This is the only pie dough recipe you will need to make any pie or galette.
Read MoreOur chicken butter (also known as Chicken Makhani) recipe is flavorful uncomplicated. Serve it with rice, pratha, or cauliflower rice.
Read MoreCreamy potato and spring garlic soup with cashew or goat milk and chives.
Read MoreThe lime posset is creamy, sweet, tangy and refreshing.
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 MoreA flavorful custard cooked to perfection. The caramel has a slight bitterness which pairs beautifully with the rose water and pistachio.
Read MoreIt takes less than 30 minutes to put this savory spinach and cheese pie together. It goes perfectly with any vegetable soup.
Read MoreLentils with fiddleheads and kale, a sweet delicious vegan mix that is filling and flavorful.
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 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 MoreThis creamy chickpea stew recipe, also called Doubara, is an Algerian stew made of chickpeas, fava beans, tomatoes, herbs, and spices.
Read More