New York Times Article "To Lure the French, Don't be Too Sweet"
To Lure the French, Don't be Too Sweet
I did an online search that led me to a blog about Algerian cuisine by Farid Zadi (chefzadi.com), a chef who teaches at the California School of Culinary Arts. With his guidance, I was able to reconstruct Bague de Kenza's recipe.
P.S. Thank you everyone for your supportive emails and comments. I am sorry to say that I do not have time to post on the blog these days as often as I would like. I assure you that this blog will continue for a long time with fresh content. In the meantime if you would like to discuss Algerian cooking and the cooking of many other cultures join my forum book of rai forum
Many congrats!
Posted by: Alanna | April 08, 2006 at 07:03 AM
What a great web site! It's really cool to see *Algerian* cooking and recipes, not just *moroccan* or "middle eastern"! (Although maybe your recipes are a bit spicy for les gens de l'ouest ;)
Viva laldjerie!
Posted by: Eliz Senouci | March 30, 2006 at 12:14 PM
Yes i found this site thru the nyt article. I love north african/middle eastern food!!!!
Posted by: richard | March 29, 2006 at 10:39 PM
Good article and very nice mention of you! I'm going to have to try to make the dziriate, but not before I make my semolina sugar cookies. I haven't had a chance to make those yet. ;-)
Best,
Paz
Posted by: Paz | March 29, 2006 at 10:52 AM
You might also follow the link to the article about the tagines.
Posted by: Harry McRae | March 29, 2006 at 07:23 AM