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.
Msemmen traditional, rich, layered, crêpe-like flatbreads from the Maghreb region of North Africa.
Chorba Aadess a hearty green lentils soup. Packed full of veggies and optional meat (or chicken). This one pot meal is on every Algerian table on rotation during the colder months and now will hopefully be on yours too.