Showing posts with label Algeria. Show all posts
Showing posts with label Algeria. Show all posts
Ingredients:
(for 4 servings)

400g kidney beans, canned
400g cannellini beans, canned
1 small onion, finely diced
2 small dried red chillies
¼ teaspoon cayenne pepper
1 teaspoon harissa paste
1 teaspoon sweet paprika
¼ teaspoon freshly ground black pepper
8 garlic cloves, crushed
2 teaspoons ground cumin
2 tablespoons tomato paste
2 tomatoes, coarsely chopped
1 litre vegetable broth
1 fresh bay leaf
5 sprigs fresh flat-leaf parsley, tied together with cotton
5 sprigs fresh coriander, chopped finely
5 sprigs fresh flat-leaf parsley, chopped finely
Cider vinegar or red wine vinegar, to garnish

Preparation:

1. In a large pot heat olive oil over a medium heat and cook onion until tender (approx. 5 minutes).
2. Remove the seeds from one dried chilli then add harissa, chillies, garlic, cayenne pepper, paprika, pepper and cumin and cook until fragrant (approx. 2 minutes).
3. Add tomato paste and stir until spice and onion mixture thickens slightly (approx. 2 minutes).
4. Add tomatoes and 1 cup of stock. Bring to the boil.
5. Add remaining stock, bay leaf and whole parsley sprigs and bring to the boil. Lower heat then cover and allow to simmer for 10 – 15 minutes.
6. Drain and wash beans, then add to stew. Cook until tender (5 – 15 minutes).
7. To serve, remove bay leaf, chillies and parsley sprigs. Stir through chopped parsley and coriander. Serve hot with rice and a dash of vinegar.

Loubia B'Dersa (Algerian chilli)

Added on 3:19 PM

Ingredients:
  • 2 slices dry bread
  • 1⁄4 cup milk
  • 1 pound ground beef (substitute turkey or chicken)
  • 1 large onion, finely chopped
  • 1⁄2 tsp dried dill
  • 4 TBS chopped fresh parsley
  • 1 tsp chopped fresh mint
  • 1 egg, lightly beaten
  • 1⁄2 tsp salt
  • 1⁄4 tsp pepper
  • oil or fat for deep frying
 Preparation:

Soak bread in milk until soft.
Mix thoroughly with all the ingredients except oil. Shape into 1-inch balls. Fry a few at a time in deep oil at 3708F until balls are golden brown. Drain on paper towels.
Serve hot.

Algerian Meat Balls (Kofte)

Added on 3:15 PM

 Ingredients:
(For 4 to 6 servings)

- Olive oil -- 3 tablespoons
- Paprika -- 1 to 2 tablespoons
- Onion, thinly sliced -- 1
- Garlic, minced -- 2 to 3 cloves
- Tomatoes, peeled, seeded and diced -- 3
- Green and red bell peppers, diced -- 2 to 3
- Water -- 1 cup
- Salt and pepper -- to taste
- Eggs (optional) -- 4

Preparation:

1. Heat the oil in a deep skillet over medium flame. Stir in the paprika and cook slighly to color the oil, about 10 to 15 seconds. Add the onions and garlic and sauté until the onions are translucent and wilted but not browned, about 5 minutes.

2. Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers, water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.

3. Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through.

4. Serve with crusty bread, pita or rice.

Algerian Chakchouka

Added on 3:10 PM

Ingredients:
  • 1 large onion, chopped
  • 1/2 tablespoon turmeric
  • 1/4 tablespoon cayenne
  • 1/2 cup vegetable stock
  • 1 1/2 tablespoon black pepper
  • 1/2 tablespoon salt
  • 1 small can tomato paste
  • 3-4 whole cloves
  • 3 medium zucchini
  • 4 small yellow squash or yellow zucchini
  • 3/4 large carrots
  • 4 medium yellow or red potatoes, skins on
  • 1 red or green bell pepper
  • 1 15-oz. can garbanzo beans
Preparation:

1. Saute onion in vegetable stock over med. low heat until translucent.

2. Add all spices and cook for a few more minutes, stirring as needed.

3. Add tomato paste, stir and simmer 2 minutes.

4. Cut the vegetables in large chunks and add all (not the beans) and a
dash of cinnamon; add water to cover. Bring to a boil, then reduce heat
and simmer, covered, for an hour or so. (This can cook slowly for 2-3
hours, if desired.)

5. Add the drained garbanzos about 5 minutes before you take the veggies
off the heat.

6. Put couscous in a bowl. Pour boiling water over couscous and wait
about 5 minutes. Fluff with fork. (Ratio of about 1 1/2:1 of water to
couscous.) For added flavor, add some of the liquid from the veggie stew
to the couscous in place of some of the water.

7. Serve the stew over the couscous.

Algerian Couscous

Added on 11:18 PM

Ingredients:
  • 300-500 g beef cubed
  • 3 tbsp oil
  • 1 small tub tomato paste
  • 1/2 cup pasta rinsed
  • 2 medium onion chopped
  • 3 medium potatoes chopped
  • 2 sticks celery chopped
  • water
  • 3 carrots chopped
  • 2 courgettes chopped
  • 1 turnip chopped
  • 2 tomatoes chopped
  • coriander, chickpeas (optional)
  • salt and pepper, harissa
  • coriander powder
  • caraway, cinnamon powder
Preparation:

  1. In a casserole dish or frying pan, brown the beef in the oil. Add the vegetables, mix well. Add tomato paste, spices, harissa and coriander leaves. Cover with water and leave to simmer for about 45 minutes.
  2. After simmering, sieve soup, reserving the liquid. Return cooked meat to the fry pan. Add reserved liquid. Before serving, add pasta and cook for approx. 7 mins. Present with some coriander leaves and orange.

Algerian Chorba

Added on 11:15 PM

Ingredients:
  • 1 box/pkt of plain couscous
  • 1 chicken cooked
  • 2ltr of chicken stock
  • 1 can tomato sauce
  • 3 large carrots
  • 1 swede
  • 1 large onion
  • 2 courgettes
  • 2 turnips 
Preparation:
  1. Cut vegetables into large chunks and cook in chicken stock for 15 mins.
  2. Add chicken and tomato sauce and simmer for a further 10 mins.
  3. Cook couscous according to instruction on package.
  4. Serve couscous on plates and cover with the chicken and vegetables.

Algerian couscous

Added on 11:12 PM

Ingredients:
 
1 onion, peeled and quartered
1 medium carrot, washed and halved (no need to peel)
1 small courgette/zucchini
small piece of green pepper/capsicum
a few lamb chops
6 fresh tomatoes, peeled OR 1 tin plum tomatoes
2 tablespoons tomato concentrate
salt, pepper, sprinkle cinnamon
1.5 litres water

Preparation:
  • Throw all the above ingredients into the pressure cooker as they are, no need for chopping or dicing. Put the lid on and pressure cook until the meat and vegetables are soft.
  • Carefully remove the pieces of meat and then puree the soup with a handheld blender or pour into a jug blender.
  • Return to a gentle heat and proceed to remove the meat from the bone and break up into fairly small pieces and return meat to pan. Add 1/2 tin of chickpeas and 2 handfuls of cracked wheat/burghul – the fine variety is better. Add more water as and when necessary.
  • Simmer until the chickpeas are softened and the burghul is cooked. Remember to stir occasionally so the burghul doesn’t stick to the bottom of the pan.
  • Just before serving stir in some chopped coriander and garnish with additional chopped coriander. Serve with quarters of lemon.

Algerian Shorba

Added on 7:38 PM

Ingredients:
(for 6 servings)

- 1 cup lentils, picked over for stones and other debris, rinsed and drained
- 2 pounds lamb soup bones
- 2 tbsp canola oil
- 1 medium onion, chopped (about 1 cup)
- 2 big carrots, diced (about 1 cup)
- 2 celery stalks, diced (about 1/2 cup)
- 4 garlic cloves, minced
- 2 ripe, medium tomatoes, peeled and diced (about 1 1/2 cup)
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- A bouquet garni, made of: 4 sprigs of parsley, 4 sprigs of cilantro, 4 sprigs of fresh mint and two bay leaves, tied together with a string
- 8 cups water (chicken or vegetable broth if you're not using the lamb bones)
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- For the Dersa:
- A very generous bunch of cilantro chopped (about 3/4 cup)
- 1/2 tsp ground cumin
- 2 garlic cloves
- 1/2 tsp zest of a lemon
- 1 tsp lemon juice
- 1 tbsp good olive oil

Preparation:

Heat oil in heavy large saucepan over medium heat. Add onions, celery, carrots, cumin, ground coriander, turmeric and garlic; sauté until vegetables begin to brown slightly, about 10 minutes. Add 8 cups water, lamb bones, lentils, and tomatoes and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 30-35 minutes.

Meanwhile, prepare Dersa. On a chopping board, mince the garlic cloves finely. Add the chopped cilantro, lemon zest and cumin and give it another chop with your knife. Gather with your knife and chop. Gather and chop until everything looks blended. Put the mixture into a bowl and add the lemon juice and olive oil. Stir quickly and set aside.

When the lentils are done, discard the bones and the herbs bundle. Season with more salt and pepper if needed and half the Dersa. Ladle soup into bowls. Garnish with remaining Dersa.

Chorbet Addas (Algerian Lentil Soup)

Added on 2:00 AM

Ingredients:
 
2 tbsp. olive oil
¾  C onions, minced
2 tbsp. + 1 tsp. flour
1 qt. chicken stock (store bought low sodium chicken broth is fine)
¾ C blanched almonds, ground
¾  C half-and-half or heavy cream
salt and pepper to taste
package of almond halves
Preparation:
   
1. In saucepan, bring chicken stock to a boil.

2. Heat olive oil and saute onions until translucent.

3. Blend in flour thoroughly.

4. Add boiling chicken stock and stir.

5. Simmer on low heat for 10 minutes.

6. Add almonds and simmer for 90 minutes.

7. Add cream and simmer on low heat for 12 minutes.

8. Add salt and pepper to taste.

9. Garnish with almond halves and serve.

Lloz Shorba (Algerian Almond Soup)

Added on 10:24 PM

Ingredients:
 
2 cups chickpeas soaked in water overnight
1 cup green lentiles soaked in water overnight
1 onion chopped
2 cloves of garlic, minced
3 tablespoons of tomato paste or tomato jam
1 tablespoon of cumin
1 teaspoon of paprika
1 teaspoon cayenne
Olive Oil
Salt

Preparation:

1) Cook the chick peas in a pot of water for about one hour. Add the lentils and cook for about 20 minutes. Drain and rinse the chick peas and lentils under cool water. You can remove the skins if you want, but an Algerian usually won't give up that extra bit of fiber.
2) Saute the onions, garlic and tomato paste in olive oil for about 10-15 minutes. This will mellow the flavor of the tomato paste. Add the chickpeas, lentils, spices and about 1 tablespoons of salt or more to taste. Cover with water, bring to a boil, reduce heat and simmer for about 15 minutes.
Some cooks like to gently mash the chick peaks. Serve with Kesra or Khobz.

Djouaz el Hummus (Algerian Chickpea Soup)

Added on 12:24 AM

Ingredients:

18-24 large green olives
1/4 pound ground lamb or beef
1 egg
1 teaspoon spice blend of cumin, coriander and fennel
1 teaspoon of paprika

Ingredients for bed of fennel:

1 bulb of fennel, thinly sliced
1 onion sliced
3 cloves of garlic
a few sprigs of flat leaf parsely
Extra virgin olive oil
Salt
Water

Preparation:

Oven 300F (150C), cook 2 hours or more until tender.
1) Combine all the ingredients for the kefta in a bowl and combine very quickly do not over work the meat, stuff the olives with the mixture. If you have leftover kefta make little meatballs.
2) Put the fennel and onion slices and whole garlic cloves in baking dish, drizzle with olive oil, season with salt. Add the stuffed olives and enough water to reach mid level in the baking dish, cover with foil and place in oven.
This is delicious as a starter on pieces of grilled bread spread with a little Algerian tomato jam.

Kefta bel Zeitoun (Algerian Stuffed Olives on a Bed of Fennel)

Added on 12:13 AM

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