Cooking, Food

Cooking Around the World: Algerian/Andorran Fusion

Week three of my “cook a dish from every country” challenge saw the classic combination of Algerian and Andorran food that we all love. I made Cannelloni Andorrana (a lamb and pork-stuffed pasta) and Algeria’s maaqouda (potato fritters).

For the pasta, I used a combination of recipes from around the Web: I made the pasta filling from onions, ground lamb, ground pork, oregano, basil, garlic, salt and pepper, feta, cream cheese, and an egg.  I used half a lasagna noodle for each roll, and I covered the rolled up noodles in a basic bechamel. After covering with mozzarella, I baked it for about 20 minutes at 400º.  I’m not used to the earthy flavor of lamb, but I liked it, and it did well with my family.

For the maaqouda, I followed this recipe from 196 flavors exactly, and they turned out great, although I should have added more salt to the “dough” before frying.  They’re basically fried mashed potatoes, so it would have been hard to mess them up.

What’s your favorite Andorran/Algerian food combination? Leave it in the comments below!

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