My student Korn emailed me these photos. He made my layered flat bread and shrimp charmoula (recipes in February, 2008 issue of Gourmet Magazine) and interpreted the plating for restaurants.
My shrimp charmoula recipe in Gourmet is actually a skabetch (Algerian for escabeche) in a charmoula marinade. Scallops, lobster, crayfish, tuna or swordfish can be prepared in a charmoula escabeche.
Another option for restaurant service is to serve the shrimp with a brick croustillante instead of the flat bread. The brick pastry (warka) can be formed into nests or cups or cut into strips, brushed with olive oil and spices and baked. Basically the same technique used for filo pastry.
I'm sure there's a chef out there who would cut up the seafood into small pieces and place it in a shot glass with a strip of brick tuile layed across the rim or serve the charmoula escabeche in Chinese soup spoons.
More suggestions later...
dear SIR
i was serching about resturant and i faind your websit,
what i want to tell you that i am in korea iam algerienne,so,i think to opan resturante hier,but i dont know how i can do this
i am how i could send our respise to korea,is it hard to opan resturante in anothor country?
thank you anser to me please!
Posted by: zahira | September 29, 2010 at 08:35 PM
really beautiful pictures on the page very good side with a fine recipe, many thanks for peeped here from Denmark
Posted by: Arni Beck | January 16, 2010 at 01:23 AM
These really do look good!
Posted by: John | August 29, 2009 at 09:33 AM
chef zadi i miss you congratulations on everything dont forget me when you make it big...take care.
Posted by: sofia | April 14, 2008 at 10:24 PM
This looks not only yummy but also an excellent amuse-bouche for a restaurant, particularly with the final presentation you suggested at bottom.
Posted by: Lalla Lydia | March 18, 2008 at 02:52 PM