Algerian Ploughman's Lunch


For the salad
1 fennel, the bulb sliced and remainder shredded
1 onion, sliced thinly
1 blood orange
Olive oil, preferably Algerian
The" Pickle" (relish or chutney) Harissa
12 dried red chili peppers (add a red bell pepper for less spic
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin
The Crusty Bread Algerian Bouzgene Berber bread
1 pound semolina
3/4 teaspoon salt
1 1/2 cups water
2 tablespoons olive oil
olive oil for frying


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