Djouez bel khorchef – Tagine with Cardoons. It turns out I’ve been spelling ‘Jwaz’ wrong. Djouez is another word in the Algerian vocabulary for Tagine.
You know the story; mother-in-law cooked it first, I copied – adding a bit of extra spice and here it is: Algerian fried cauliflower.
Cauliflower Gratin / Gratin de chou-fleur. A creamy, cheesy, with a hint of spice white béchamel sauce, covers florets of in-season boiled cauliflower. Topped with more cheese and baked until golden.
Msemmen traditional, rich, layered, crêpe-like flatbreads from the Maghreb region of North Africa.