Prep Time: 10 minutes - Total Time: 10 minutes
Ingredients:
•10-12 dried red chili peppers
•3 cloves garlic, minced
•1/2 teaspoon salt
•2 tablespoons olive oil
•1 teaspoon ground coriander
•1 teaspoon ground caraway seeds
•1/2 teaspoon cumin
Preparation:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
In a food processor combine chili peppers, garlic, salt and olive oil. Blend.
Add remaining spices and blend to form a smooth paste.
Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.
Showing posts with label Algeria. Show all posts
Showing posts with label Algeria. Show all posts
Khobz Mbesses - Algerian Semolina Cake with Eggs
Time: 10 minutes preparation, 50 minutes cooking.
Ingredients
400gr of durum Wheat semolina flour
2 eggs
1 1/2 cups of tepid milk
1 packet of yeast
2 cups of Sugar
1 cup of honey
150gr of almonds as an optional garnish
Water
2 tablespoons of butter
Directions
1) Knead the flour, eggs, Sugar, milk and yeast together with some water until the ingredients are incorporated. The dough should be wetter and looser than bread dough.
2) Heat a skillet for just a minute and add the butter. Remove pan from heat.
3) Press the dough down into the skillet.
4) Cover the dough with plastic or a slightly damp towel and let it rise at room temperature until approximately double in size.
5) Cook on very, very low heat. The cake will rise to about double in volume. When fully cooked it will become firm. Turn over and brown the other side for about 10 minutes.
5) Brush the top with warmed honey this will obviously moisten the cake. You can add orange flower water or rose water to the honey if you like. Garnishing with almonds is optional. You can also toast the almonds if you like.
Ingredients
400gr of durum Wheat semolina flour
2 eggs
1 1/2 cups of tepid milk
1 packet of yeast
2 cups of Sugar
1 cup of honey
150gr of almonds as an optional garnish
Water
2 tablespoons of butter
Directions
1) Knead the flour, eggs, Sugar, milk and yeast together with some water until the ingredients are incorporated. The dough should be wetter and looser than bread dough.
2) Heat a skillet for just a minute and add the butter. Remove pan from heat.
3) Press the dough down into the skillet.
4) Cover the dough with plastic or a slightly damp towel and let it rise at room temperature until approximately double in size.
5) Cook on very, very low heat. The cake will rise to about double in volume. When fully cooked it will become firm. Turn over and brown the other side for about 10 minutes.
5) Brush the top with warmed honey this will obviously moisten the cake. You can add orange flower water or rose water to the honey if you like. Garnishing with almonds is optional. You can also toast the almonds if you like.
Badendjal Chtetha - Eggplant Ratatouille
Ingredients
4 Red or green bell peppers
2 medium Eggplants
4 tomatoes (if they are over ripe, make cross marks on the bottom, put them in boiling water for 1–2 minutes, remove, drain, peel, remove the seeds and chop. If you want to be a little fancier with really good tomatoes do the same thing. This is called concasse.)
2 Onions
1 tablespoon of paprika
2 teaspoon Cayenne
2 teaspoon spice blend (I used a blend of cumin, turmeric and caraway)
Lots of olive oil.
Salt and pepper
Optional herbs (flat leaf parsley, coriander leaf (cilantro) or fenugreek leaves)
Directions:
1) Some cooks throw everything in the pot and cook on medium/low for 30–40 minutes.
2) Some cooks throw everything into a ceramic vessel and bake covered in the oven for 1 hour 350F
3) Some cooks saute the onions first until caramelized, add the Eggplant plus more olive oil, and then the remaining ingredients and cook on medium/low heat for 30–40 minutes.
4 Red or green bell peppers
2 medium Eggplants
4 tomatoes (if they are over ripe, make cross marks on the bottom, put them in boiling water for 1–2 minutes, remove, drain, peel, remove the seeds and chop. If you want to be a little fancier with really good tomatoes do the same thing. This is called concasse.)
2 Onions
1 tablespoon of paprika
2 teaspoon Cayenne
2 teaspoon spice blend (I used a blend of cumin, turmeric and caraway)
Lots of olive oil.
Salt and pepper
Optional herbs (flat leaf parsley, coriander leaf (cilantro) or fenugreek leaves)
Directions:
1) Some cooks throw everything in the pot and cook on medium/low for 30–40 minutes.
2) Some cooks throw everything into a ceramic vessel and bake covered in the oven for 1 hour 350F
3) Some cooks saute the onions first until caramelized, add the Eggplant plus more olive oil, and then the remaining ingredients and cook on medium/low heat for 30–40 minutes.
Saffron and Raisin Couscous with Mint
Saffron and Raisin Couscous with Mint is a traditional Algerian recipe for a classic dish of couscous flavored with saffron, raisins and mint. Serves 8.
Ingredients:
500ml water
1/2 tsp saffron
1 tsp extra-virgin olive oil
1/2 tsp salt
400g couscous
50g raisins
3 tbsp freshly-chopped mint
Method:
Bring the water to a boil in a saucepan and add the saffron. Remove from the heat and allow to infuse for 30 minutes. Return to the heat, bring to a boil and add the olive oil, salt and couscous. Remove from the heat, cover and allow to stand for 30 minutes. Tip onto a serving plate, top with fresh mint and serve.
Ingredients:
500ml water
1/2 tsp saffron
1 tsp extra-virgin olive oil
1/2 tsp salt
400g couscous
50g raisins
3 tbsp freshly-chopped mint
Method:
Bring the water to a boil in a saucepan and add the saffron. Remove from the heat and allow to infuse for 30 minutes. Return to the heat, bring to a boil and add the olive oil, salt and couscous. Remove from the heat, cover and allow to stand for 30 minutes. Tip onto a serving plate, top with fresh mint and serve.
Mechoui with herbs (roasted lamb)
Serves 8
7 tablespoons chopped fresh coriander
7 tablespoons chopped fresh flat-leaf parsley
300g unsalted butter, softened
4 garlic cloves, finely crushed
2 teaspoon dried thyme leaves
2 teaspoon ground cumin
2 teaspoon paprika
1 1/2 tablespoon salt
2 teaspoon ground white pepper
3kg Lamb shoulder on the bone, cut by your butcher into 8 approximately 350gr pieces
100ml olive or vegetable oil
200ml plus 3 tablespoons water
2 teaspoon cornflour or potato flour
(optional) raisins for garnish
fleur de sel for finishing touch
1 Salt and pepper the lamb pieces. Preheat the oven to 180C. (350F). Set aside 2 teaspoon of coriander and 2 teaspoon of parsley for garnish. Mix the butter with the garlic, remaining coriander, parsley, thyme, cumin and paprika. Rub this all over the lamb pieces.
2 Put the lamb on a roasting dish brushed with the oil. Add the 200ml of water to the dish and pop it in the oven for 35 minutes. Every 10 minutes or so, turn the pieces of lamb so that they brown evenly. Then lower the heat to 150C (300F). Cover the lamb with foil and pop it back into the oven for 1 hour to 1 hour 30 minutes or until the lamb is soft and tender. After the first 30-40 minutes, try and quickly turn the pieces.
3 Remove the meat from the oven, keep it aside and covered with foil. Try to remove the fat from the meat juices and pour the juices into a small pan. In a separate bowl, mix the 3 tablespoons of water with the cornflour or potato flour before adding it to the juices. Reduce the sauce over high heat for 3 or 4 minutes, stirring. Before serving, sieve it once.
4 To serve, drizzle the sauce over the meat and garnish with coriander and parsley. Top with some raisins if you want and finish off with a tiny touch of fleur de sel.
7 tablespoons chopped fresh coriander
7 tablespoons chopped fresh flat-leaf parsley
300g unsalted butter, softened
4 garlic cloves, finely crushed
2 teaspoon dried thyme leaves
2 teaspoon ground cumin
2 teaspoon paprika
1 1/2 tablespoon salt
2 teaspoon ground white pepper
3kg Lamb shoulder on the bone, cut by your butcher into 8 approximately 350gr pieces
100ml olive or vegetable oil
200ml plus 3 tablespoons water
2 teaspoon cornflour or potato flour
(optional) raisins for garnish
fleur de sel for finishing touch
1 Salt and pepper the lamb pieces. Preheat the oven to 180C. (350F). Set aside 2 teaspoon of coriander and 2 teaspoon of parsley for garnish. Mix the butter with the garlic, remaining coriander, parsley, thyme, cumin and paprika. Rub this all over the lamb pieces.
2 Put the lamb on a roasting dish brushed with the oil. Add the 200ml of water to the dish and pop it in the oven for 35 minutes. Every 10 minutes or so, turn the pieces of lamb so that they brown evenly. Then lower the heat to 150C (300F). Cover the lamb with foil and pop it back into the oven for 1 hour to 1 hour 30 minutes or until the lamb is soft and tender. After the first 30-40 minutes, try and quickly turn the pieces.
3 Remove the meat from the oven, keep it aside and covered with foil. Try to remove the fat from the meat juices and pour the juices into a small pan. In a separate bowl, mix the 3 tablespoons of water with the cornflour or potato flour before adding it to the juices. Reduce the sauce over high heat for 3 or 4 minutes, stirring. Before serving, sieve it once.
4 To serve, drizzle the sauce over the meat and garnish with coriander and parsley. Top with some raisins if you want and finish off with a tiny touch of fleur de sel.
Loubia - Algerian green beans with Almonds
SERVES 8
Ingredients
2 lb fresh green beans
6 cups water, salted
4 Tbsp peanut oil
2 clove garlic, mashed
1 tsp ground cumin
1/2 tsp paprika
1/3 tsp ground cloves
2 Tbsp slivered almonds
Directions
1 Clean and trim green beans. Simmer in lightly salted water until just tender, about 30-45 minutes. Drain and put in serving dish.
2 Put remaining ingredients (except almonds) in a saucepan over medium heat and cook for two minutes, stirring constantly. Add the almonds and stir briefly to coat.
3 Pour the oil mixture over the green beans and toss gently until beans are thoroughly coated. Serve warm.
NOTE: Canned green beans are not an acceptable substitute in this recipe. Powdered garlic is probably OK.
Ingredients
2 lb fresh green beans
6 cups water, salted
4 Tbsp peanut oil
2 clove garlic, mashed
1 tsp ground cumin
1/2 tsp paprika
1/3 tsp ground cloves
2 Tbsp slivered almonds
Directions
1 Clean and trim green beans. Simmer in lightly salted water until just tender, about 30-45 minutes. Drain and put in serving dish.
2 Put remaining ingredients (except almonds) in a saucepan over medium heat and cook for two minutes, stirring constantly. Add the almonds and stir briefly to coat.
3 Pour the oil mixture over the green beans and toss gently until beans are thoroughly coated. Serve warm.
NOTE: Canned green beans are not an acceptable substitute in this recipe. Powdered garlic is probably OK.
Bourek (Meat Filled Pastry)
SERVES 8
Ingredients
1 teaspoon butter
1/2 lb ground lamb
1 small onion
4 sprigs parsley, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cinnamon
8 phyllo pastry sheets, 12 x 17 inches each
3 tablespoons melted butter
1 egg, beaten
Directions
1 Melt the butter in a skillet over medium heat.
2 Add the lamb and stir-fry a minute.
3 Add the onion, parsley, salt, pepper and cinnamon and cook over medium low heat till lamb is cooked through.
4 Take one sheet of phyllo and fold both side to the center length-wise.
5 Sprinkle lightly with melted butter.
6 Place 2 heaping tablespoons of meat stuffing at one end of the phyllo.
7 Press it out till it is about 4 inches wide and 1 inch deep.
8 Roll the dough over and roll about 3 times.
9 Sprinkle a bit more butter on the end and dab with egg to seal.
10 Do this with the remaining meat mix and phyllo.
11 Bake in a buttered baking dish in 350 degree oven for 15 to 20 minutes.
Ingredients
1 teaspoon butter
1/2 lb ground lamb
1 small onion
4 sprigs parsley, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cinnamon
8 phyllo pastry sheets, 12 x 17 inches each
3 tablespoons melted butter
1 egg, beaten
Directions
1 Melt the butter in a skillet over medium heat.
2 Add the lamb and stir-fry a minute.
3 Add the onion, parsley, salt, pepper and cinnamon and cook over medium low heat till lamb is cooked through.
4 Take one sheet of phyllo and fold both side to the center length-wise.
5 Sprinkle lightly with melted butter.
6 Place 2 heaping tablespoons of meat stuffing at one end of the phyllo.
7 Press it out till it is about 4 inches wide and 1 inch deep.
8 Roll the dough over and roll about 3 times.
9 Sprinkle a bit more butter on the end and dab with egg to seal.
10 Do this with the remaining meat mix and phyllo.
11 Bake in a buttered baking dish in 350 degree oven for 15 to 20 minutes.
Limoncello Champagne Cocktails with Mint
Makes 2
Ingredients
1/4 cup fresh mint leaves
1/4 cup limoncello*
2 tablespoons sugar plus additional for dipping Champagne flutes
Lemon peel strips from 1 lemon
4 teaspoons fresh lemon juice plus 1 lemon wedge
1 cup (about) chilled Champagne or sparkling wine
*Limoncello, a sweet lemon liqueur from Italy, is available at some supermarkets and at liquor stores.
Preparation
Place mint, limoncello, 2 tablespoons sugar, and lemon strips in blender; blend until mint is finely chopped (lemon peel will be coarsely chopped), 10 seconds. Strain into small cup; discard solids. Run lemon wedge around rim of 2 Champagne flutes. Dip rims into sugar. Divide limoncello mixture and lemon juice between flutes. Top with Champagne.
Ingredients
1/4 cup fresh mint leaves
1/4 cup limoncello*
2 tablespoons sugar plus additional for dipping Champagne flutes
Lemon peel strips from 1 lemon
4 teaspoons fresh lemon juice plus 1 lemon wedge
1 cup (about) chilled Champagne or sparkling wine
*Limoncello, a sweet lemon liqueur from Italy, is available at some supermarkets and at liquor stores.
Preparation
Place mint, limoncello, 2 tablespoons sugar, and lemon strips in blender; blend until mint is finely chopped (lemon peel will be coarsely chopped), 10 seconds. Strain into small cup; discard solids. Run lemon wedge around rim of 2 Champagne flutes. Dip rims into sugar. Divide limoncello mixture and lemon juice between flutes. Top with Champagne.
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