Algerian Cuisine Cuisine Algerienne by Farid ZADI

Algerian Tagine Beida, Tagine aux Oeufs, Egg Tagine

This dish is also called a maquouda or strata. For a restaurant brunch presentation I suggest making the dish in ramekins. The dish can be put together the night before just like an Italian strata and baked in the morning. There really is no fixed list of vegetables that must be used in an Algerian egg tagine or strata. Zucchini, hot or sweet peppers, artichokes, carrots, fennel, ramps, or spinach are just a few examples of the kinds of vegetables that can go into an egg tagine. Other ingredients include sun dried tomatoes, capers, merguez sausage, olives, fresh herbs, gruyere, mozzarella, fresh goat cheese or parmesan.

I know there are some readers who love exotic, convoluted descriptions of North African dishes. But this is basically a breakfast casserole. Variations of this dish can include a crust made from warka leaves (or in urban areas store bought pâte feuilletée) for an egg tagine malsouka.

Algerian Torta

A small book can be written about Algerian egg dishes. The names of our egg dishes point to the unique Mediterranean mix of influences that is Algerian cuisine.

Bayd (beid, bayda)- Medieval influenced dishes
Ijja- Arabic
Shakshouka- Turkish
Torta- Spanish
Fritatta-Italian
Strata-Italian
Omelette- French

The Medieval Moorish and Arabic influenced egg dishes tend to be the most complex and varied. The others are mostly very easy to make.

This is potato, shallot and fennel torta I made the other day. The eggs are cooked until just set so the texture is light and delicate, not rubbery and tough. This can be eaten for breakfast or for a light lunch or dinner. For lunch or dinner I like to serve it with a simple green salad or orange and onion salad. Algerian table sauces for the torta can include harissa, salsa tomatish (tomato salsa) or sweet tomato jam (a glorified ketchup, worth the effort to make because it is absolutely delicious).

Ingredients"

4 medium potatoes sliced

1 large shallot sliced

1 fresh fennely bulb chopped

8 eggs

10" skillet with a non stick surface

Extra Virgin Olive Oil

Salt