Algerian Salad Food

ALGERIAN FLAFLA (BELL PEPPER SALAD)

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.
• Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.
• Heat the olive oil in a skillet over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt, and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.

ALGERIAN COUSCOUS

Steps:

• Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season mutton chops and chicken drumsticks with salt and pepper; cook in batches with onions in the hot oil until browned, about 2 minutes per side. Transfer to a large plate.
• Scrape the bottom of the pot with a wooden spoon to release browned bits. Return mutton chops and chicken to the pot. Pour in enough water to cover; add turmeric, cumin, and coriander. Cover and bring to a boil. Reduce heat to medium; simmer for 20 minutes.
• Stir potatoes, turnips, and carrots into the pot. Simmer, covered, until vegetables start to soften, about 10 minutes. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in chickpeas, zucchini, and cilantro; continue cooking, covered, until zucchini is tender, about 5 minutes.
• Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.
• Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.
• Scoop vegetables onto a serving plate. Scoop mutton and chicken onto a separate plate. Serve alongside couscous, harissa sauce, and remaining cooking liquid in the pot.

FELFEL B'TOMATISH - ALGERIAN PEPPER & TOMATO SALAD

Steps:

• Grill, fry or roast the peppers until they are softened but not mushy.
• Place in a bag & leave for 5 minutes, then remove the skins carefully.
• Chop them into pieces approximately 1" x 1/2 ".
• Mince the garlic.
• Gently heat the olive oil in a frying pan & add the peppers, tomatoes & garlic. Cook over a medium heat for a few minutes then add the water & salt to taste.
• Cook gently, stirring occasionaly for 15 minutes or until the peppers are soft & the tomato has almost completely disintergrated.
• Serve hot or cold with a splash of vinegar & some crusty bread.

ALGERIAN RICE SALAD

Steps:

• Mix together all vinaigrette ingredients with wire whisk.
• Add pepper, pimento and onion to chilled rice. Mix well.
• Pour Vinaigrette over rice. Add salt and pepper to taste.
• Place in 8 or 9-inch pan. Press firmly. Chill.
• Invert on serving plate. Decorate with hard-cooked eggs, mushrooms or olives.

ALGERIAN SALAD

Steps:

• Place all ingredients into a large salad bowl and toss gently.
• May be served with pita bread.

ALGERIAN CUCUMBER SALAD

Steps:

• Toss the cucumber in a salad bowl with the red pepper, onions, olives, mint, and parsley.
• Add the cilantro, paprika, olive oil, and vinegar, season with salt and pepper, toss again, and serve. Enjoy!