Algerian Kisra Food

ALBANIA: GJELLë ME ARRA (CHICKEN WITH WALNUTS)

Steps:

• Cook the chicken breasts in olive oil until they are done.
• When the chicken is done (I use a meat thermometer to make sure), take it out of the pan and add the flour. Keep stirring until brown (don't overcook!), then add half of the butter, garlic, walnuts and egg yolks. Continue to stir--you don't want the yolks to solidify.
• If your recipe turns out like mine did, you will end up with a kind of lump of walnuts. Although the original recipe did not call for chicken stock, I found I had to add some just to get it to a sauce-like consistency. Just use as much as it takes to make the sauce smooth -- more if you like a watery sauce. When it's ready, remove from the heat and add the chicken, stirring to coat.

LEMON SALAD (ANGOLA)

Steps:

• Trim the fennel bulbs, reserving about two tablespoons of the fronds. Finely chop the fronds and whisk them together with the first three ingredients.
• Thinly slice the fennel bulbs and toss with the dressing. Sprinkle with parmesan cheese and serve.

ALGERIAN KISRA

Steps:

• Combine the first three ingredients and blend until mixture has a crumbly texture.
• Slowly add the water until a soft, pliable dough forms.
• Divide the dough into two balls and flatten until the size of your pan.
• Place in the pan and cook over medium heat until golden, then turn and cook the other side.
• Cut into wedges and serve.