These North African pastries usually are made with paper thin dough called malsouqua (Tunisian pastry) or ouarka (Moroccan pastry). As these semolina flour pastries are time consuming and a bit tricky to make, and because they are not readily available at our markets, we’ll use filo. Briouats are similar to Tunisian briks or small Greek and Turkish borek type pastries. Layers of paper thin pastry are wrapped around a filling, rolled up onto cylin
Appetizer, Main Dish
Potato stacks are a sophisticated and fun appetizer or side dish. If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
A traditional gratin has no cheese; it’s just a crunchy, layered potato casserole. Use a mandolin to slice the potatoes—or the thinnest slicing blade possible in a food processor.
Layers of potatoes and leeks are topped with just a bit of cheese in this healthy gratin.
Soup
Collard or mustard greens can be substituted for the kale in this flavorful soup. Make it a meal: For a satisfying winter supper, serve with your favorite crusty bread.
Skordalia takes its name from its most important ingredient, skordo or garlic. There are two versions of this sauce, one based on mashed potatoes and the other thickened with bread and almonds or walnuts. Some skordalias are blended with vinegar, some use part lemon juice and part vinegar. Skordalia usually is served as a condiment for fried fish, salt cod, cooked beets, fried zucchini or eggplant and greens. It is also an excellent dip for pita
