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His name was included in the Larousse of gastronomy in 2007. He took part in competitions and made demonstrations and conferences throughout France and in more than 35 countries. The Turks in Algeria, also commonly referred to as Algerian Turks, Algerian-Turkish Algero-Turkish and Turkish-Algerians (Arabic: أتراك الجزائر‎; French: Turcs d'Algérie; Turkish: Cezayir Türkleri) are ethnic Turkish descendants who… Tunisian cuisine is a blend of Mediterranean cuisine and traditions. Its distinctive spicy fieriness comes from neighbouring Mediterranean countries and the many civilizations who have ruled Tunisian land: Romans, Vandals, Byzantines, Arabs… When cooked for other purposes, mămăligă can be much softer, sometimes almost to the consistency of porridge. Because mămăligă sticks to metal surfaces, a piece of sewing thread is used to cut it into slices instead of a knife; it can then… (1850). "Bordeaux". Guide pittoresque: portatif et complet, du voyageur en France (in French) (3rd ed.). Paris: Firmin Didot frères [fr]. p. 184.

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