Although I did recently make (and then eat for days) Maakouda, I made another meal for Algeria. Like a whole meal. For company and everything.
That meant Djedj mechoui (roasted chicken), couscous and vegetables, and then Maltši tamr (Algerian stuffed dates) for dessert.
So that makes this the last “new” new dishes for the adventure. With just a little over 600 miles to go, and the return to Morocco ahead, I already know what dish I’ll make for that.
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