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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.

Chakchouka

Kesra Bread

Next up: the tiny country of Andorra.

Day 2 of the kitchen world tour features Albania’s Tavë Kosi served with a Mediterranean salad and bread. This was such an impressive dish from such simple ingredients. Baked lamb in yoghurt, I found it be sort of a cross between a lamb stew and a souffle. Absolutely delish. I used the following recipe:

https://www.myalbanianfood.com/recipe/albanian-tave-kosi/

Next up: Algeria.

So I have set myself a new challenge for the 2020. A kitchen world trip, the idea being to cook a dish from each of the 194 nations.

Day 1 – Afghan Lawang, which is a turmeric braised chicken in yoghurt, and Dal with pita, traditional lentils cooked in broth served with pita bread.

Next up: Albania.

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