This is the recipe of the merguez we make home, it is not stuffed into lamb casing and it doesn’t have any artificial red coloring. It also has a little less fat (the upside is there will be less burping). But what it has is the amazing flavor we all love in merguez.
Lentils with fiddleheads and kale, a sweet delicious vegan mix that is filling and flavorful.
Tagine Zeytoon, or olives and chicken tagine is an Algerian dish that is eaten throughout the year. Algerians love their olives. They feature in most salads and are the stars of this dish.
Zucchinis and Potatoes are cored and stuffed with spiced ground beef. Every culinary culture has a version of this dish: vegetables stuffed with ground meat. In Algeria this dish is called Dolma or even Mahshi. In some regions around North Africa its called mahshi. Whatever it’s called, all these dishes have one thing in common. They are delicious!
Flaky puff pastry in the background overflowing with a creamy mushroom and chicken sauce.
This sunchoke crispy lemon soup recipe is perfect for the spring. Hearty and earthy, it is also healthy.
The flavor profile of the fig & garlic chevre savory salad is decidedly Algerian. The figs which ripen at the end of the summer can be as sweet as honey and fresh garlic adds enough of a bite to balance the whole plate.
This pudding uses rice flour as a base and rose water for the flavor. It is fresh and light.
A flavorful custard cooked to perfection. The caramel has a slight bitterness which pairs beautifully with the rose water and pistachio.
This chocolate chip recipe is easy and doesn’t require more than 30 minutes beginning to end.
This is the recipe to my favorite fruit/cheese/crust combination: passion fruit curd, mascarpone sweetened with honey and a crust of Marcona almonds and crispy oat tea cookies.
This recipe highlights our favorite summer fruits: The Berries. In this Summer Berries Coffee Cake, strawberries, blueberries and blackberries come together to create a berrylicious crumbly cake.
Should I buy organic bananas, or are the conventional ones safe? How about pantry items like sugar and oil? Are you wondering what foods you should always buy organic? Here's a list. Tight budget? Not too fear. We've got a list for that too.
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Traditionally, Mahajeb are filled with a simple tomato and onion mixture and cooked over a hot stove. In Algeria, you’ll find street vendors everywhere making them right on the grill. It’s quick, cheap, and hits the spot every time. Stories passed down through the generations say that mahajeb were once considered food for the poor. There are commonly made in the spring after the wheat harvest when semolina is readily available and also in the time when tomatoes and onions are in season and affordable to most. In the past, bakers would add meat fat to the mahajeb to make them more substantial. As time changes, most people no longer include the fat but the process is still very much the same. The dough is made and left to rest while the filling is prepared. While mahajeb are usually filled with sauteed onions and tomatoes however, here at The Lore, we love experimenting with flavors so of course we made the traditional mahajeb but then also did several with our own twist!
These No-Mess Flaky Buttermilk Drop Biscuits are delicious, simple to make, and easy to clean up. Drizzle them with honey or turn them into a sandwich.
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Burrata herbs olives salad recipe made with fresh burrata or farmer cheese, parsley, chives, french bread, olives and olive oil. Salad recipe spring recipe.
Chicken parmesan, crispy and tasty over a simple pasta. Delicious chicken recipe for any night of the week in less than an hour.