Day 3. For this meal I went with Chakchouka and Kesra, the Algerian Semolina Bread. While chakchouka is typically eaten as a breakfast, Kas (my wife) and I were after a lighter dinner and decided to give it a go. The flavour profile was amazing. I added to the recipe published here with some Harissa and capers to give it a little more kick.
Next up: the tiny country of Andorra.