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North African Cooking

French-born Culinary Arts instructor Farid Zadi quietly influences L.A. menus and fledgling chefs with his classical, cosmopolitan take on Algerian dishes. (Béatrice de Géa / LAT)
The traditional Algerian dish Tagine prepared by French-born chef Farid Zadi. (Béatrice de Géa / LAT)
Carrot salad with fennel, pine nuts and onions. (Béatrice de Géa / LAT)
Peppers used for the making of the harissa. (Béatrice de Géa / LAT)
Samsa desserts, filled with almonds and sugar served with a warm orange sauce. (Béatrice de Géa / LAT)
Making of the traditional Algerian dish Tagine prepared by French-born chef Farid Zadi. (Béatrice de Géa / LAT)
Blood orange salad with onions. (Béatrice de Géa / LAT)
Recipe of the Brik by French-born chef Farid Zadi filled with left over of roasted chicken with Chermoula and egg york. (Béatrice de Géa / LAT)
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