“Ingredients are considered 'spices' in Algerian cooking,” says Zadi, and this slaw illustrates his point, with olives contributing saltiness, carrots and sun-dried tomatoes adding sweetness, and fennel and parsley lending an incredible freshness. In the dead of winter, when vegetables are scarce, the clean flavors of this salad are as close as you're likely to get to a summertime farmers market.
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Each of these incredibly tender golden puffs is like a warm little gift—break one open and be rewarded with the aroma of oranges and rose water. They're typically a yeast-leavened street food; Zadi's use of a choux paste “is a special touch, more for home cooking,” he says. “And almond sugar belongs in the Algerian pastry lexicon.”
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Like cinnamon in this country, cardamom plays a starring role in Algerian sweets. Paired with star anise in a gingery syrup, it gives clementine slices an irresistible aroma, but the syrup would be just as wonderful over any kind of sliced fruit.
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- farid zadi
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“Anyone who has spent time in any North African country has stories about mint tea so sweet that the glass sticks to their lips,” says Zadi. His version, though a strong tea, is light on the sweetening.
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- farid zadi
- african
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- farid zadi
- african
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