chefzadi

I prefer Maghreb and Mashriq. There is North Africa which is often understood as Morocco, Algeria and Tunisia, These three countries have a historical, cultural, linguistic and culinary continuity. Then there is Northern Africa which geographically the Northern Part of the African continent. Sometimes it's a matter of how people from the source countries refer to themselves. I doubt that Egyptians in France consider themselves a part of Africains du Nord. They are more than welcome to use the term. Sometimes dominant usage defines the term. And in America and France my experience as been that North African usually refers to a Maghrebi.

Shakhshukkas are egg and vegetable dishes made in a pan as you describe. Sometimes the eggs are stirred in or left whole and placed into indentations and poached. Shakhsukha al-Bisakra is an entirely different dish with a similar sounding name. Traditionally it's made with rougag. Yes, it can be described as a type of lasagna dish, though not Italian influenced at all. The Shakhshukkas you describe the Moroccan community in Israel eating sounds more like an Eastern Algerian preparation. Harissa is Tunisian and Eastern Algerian. The Moroccan interest in hot peppers is relatively new. And merguez is more of an Algerian specialty. Correct me if I'm wrong, but it seems that Algerian jews are the smallest in number in Israel compared to other North Africans.

Hi Kanljung Glad to hear you have the book. Its's really dense with information, non? I appreciate his writing style, very straightforward and energetic. Mr Wright wrote a fascinating peace about Timbuktu There are more photos of the buffet here.

Thanks for the explanation. I ignored the Arabic origin, but it doesn't surprise me. I always thought the latin origin theory sounded a bit wooly since the recipe quoted as the original scapece was simply indicated as liquamen and I never found a direct reference to an "esca Apicii" anywhere. Must be another one of those cases where we Italians try too hard to give an historical tradition to our cuisine. On the other hand the Roman recipe is very similar to what scapece is today so I wouldn't be surprised if the general technique was known a long time before the introduction of the term. ← Alberto, Have you learned nothing from all of my posts. The Romans were in North Africa as well. The interplay between the Mediterranean countries goes back to the Phonician traders who set up their initial base in Carthage and quickly expanded their trading ports into Algeria, etc...

That's interesting to me, I did not know that. In researching food history I've come to the realization that there are many cuisines/cultures that one can be placed centrally, drop it in the center like a stone in a pond and watch the ripples of influence that came in and were exported out.

In Algeria those are called cocas in certain regions. Other regions have different names. We also call variations samsas, boureks, etc...

That does amuse me. You know what? The Middle Eastern Market near me sells all kinds of Asian and Mexican/Central American ingredients. And the Korean market near me sells some Middle Eastern vegetbales and fruits.

Now I just have to find more recipes to use them. ← Although when I moved to NoCal and couldn't find these stores, I had a friend who lives near those Artesia stores I mentioned ship me a bag of Z'atar! ← Can you point me to some recipes using zatar? I will have a student from Turkey, and perhaps one from Saudi again this term. I received a generous bag of sumac from behemoth early in the year.I was glad to be able to replenish my supply. ← Roast Chicken recipe I didn't call for zatar specifically, but the ingredients are there in the spices: sumac, sesame seeds and thyme. I also post some recipes for Khobz (bread) and it is traditional to sprinkle on top of khobz. zatar is also added to bread salads.

Well I found all the fixings, except the couscous, at a Thai market for a fish dish cooked in a three tiered couscoussier. I even found a Thai three tiered, steel fish steamer that can easily be used as a couscoussier! Thank you everyone for your input.

Good point Laksa. I've had my share of elaborate Korean meals with lots of banchan and platters of bbq. But was surprised that in many Korean homes a single, rather small whole fish will be served for four people, each with a bowl of rice, a simple soup and a pickle dish. I had a hard time sharing a little fish with three other people.

I totally second that. Most folks either expect Korea to be a Japan part II (which it totally isn't) or a land of dog eaters. It would be cool for people to learn to appreciate Korea for what it is, and for what it has to offer rather than all of the stereotypes. ← To me the difference between the Northern and Southern foods is pretty interesting, but then again the North Korean food I've had has been right here in the U.S. Might be a bit harder to get in South Korea. Also, there are some good segments to be had on making (and drinking) Soju. Tony would get his chance to use the phrase "rocket fuel" in earnest again. ← The reigning North Korean specialty is neng myun. The culinary heart of Korea is jeonju in jeolla do province. Just so happens my wife's family has a farm there. They've had it for over 25 generations.

I totally second that. Most folks either expect Korea to be a Japan part II (which it totally isn't) or a land of dog eaters. It would be cool for people to learn to appreciate Korea for what it is, and for what it has to offer rather than all of the stereotypes. ← I'll third that. I lived in Korea for three years. I learned to love the food and the more I got to know the cuisine, the stereotypes I had of "Asian" foods were shattered. There are wonderfully delicate preparations in Korean cooking as well. One of my memorable meals was at an open air restaurant that served duck and you got to choose your own duck from a pond. The duck was thinly sliced and grilled over charcoal with all different herbs, greens and sauces. They made a rich soup from the bones with wild sesame seeds added. Seoul has a night life like no other. It's a nonstop city. I don't eat pork obviously. But when BIL got married they did a whole pig roast in a pit.

But he's not serving all that meat he cooks to himself. Somewhere along the line it became civilized to not have to slaughter your own meat in case you haven't noticed. I hate how somewhere along the line Tony and lots of other chefs become the sounding board for all the pissed off vegetarians who have worn out the ears of all their meat consuming friends and family so go for the next likely target. Somehow the butcher doesn't pay nearly as much hell for it, or the farmer, or the corporations who anonamously push meat. It not the fault of the chef for peoples choices, on the flipside however it's laudable when chefs come out in support for healthy eating as well as good mental practises, like meat eaters having the experience of taking a life. Now, this was the best show yet, esp. because much of the food that he ate seemed to please him greatly, well maybe not the fermented shrimp paste on toast. He also went out of his way to get their tribal tatoo, yeah it looked cool, but has that been done on a travel show before? ← Just so happens that on the Zadi family farm in Setif we have about 100 sheep. I'd love to see Tony taking them up to the mountains to graze. We slaughter one about once a week. For a ten day feast we kill one a day. And yes, I've slaughtered lamb and cooked every edible bit from nose to tail. I can show him how to make camel confit too.

My professional experience with a surprise menu is a regular or a friend of a regular who calls or comes by and says, "oh just surprise me." The idea is that there is trust in the chef to prepare something delicious. Not a surprise of leftover ingredients.

Okay, I'm ordering it this weekend and will do a step by step photo tutorial on my blog. I'm very interested in this product. EDIT: someone who had tried the product emailed me after reading this post.

I already announce in the Middle East/Afric forum but I will do so again here. I've started my Algerian cuisine blog. I will give descriptions for traditional cooking methods and ingredients. As well tips for home cooks and professionals who are interested in using North African ingredients or recontextualizing traditional dishes. I was watching the local news and there is a restaurant that is doing alot of dishes with "North African flavors" I see this trend elsewhere as well. If you have a restaurant and are interested in North African dishes read my blog.

I know what Israeli couscous is, in other parts of the Middle East it is known as Maghrebiyya (variations in spelling) meaning made in the style of the Maghreb or to make like the Maghreb. In Algeria they are called berkukis and traditionally hand rolled like couscous. Maftoul has a bulghur wheat center and a flour shell.

Algerian cuisine online I started it a couple of days ago. Content will be added daily with lots of step by step photos. I see the blog going on for years even with daily posts.

Ziyad brothers importing presents a recipe for maftoul I'm eager to try it and am wondering if anyone else has???? Apparently it has a bulgur wheat center with a flour shell.

or how much of festival food became court cooking? I'm working on posts about that. One was a ten day feast on our family farm is Setif and the other was a wedding in Oran for my friend who is a doctor, his family is well to do. following are obligatory remarks so that Kevin does not think I am hijacking this thread. Honest, really Italian food is in my list of top five favorite cuisines. I'm so glad you did this thread you foodie nutter. I don't know what deflection means either.

Steve - or someone else, since you're probably otherwise engaged - regarding the cost, that is what would the cost be for the average home chef in the average American home or French apartment? ← highly doubtful that you will find it much in a French home.

'Cause obviously the Algerians invented it right? ← more like we never forget anything. another project that I'm working on is combing through that medieval cookbook to see how many preparations are still being made in A L G E R I A.

We actually got into a conversation Saturday night about where the flatbread for that meal would've come from. My brother and my mom both commented that the flavors all seemed very Greek. So, ideas? ← Well the Saracens (Moors) also conquered Sicily. And then later the Sicilians came with the French colonizers. Way before that the Phoenicians set up trading posts along the Tunisian and Algerian coast (ever heard of Carthage?).... Seriously though. While I was putting together my collection of Algerian bread recipes I took side notes on different flatbread preparations from other cuisines. I'm not interested in who invented what, I'm more curious about the variations and how ingredients and preparations traveled. I'm working on a little piece about it like I did for couscous.

Your link took me to the beginning of this thread.

yes, i'v heard that. seriously though flatbreads are pretty ancient and to smear something on it....