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An Algerian Menu




International Recipes




marga@lacabe.com

> > > I must confess that I simply love North African food. I think couscous has
> > > been one of the great inventions of human kind. I specially like the sweet
> > > and aromatic meat dishes that are so often found in Morocco, but also form
> > > part of Algerian cuisine. Needless to say, I was very much looking forward
> > > to preparing an Algerian meal.
> > > 
> > > I settled on a menu of chicken soup, lamb and dessert. Soup is the
> > > traditional first course in an Algerian meal, and I chose to make a
> > > chicken soup so as to use a different meat than in the main dish. I found
> > > many different recipes for lamb cuscus and tahinas, many of which sounded
> > > great. I settled on sweet lamb because I love sweet food. The recipe said
> > > this was almost a dessert meat, but fortunately I found it to be less
> > > sweet than that and positively delicious. For dessert I chose a simple
> > > fruit salad, because I don't like most of the sweet/syrupy pastries that
> > > constitute more traditional desserts.
> > > 
> > > My menu consisted of:
> > > 
> > > Shorba
> > > Chicken Soup El Ham Lahlou
> > > "Sweet lamb for Ramadan," served with buttered cuscus Chlada Fakya
> > > Fruit Salad, served with whipped cream
> > > 
> > > --------------------------------------------------------------------------------
> > > 
> > > 
> > > ALGERIAN FOOD LINKS
> > > 
> > > * Bibliography - cookbooks I used
> > >   
> > >   
> > > * Human Rights in Algeria