I do not know how long we will spend on my family farm in Setif before moving on to other parts of Algeria. We can stay here for at least a year learning about the backbone of Algerian cuisine, 100% bled.
I will try to post at least one recipe a day, if not more. I already have most of them cataloged anyway. Many recipes will have step by step photo tutorials. Eventually I will invest in equipment to do video presentations. Every week or so I will pick a theme such as breads or couscous and explore it in detail. Or I'll pick a set of ingredients such as chicken, olives and preserved lemons and use them in different dishes to highlight the ingenuity and creativity of Algerian cooking. I will take you from nose to tail with lamb dishes and 101 ways to prepare eggs and chicken. I will cover the range of pastas, sweets, preserves and more.
I will take you to France to visit Algerian restaurants, pastry shops, butchers and halal charcuteries. I also hope to take you on a trip with me to Algeria next year.
All the recipes will eventually be translated into French and Arabic.