If I were his World Cup Chef: Karim Matmour (Algeria)

This story is #3 of 32, in my new "If I were their World Cup Chef" series. Each post will honor one world football player from each of the 32 countries going to the World Cup in South Africa this summer. As my muses, each will inspire a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

If you are following the Original LA Farmers Market/Monsieur Marcel recipe series, please find grocery shopping tips at end of recipe.

Karim Matmour has done his part to carry the national team of his parents’ homeland, Algeria, to the World Cup this summer for their first appearance since 1986 (which was just after he was born). Their squad eliminated Egypt in the final qualifying round which has made them as good as national heroes already.

A French native, he was born of Algerian parents in 1985, in the Alsatian city of Strasbourg, near Germany. While he could have opted to play for France’s national team, he claims that his parents are African and he has wanted to play for Algeria since he was a child, that there was never a question in his mind about it. A strong striker and scorer, he has been one of the national team’s key members since 2007.

His current club team is Borussia Monchengladbach in the German Bundesliga, where he plays alongside US national team member Michael Bradley. Algeria is in the same initial World Cup group with the US, England, and Slovenia. When asked how he felt about going to battle against his German club team mate, he gently offered that they could possibly have a slight advantage regarding strategy, since there are more unknowns about Team Algeria than Team US; the US has a stronger presence and, more for their opponents to study. But he promises that every team in their group deserves respect and no competition is to be taken lightly!

Besides all that, he humbly claims that this is an extremely special World Cup for the whole of Africa, and is likely to surprise. Many players on the national teams of the six African nations competing (Ivory Coast, Ghana, Nigeria, Cameroon, South Africa, and Algeria) play for European clubs so the talent is tremendous. He adds that there is a unique spirit and pride that runs deeply in the hearts of all the African team players. They will “run out” onto the pitch with these very special feelings inside of them and ideally, that will yield going deep into the final rounds. His highest hopes are of course, for Algeria because, they are ready.

“Personally I always run out on the field expecting to leave it as a winner,” he told FIFA.

Such a class act. So very worthy of a great Chef.

Since Algeria is a strategically located port city in northwest Africa, it has always provided easy access to both Europe (especially the Mediterranean) and the Middle East. Its food has been influenced accordingly. Throughout history, those popping in at the Algerian table have been Arabian, Moorish, Turkish, French, Greek, Spanish, Jewish, Italian including Sicilian, and their own North African neighbors from Morocco and Tunisia. For me, one of the most intriguing signatures of Algerian cuisine is just the right touch of heat and spice.

I’m thinking something hot and sweet for my Algerian muse.

If I were his World Cup Chef, I would create the perfect late-night snack. Spicy lamb Merquez sausage is an Algerian favorite, and Arabic flatbread is a popular staple eaten at all meals. Roasted tomatoes bring in a delicious Mediterranean accent, as does a finish of French honey. (Algerians are great consumers of honey.)

Oh yes. Hot and sweet it is.

Hot and Sweet Rollups, for Karim Matmour

2 spicy lamb sausages
3 ripe, Roma tomatoes, chopped coarsely
Extra-virgin olive oil
2 pieces Arabic flabread, warmed
French acacia or flower honey

Preheat oven to 400F. In shallow baking dish place sausages and surround with chopped tomatoes. Drizzle lightly with olive oil. Roast for 25-30 minutes. Spoon one sausage with roasted tomatoes into flatbread, and drizzle with desired amount of honey. Roll up to enjoy. 
Yields 2 servings.

Where to shop ~ for specialty ingredients and pantry staples, I love Monsieur Marcel; for produce, Farm Fresh and Farm Boy Produce; for breads, Thee's Continental Pastries, Monsieur Marcel, Breadworks; for meats, Huntington Meats.