Cuisine...

[Skye]

Salaam All,
I am new to all of this. I have registered to this site despite the fact that I am not Algerian.. I did it because the man I want to marry is Algerian.... and I need help!! I want to learn about his country and his people.... I need recipes please!! I know there are plenty of wonderful algerian women who will help me. I need something which I can cook with ingredients I can find in the UK!!
Is someone going to help me???? Pleeeeez...
With Love,
Skye
xx

[BUSHRA2]

placed smack in the middle of the dishes . You can buy this sauce in many Arab shops, but homemade is the best.


Harissa

1/4 cup olive oil
1 large onion -- finely diced
3 small dried red chilies -- seeded
15 garlic cloves -- minced
1 tablespoon sweet paprika
1/4 teaspoon freshly ground black pepper
4 teaspoons ground cumin
6 ounces tomato paste -- canned
2 tomatoes -- coarsely chopped
7 cups water -- or vegetable broth
2 bay leaves
1/8 teaspoon cayenne -- or to taste
20 sprigs fresh flat-leaf parsley -- chopped
2 1/2 teaspoons salt
10 sprigs fresh cilantro -- chopped

Optional- 2 to 3 finely chopped fresh mint leaves


In a large soup pot, over medium high heat, heat the oil, and cook the onion, stirring occasionally, until tender; 6 to 8 minutes. Add the chilies, garlic, paprika, pepper, and cumin. Cook, stirring, for 2 to 3 minutes. Add the tomato paste and cook, stirring, until the mixture thickens, 1 to 2 minutes. Stir in the tomatoes and 1 cup of the water or broth and bring to a boil. Add the 6 cups water or broth, the bay leaves, cayenne, and 10 of the parsley sprigs tied together with cotton string. Mince the remaining parsley and set aside. Lower the heat to medium low and cover aprx. 10 minutes.

Before serving, discard the chilies, bay leaves, and tied parsley. Season with salt. Stir in the reserved minced parsley and cilantro. Add finely chopped mint leaves on top of harrisa for decoration, or can be mixed into the sauce. This "hot sauce" can be used hot or cold.


Salaam

[BUSHRA2]

Couscous with red/veggie sauce

1 large onion, chopped
1/2 teaspoon.. turmeric
1/4 teaspoon.. cayenne
1/2 cup. vegetable stock
1 1/2 teaspoon.. black pepper
1/2 tablespoon.. salt
1 small can tomato paste
3-4 whole cloves
3 medium zucchini
4 small yellow squash or yellow zucchini
3/4 large carrots
4 medium yellow or red potatoes, skins on
1 red or green bell pepper
1 15-oz. can garbanzo beans

1. Saute onion in vegetable stock over med. low heat until translucent.

2. Add all spices and cook for a few more minutes, stirring as needed.

3. Add tomato paste, stir and simmer 2 minutes.

4. Cut the vegetables in large chunks and add all (not the beans); add water to cover. Bring to a boil, then reduce heat and simmer, covered, for an hour or so. (This can cook slowly for 2-3 hours, if desired.)

5. Add the drained garbanzos about 5 minutes before you take the veggies off the heat.

6. Put couscous in a bowl. Pour boiling water over couscous and wait about 5 minutes. Fluff with fork. (Ratio of about 1 1/2:1 of water to couscous.) For added flavor, add some of the liquid from the veggie stew to the couscous in place of some of the water.

7. Serve the stew over the couscous

[BUSHRA2]

Chicken

1 small chicken, cut into pieces or 4 - 6 boneless breasts and/or thighs of chicken
4 tbsp. olive oil
4 large cloves of garlic, crushed
2 medium chopped yellow 1 tsp. turmeric or saffron
1 tsp of basil
salt and pepper to taste
sprig of fresh coriander leaves, or 2 tsp. ground coriander
1/4 lb. purple olives, pitted (Greek or Italian)
1 lemon, sliced

Brown the chicken in oil in a large, heavy skillet over moderate heat. Add the garlic cloves, onions, spices, and coriander (chopped fine). Cook for about 10 minutes, turning the chicken pieces occasionally to distribute sauce evenly. Stir in enough water to cover, about 1 cup, and simmer over low heat, adding more water if necessary until the chicken is tender. Add olives and lemon and cook over somewhat lower heat for 8-10 more minutes, or until sauce is reduced. Serve over couscous.

[BUSHRA2]

Dessert Couscous

1 cup couscous, medium granulation
1 cup boiling water
1 cup raisins
1/3 cup brown sugar
2 teaspoon ground cinnamon
2 apples (diced)
1 tbsp of butter


1. Add the couscous to 1 cup of boiling water and let sit for 5 minutes. Fluff with fork.

2. soak 1 cup of raisins in hot water for 10 minutes.

3. add the brown sugar and cinnamon to the prepared couscous . Mix well

4. Lightly fry the diced apples in butter for 3 minutes

5. Strain the raisins. Then add the apples and raisins to the couscous mixture. Stir well

6. Serve it warm (You can top it off with whipped cream).

[BUSHRA2]

4 potatoes, 4 carrots, 2 turnips, 1 branch of celery, 1 tomato, 1 marrow lamb bone, 1 branch of thyme, 1 teaspoon of salt, 1 pinched of black pepper, the 2 tablespoons of clarified butter/smen.


Preparation:

Peel potatoes, turnips, carrots. Wash and cut in slices, wash the salad, the celery, the tomato, reduce them to small fragments. Cover with 1 liter and a half of water, add bone. Rinse the thyme and add it to vegetables as well as the salt. Cook 30 min on med/low heat, then remove the thyme, and add the black pepper, and the butter. Let simmer 10 min. You can add vermicilli noodles also to this dish.





Skye, I have many recipes that I make at home...everything from lamb, beef, and seafood dishes I can post. Just let me know specifically what you're looking for and I'll help you.



Salaam

[BUSHRA2]

Fish Recipe with Harissa


2 Pounds Thick Fish Fillets -- any white fish
Salt And Pepper -- to taste
Flour -- for dusting
Oil -- for frying
1 Small Onion -- finely chopped
2 Cloves Garlic -- finely chopped
1 Cup Tomato Sauce
1/2 Teaspoon Harissa
1 Medium Bay Leaf
1 Cup Pitted Greek Olives
1 Lemon Lemon Juice
Parsley -- chopped for garnish

Season fish with salt and pepper. Dust with flour and fry in hot olive oil until golden brown on all sides. Transfer fish to a side dish. Add onion and garlic to the skillet and cook for a few minutes. Add tomato sauce, harissa, bay leaf and 1/2 cup water. Cook for 10 minutes. Add olives and fish fillets and continue cooking, uncovered, until the fish is tender and the sauce thick. Add lemon juice to taste. Discard the bay leaf. Serve, sprinkled with parsley.