Matambre – Argentine Stuffed Flank Steak
My other mother, Irma Ramerez in Yuma Arizona gave me this one. The only thing I changed was going to baby carrots.
Argentine Grilled Flank Steak
My daughter brought this recipe back from her honeymoon in Argentina. It is very simple….the longest part is just marinating. (8 hours). This is not included in prep time as it is inactive prep time. Any leftovers are great on a sandwich or on a salad!
Afghan – Style Chicken (Murgh)
This is a recipe that is in the BBQ Bible by Steven Raichlen that he says “despite the name, this recipe comes from India, not Afghanistan. It’s the specialty of New Delhi’s famous Karim restaurant.” Note: Make sure to allow 4-6 hours to strain yogurt and 4-6 hours to marinade the chicken.
Shorba Baidha – Algerian Chicken Soup.
Shorba Baidha, literally means white soup. It is a classic soup in Algeria & is extremely simple to make. The subtle flavours work well together to make a delcious, light soup. I have to say this is one of my all time favourite soups. It’s great all year round but especially loved during Ramadan or to eat when you are feeling ill. It is the egg yolk that makes this soup white so don’t leave it out! The chicken in Algeria is free range & has a rich taste, if you use non-free range chicken, you might need to throw in a stock cube…
Algerian Chicken and Olive Stew
This stew is a traditional Algerian recipe called “Died b’l-Qasbour.” It is seasoned with saffron and cilantro. Serve over rice or couscous.
