This is an Algerian appetizer. Traditionally ground lamb is used for the filling but you can also try ground beef or turkey or even one time I did spinach and feta. You can also adjust the seasonings. I think phyllo dough is a pain to work with and was told to try it with an asian type wrapper. I tried but it didn't come out as well. You can fold the dough around it pretty much any way you want. Just do them all the same so they cook in the same amount of time.
This is great for a picnic or barbecue. Use the indigo lentils that they sell in bulk containers at Wild Oats, Whole Foods type markets if you can find them. Recipe was originally in the Boston Globe many years ago but I've changed it a bit over the years.
This would be Moroccan inspired rather than something that is actually eaten in Morocco. It is quick and easy and has a nice flavor. Any pepper will do but if you use a yellow or orange one the dish is prettier. This is good served over coucous.
I am not sure if that is how you spell it! I saw the recipe in "The Great Book of Couscous" and they called it Karantika. This is popular in Algeria (and made in my house a few times per week). It is best served sliced with bread and a bit of harissa or on crackers. Baking time can be decreased to make a mushier version. A food processor is used to make sure you get a smooth combination of ingredients. Chick pea flour can be found in Indian Grocery Stores. It is called "Besan".
This is not the kebab you would think of. My husband makes this based on the recipe in "Great Book of Coucous". You could make your own french fries for a real treat but this tastes pretty good anyway.
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