#3 Algeria
We made four dishes for Algeria night:
A tagine of chicken and eggplant, served over couscous. We consulted a bunch of recipes to make this, and ended up cooking a hybrid among them. We don’t own a tagine pot, so we just cooked this in an enamel dutch oven. Also, I don’t eat chicken, but I just ate around it in this dish.
Chtitha Batata, potatoes braised in a spiced tomato sauce. Here’s the recipe we used.
Felfel Mehchi, baked stuffed peppers. I adapted this recipe to remove the meat. We used a variety of small, large, hot, sweet, and mild peppers from the farmer’s market, so everyone could find the pepper they wanted.
Zitoun, an olive salad. I used this recipe from tiktok. Honestly, it was too many olives. If I made it again, I’d halve the olives but leave everything else the same. All the olives made it salty and a little too mushy.
Chtitha Batata
This is an in-process shot of the potatoes just starting to stew.
Tagine
We don’t actually own a tagine pot, so we just cooked it in a Dutch oven.
The completed tagine
Zitoun
olive salad
Felfel Mehchi
The complete plate for Algeria night!
