Vol. 27 — Couscous, Bread and Mint Tea
Algeria
From Algiers to the Sahara
Standfirst
A cuisine layered by Berber, Arab, Ottoman, Andalusian and French hands — Friday couscous, hand-torn bread from a wood oven, and the small, sweet ritual of Algerian mint tea.
Chapter One
The Friday couscous
In Algeria, Friday is couscous day. Semolina steamed three times over a bubbling pot of lamb, chickpeas and seven vegetables — the great national dish, eaten with the whole family and never in a hurry. Bread is torn by hand, sauce is spooned over generously, and the youngest at the table is always served first.
The rest of the week is quieter — chorba frik at Ramadan, brik with a runny egg, m'semen folded on the griddle for breakfast — but Friday is the axis the entire week turns around.
An Algerian kitchen doesn't hurry. It waits for the semolina, the bread and the tea.
Chapter Two
For the courtyard and the long afternoon
Mint tea poured from a height, a plate of makroud still warm, a hand-torn round of kesra — the Algeria collection carries that whole slow North-African rhythm.
Poster — Algiers
Poster — Oran
Blanket — Constantine
Vol. 27 — Couscous, Bread and Mint Tea — the pieces
Shop the Algeria pieces
Everything photographed in this issue that is currently in the studio.
The Collection
The Algeria Collection
Friday couscous, chorba frik, brik, m'semen, makroud and Algerian mint tea — the layered kitchen of Algeria, illustrated in one composition.
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