ALGERIAN CARROTS
This easy side dish is flavored with a spice mix of cinnamon, cumin, garlic, and bay leaf, then finished with lemon juice.
Provided by Amy
Categories Side Dish Vegetables Carrots
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sliced carrots, reduce the heat to medium, and cover the pan again. Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices. Reserve 1/2 cup of the cooking liquid.
- Heat the olive oil in a skillet over medium heat. Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.
- Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes. Sprinkle with lemon juice and remove the bay leaf before serving.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 13.5 g, Fat 11.6 g, Fiber 4.8 g, Protein 1.3 g, SaturatedFat 1.6 g, Sodium 476.3 mg, Sugar 5.3 g
ALGERIAN CARROTS
This carrot dish is from the Orange County Register, attributed to Jack Elvis. It would pair well with chicken or a fish dish. I haven't tried this yet, but I imagine that the combination of flavors will be excellent.
Provided by Pesto lover
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Steam the carrots in a steamer basket for about 5 minutes, or until barely tender. Reserve 5 tbsp of the cooking water.
- Meanwhile, toast the cumin seeds in a dry skillet just until they release their fragrance. Set aside.
- In a pot that will be large enough to hold the carrots, saute the garlic in the oil for about 1 minute. Add the 5 tbsp of carrot cooking water, the hot sauce, lemon juice, cumin seed, sugar and salt. Mix well.
- Add in the carrots, partially cover and cook over med-low heat until the carrots are tender and the liquid has reduced, approximately 10 minutes. Do not let it dry out completely.
- Stir in the mint leaves and serve immediately.
ALGERIAN LENTIL SOUP (CHORBA ADAS)
After eating stodgy comfort food I'm craving lighter and healthier meals. Soup is the perfect choice, easy after work meals packed with veg and pulses and still warming during a cold January in London. I cook two types of lentil soup, the smooth Egyptian red lentil soup and this Algerian version using green lentils which is more brothy. Both soups are cut with the acidic lemon and coriander to serve.
Provided by Sarah Boudjema
Categories Lentil
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Sauté the onion, carrots and celery with a glug of olive oil until soft. Add the garlic, spices and tomatoes and cook for a further 2 minutes.
- Add the lentil, stock, salt and pepper, cover and simmer for 30 mins or until lentils are soft.
- Squeeze on the lemon and add the chopped Corriander.
WOW - ALGERIAN CHAKHCHOUKHA - FAMILY RECIPE!
This is a FABULOUS dish - one of my faves! Very fine flat bread in pieces with sauce over it. It is a big help if you are lucky enough to have your own m'ri, but if you don't then you can manage with a large flat pan/skillet (try to find one for chappattis etc). I only make this when I can rope someone in to help. It is one of my favourite dishes and I like to get the kids involved tearing the bread if I can't get an adult in time! NB: Both the khobz and the marga freeze very well (separately!).
Provided by Um Safia
Categories One Dish Meal
Time 3h35m
Yield 8 large portions, 8 serving(s)
Number Of Ingredients 20
Steps:
- Method For the Khobz (bread):.
- Put the semolina and flour in a very large but shallow bowl - a gas'a if you have one is best. Make a well in the centre and add 1/2 a glass of water. Mix enough water to create a workable dough then begin kneading. Do this (until your hands hurt! ) until the dough becomes very smooth and elastic - you can put this dough in the bread maker on dough setting to make things easier if you like. Once the dough has reached elastic stage leave it to stand for 5 minutes.
- Take sunflower/vegetable oil etc and lightly coat work surfaces then pull off pieces of dough and form balls slightly larger than a golf ball.
- Gently stretch these balls over the m'ri or pan and cook (approx 30 seconds). Keep the cooked bread covered with cloth or towel so it doesn't dry up and finish cooking the rest.
- You can start tearing the bread straight away or leave it until you are finished if you are alone (I say this because it is best done with 2 people - one cooking one tearing!) Depending on your personal preference/which side of Algeria you come from, you'll decide whether to tear it into smaller or larger pieces --.
- Method for the Marga (sauce):.
- Finely chop the onion and garlic and place it in a large heavy bottomed pan with the meat or chicken and ras el hanout. Fry gently to seal the meat/chicken. I use my pressure cooker for this.
- Chop the carrot, parsnip & courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. (Peel the carrots, potatoes, parsnip & swede).
- Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt & pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
- Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
- Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes.
- Finally, place the Khobz in a a gas'a or very large dish (or individually if preferred) and pour over the Marga (sauce) arranging the meat so that everyone has a piece.
ALGERIAN ' ZRODIYA MCHARMLA' - CARROTS WITH VINEGAR
'Zrodiya Mcharmla' also known as 'Carottes au vinaigre' is a very famous carrot dish in Algeria. This is actually delicious & isn't hard to make...beautiful with roast chicken! For a change to the carrots, you can also use courgette / zucchini or potato in its place.
Provided by Um Safia
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and slice the carrots into rounds; boil in lightly salted water until just tender.
- Meanwhile prepare the 'dersa' (sauce). In a grinder or mortar and pestle, grind the garlic, hot pepper and red pepper (paprika) with the caraway seeds and some salt (to taste).
- Add 1 tbsp water to the sauce. Mix the sauce with the oil and combine well. Drain the carrots. Pour the sauce over the carrots and return to to a low heat. Cover and cook on low for a few minutes to allow the carrots time to take on the flavour of the sauce.
- Add the vinegar and serve hot or cold (room temp!).
Nutrition Facts : Calories 148.3, Fat 10.6, SaturatedFat 1.4, Sodium 87.2, Carbohydrate 13.2, Fiber 3.9, Sugar 6, Protein 1.4
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TOP 25 MOST POPULAR FOODS IN ALGERIA – TOP ALGERIAN DISHES
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- Chekhchoukha. As hard as the name seems, Chekhchoukha is one of the tastiest foods in Algeria. Famous in eastern cities of the country — such as Constantine and Biskra — Chekhchoukha is prepared differently; depending on the city you’re visiting.
- Baklawa (Baklava) Baklawa is an Ottoman patrimony that Algerians prepare for festive occasions. The tasty pastry is made up of almonds, filled with chopped walnuts and natural honey.
- Couscous. You probably heard of this one; Couscous is the most popular food in Algeria and is prepared each Friday and at funerals. Couscous is also called “Taam”, “Seksou”, “Berboucha” and “Naama”, depending on the city you’re visiting in the country.
- Zviti. Famous in Msila and other regions, Zviti is a very spicy food prepared using green pepper that is cooked with the dough and then cut with a wooden masher and serve in a wooden bowl.
- Dobara. When it’s winter, Algerian tables turn in the Biskra-based tasty dish to fill up their stomachs. Dobara has three different preparations including Dobara with beans, Dobara with chickpeas, and Dobara with a mixture of both.
- Usban. Every year, Algerians like all Muslims celebrate Eid al Adha where they sacrifice sheep; goats, or cows as an offering. With that, Algerians prepare an Usban, which is made up of intestines of cows, lambs, or camels and it is then stuffed with vegetables such potatoes, eggplant, or even fish and sometimes couscous.
- Zlabia. Ramadan is a month when Algerians like Muslims fast for a month. In the evening after almost half a day without eating; Algerian tables are adorned with Zlabia.
- Mhajab. Mhajab is a bakery that Algerians eat almost every day. It consists of a thin loaf that is made from flour and water and filled with onions and tomatoes.
- Al-Shetitha. Al-Shetitha One of the most famous dishes in Algeria. It consists of several materials, but meat is a fixed component. It may use lamb or beef.
- Berkoukes. Berkoukes is made from several types of meats. Additionally, the dish consists of cubes of vegetables such as carrots, natural tomato sauce, paste, and turnip.
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