them firmer, that’s okay too).

2. In a small skillet over medium heat, combine oil, garlic, cumin, paprika, and cloves. Saute until fragrant, about 5 minutes. Add slivered almonds and cook for 1 minute more.

3. In a large serving bowl toss green beans with seasoned oil. Serve hot.

Algerian Green Beans
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Rating: 4.33
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Algerian green beans, called Loubia, are a nice side dish to almost any meal. Make them ahead and reheat in the oven at the last minute.
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Algerian Green Beans
Votes: 3
Rating: 4.33
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Algerian green beans, called Loubia, are a nice side dish to almost any meal. Make them ahead and reheat in the oven at the last minute.
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Ingredients
  • 1 lb green beans , fresh
  • 3 Tbsp peanut oil
  • 2 cloves garlic , crushed
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • hefty pinch ground cloves
  • 3 Tbsp slivered almonds
Servings: people
Units:
Instructions
  1. Steam green beans until tender, about 15 minutes (or if you like them firmer, that’s okay too).
  2. In a small skillet over medium heat, combine oil, garlic, cumin, paprika, and cloves. Saute until fragrant, about 5 minutes. Add slivered almonds and cook for 1 minute more.
  3. In a large serving bowl toss green beans with seasoned oil. Serve hot.

Algerian Sunset Salad – Blood Oranges, Fennel, & Black Olives

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 oil-cured black olives
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 leaves.

2. Add orange segments, fennel, and olives. Toss to combine.

3. Let sit overnight & adjust seasonings as necessary.

Algerian Sunset Salad with Blood Oranges, Fennel, & Black Olives
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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.
Servings Prep Time
4 people 15 minutes
Passive Time
8 hours
Servings Prep Time
4 people 15 minutes
Passive Time
8 hours
Algerian Sunset Salad with Blood Oranges, Fennel, & Black Olives
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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.
Servings Prep Time
4 people 15 minutes
Passive Time
8 hours
Servings Prep Time
4 people 15 minutes
Passive Time
8 hours
Ingredients
  • 2 blood oranges , segmented
  • 1 fennel bulb , trimmed and sliced thinly
  • 1/4 cup oil-cured black olives , pitted
  • 1/4 cup mint , leaves sliced thinly
  • 1/4 cup olive oil
  • 2 Tbsp lemon juice
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. In a medium bowl, whisk together olive oil, lemon juice, salt, pepper, and mint leaves.
  2. Add orange segments, fennel, and olives. Toss to combine.
  3. Let sit overnight. Toss before serving & adjust seasonings.

Spicy Chickpea Soup | Hummus bi’l Kammun

Chickpea soup drizzled with olive oil

Serves 2-4

Hummus bi’l Kammun is velvety smooth. The smoky blend of cumin, paprika, harissa, 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.

Algerian Meal

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 cumin
2 tsp paprika
1 tsp harissa (or more to taste)
2 Tbsp tomato paste
1 quart cooking water
salt
pepper

Method:

1.     In a large pot over medium heat, add garlic, olive oil, cumin, paprika, harissa, tomato paste, salt and pepper. Simmer for 5 minutes. Add water and chickpeas (reserve ¼ cup chickpeas for garnish if using shallow bowls). Stir to combine and bring to a simmer.

2.     Use an immersion blender to make a coarse puree. Simmer gently, uncovered, for an hour. Stir occasionally.

3.     Puree again, this time getting the soup perfectly smooth (you may also use a blender). More water may be added until desired consistency is achieved.

4.     Ladle into serving bowls. Garnish with a drizzle of olive oil and, if using shallow bowls, reserved chickpeas. Serve with warm, crusty bread.

Adapted from A Mediteranean Feast, by Clifford Wright
Spicy Chickpea Soup | Hummus bi’l Kammun
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Hummus b'il 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. Add extra harissa to make it truly spicy.
Servings Prep Time
2-4 people 5 minutes
Cook Time
65 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time
65 minutes
Spicy Chickpea Soup | Hummus bi’l Kammun
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Hummus b'il 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. Add extra harissa to make it truly spicy.
Servings Prep Time
2-4 people 5 minutes
Cook Time
65 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time
65 minutes
Ingredients
  • 2 15 oz canned chickpeas , drained and rinsed (or 3 cups prepared, dried chickpeas)
  • 4 cloves garlic , crushed
  • 1/4 cup olive oil
  • 1 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp harissa , (or more to taste for heat)
  • 2 Tbsp tomato paste
  • 1 quart cooking water
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. In a large pot over medium heat, add garlic, olive oil, cumin, paprika, harissa, tomato paste, salt and pepper. Cook 5 minutes, until fragrant.
  2. Add water and chickpeas (reserve 1/4 cup chickpeas for garnish if using shallow bowls). Stir to combine and return to a simmer.
  3. Use an immersion blender to make a coarse puree. Simmer gently, uncovered for an hour. Stir occasionally.
  4. Puree again, this time getting the soup perfectly smooth (you may also use a blender). More water may be added until desired consistency is achieved.
  5. Ladle into serving bowls. Garnish with a drizzle of olive oil, and if using shallow bowls, reserved chickpeas.
  6. Serve with warm, crusty bread.
Recipe Notes

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.

Going shopping at the Middle East Market

“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 said.

“We get that alot,” the young man behind the counter nodded, “Several times a day, actually.”

But I was already looking around, taking inventory. A case of Middle Eastern cheeses, drinks in arabic, beautiful persian teapots, glass teacups, spices, teas, syrups, pickled vegetables, several kinds of couscous. There was even a small rack of clothing.

The whole place smelled like toasted spices.

I walked in circles for a while, eying everything.

“I could use those glass tea cups and that giant tea pot for my Global Table dinners,” I thought, knowing full well that I couldn’t fit one more cup in my cabinets.

“Tea would fit!” I decided, and hurried over to that aisle. I stared blankly at the labels, half in arabic, half in english.  What to buy, what to buy?

I asked David, the young man who greeted me a few minutes earlier, for his advice. He cheerfully obliged and recommended Alwazah’s ceylon tea, stating it was not as bitter other brands. I took the box, grabbed a bag of lump sugar and checked out.

The key to shopping in an international foods store such as the Middle East Market is to ask lots of questions. You can learn alot from a local.

The Middle Eastern Market has been in Tulsa for 13 years. David’s father, Abdu Mohamad, took the small shop over 7 years ago.

Teas
Farmers Cheese etc
Dairy case
Teapots
Hedysasum Water
Syrups

Harissa Chili Paste

Harissa (also Harisa) is chili paste used to flavor many north african dishes, specifically in Tunisia, Algeria, Libya, and western Sicily. The condiment can be made mild, medium, or hot.

For those who don’t feel like making Harissa from scratch, middle eastern markets sell the paste in cans. Whole Foods sells Harissa in the spice aisle (you just add water and olive oil to make the dry mix into a paste).

The main components of Harissa:

2 ounces dried Guajillo chili peppers,
soaked for 30 minutes, seeded and stemmed

2 ounces dried Anaheim chili peppers, mild,
soaked for 30 minutes, seeded and stemmed

5 Garlic cloves, peeled

2 Tbsp water

2 Tbsp Olive Oil, plus extra

1/2 tsp ground caraway

1/2 tsp ground coriander

1 1/2 tsp salt

1. Combine all ingredients in a food processor. Pulse until mixture creates a paste.

2. Cover with extra olive oil and store in the refrigerator.

Adapted from A Mediterranean Feast, Clifford Wright
Harissa Chili Paste
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Harissa (also Harisa) is a chili paste used to flavor many North African dishes, specifically in Tunisia, Algeria, Libya and Western Sicily. The condiment can be made mild, medium or hot.
Servings Prep Time
1/3 cup 5 minutes
Passive Time
30 minutes
Servings Prep Time
1/3 cup 5 minutes
Passive Time
30 minutes
Harissa Chili Paste
Votes: 0
Rating: 0
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Print Recipe
Harissa (also Harisa) is a chili paste used to flavor many North African dishes, specifically in Tunisia, Algeria, Libya and Western Sicily. The condiment can be made mild, medium or hot.
Servings Prep Time
1/3 cup 5 minutes
Passive Time
30 minutes
Servings Prep Time
1/3 cup 5 minutes
Passive Time
30 minutes
Ingredients
  • 2 oz dried Guajillo chili peppers (soaked for 30 minutes, seeded and stemmed)
  • 2 oz Anaheim peppers , dried, mild (soaked for 30 minutes, seeded and stemmed)
  • 5 cloves garlic , peeled
  • 2 Tbsp water
  • 2 Tbsp olive oil , plus extra as needed
  • 1/2 tsp ground caraway
  • 1/2 tsp ground coriander
  • 1 1/2 tsp salt
Servings: cup
Units:
Instructions
  1. Combine all ingredients in a food processor. Pulse until mixture creates a paste.
  2. Cover with extra olive oil and store in the refrigerator.

Menu: Algeria

This menu represents what I found most exciting about Algerian food: the flavors are intense, the spices are hot, and the foods are a blend of the proverbial melting pot.

Hummus bi’l Kammun (Chickpea Soup) [Recipe]
Pureed chickpeas laced with garlic, cumin, paprika, and harisa.

Algerian Sunset Salad [Recipe]
Blood oranges, fresh fennel, black olives, and mint make up this unusual salad.

Hot Algerian Lasagna (Shakhshukha al-Bisakra) [Recipe]
This lasagna contains ground lamb meat, diced potatoes, chickpeas, and harisa. Two teaspoons of cayenne make this dish fire-hot. Gruyère cheese cools things down.

Algerian Green Beans [Recipe]
Seasoned with garlic, cumin, paprika, and cloves.
Slivered almonds give this dish bite.

Baguette (French Bread) [Recipe @KAF]
French bread is commonplace in Algeria.
The crusty bread soaks up flavor and helps diners pick up food without silverware.

Bil Zbib (Sweet Couscous) [Recipe]
Couscous is a staple of Algerian cuisine. My version of Bil Zbib contains dried apricots, plums, and golden raisins.

Llokume (Turkish Delight) [Recipe]
Since Algerians love Llokume, I am making this confection again so that I can perfect the recipe.

Harissa (Harisa)  [Recipe]
This chili paste is used in a lot of Middle Eastern cooking. In our menu Harisa is used in the Hot Algerian Lasagna and in the Chickpea Soup.

Playtime while mama takes pictures

About Algerian Food: Sand, ho! Algeria

Look left.
Sand.

Look right.
More sand.

Yep, you guessed correctly. There’s a whole lot of desert in Algeria. In fact, 80% of Algeria is covered by the Sahara Desert, forcing most of the population to live to the north, along the Mediterranean coast (source).

The surplus of sand must have inspired the national dish: couscous (couscous is also the national dish of Morocco and Tunisia). Couscous is a very fine pasta shaped just like, well, grains of sand.

Photo courtesy of Cous Cous Catering

A warm bed of couscous is the perfect base for intensely flavored dishes. Cayenne pepper, saffron, ginger, cinnamon, and cloves all make appearances in traditional Algerian cuisine.

Algerian cusine comes from the proverbial “melting pot.” Olives, oranges, and figs are popular mediterranean components. Turkish Delight and other sweets are the mark of the Ottomans. Baguettes remain a staple due to the lasting French influence in Algeria.

PS. In the spirit of authenticity, we’re eating with our right hand this week! Wash up 🙂

Monday Meal Review: Albania

Recipes from an Albanian Menu

Exercising Restraint in the Albanian Kitchen

I’ll be honest with you. I spent most of Saturday feeling a bit put out.  As I cooked my way through Albania, I rummaged through my spice drawer for nothing in particular. I picked up and put down a head of garlic at least 5 times.

Cooking with just one herb or spice per dish – a trait I found in all the recipes we tried this week – felt, well, foreign to me.  None of these dishes even had garlic in them.  Exercising restraint was not easy but, as we all know, this is what I am here for! Turns out paring down the aromatics in a recipe amplifies the main ingredient, resulting in big dose of bright, clean flavor. As with a theater performance, when a bare stage allows for the star to shine, each of these Albanian dishes left room for the main ingredients to steal the show.

The Albanian Recipes

Tava Elbasani | Lamb in Yogurt [Recipe]

Tava Elbasani | Lamb in Yogurt

What did I like most about this dish?

The tangy yogurt laced with Hungarian paprika makes a homey dish – a perfect complement to gamy lamb. The texture is lovely, too; the initial simmering time coupled with the yogurt bake works to tenderize the meat.

What did I like least about this dish?

Unfortunately, the recipe I consulted did not specify oven temperature, so I guessed… and I guessed wrong. At 400F the yogurt custard got blasted by too much heat. I adjusted the recipe to 350F; this gentle heat will produce a creamier custard.

Byrek ose Lakror | Leek Pie [Recipe]

Byrek ose Lakror | Leek Pie

What do I like most about this dish?

Did I mention the pie contains leeks? Yum. The mild onion flavor makes leeks on of my favorite springtime vegetables. Also, the glossy nut brown crust is a stunner. Make sure to add the feta to give it some pizzazz (this was my friend Jason’s idea).

What do I like least about this dish?

Having to wait at least an hour before cutting into the pie. I cut into the pie after only 30 minutes the first time and it had not “set up” yet. The silver lining? If you wait an hour, the dish can be prepared well before the guests arrive.

Turli Perimesh | Vegetables with Parsley [Recipe]

Turli Perimesh | Vegetables with Parsley

What do I like most about this dish?

Everything. This dish was a real winner. Quick. Easy. Simple. The parsley adds fresh garden flavor without complicating the bright vegetables. Turli Perimesh would make a great weeknight meal with a side of rice and/or fish.

What do I like least about this dish?

Nothing.

Albanian Cornbread [Recipe]

Abanian Cornbread with Feta and Green Onion

What do I like most about this dish?

The addition of green onion, feta, and cottage cheese made cornbread exciting again.

What do I like least about this dish?

The cornbread was dense and dried out quickly. This is definitely best served hot.

Llokume (Turkish Delight) [Recipe]

Turkish Delight

What do I like most about this dish?

This sweet treat was packed with the zing of orange and rose water – a fantastic pick-me-up after dinner. Also, the bite-sized portions make it easier not to over indulge. (Ok, who am I kidding? Bite-sized portions just make it easier to pop ’em into my mouth!)

What do I like least about this dish?

Waiting four days to eat Llokume is torture. Also, the recipe is pretty tricky. I would have done much better if I had the help of an experienced Llokume maker. Anyone know one?

Ava’s Corner

The Albanian Kitchen: Ava at 7-months old

Turli Perimesh (Albanian Vegetables) is the only dish I felt comfortable sharing with my 7-month old, Ava. She loves zucchini and summer squash, so it was natural that she would enjoy these foods, but we avoided tomato since the acid can bother some babies. I gave her very soft pieces for her to chew on. I kept my eyes on her, but she did really well. Pieces could also be pureed for a young baby.