Creamy potato and spring garlic soup with cashew or goat milk and chives.
Read MoreShekshouka is an Algerian dish eaten mostly at lunch or dinner. This recipe uses seasonal ramps to amp up the flavor and gorgonzola dolce adds just the right saltiness and creaminess needed.
Read MoreThis 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.
Read MoreIf there is one soup that is eaten in every Algerian home, it is Shourba, a tomato based soup filled with veggies and a grain that makes it hearty and filling.
Read MoreThis potato cheese croquettes recipe is for Algerian Sfiriyya (sferiya), made with mashed potatoes, sharp cheese, caramelized onions, and rolled in panko bread crumbs.
Read MoreSalmon and labneh tostadas recipe with crunchy snap peas
Read MoreWe love the combination of flavorful shrimp, crispy cabbage, the bit of heat in our tomato sauce and the creamy avocado. The key to success in this recipe is: don’t overcook the shrimp
Read MoreScallops with their tender sweet center go well with many vegetables. If you learn how to cook scallops right, the options are endless. It takes less than 10 minutes to cook scallops well, the key is to buy fresh sea scallops.
Read MoreThe Algerian Garlic Tagine, also known as Tagine M’thawwam features garlic three ways, minced in the meat, browned in the sauce, and fresh in the harissa. It is cooked with meatballs, meat chunks and chickpeas. This dish is always served with salads and bread.
Read MoreTajine Alh’luw which literally translates to Sweet Tajine is made with dried apricots, prunes, raisins, apples, almonds and beef. We added dried sour cherries to ours for an all American twist.
Read MoreThis sunchoke crispy lemon soup recipe is perfect for the spring. Hearty and earthy, it is also healthy.
Read MoreAsparagus and eggplants are grilled and cooked with other vegetables and served with watercress and olive oil for flavorful and healthy spring salad.
Read MoreTraditionally, 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!