After eating stodgy comfort food I’m craving lighter and healthier meals. Soup is the perfect choice, easy after work meals packed with veg and pulses and still warming during a cold January in London. I cook two types of lentil soup, the smooth Egyptian red lentil soup and this Algerian version using green lentils which is more brothy. Both soups are cut with the acidic lemon and coriander to serve.
This stew is a traditional Algerian recipe called “Died b’l-Qasbour.” It is seasoned with saffron and cilantro. Serve over rice or couscous.
This recipe is from “Extending the Table” and is meant to be eaten with couscous. If you prefer, substitute goat or lamb for the chicken.
I learned how to make this in France from some Algerian friends. I hope you enjoy it as much as I do!
Highly seasoned beef pairs with kidney beans and hominy in this Latin-inspired dish. Hominy is corn that has been soaked in lime or lye. The result is a versatile grain with a chewy texture and a very light, smoky-sour flavor.
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