I made moutabel, humous and flatbreads for some friends, followed by ojja. I was really pleased with the result, and my guests naturellement loved it all. The moutabel made good use of my bumper crop of aubergines, too.
The ojja was made with garlic, olive oil, green peppers, cumin, aniseed (didn't have caraway), green olives, merguez sausages and garden tomatoes, with eggs broken in near the end.
Humous with olive oil, smoked paprika and basil flowers
Moutabel with pomegranate molasses, walnuts and parsley
Anyone know where I can get whole blanched almonds in the Dordogne? I want to make the cous-cous we had in Tunisia, but in this part of France almonds only seem to be available either with their skin or flaked.