Day 4: Algeria


Okay, so I know it has been a WHILE since I have posted but we have been crazy busy (but a good crazy busy). My mom came to visit ūüėÄ and then I was helping to write a few things at work which took up the majority of my time, but now I am back at it! To pick up where we left off is Alergia!

Menu:                                                                                                                                                Breakfast: Sfenj                                                                                                                                       Lunch: Cous cous with veggies                                                                                                               Dinner: Merguez Sandwiches                                                                                                                  Dessert: Tamina

For breakfast I fried this delicious¬†bread dough and the results were very reminiscent of a yeast doughnut yum yum. We ate¬†devoured these with honey and powdered sugar.¬†For lunch we saut√©ed up some veggies and served them over couscous, but I didn’t get the chance to take a photo because we ended up eating this in group meeting but it was yummy.

IMG_0227_2In my opinion dinner was the best part of the day! We had merguez on the menu, which is essentially a lamb based sausage with an Algerian spice mix, and I decided that I should go big or go home….and make my own sausage! We hopped on over to Whole Foods and I asked the guys behind the meat counter if they would be able to provide me with sausage casings. They were really awesome and gave me enough for dinner. The only downfall to this was that I didn’t have a sausage stuffer, but the sausages still came out great, they just took a bit extra time to prepare. Okay….so….the casings were kind of gross……but once stuffed with the meat mixture they were quite tasty!sausage casings
prepared sausagesI looked around a bit for what merguez is served with and found an awesome preparation, which is the merguez sandwich. These sandwiches are also served in some parts of Europe as street food (and maybe NYC?). To make these, french bread is slathered with a harissa sauce (deliciously made by Eric) and mustard, then french fries are placed in the bun and this is all topped with the merguez sausages. Oh my lanta these were tasty. I see these sandwiches in our future.

On a side note (this is going to sound crazy but I’m going to tell you anyway), when I was little I used to go grocery shopping with my mom every week. I remember when we would go to the seafood or meat counter I would watch the person helping us put on gloves and then reach their hands into the scallops or shrimp or whatever we were asking for to put them in the plastic bag for us. I always used to be so envious of this process wishing I was able to play with all of the seafood. Kind of like how a kid in a sand box wants to run her fingers through the sand….except with scallops hahaha. This has since dissipated, but I imagine working with sausage casings is much like that.

Merquez Sandwiches

Finally, for dessert we made tamina. This one was….interesting. I actually really wanted to make a different dessert but it required 30 minutes or longer of constant stirring and we just didn’t have time for that, so tamina it was. To make tamina a mixture of semolina flour and sugar is heated in a saut√© pan until browned. This is then spread on a plate and served with cinnamon on top. I think for me the texture that was a little off…also the idea of eating saut√©ed flour was just odd in my mind. But try everything once is my motto!



Favorite dish: Eric’s favorite was the sfenj and mine was the merguez sandwiches ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†¬†What we will make again: sfenj and merguez ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†¬†Most memorable moment: Preparing the sausages

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