Algerian recipes for Ramadan

[Al-khiyal]

Algerian recipes for Ramadan



Bounarine Tagine

250g chicken breasts
1 handful chickpeas, soaked overnight
1 bay leaf
4 eggs
150 g red cheese
1 bunch parsley
Black pepper
Salt

Dice the chicken breasts. Fry them and drain off the fat. Boil the chickpeas in salted water, with a bay leaf. In a large bowl, mix together the chicken pieces, the cooked chickpeas, the black pepper, the salt and the finely-chopped parsley. Turn the mixture into a buttered oven-safe dish. Over this, pour the eggs, beaten together with half the grated cheese. Finally, sprinkle the remaining grated cheese on top and brown in the oven.

Baraniya

1 chicken
1 small onion
4 cloves garlic
1 handful chickpeas, soaked overnight, or a handful of blanched almonds
6 eggs
200g grated gruyere cheese
250g dry bread or rusks
1 tablespoon s’men or butter
½ glass oil
1 pinch baking powder
1 tablespoon white vinegar
1 teaspoon caraway seeds
1 pinch cinnamon
1 pinch black pepper
Salt

Clean out, sear and wash the chicken, then cut it into pieces. Put the chicken pieces in a cooking pot. Chop the onion and add to the pot. Add the s’men (or butter) and the oil. Brown for 10 minutes, stirring constantly. Add the caraway, ground together with the garlic and salt.

Add water until it is just covered. Once it has come up to the boil, add the chickpeas or almonds and leave to simmer until the chicken is perfectly cooked. While this is happening, mix together the bread, eggs, grated gruyere, black pepper, baking powder and salt.

Take the chicken pieces out and place them in a buttered oven-proof dish. Add a few spoonfuls of the sauce, put the bread mixture on top and place in the oven. Bake for as long as necessary. Remove the dish and drizzle with the hot sauce and vinegar.

Casbah Tagine

6 pieces mutton (preferably leg)
1 onion
1 handful chick peas, soaked overnight
Several sprigs of parsley, chopped
6 eggs
½ lemon
1 tablespoon s’men or butter
2 tablespoons oil
½ teaspoon cinnamon
½ teaspoon black pepper
Salt

In a casserole, brown the pieces of meat, the chopped onion, oil, butter, cinnamon, black pepper and salt over a gentle heat. Cover with half a litre of water. Once the mixture comes to a boil, add the chickpeas and simmer gently, covered, until the meat is cooked.

Remove the meat from the bones. Place the meat in a buttered oven-safe dish. Drizzle with several spoonfuls of the sauce in which it was cooked and coat with the eggs, which have been beaten together with the parsley, lemon juice, cinnamon, black pepper and salt. Put in a hot oven and brown for 10 minutes.

Take the dish out and drizzle with the remaining sauce. Garnish with the chick peas and serve in the cooking dish.

Djeldjlania

1kg roasted ground peanuts
125g granulated sugar
1 teaspoon vanilla
1 pinch brewer’s yeast
½ cup melted butter
6 egg whites 2
50g djeldjlene (sesame seeds), grilled
2 glasses honey

In a terrine, mix the peanuts, sugar, vanilla and butter. Mix well with a wooden spoon. Add the yeast and then 4 egg whites, one at a time. You will now have a dough. Gather it up and form it into sausage shapes, which you will then flatten slightly by hand, then cut into triangles. Dip them in the 2 remaining egg whites, which have been lightly beaten, then coat them in the sesame seeds. Bake in the oven for 10 minutes. Once the cakes are cooked, dip them in warmed honey. Put in small cake cases to serve.

[nesreen]

Baraniya is a dish of Lamb and Aubergine slices (that have been sliced and fried previously) with chickpeas > it is a yummy dish . I have not eaten it for years since Husband finds it too oily (Aubergines tend to soak up so much oil while frying ) And does not like it .