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Farid's Profile

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Veal or Beef Cheeks

Thank you for the replies. I work near a Hows location so that's convenient.

I was thinking of a Mexican or Hispanic butcher/large grocery store, so Grand Central makes sense.

I'll give Harvey's a call.

Sep 18, 2007
Farid in Los Angeles Area

Veal or Beef Cheeks

Hi

I'm looking for a butcher that sells veal or beef cheeks. I know I can special order it, but I'm looking for a store that carries.

Thanks

Sep 16, 2007
Farid in Los Angeles Area

Warka Pastry Leaves (aka malsouka, dioul, brik, feuilles de brick)

http://www.chefzadi.com/2007/07/how-t... photos of how warka is made. It's made my tapping dough onto a hot pan. So the leaves are actually "cooked" and not a raw, rolled or stretched dough like filo.

Warka is actually thinner than filo. In Algeria filo is also used because of the Ottoman influence. In quite a few recipes I've substituted filo for warka.

Anyway, warka is really more for frying than baking. It is very, very crisp when cooked. I prefer them to filo especially for beestiya, samsas (Algerian samosas), briks and boureks.

Aug 18, 2007
Farid in Los Angeles Area

Warka Pastry Leaves (aka malsouka, dioul, brik, feuilles de brick)

I doubt they make it unless they have industrial warka making equipment. Otherwise it would be much easier and cost effective to just import brands from France or North Africa. The commercially made ones are very good to excellent. I actually know the owner of Chameau so II'll ask him about that.

I know it's available to the trade here, the school I teach at orders a French brand. It's also available online through Amazon for example.

But I was wondering if a store that I could just drive to had it. I'll call Surfas, I haven't been there in a while since I moved to the eastside.

Thanks!

Aug 18, 2007
Farid in Los Angeles Area

Warka Pastry Leaves (aka malsouka, dioul, brik, feuilles de brick)

Is there a store in Los Angeles that sells North African pastry leaves?

Aug 17, 2007
Farid in Los Angeles Area

Israeli couscous

Those round "berries" are also called berkoukes and they have been eaten by all groups in North Africa, regardless of relgious or ethnic background.

There are references to them in Medieval Arab cookbooks.

www.chefzadi.com (Algerian cuisine blog
)www.bookofrai.com (Covers cusine from different parts of the world and also Maghrebi cuisine in general)

Jul 24, 2006
Farid in Los Angeles Area

Israeli couscous

You can go to pretty much any Middle Eastern store to get moghrebiya (which means North African or Maghrebin in the Levant). They've been eating this for hundreds of years in the Levant.

Jul 17, 2006
Farid in Los Angeles Area

Los Angeles Hounds in Chicago look for Morrocan

I looked at the menu of tiz melloul, that's not Moroccan food. That's not Maghrebi food.

Jul 17, 2006
Farid in Chicago Area

Algerian Pastry shop in LA?

Hi

I don't have a restaurant. I'm an instructor at this school http://www.csca.edu/

Jul 15, 2006
Farid in Los Angeles Area

Algerian Pastry shop in LA?

Hello

I was referenced in the article. I am in Los Angeles. Algerian pastries have similarities with Middle Eastern pastries, however there are enough differences for me to say that at the places mentioned you will not find anything similar to what is mentioned in the article. The list if ingredients is fairly short, once you change the nuts, type of flour, etc... you have a different pastry.

Jul 15, 2006
Farid in Los Angeles Area

Paris--French-Caribbean/Antilles & French-African

General French African? Including North and West African in Paris?

Jun 24, 2006
Farid in France