What it means for this adventure, though, is bickering. "Mom, Riley helped you with Albania. I get to help with Algeria. Otherwise, it's not fair!" Fine. Wash your hands and get an apron.
We're on to country number three of our Cooking Around the World adventure. And Dylan is my sous-chef tonight.
So, here we go. We're moving from the Western Balkans to North Africa. Dinner tonight was made up of a trio of savory dishes from ALGERIA, the third country on the list.
Here's what we ate on our tabletop journey to Algeria...
Tajine el Khoukh (Algerian Stuffed Peaches)
This recipe doesn't actually contain any peaches. It's called a 'peach' because the potato layer around the meat is fuzzy like a peach. This involved multiple steps but was well worth the effort.
Barely blanched and lightly spiced, with salt, ginger syrup, and lemon juice, these carrots were a hit...at least with the tall Manns. The boys prefer their carrots "crunchy and plain."
Fragrant Algerian Couscous
Normally my couscous is a tasty, but very plain, sidedish. Nothing in the pot except for the semolina wheat. Most of the recipes I found for Algerian couscous were laden with vegetables - zucchini, tomatoes, carrots, and more. This version used cauliflower which was perfect since I still had a head in my High Ground Organics CSA box. I omitted the garbanzo beans since I used those in the sauce for the meatballs.
I skipped making an Algerian dessert, opting instead to serve dried figs and apricots at the end of the meal.
Enjoy my tabletop travels. Join me in whipping up a dish or two. If you do cook something from one of these countries, I'd love to hear about it. Feel free to comment on the posts themselves or email me at constantmotioncamilla at gmail dot com.
This Knight of the Global Table Adventure is signing off for now. We're off to Andorra next. I'm going to have to pull out the atlas myself for this one. Where the heck is Andorra?!?