The great undiscovered culinary Shangri-La of the Mediterranean in my mind is Algeria and Tunisia. Algeria has been off limits for some 25 years because of the civil war which erupted in the early 1990s, and Tunisia was the initiator of the Arab Spring some years ago and has always been more popular with Europeans […]
Hasu – A Spicy Soup of the Algerian Jews
March 27, 2018 by Leave a Comment
Bread bakers set aside a portion of yeasted dough to act as a starter for the next batch of bread. This starter is called a sponge, poolish, levain de boulanger in French, and biga in Italian. But in this medieval soup of the Jews of North Africa it is the foundation to a soup. The […]
Make Your Own Spicy Harisa For A Taste Of North Africa
January 12, 2016 by Leave a Comment
Given how easy it is to make harīsa, the ubiquitous chile paste of North Africa, I’ve never had much use for those inferior tubes of the stuff. Harīsa is the most important condiment used in Algerian and Tunisian cooking, and you need to make this recipe and keep it in the refrigerator before attempting any […]
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