Pied-noir Kitchen

The pied-noir kitchen is the kitchen of Europeans of North Africa. There are a pied-noir kitchen Christian, a pied-noir kitchen Jewish and a kitchen of the the Maghreb which was adopted not these two communities. They are three different kitchens, with different specialities (religion obliges).

Origins

The brigs, the merguezes, the couscous, the tajines… are originating in the kitchen of the Maghreb. The meat of Pig and the sauces with the Vin are absent; and one can still differentiate the kitchens Morocco groin, Algérie and Tunisia.

The pied-noir kitchen (Christian) is a mixture of French Cuisine southernmost and Spanish mainly (wound into a ball them, the gaspacho, the migas, the cocido, the potaje viudo, the albondigas, the frita, the arroz caldos, orange the wine, the rollicos, the pastisos, pastel them moñatos…) with of course a contribution of the Italian Kitchen of the south (Neapolitan pizza pie, macaroni drinking cup, cannellonis to grasses…).

The Jewish Cuisine pied-noir has also Spanish origins (because so certain Jews of North Africa have origins Berbère S, much have also Spanish origins which go back to the 15th century, when they were expelled in mass in 1492). One realizes some in these specialities, like the receipts of “poyo I gayna” (chicken and hen), the “pichkados” (fish), the “salatas” (salads), all the dishes with “uevos” (eggs) and the dishes says “Al orno” (to the furnace) and well of others; if the orthography is not the same one as in Spanish of today, one finds the pronunciation of it. Of course this pied-noir Jewish kitchen (Judeo-Spanish) grew rich by the influences of the host countries, and there exist alternatives of the pied-noir Jewish kitchen of a Maghreb country to the other.

The characteristic of the pied-noir Jewish kitchen is related to the food practical : the absence of Crustacean S (whereas they are very present in the pied-noir kitchen), butter is excluded from the cooked dishes because one does not mix the meat and the dairy products (the cakes and gratins are done with the margarine, whereas butter and the cream are present in the kitchen and pied-noir pastry making).

Various dishes

  • Albondigas
  • Almdrote
  • Anchovy mimosa
  • Arroz caldos
  • Fritters of cod
  • Fritters of sardines
  • Borecas
  • Pellets of fish
  • Squids stuffed
  • Caldéro
  • Calentita
  • Cannellonis with the grasses
  • Caviar with eggplant
  • Cokes
  • Cocido
  • Coquicas of frita
  • Jam of quinces
  • Jam of white grapes or black
  • Jam of dry grapes
  • Jam of red tomatos
  • Jam of figs
  • Sea-bream with the furnace
  • Broad beans with cumin
  • Frigousse
  • Frita
  • pied-noir Fritadas
  • Gaspacho
  • Kémia
  • Longanisse (or Langanisse)
  • Loubia
  • Migas
  • Montecaos
  • Mouna or Mona
  • broken Olives
  • Omelet S
  • Auricles
  • Sweet potatoes with the syrup
  • Paste of quinces
  • Wound into a ball
  • Poivrons with the oil of argan
  • Potaje
  • Poulet with the lemon
  • Ragout of broad beans
  • Riz with the cod
  • Riz with ink
  • Rollicos
  • Jewish Salade
  • Soubressade
  • Soupe with garlic
  • Taillos
  • Tapadas
  • Tchoutchouca
  • Tramousses
  • Variantes
  • Vin of orange
  • Vols with the wind

External bonds

  • Some receipts of pied-noir kitchen black foot
  • Receipts: longanisses, merguez, couscous, Cokes, rollicos

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