Chicken parmesan, crispy and tasty over a simple pasta. Delicious chicken recipe for any night of the week in less than an hour.
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 MoreLentils with fiddleheads and kale, a sweet delicious vegan mix that is filling and flavorful.
Read MoreTagine 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.
Read MoreZucchinis 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!
Read MoreFlaky puff pastry in the background overflowing with a creamy mushroom and chicken sauce.
Read MoreThis sunchoke crispy lemon soup recipe is perfect for the spring. Hearty and earthy, it is also healthy.
Read MoreThe 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.
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!
This watercress and arugula salad recipe has all the makings of a classic. The only trick is to get the best watercress and arugula your supermarket has to offer. We love the combination of spicy watercress, crispy celery and snappy arugula. Sometimes, I add pomegranates and feta cheese to add sweetness and tanginess. Other times, I add apples or garlicky potatoes.
Read MoreOur chicken vegetables and grains protein bowl has more than four layers to it. Separately each layer is a powerhouse of nutrition and flavor, but together the whole thing is almost decadent.
Read MoreBurrata herbs olives salad recipe made with fresh burrata or farmer cheese, parsley, chives, french bread, olives and olive oil. Salad recipe spring recipe.
Read MoreThese baked potatoes are proof that the humblest of veggies can be delicious and inviting. With this recipe, potatoes come out moist and buttery every time.
Read MoreThis creamy chickpea stew recipe, also called Doubara, is an Algerian stew made of chickpeas, fava beans, tomatoes, herbs, and spices.
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