« Algerian Kesra and Khobz | Main | Lemnemeche, Doigts d'Amandes, Algerian Almond Fingers »

September 08, 2005

Comments

Amine

Thank you great article : Extra Virgin Olive Oil
olive-oil-extra-virgin.blogspot.com

Morvarid

Where can we find the Algerian olive oil? If in the Los Angeles area please let me know, but I wouldn't mind the web, and had no luck looking for it on the internet except for alibaba..but that is in bulk.

Farid Zadi

Yes, you can use walnuts or even peanuts. Both are traditional.

I suppose if you want to add it to a pasta dish, you can heat the chili whole, slice and garnish the pasta with it. If you want to eat with a chicken dish, you could use it as a garnish then.

Farid Zadi

Hi Carolyn,

Traditionally it's served as a kemia/meze dish to be enjoy with bread. It's also eaten as a relish/condiment of sorts.

It's traditional to tear off pieces of flat bread to use as a scoop for food or to place bits of several dishes that are on the table such as a brochette, some salad greens, peppers onto a piece of flat bread and roll it up to enjoy different flavors and textures in one bite.

Carolyn

My husband, who is a chili fan, will love this. I have walnuts to use. How would the chilies be used after preserving? As slices in a pasta or a chicken dish?

The comments to this entry are closed.

About

  • Media Requests can be made directly via email or through Endeavor agency

Culinary School Pasadena and Los Angeles

Los Angeles Culinary Arts School

Register for The Food Rendezvous in Los Angeles, CA  on Eventbritetp

Coffee Grinders

Translate This Page


Culinary School Pasadena and Los Angeles

Culinary School Pasadena and Los Angeles

Los Angeles Culinary Arts School

School of Culinary Arts in California