To continue my series of posts about Algerian homemade pasta, I ‘d like to shed the light on one of the finest and most difficult pasta dishes that combine both othoman heritage with the amazigh /berber cooking methods ….
the dwida or gritliya as it’s known in my hometown, is a a type of pasta , found only in the northen cities of Algeria famous with their othoman heritage like Annaba, constantine, Algiers…….etc…….but while the pasta preparation itself is probably Turkish influenced , the method of cooking the dish is typically berber.
pour voir le reste de l'article..........clickez ici :
http://simplyalgerian.wordpress.com/
merci pour votre soutien et fidelite' .............