Algeria is the 11th largest country in the world, located in northwestern Africa and spreads some 920,000 square miles. It gets its name from the capital city “Algiers” located on the Mediterranean Sea. Algeria’s history goes back more than 1.8 million years. The indigenous people, called Berbers, were pushed away from the coastline by their frequent invaders. She was occupied by the French in 1830 and only gained independence July 5th of 1962. Algeria’s enticing neighbors include; Libya, Mali, Mauritania, Tunisia, Niger, Western Sahara and Morocco.

Algerian cuisine, known for its flavorful and often spicy seasonings, takes it cues from the Berbers, Turks, Arabs, Spanish and French. Some Algerian essentials include “ras el honout”, a North African spice mix that can contain from 8 to 100 spices and varies by region. Other common spices include saffron, ginger, cinnamon, turmeric, cumin, cilantro or coriander, garlic, onion and mint.

Most of Algeria is a vast expanse of drifting sands in the Saharan Desert. Eighty percent of the population is Arab while the remainder is Berber. The population is predominantly Muslim, so pork is not consumed, nor is alcohol.

Couscous is considered the national dish of Algeria. In Arabic is it pronounced “Kuskusi”. It is commonly mistaken as a grain but it is actually a pasta made with granules of durum wheat called semolina and water. The dough is pressed through a sieve to create tiny pellets. Making it from scratch is becoming a lost art, as it is easily found packaged. In Algeria they have a special cooking vessel called a Quadra el ta’am or a Couscousier. This special pot consists of two compartments, the bottom section is used to cook the sauce, meat and vegetables. The upper portion is like a colander which allows the steam to permeate the couscous, infusing the flavors of the sauce and meat below.
Lamb is the meat most often consumed in Algeria. The most popular Algerian recipe is merguez, a special handmade spicy lamb sausage that originated along the Atlas Mountains and has worldwide notoriety.

Another cooking apparatus used is the tadjine, handmade in parts of Algeria. It is used to cook their many specialties, especially in the western part of the country. The Algerian tadjine is different than the Moroccan tagines as it is a flat, clay griddle, used to make flat breads and even Algerian pancakes. They use decorative tagines that look similar to the Moroccan versions but are glazed to showcase their vibrant culinary creations.

The chosen flavors of Algeria….

The Menu
Appetizer
Hmiss  (Roasted Pepper Dip)

Kesra Rakhis (Algerian Flat Bread)

Soup
Chorba/Shorba (Chicken and Chickpea Soup)

Main Course
Lahm Lhalou (Lamb Stew with Prunes)

Dessert
Maltši Tamr (Stuffed Dates)

For the setting, I chose the coffee table. In Algeria you would likely eat at a low to the ground table called a tbla or mida. I placed a copper basin of perfumed water on the table to wash our hands. In Algeria , the food is eaten with the thumb, forefinger and middle finger of the right hand, as the left hand is considered unclean. One should never use more than three fingers; that is considered rude and a sign of overeating. Food is always passed to the right.

The meal began with the crispy flat bread and roasted red pepper dip, reminiscent of chips and salsa. It was refreshingly spicy. Next we tried the chicken and chickpea soup. I loved both the texture and flavors of this unique soup. Our main course was lamb stew and prunes served over couscous. We savored each sumptuous bite. We finished our meal with stuffed dates and a hot mint tea; a perfect ending to an outstanding and exotic meal.

I leave you with a couple of Algerian proverbs:

Lahna yegleb laghna which means, peace wins over wealth

and

Ki nchouf ham el nass nansa hami – When I think of the others misfortunes, I forget mine.

Warmest regards, Darlene

Albania Table Setting

“Shqipëri” which means “Land of the eagles” is what the Albanians call their country. The culinary influence comes from their occupiers, mainly the Turks, Greeks and Italians. It is part of the Balkans and has what is considered a Mediterranean cuisine. Featured herbs such as mint, oregano, basil, rosemary and black pepper flavor many of the dishes, and of course, garlic.

Located on the Adriatic Sea, it neighbors, Greece, Macedonia, Kosovo, and Montenegro. Albania is considered to be the poorest country in Europe. They were under communist dictatorship for fifty years up until 1991. The Ottoman Empire ruled there earlier for nearly five centuries.

Muslim is the main religion in Albania comprising 70% of the population. However, Albanian Orthodox also exists to the South and Roman Catholics to the North.

The official language is Albanian which emerged from the two main dialects, Gheg and Tosk. Greek is also spoken. Albanians trace their roots to an ancient people called lllyrians, from 1000AD.

Albanians have a deep tradition of honoring guests in their homes that continues to this day. In fact, if you are invited into the home of an Albanian, they will likely spend nearly a month’s worth of wages to make a feast for you; even going hungry once you leave to make sure you were properly fed. Just reflect on that for a moment. I find it soul stirring that the people of what is considered the poorest country in Europe are also known as the most hospitable.

I found a story that touched me as I searched for the menu to represent Albania.

An Albanian who was caught for wrongdoing by the Pasha in the city of Shkodra was to be executed for his crime. When the executor was about to chop off his head, the Pasha decided to first humiliate the Albanian in front of the onlookers. “Tell me” said he, “have you ever been in a position like this before?”

“Yes. Twice,” answered the Albanian, surprising all that were there.

“When?” the Pasha insisted.

“Twice, I have had guests in my home and I didn’t have enough food for them. They went to bed hungry” answered the Albanian, tears rolling from his eyes.

The Pasha was so touched by this expression of humility, that he spared the Albanian’s life.

Nearly every region of Albania features its own culinary specialties and traditions. Lamb, beef, chicken and rabbit are used heavily in dishes over most of the country. Vegetables are grown locally and can be purchased fresh daily at the farmer’s markets. The main meal of the day for Albanians is lunch, which usually consists of slow cooked meats and a fresh salad. Their salads, made from fresh local vegetables, are lightly dressed with olive oil, vinegar and salt. Olive oil and butter are also commonly used in the cooking of the meals.

Bread is a staple on the Albanian table and is most often a corn bread called Bukë misri. The expression for going to eat a meal in Albanian is “për të ngrënë bukë” which literally means, “going to eat bread”.

So let’s go…… to Albania

The Menu
Appetizer
Fried Patëllxhan Dhe Kungull i Njomë Tarator
(Fried Eggplant, and Zucchini served with cucumber yogurt)

Salad
Sallatë Jeshile (Green Salad)

Main Course
Pule me Arra (Chicken with Walnuts )

Byrek Me Spinaq (Spinach Pie)

Dessert
Revani ( Albanian cake)

The colors of the Albanian flag, (red and black) were used to set the table. Red poppies, (their national flower) were generously appointed around the table. As we sat down to feast, we said, ”T’boftë mire” simply, “Bon Appetit” in Albanian. We ate Continental style, as is the tradition in Albania, with our fork in the left hand and knife in the right.

We began our meal with a delicious appetizer of fried eggplant and zucchini, dipping it in the creamy cucumber yogurt sauce. We toasted each other with Raki, a grape brandy, the national drink of Albania. We also had some mineral water on hand, the most preferred non-alcoholic drink there. We then enjoyed the refreshingly simple green salad, lightly dressed with olive oil, vinegar and salt.

For our main course, we served two dishes. The first, chicken with walnuts, was tender and juicy. The walnuts added a lovely nutty flavor and texture to the dish. The other was a spinach pie. For this dish, we were able to use the freshest of ingredients right from our own garden. It felt just like going to the local farmers market in Albania. I am sure I could use a lesson or two on working with Phyllo dough. The spinach pie was delicious but just not the prettiest thing I have made. (Note to self, please find a you-tube video on how to properly create the edge of the pie!) When I learn, of course I will share.

Finally, the dessert; Revani. This was likely one of the memorable and beautiful desserts I’ve personally made. It was an absolutely scrumptious cake that looked as amazing as it tasted! So to this meal from Albania we must raise our glass of Raki and say, “Gëzuar” ….. Cheers!

Warmest regards,
Darlene