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Algeria (Algerian Recipes)

World Cuisine Recipes

 

   From the fertile plains to the arid desert of Sahara, regions and climates make a pact each day under the Algerian sun to increase the wealth of the country. Thus, dates tasting of honey, the golden wheat of bread and couscous, the captivating fragrances of spices, and the bittersweet taste of the tea leaves awaken our senses to the oriental delights.
   The Algerian cuisine still remembers the era of Caliphate Ottoman and his Turco-Persian recipes like the Kebabs (grilled meat) and his various ways of preparing semolina, a Berber heritage. But, it has not forgotten the Spanish influence on its cuisine, especially in Oran, where it is still a treat to taste the "mona" (a brioche flavoured with orange blossoms), commonly known as "mouna" by the Algerian French
Lahm Lhalou (Lamb with Couscous)
Ingredients:
2 lb cubed lamb
1 cinnamon stick
1/2 tsp salt
1 cup water
2 tbs oil
2 tbs orange juice
1/3 cup blanched almonds
1 1/2 cup pitted prunes
2/3 cup sugar
Cooking Instructions:
Sprinkle salt onto the lamb and cook it in oil on a medium heat until browned. Place almonds, sugar and cinnamon in pan after removing the lamb and setting it aside. Stir in water and orange juice. Bring to the boil whilst stirring. Now add the lamb and simmer with a cover for about 1 hour until tender. After 45 minutes add the prunes.
Algerian Fish Soup
Ingredients:

2 tbs olive oil
1 large onion
2 cloves garlic
1 can whole tomatoes
1 tsp paprika
pinch of crushed saffron
salt and pepper
2 lrg potatoes
3 stalks of celery, diced
2 cups chicken broth
1 1/2 lb firm white fish
Cooking Instructions:
Sauté onions in the oil in a large pan. Add in the garlic and tomatoes, simmering until most of the liquid is gone. Now add the spices, potatoes and chicken broth, simmering for a further 10 minutes. Place the fish in the pan and cook until it begins to flake. Puree the soup using a blender or food processor. Simmer for another 10 minutes.
Loubia (Green Beans and Almonds)
Ingredients:

1 lb fresh green beans
4 cups salted water
3 tbsp peanut oil
1 crushed clove of garlic
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp ground cloves
1 tbsp almonds, slivered
Cooking Instructions:
Simmer trimmed green beans in salted water for approximately 30 - 45 minutes until tender. Drain green beans and place in a dish. Place the rest of the ingredients (excluding the almonds) in a pan and cook at a medium heat for 2 minutes whilst stirring. Next, add the almonds, stirring briefly to coat them. Pour contents of pan over green beans and ensure they are well coated. Serve warm.
Algerian Chicken Couscous
Servings: 4
Ingredients:
2 Tablespoons Olive Oil
1 Medium Onion, chopped
2 Cloves Garlic
1 Tablespoon Cumin
1/2 Teaspoon Cinnamon
1/2 Teaspoon Cayenne
1 Can Tomato, diced
2 Medium Carrots, chopped
2 Stalks Celery, chopped
1 Cup Cauliflower, chopped
1 Medium Red Bell Pepper, chopped
1 Medium Turnip
1 Cup Chicken Broth
1 Pound Chicken Breast, strips
1 Medium Zucchini, dials
1 Cup Water
1 Cup Whole Wheat Couscous
3 Tablespoons Parsley
Cooking Instructions:
Saute in oil, onion and garlic 5 mintues. stir in seasonings. Add tomatoes, carrots, clelry, cauliflower, pepper, turnip and broth. Boil, reduce heat and simmer 15 minutes. Add chicken and zucchini, 10 more milnutes. Cook couscosu as directed, fluff with fork, stir into mixture.
Big Meatballs (Coclo)
Servings: 6
Ingredients:
1 Pound Ground Beef
1/2 Cup Rice
1 Head Garlic, finely chopped
1 Medium Egg, beaten
1/2 Teaspoon Salt
1/2 Teaspoon Ground Bay Leaf
1/8 Teaspoon Ground Mace
1/4 Teaspoon Pepper
1/8 Teaspoon Thyme
2 Tablespoons Olive Oil
1 Medium Onion, finely chopped
1/2 Bunch Cilantro, tied in a bundle
3/4 Cup Water
Cooking Instructions:
Mix beef, rice, garlic, egg, salt, bay leaf, mace, pepper, thyme and olive oil together well. Shape into 2 large meatballs. Put onion, cilantro and water in a pan. Add meatballs. Cover pan and simmer over low heat for 2 hours or a bit more. Remove and discard cilantro. Serve with rice or couscous.
Chicken Stuffed Potato Patties (Makoud Bil Djedj)
Servings: 8
Ingredients:

2 Pounds Potato, peeled
2 Medium Eggs, beaten
1 Medium Onion, finely chopped
2 Cloves Garlic, finely chopped
1/4 Teaspoon Salt
1/4 Teaspoon Turmeric
1/8 Teaspoon Cinnamon
6 Sprigs Parsley, finely chopped
1/2 Pound Chicken Breast, cooked and chopped
1/8 Teaspoon Cinnamon
1/8 Teaspoon Pepper
1/2 Cup Flour, for dusting
Oil, for frying
Cooking Instructions:
Cook potatoes in water until soft about 15 minutes. Drain well and mash. Add eggs, onion, garlic, salt, turmeric, cinnamon and parsley. Mix well. Combine chicken, cinnamon and pepper. Set aside. Spread flour on cutting board. Put mashed potatoe on the board and flatten into a 3 inch wide by 2 inch deep by 1 foot long log. Make a trench down the center of the log. Put the chicken into the trench, then pinch the trench shut, covering the chicken. Cut the log into 8 round patties. Dust with flour. Heat oil in skillet and deep fry until golden brown. Drain and serve. Can be served like a hamburger or just eaten with a side dish.
Chickpea Soup
Servings: 4
Ingredients:
 250 g diced mutton meat (a leg of mutton can be added)
200 g precooked chickpeas
2 potatoes
1 small minced onion
2 tablespoons tomato paste
1 tablespoon oil
1/2 teaspoon cumin and caraway
Salt and pepper
Cooking Instructions:
Brown the meat in oil together with the minced onion and spices then, add everything in a large stew pan. Add the chickpeas and cover with water. Bring to boil and add the diced potatoes and the tomato paste. Add salt and pepper. Cook over a low heat for 20 minutes.
 
Chicken with Eggs Au Gratin
Servings: 4
Ingredients:

4 pieces of chicken
6 eggs
1 small onion, minced
2 tablespoons olive oil
100 g Gruyere cheese, grated
1/4 teaspoon cumin
1/4 teaspoon cinnamon
Salt and pepper
Cooking Instructions:
Brown the chicken pieces in oil together with the onion. When they are golden on both sides, sprinkle with cinnamon and cumin, add salt and pepper. Cook over a low heat for 15 minutes. Put the preparation in an ovenproof dish then, break the eggs over the chicken, sprinkle with the grated cheese and cook au gratin for 10 to 15 minutes.

Semolina with Honey
Servings: 4
Ingredients:
200 g semolina
1 glass of honey
50 g butter
A few pinches of cinnamon powder
Cooking Instructions:
Brown the semolina with the butter then add the honey. Stir over a low heat and when the paste is compact, pour into small bowls and decorate with cinnamon powder. Eat warm or cold.
Chorba Hamra
Servings: 4
Ingredients:

1 Tablespoon Olive Oil
1/2 Pound Lamb, optional, cubed
1 Large Onion, chopped
2 Teaspoons Ground Coriander
1/2 Teaspoon Cayenne
1 Pinch Black Pepper
1 Pinch Cinnamon
1 Teaspoon Salt
1 Pound Tomatoes, mashed
1 Large Potato, sliced
1 Large Carrot, sliced
1 Medium Zucchini, sliced
1 Stalk Celery, chopped
1 Can Chick Peas
1/4 Pound Vermicelli
6 Cups Vegetable Broth
1 Medium Lemon, thinly sliced
Cooking Instructions:
Saute in oil lamb, onion, corainder, cayenne, balck paepper, cinnamon and salt. When meat is well browned, add 6 cups broth. GBring to boil. Add all vegetables. cover, recuce heat, simmer covered until vegetables are the desired consistency. Return to boil, add pasta until done, serve in bowls with slice of lemon on top of each.
Egg and Meatball Soup
Servings: 6
Ingredients:
3 Tablespoons Olive Oil
2 Medium Onion, finely chopped
1/2 Cup Almonds
1 Tablespoon Butter
Salt And Pepper to taste
1/2 Teaspoon Cinnamon
1/8 Teaspoon Saffron
7 Cups Boiling Water or Broth
1 Pound Ground Beef
2 Tablespoons Cilantro
2 Medium Eggs
1 Cup Vermicelli
1 Tablespoon Parsley, finely chopped
2 Tablespoons Lemon Juice
Cooking Instructions:
In saucepan, heat oil then add half the onions and saute until golden brown. Add almonds, butter, salt, pepper, cinnamon, saffron and 2 cups boiling water. Cover and cook over low heat for 5 minutes. In the meantime, mix the meat, cilantro, one of the eggs and the remaining onions, salt and pepper. From into balls the size of marbles. Add to mixture with remaining boiling water. Cook over medium heat until meatballs are well done about 20 minutes. Add vermicelli and cook for 5 minutes. Make a sauce by mixing the remaining egg, parsley and the lemon juice. Add to the pot, one minute before the soup is served. Stir well but do not boil.
Fish and Celery Tagine (Hut Bil Karfas)
Servings: 4
Ingredients:
1 Pound Celery Stalk
2 Cloves Garlic
Salt And Pepper to taste
2 Teaspoons Paprika
1 Teaspoon Cumin
Saffron, to taste
1/2 Teaspoon Cayenne
3 Tablespoons Olive Oil
4 Pounds Bream Or Bass Fillets
1 Lemon Lemon Juice
12 Ounces Tomatoes, chopped
1 Tablespoon Parsley, finely chopped
Cooking Instructions:
Mix garlic, salt, spices and oil in spice grinder. Cut slashes in the fish. Rub the mixture into the fish, pressing well into the slashes. Lay the fish on a plate and cover with remaining mixture. Marinate for 1 hour. Preheat oven to 375 degrees. Cut the celery into 2 inch chunks. Arrange in a single layer in a baking dish. Put the fish on the celery. Cover with tomatoes, lemon juice and parsley. Cover with foil and bake for 30 minutes. Uncover and bake for 15 more minutes.
Kefta Aux Oeufs
Servings: 4
Ingredients:
Tomato Sauce
28 Ounces Crushed Tomatoes
2 Large Onion, finely chopped
1 Teaspoon Cinnamon
2 Teaspoons Sugar
4 Teaspoons Parsley, finely chopped
4 Teaspoons Cilantro, finely chopped
Salt And Pepper to taste
Kefta
4 Teaspoons Parsley, finely chopped
2 Teaspoons Cilantro, finely chopped
1 Cup Bread Crumbs, dried
3 Medium Eggs
2 Tablespoons Olive Oil
1 Teaspoon Cumin
8 Leaves Mint, finely chopped
2 Cloves Garlic, finely chopped
Salt And Pepper to taste
4 Tablespoons Olive Oil, for frying
4 Medium Eggs
Parsley, for garnish
Cooking Instructions:
To make tomato sauce, combine all ingredients, cover and simmer for 45 minutes. Transfer sauce to ovenproof dish. To make Kefta: in large bowl, combine all ingredients, except oil for frying, eggs and parsley. Mix well. Form into 3/4 inch diameter balls. Preheat oven to 400 degrees. In large skillet add oil and fry balls until well browned about 5 minutes, turning occassionally. Transfer balls to tomato sauce. Break eggs over, trying to keep yolks whole. Bake until the eggs are set about 20 minutes. Sprinkle with parsley and serve.
Mashed Potatoes Layered with Beef (Batata Merhiya)
Servings: 6
Ingredients:
1 Pound Potatoes, peeled, cooked, mashed
2 Tablespoons Butter
1 Teaspoon Salt
2 Teaspoons Olive Oil
1 Small Onion, finely chopped
1/2 Pound Ground Beef
1/4 Teaspoon Pepper
1 Medium Egg, beaten
2 Ounces Gruyere Cheese, grated
Cooking Instructions:
Mash potatoes with butter and salt. Heat oil in skillet, add onion, beef and pepper. Saute for 5 minutes. Butter 1 quart casserole. Put half of the potatoes in the bottom of the dish. Add the meat and cover with the balance of the potatoes. Smooth the surface. Cover with the beaten egg and sprinkle with cheese. Bake in 350 degree oven until the surface is golden about 30 minutes.
Potato Stew (Shtitha Batata)
Ingredients:
2 Tablespoons Olive Oil
5 Cloves Garlic, finely chopped
2 Cups Water
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Cumin
1 Tablespoon Paprika
1 Tablespoon Tomato Paste
1 Pound Potato, cut in rounds
Cooking Instructions:
Heat the oil in a pan, add garlic and 1/4 cup of water and simmer for 1 minute. Add salt, pepper, cumin, paprika, tomato paste and the rest of the water. Bring to a boil, add the potatoes and cook over low ehat for about 30 mintues. Serve.
Tajine El Khoukh (Stuffed "Peaches")
Servings: 6
Ingredients:
White Sauce
2 Tablespoons Olive Oil
1/2 Pound Beef, cubed
1 Medium Onion, finely chopped
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/8 Teaspoon Cinnamon
1 Ounce Parsley, finely chopped
1/4 Cup Chickpeas, soaked overnight
2 Cups Water
Meatballs:
1/2 Pound Ground Beef
1/8 Teaspoon Pepper
1/2 Teaspoon Salt
1 Small Onion, finely chopped
2 Sprigs Parsley, finely chopped
1 Medium Egg, beaten
Potatoes:
2 Pounds Potatoes, halved
1 Teaspoon Salt
1 Tablespoon Butter
"Peaches":
2 Medium Eggs
2 Tablespoons Flour
1 Cup Oil, for frying
Cooking Instructions:
For the white sauce. Heat oil in pan, add beef, onion, salt, pepper, cinnamon, parsley and chickpeas. Saute over low heat for 5 minutes. Add water, bring to boil and cook for 45 minutes. Combine all meatball ingredients and make into 2 inch balls, about 20. Put meatballs in simmering sauce and cook for 15 minutes. Remove from sauce and cool. Cook potatoes in water and salt until soft. Drain, add butter and mash. Set aside. Beat the eggs and flour together into a smooth batter. Take 2 tablespoons mashed potates push in 1 meatball and roll into a ball. Roll this in egg batter and set aside. Repeat until all meatballs are done. Heat oil in skillet and brown meatballs over moderate heat. Drain on paper towels. Serve warm on a platter and pour warm sauce over all.
Lamb and Lentil Soup (Orzo)
Servings: 6
Ingredients:
2 Tablespoons Olive Oil
1 Pound Lamb Or Beef, cubed
Salt And Pepper, to taste
8 Cups Chicken Broth
1 Cup Lentils
1 Medium Onion, chopped
1 Small Carrot, chopped
2 Cloves Garlic, chopped
2 Tablespoons Butter
1/2 Teaspoon Cumin
1/2 Teaspoon Cinnamon
1 Cup Orzo
Cooking Instructions:
Sauce in oil, lamb or beef. season with salt or pepper. add half the broth, cover and simmer for 30 minutes. stir in lentils, and remaining broth, simmer for 15 minutes. Meanwhile saute onion, carrot, and garlic in butter until soft. sprinkle with cumin and cinnamon. add them and orzo to the pot. cover, keeping lid ajar and simmer for 10 minutes or lamb and lentils are tender and pasta is al dente. season more if necessary.

World Cuisine Recipes

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