Algeria at home
BRAVO to chef Farid Zadi for his lamb tagine recipe [“Tagine Dreams,” by Charles Perry, Jan. 10].
Last weekend, inspired by the article, an Algerian friend of mine, Zak (who, like Chef Zadi, is from the Kabylie area of Algeria) and I decided to have an Algerian-themed dinner. Zak made a flat bread of semolina flour, olive oil and water while the tagine cooked.
The tagine smelled so good and the sauce tasted so good at each stage of the recipe that we could hardly bear to add the next set of ingredients! It was wonderful, rich, aromatic and complex.
RICKARD ROUDEBUSH
Sherman Oaks
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