The North African Kitchen
Regional Recipes and Stories
Fiona Dunlop, photography by Simon Wheeler
published 2008 • 9¼" x 10½" • 192 pages • full-color photographs
ISBN 97815666567121 • hardback • $29.95 • Read More
From the Kitchen of Dalila Amdouni
“I laugh a lot—it’s the only way, even when my husband and children get on my nerves!”
“Dalila—an earthy turbo-ball of energy and laughter—is the mainstay of the holiday riad of her Parisian employers in the heart of the Tunis medina. This is where she produces dish after aromatic dish that leave every parting guest salivating to return. More often than not she is seconded in the kitchen by Ahmed, her serene husband who doubles as the caretaker. Thir setting is a stunning 16th-century courthyard house of lofty ceilings, alcoves, and roof terraces that, over the last decade, has evolved into an oasis of refinement. Renovated along purist lines, it acts as a frame to eclectic design elements and rare finds from all over the world, as well as a prolific orange tree (source of the house marmalade), and a couple of tortoises, Carthago the cat, and a cheerful canary. One of Dalila’s greatest talents is to remain sublimely unimpressed by this design obsession—and to merely roll her eyes at a new gadget from Japan or a bowl from Brazil…"
Purée de pommes de terre à la noix de muscade
Nutmeg mashed potatoes
Dalila’s French-influenced specialties continue with this side dish. There is a huge difference if the nutmeg is freshly grated and not a stale, old powder. This creamy mash makes an excellent accompaniment for simply prepared fish or meat.
2lb 4oz potatoes, peeled and cut into medium-sized chunks
pinch of salt
1 egg yolk
½ cup milk
freshly grated nutmeg, to taste
ground black pepper, to taste
3 tbsp cream
1. Boil the potatoes in a large pan of salted water over medium heat until cooked through.
2. Mash the potatoes thoroughly, add the egg yolk, milk, nutmeg, and pepper, stirring well with each addition, then add the cream.
Copyright (C) 2008 Interlink Publishing. All rights reserved.