Our chicken butter (also known as Chicken Makhani) recipe is flavorful uncomplicated. Serve it with rice, pratha, or cauliflower rice.Read More
If 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 More
We 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 shrimpRead More
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!
How to make authentic tomato sauce in 20 minutesRead More