Skip to main content

Algeria: Cooking Around the World with Camilla (CATWWC)

A good friend told me that I wasn't doing the boys any favors by teaching them that whatever they "order" for breakfast, lunch, and dinner, they get. So, I have actively been teaching them how to cook. They won't need to find girlfriends and wives to cater to their fearless palates; they'll be able to cook for themselves and their true loves.

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.


Country: Algeria
The cuisine of Algeria is a mix of various influences - from Berber to Arabic to French to Jewish. Most cooking is centered around long-simmered meats and stews that are served with couscous. Meals often end with dried and fresh fruits. The range of ingredients is essentially Mediterranean, including lamb, chicken, tomatoes, olives, peppers, eggplant, lentils, oranges and lemons. Since lamb is not a favorite of my two small Manns, I opted to use ground beef for our main dish.

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.


Algerian-Spiced Carrots
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?!?

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas