Algerian Mchewek My Traditional Family Food

ALGERIAN MCHEWEK - MY TRADITIONAL FAMILY RECIPE!

Steps:

• Put ground almonds or coconut, baking powder, sugar and vanilla in a large bowl and mix well (traditionally with your hand). Slowly incorporate the eggs until a firm paste has been achieved.
• Make small balls from the dough - slightly larger than a malteser or olive. Roll each ball in the chopped flaked almonds or coconut and coat well.
• Place the mchewek balls on a baking sheet which has been greased and lightly floured. Put 1/4 a glace cherry on the top in the centre of each mchewek.
• Cook in a preheated oven at 170c for approximately 12 minutes or until almonds have turned a pale golden colour.
• Allow to cool before placing in small bun/sweet cases (optional).

ALGERIAN FLATBREAD

Steps:

• Make dough:
• Stir together flour, salt, and 2 tablespoons oil in a large bowl. Slowly stir in water until a soft dough forms. If necessary, add more water 1 tablespoon at a time. Turn out dough onto a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 15 minutes.
• Form dough into a ball and coat with 2 tablespoons oil in a bowl. Cover bowl with plastic wrap and let dough stand at warm room temperature 1 hour.
• Stir together cumin, paprika, turmeric, and remaining 1/4 cup oil in a small bowl.
• Form flatbreads:
• Divide dough into 12 equal pieces and, keeping remaining pieces covered with plastic wrap, flatten 1 piece of dough into a disk. Roll out disk as thinly as possible (into a 9-inch round) on a lightly floured surface with a 6-inch wooden dowel or a rolling pin. Spread 1 teaspoon spiced oil on dough with your fingertips, then roll up tightly into a long cylinder and coil into a tight spiral. Transfer to a large sheet of parchment paper, then loosely cover with plastic wrap.
• Make 11 more spirals in same manner.
• Finish and cook flatbreads:
• Tape another sheet of parchment to a work surface and on it roll out 1 spiral of dough into a round approximately 6 inches in diameter. Heat a dry large cast-iron skillet or griddle over medium heat until hot, then cook flatbread, turning once, until puffed and browned in spots, 3 to 4 minutes total. Transfer to a plate and cover with a kitchen towel. Roll out and cook 11 more flatbreads, stacking them on plate.
• What to drink:
• Cape Mentelle Margaret River Chardonnay '05

WOW - ALGERIAN CHAKHCHOUKHA - FAMILY RECIPE!

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.