Chemlali olives are the oldest variety of olives and are native to Algeria and Tunisia. Extra-virgin olive oil is cold pressed in small batches from hand-harvested wild olives

Visit www.couscousfestival.com for more info and details about the schedule for both days.  Food lectures and cooking demonstrations by guests of honor Paula Wolfert, Charles Perry, Clifford Wright and Faye Levy.

LA Weekly- The Couscous Festival Extends to a Second Day by Amy Scattergood

Media inquiries: contact Susan Park of ECP Public Relations at info@ecolecuisine.com

@Mama’s Kitchen Incubator

45 North San Gabriel Blvd, Pasadena, California 91107

Saturday, October 16, 2010, between 11:00 a.m. to 7:00 p.m.

Sunday, October 17, 2010, between 11:-00 a.m. and 7:00 p.m.

email: mediterraneancreole@gmail.com for additional information or media inquiries

Advance purchase of tickets is required to attend the event. Tickets are sold in two time blocks (11:00-2:30 and 3:30-7:00) to control crowd flow and make this a pleasant experience for everyone.

$20 per person, includes $15 worth of food tickets. Additional food tickets can be purchased in advance or on site the day of the festival.

Tickets are sold via Eventbrite. Choose the day and time slot. Payments can be made with paypal or check.

Menu:

(Items are subject to change depending on availability of ingredients)

North African Street Food Bazaar-

Street food items – $2-$6

Lamb mechoui (whole lamb roast) “Tacos Arabes” served at 11:00 a.m. and 4:30 p.m. $5 for two tacos (all other food items will be served throughout the day)- fresh harissa, chunky chermoula (cilantro, shallots, hot pepper, lemon juice, olive oil), spicy pickled carrots, housemade mini khobz “tortillas de harina”

A Selection of North African Salads based on Market Fresh Ingredients-

Seafood Escabeche-

Trio of dips and housemade khobz (bread)-

Bessara (pureed fava bean dip), Adess (lentils),  Zaalouk (charred eggplant,  slow cooked tomatoes and roasted garlic)

Tuna Brik- Olive oil poached tuna, capers, gremolata

Shrimp Brik- Shrimp, cilantro and pine nut pesto

Merguez Brik- Chef Zadi’s Merguez, herbed potatoes

Poulet Frit (Algerian Fried Chicken: AFC)

Merguez sliders on semolina rolls (kesra)- Merguez, shallot confit, tomato jam, harissa

Batata Chips (Algerian fried potatoes)-  Thick cut potato chips fried twice, fluffy on the inside with crackling crisp exterior served with spiced salt, garlic parsley sauce or harissa ketchup made with housemade tomato jam.

Cocas (Algerian Pizzas)-

Coca Frita- Sweet pepper confit, green harissa, oven roasted lemons

Coca Merguez- Merguez, spinach, goat cheese

Coca Anchois- White anchovies, oven dried tomatoes, preserved lemon, oil cured black olives

Beverages-

Fresh fruit juices, fruit syrup sodas, limonade (Algerian lemonade), almond milk, chufa nut milk, and mint tea.

Couscous and Tagine Tasting in main restaurant-

Couscous and Tagine tasting courses $4-$7 per plate

Couscous with Seven Vegetables

Fish and Seasfood Couscous

Chicken Tagine in Preserved Lemon and Olive Broth

Rabbit Tagine with Figs and Almonds

Spicy Beef Cheek Tagine

Lamb Shank Tagine with Fall Vegetables

Algerian pastries, mint tea and Turkish coffee station-

Pastries- $1-$3, Turkish coffee- $2, mint tea- $2

Hanout (shop)-

We will also have tagines, couscoussiers, gsass (North African cazuelas). Algerian olive oil, couscous, Mediterranean Creole North African spices,  preserved lemons and cookbooks for sale.