Get the latest Algerian recipes from Group Recipes. http://www.grouprecipes.com/tag/algerian PORK FROM ALGERIA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Ellis Estate in Ennis, Texas in 1994. http://www.grouprecipes.com/100249/pork-from-algeria.html This is a very unique, very tasty, very incredible recipe. Gotta try it, you will love it, I promise. http://www.grouprecipes.com/61694/algerian-couscous.html This is only one version of many different types of couscous preparation. A bit time consuming but very delcious! .It is thought that the name of this pasta comes from the soft rumbling noise that the couscous makes in a steamer.There is a special couscous pot but a colander can suffice. http://www.grouprecipes.com/53105/algerian-couscous.html A basic and delicious vegetarian ethnic dish. . One can add different seasonings as desired. http://www.grouprecipes.com/53034/algerian-vegetable-stew.html Traditionally pastillas are huge labor intensive concoctions. Scaling down the size of pastilla doesn't take a single bit away from it's flavor, but reduces preparation time and effort considerably. If pastilla sounds like bastila to you, that is because that's exactly what it is. As usual, Algerians have a variety of pastilla preparations. If the name sounds Spanish too, well that's because it is a Spanish name. There is an antecedent to this dish in the anonymous thirteenth century Hispano-Muslim Cookbook which describes chicken wrapped in many paper thin sheets of dough. I do have a copy of the anonymous cookbook, but I did not make the connection until I read about it in Clifford Wright's A Mediterranean Feast. http://www.grouprecipes.com/7931/algerian-pastilla-beestiya.html Algerian chermoula is made from four basic components: cilantro or flat leaf parsley, olive oil, an acid (lemon juice or vinegar), and aromatics (garlic, onions, shallots, leeks, or ramps). Spices and peppers are optional. component. There are raw and cooked versions of chermoula. The consistency can be a smooth emulsion, coarsely chopped or in between. It can be used as marinade, relish, dressing, basic cooking sauce, or a dip. http://www.grouprecipes.com/7782/algerian-chermoula-emulsion-sauce.html