Algeria - Recipes

 http://www.foodbycountry.com/Algeria-to-France/Algeria.html

 

Algerian Cooked Carrot Salad

Ingredients

• 1 pound carrots
• 3 garlic cloves, chopped
• Pinch of salt
• Pinch of sugar
• Lemon juice
• ¼ teaspoon salt
• ½ teaspoon cayenne pepper
• ¼ teaspoon cumin
• Parsley, chopped

Procedure

1. Scrape the carrots and cut them into four pieces lengthwise.
2. Cook in a little water with garlic and a pinch of salt and sugar for 15 minutes.
3. Drain and chill the carrots.
4. Just before serving, cover with lemon juice, about ¼ teaspoon of salt, cayenne pepper, and cumin.
5. Sprinkle with chopped parsley.

Makes 6 servings.

http://www.whats4eats.com/desserts/makroud-el-louse-recipe

Makroud el Louse

(Algerian almond cookies)

These easy-to-make, flourless cookies are excellent served with tea or coffee. They will keep for over a month stored in a well sealed container.

Image by Whats4eats

Makes 20 to 24 cookies

Ingredients

• Almonds, whole, blanched -- 1 1/4 pound
• Sugar -- 1 cup
• Eggs, beaten lightly -- 2
• Water -- 2 cups
• Sugar -- 1/2 cup
• Orange flower water -- 1 tablespoons
• Powdered (confectioner's) sugar -- 3 cups

Method

1. Preheat oven to 350°F. Place the almonds and sugar in a food processor and process until the almonds are finely pulverized. Remove to a bowl.
2. Make a well in the center of the almonds and stir in the eggs with a wooden spoon until the dough starts to come together. Then knead the dough with clean hands until smooth.
3. Cut the dough into 4 equal portions and remove to a floured work surface. Roll one portion out into a rope about 3/4 inch in diameter. Press down with your palm to flatten the rope to about 1/2-inch thickness. Cut the rope on a diagonal into 1-inch pieces and remove to an ungreased cookie sheet. Repeat with the remaining dough.
4. Bake cookies for about 12 to 15 minutes, or until they are lightly browned on top. Remove to racks and cool completely.
5. While the cookies bake, bring the water and 1/2 cup sugar to a rapid boil in a saucepan over high heat. Stir to dissolve sugar and let boil for 10 to 15 minutes. Remove and cool to room temperature. Stir in the orange flower water.
6. Put powdered sugar in a large bowl. To finish, dip each cookie first in the sugar syrup to wet. Then toss each cookie in the confectioner's sugar to coat well. Place on a rack to dry and repeat with the rest of the cookies.

Variations

• Add 1 tablespoon lemon zest to the almond dough if you like.
• If you are unable to find orange flower water to flavor the syrup, try using 1 teaspoon of lemon essence instead.

Couscous aux Sept Légumes\

http://www.whats4eats.com/vegetables/couscous-aux-sept-legumes-recipe

This straightforward couscous dish is one of the most popular dishes in Morocco and the rest of the Maghreb. Seven is considered a lucky number, and while the vegetables used in the dish may vary from family to family, town to town and season to season, the number used is constant.

A great vegetarian dish, you can add meat if you like. Known as seksu bil khodra in Algeria.

4 to 6 servings

Ingredients

• Butter or oil -- 1/4 cup
• Onions, chopped -- 2 onions
• Ground ginger -- 2 teaspoons
• Ground cumin -- 2 teaspoons
• Ground coriander -- 1 teaspoon
• Turmeric -- 1/2 teaspoon
• Tomatoes, peeled, seeded and chopped -- 2 cups
• Carrots, peeled and chopped into 1-inch chunks -- 4
• Turnips, peeled and chopped into 1-inch chunks -- 2
• Cabbage, chopped into 1-inch pieces -- 1/2 head
• Zucchini, chopped into 1-inch chunks -- 2
• Pumpkin, peeled and chopped into 1-inch chunks -- 1 pound
• Chickpeas, drained -- 1 (15-ounce) can
• Salt and pepper -- to taste
• Cilantro, chopped -- 1/2 bunch
• Couscous -- 1 (1-pound) package

Method

1. Heat the butter or oil in a large pot over medium-high flame. Add the onions and sauté until translucent, 3 to 4 minutes. Stir in the ginger, cumin, coriander and turmeric and sauté for another 3 to 4 minutes.
2. Stir in the tomatoes and simmer for another 3 to 4 minutes to reduce the liquid somewhat. Then stir in the carrots, turnips, cabbage and about 2 cups of water. Bring to a boil, then reduce heat to medium-low, cover and simmer for about 15 to 20 minutes.
3. Add the zucchini, pumpkin, chickpeas, salt and pepper and bring back to a simmer. Cover and cook for another 15 to 20 minutes. Meanwhile, prepare your couscous according to package directions or following this recipe.
4. Remove the vegetables heat, stir in the cilantro and adjust seasoning. Pile the prepared couscous in a large serving dish. Use a slotted spoon to arrange the vegetables nicely around the couscous. Pour the juices around the dish and serve immediately.

Variations

• With Meat: Many recipes add lamb or beef. Use about 1 1/2 pounds of stewing lamb or beef chunks or lamb shanks. Brown them first in the butter and set them aside. Saute the onions and stir in the spices and tomatoes as directed, Then return the meat to the dish, along with the 2 cups of water. Simmer, covered for about an hour to give the meat a head start. Then add the carrots, turnips and cabbage and proceed with the recipe.
• Other vegetables: Potatoes, cauliflower, eggplant, celery. Add a handful of raisins toward the end. Stir in some chopped parsley.
• Spices: Try adding harissa, ras el hanout, paprika, chile pepper flakes, saffron.