chefzadi

The link goes to some sort of tech site. Also is mazza pronounced with an Italian double "z" sound, if so is it related to Matzah?

What are you making tonight Chris? I eat Korean food 3-5 times a week for dinner. Funny thing is my wife hardly ever eats it. I'm a big meat eater so there's always Korean bbq of some sort, rice of course and kimchi.

I guess you don't live in the 16th. I think alot of restaurants have water filters.

We do that too. Not so much in Algeria anymore, for reasons that I won't get into here (I'm sure you all get my drift though). Anyway, depending on the region of Algeria, the mezze will even look like tapas. We have our own version of Pastis or Arak here as well.

Algeria is one of the oldest wine producing regions in the world. Ther Romans planted vinyards here. Later the Moors who were really Andalusians brought back varieties such Macabeo, Rosalda de Tolca, Criolla, Mataro, and Grenache from Iberia. The French brought Ugni, Cinsault, Mourvedre, Alicante-Bouschet, Plante Mula and Cabernet. Current production is 15,000,000 gallons per year. Expected growth in the next few years is up to 40,000,000 gallons.

I think it exists in every Middle-Eastern and North African country. In Algeria it is called mezze as well. The dishes will vary depending on the region and the family. Mezza can be as simple as olives, spiced nuts, roasted eggplant. Or it can be quite elaborate. It can be eaten at the dinner table or placed on a seperate table. Is this how you do it in Lebanon?

You add butter to hommos?

What is Kemiah? I do not speak or understand Standard or Classical Arabic. I speak Algerian derja. I can communicate with Moroccans and Tunisians. If you tell me what it is I can tell it's relevancy in Algeria. I think it's a colonial or post colonial invention. True, but the Armenians and Persians were never in Algeria whereas the Arabs got into Persia and Turkey. The Ottoman table in Algeria would not have been unfamiliar to the Arabs or Arabized peoples. As for the Jews in Algeria, I'm still pondering how to discuss their culinary influence. I've read a few recipes that are called "Jewish recipes" but I cannot distinguish them at all from other Algerian recipes. Yes, the list goes on but it stops somewhere and it seems to circle the Arab caravan of trade and conquests. Does it make it "Arab?" Yes and no. How's that for straddling the fence?!

Arab influences in Algerian cookery. The Arabs entered Algeria through various phases and modes. We came even before we were Arabs. We came as nomads and as part of the Spice Trade which also included oils and fragrances. As far back as 4600 B.C. spices from Asia are found in Giza, Egypt, probably even further than that. Then we later came as Arabs or Arabized people with the language and a few dishes that seem to be found throughout the Arab world. So what then is Arab and not Arab in Algerian cookery? I don’t have an answer to that. The only way to tackle the question is through discussion. I can recognize most Middle Eastern pastries, not all but most would be found in Algeria. I think that Behemoth, Zeitoun and Food Man would be able to recognize many Algerian dishes as being Lebanese as well sometimes exactly the same, sometimes with slight variations. I also know that if they have been preparing Lebanese food at home, they have also been making some Algerian food. Most Middle Eastern mezze are familiar to my Algerian eyes as well. I found this website on Lebanese cuisine and I will make a list of dishes that would be found in Algeria. http://www.lebaneseproducts.com/recipe/main.htm Ajeen- we would more likely make a dough like this with semolina flour, but regular flour would be used as well. Toum- the second version. But sometimes we’ll add a few other things and call it charmoula. Taratour- no sesame sauces in Algeria. I’ve never seen it. Yoghurt- of course, but we don’t use it in marinades or for dipping sauces. I’ve never seen it. Cooked yoghurt- no Taboulleh- Yes and no, we would use it as a type of relish, but not eat as a full on salad. Fattoush- Not exactly. Bread salad yes, but not like this. Hummus- yes (disregard that weird recipe, is that traditional Lebanese?) Bamyeh bil Zayt- Yes, but we don’t call it that. Foul- Yes but we don’t call it that. Bathinjan Moutabal- Roasted eggplant puree yes, but no tahini. Warak Enab Bi-Zayt- Yes Msakaet al Bathinjan- of course Batata bil kizbara- of course Arayes Kafta- I don’t know what Kafta is. Mohamara- Chili sauce, yes, but not made like this. Fattet Bathinjan (Eggplant with Yoghurt)- We don’t cook with yoghurt Fattet Hommos (Chick Peas in Yoghurt)- We don’t do this with yoghurt either Falafel- I don’t think this made it past Egypt. Maybe it got to Libya or even Tunisia, but I’ve never heard of this in Algeria. Kibbi Nayye- Never seen this. Hindbeh Bil Zayt- I don’t recall seeing dandelion leaves in Algerian cooking, but we would cook other greens the same way. No bicarbonate of soda though. Lubya bi-zayt- yes Kibed Makli- yes, but no balsalmic vinegar Nikhaat bil hamod wal-zayt- Yes, but the use of cinnamon would depend on the region and the cook, I assume that’s the same for Lebanon. Rakaek jibne- yes but we would use brik dough. Sambousik jibne- same as above. Sambousik Lahme- Yes, we would make them with brik dough or a homemade dough like the one in this recipe. Fatayer Bil Sabanikh- Yes, but we would more likely just add Spinach, pine nuts and raisins. Sfiha Baalbeckiye- Yes, but no yoghurt or tahini, maybe pomegranate molasses. Manakeesh bi zaatar- Some variation of this. Pickles- Yes, except the yoghurt pickles. As for the rest, pretty much everything in the vegetable, chicken, meat and fish categories. But again, we don’t cook with yoghurt, tahini and pomegranate molasses would be as common. We don’t add bulghur to stuffings or meat patties. But we would add it to soups as an extender/thickener/filler. Don't ask me yet what these dishes would be called in Algerian derja, not yet. Draw your own conclusions. Are these dishes or variants found throughout Arab speaking countries? Is this Arab cookery? More in the next installment…

My wife thinks she knows this place from over 20 years ago. Is it still open, if so do you remember the address or cross streets?

The Arabic name of Algiers, the captial of Algeria is al-Jazairiya. It comes from al-jaza`ir Arabic for islands. There are islands in the harbor of Algiers. Photos more photos

We do that in Algeria too, those were the fries I was referring to.

I will answer this tomorrow. For now sleep.

I really like your photos. You're a serious kebaber! Is there anything better than meat cooked on an open fire? Yes, honey or other sweeteners can be tricky when grilling.

P.S. on Oran. My favorite writer Albert Camus was born in the Oran region. So was Yves Saint Laurent, not my favorite fashion designer.

Photos more photos even more photos The Moors and the Spaniards left their culinary marks in Oran, as did the European settlers. Some of the dishes here are identical to what is found in Andalusia. Some regional specialties are Paella and Bouilliabaisse, and yes that is what they are called in Algerian derja. The Moors introduced the rice and saffron necessary for Paella to Spain. The Spanish introduce a dish they call paella to the Algerians. As for bouilliabaisse, every port in the world seems to have a fisherman’s stew/soup of some sort. Here it’s called bouilliabaisse because a large number of French settlers were from the South of France, but the versions here will have some spice and heat. Pasta dishes here somewhat reflect the Sicilian influence, again some would be identical others have some North African Arab soul . I’ve already discussed the Arabs (Sarecens from North Africa) introducing dried semolina pasta to Italy via Sicily. I’ll discuss Algerian use of pasta more in depth later. Next, Arab contributions to Algerian cookery.

Oran was founded early in the 10th century as a center for trade between North Africa and Moorish Spain. Later Moors who have been expelled from Spain return and engage in piracy, just as they did in Algiers. The Spanish capture Oran in 1509, they would stay until 1708 then regain control between 1732-1792. In 1831 the French would come along with other European settlers. Catcher in the Rai We are in Oran. The birth place of Rai music. But Rai wasn’t suddenly invented in the 70’s, it evolved over a long period of time. The beginnings of Rai music are thought to have been during the depression of the 1930's when rural Algerians began migrating into the cities of Western Algeria. But it goes back further than that. Where there is Rai, there is a way. The various meanings of the word Rai all refer to a point of view, a plan and a statement. In the folklore of Wahrania in the old days people went to a shikh of malmun to ask for his raï or his advice expressed through sung poetry. The singing poets have existed for hundreds of year allover Algeria. They sing in local dialects of love, heroism and spirituality. Like all poets they give a sense of physical time and place by referring to historical events (often times painful ones, sometimes joyous ones), but like great poets there is irony and satire as well. The Wahran style of Rai is associated with the Arab Bedouin rai. The shikhs were learned older men. They often memorized a set of songs, passing down oral narratives in this sense. The shikas were singing poetesses who performed at religious festivals, weddings and pleasure parties. They were spontaneous singers, in that they did not have a prescribed repetoire, but had personal ones. The madas were also singing poetesses, some write their own songs. Cheb means young man, chaba means young woman. The titles are given to young singers of Rai. The first “spontaneous” eruptions of Rai were thought to have begun shortly (maybe immediately) after Independence from France. The next installment will covering the cooking of Oran.

I speak Algerian Dersa, it's sprinkled with French and some Spanish as well. Thanks to the Italian (most were Sicialian) settlers in Algeria we call pasta, well pasta. As far as I know ithrya means dry dough. But I could use some confirmation from those here who speak classical or standard Arabic. In Algeria we make fresh pasta from semolina flour as well. This type will have a sauce. Certains types of dried pastas are used more as fillers, extenders or thickeners in soups, such as Orzo and Vermicelli is cut into small sticks for this purpose. We also make berkoukes with sauces, usually a lamb ragout or a vegetable sauce. (I think some of these posts should be split into a new thread).

It's the way to make bisque.

I just remembered this, clarified butter is called samna in Algeria and it would not stink at all. It's different from Smen.

Tlemcen Tlemcen is in Northwest Algeria. It’s at a crossroads, between the Mediterranean coast, the Sahara, Algeria and Morocco. The city has been a commercial center since Ancient times. The city also has stunning examples of Moorish architecture as well as. Photos There was a snowstorm last December. snow The spices used for savory dishes here are saffron and cinnamon, sometimes ginger. Meat dishes will focus on a single meat (unlike some of the dishes of Setif that can include, beef, lamb and chicken in a single stew). The cooking here would not be spicy as in hot. Tajines with fruits, garnished with delicate almond lozenges would be found here as well. Of course they don’t use the word tajine here either. The cooking here would be closer to Moroccan than it is to Setif, Annaba, Constantine or Oran. I love this city. Get out your Cheb Mami CD’s because we’re going to Oran next! (For those you who aren’t familiar with Cheb Mami, think of the beginning of Sting’s song Desert Rose. That’s him.

I think that Lucy's blog is making a good case for the reasons why I lost 20 pounds when I moved out of France. Can you imagine growing up on food like that and then having to leave it? I'm really enjoying her pictures of the city as well.

I have no hesitation about doing this. At the top tier places, the customer is 'expected' to order bottled water. Otherwise, ordering tap is perfectly acceptable. It's the Americans who drink all that French bottled water. Seriously though, you'll find that most French drink tap water at home and at restaurants. When was it ever taboo? Sometimes they like to push bottled water to up the tab. But it is perfectly fine to order tap and they know it.

Don't get me started on French butter! The irony is that margarine was first developed by a French pharmacist and chemist. Anyway, Beurre echire has very sublte, delicate flavor. It's from Deux-Sevres.

Chick peas and flatbread. I think almost all Arabs in Algeria have Berber blood and there are few if any ethnically pure Berbers remaining. It is impossible to say who is what based on physical characteristics. I mentioned my relatives with light coloring. But there are Algerians who look positively Germanic who will refer to themselves as Arabs. There are also Algerians who might be considered "black" in America who are Arabs. It's not an ethnicity. Even in the single country of Algeria "Arabic culture" is not homegenous. and Arabic literature...