Algerian soup
INGREDIENTS:
1/2 cup olive oil
1 pound beef, cubed
1 pound chicken, cubed
1 large onion, finely chopped
1 large potato, finely chopped
1 large zucchini, cubed
1 can chickpeas
salt & pepper, to taste
3 Tbs dried mint
6 cups boiling water
1/2 cup fine egg noodles, broken
1 can tomato paste
1/2 cup peas
In a saucepan, brown the meats in oil. Add onion, potato, zucchini, chickpeas and their liquid, salt, pepper, mint and boiling water. Bring to a boil, then lower the heat and simmer for 30 minutes. Add the egg noodles, cook for 5 minutes. Stir in the tomato paste. Simmer for 10 minutes and serve hot.
--------------------------------------------
Algerian fish soup
INGREDIENTS:
2 Tbs olive oil
1 large spanish onion
2 cloves garlic
1 10-ounce can whole tomatoes
1 tsp paprika
a pinch of crushed saffron
salt and pepper to taste
2 large potatoes
3 stalks of celery diced
2 cups of chicken broth
1 1/2 pounds firm white fish
Heat oil in a large pan and saute onion until translucent. Add garlic and tomatoes and continue to simmer until most of the liquid has been absorbed. Add spices, potatoes and broth. Simmer for 10 minutes.
Add fish and continue to cook until the fish flakes. Pure soup in blender or food processor. Return to stove and simmer over low heat for an additional 10 minutes
--------------------------------------------
Coriander chicken
INGREDIENTS:
1 small chicken, cut into pieces or 4 - 6 boneless breasts and/or thighs of chicken
1 Tbs butter
4 Tbs olive oil
4 large cloves of garlic, crushed
1 tsp turmeric or saffron
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 butter and oil in a large, heavy skillet over moderate heat. Add the garlic cloves, spices, and coriander (finely chopped). Cook for about 10 minutes, turning the chicken pieces occasionally to distribute the 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 a somewhat lower heat for 8-10 more minutes, or until sauce is reduced. Serve over rice or couscous.
--------------------------------------------
BAGHRIR
INGREDIENTS:
375 g of fine semoule
125 g of flour
1 coffee spoonful of salt
1/ 2 liter of milk
1/ 2 liter of water
3 eggs
40 g of yeast (bakery)
4 soup spoonful of honey
1/ 4 liter of water
50 g of butter
INSRUCTIONS:
1- Dilute the yeast in a tepid slightly sugary water. Sift the yeast and the flour in a big bowl together.
2- Warm the milk and water until tepid, add salt, beat the eggs and add them to the liquid. Pour half of the liquid into the semolina gradually while kneading. Beat vigorously the dough by hand in order to air it and eliminate the curd. After 10 mn, insert the remainder of liquid then cover with a clean cloth and allow it to rise for at least 1/ 2 h, sheltered from air.
3- Heat 2 or 3 stoves slightly oil your pan, mix the dough with a soup ladle then pour the value of 1/4 of a soup ladle in every pan. Spread out the dough with the back of the soup ladle. Cook on a low fire until some holes form to the surface and that all trace of raw dough disappears. Put the crepes on the clean cloth smooth suface until they are cold.
4- Melt the butter and the honey with water in a pan and let the liquid boil for some minutes. Dispose the beghrir in a dish and water them of honey. We can also to caramelize some of them to the oven.
[Edited by Pure_Algerian on 22nd November 2004 at 17:28]
Favorites
Digg
Del.icio.us
Furl
Magnolia
StumbleUpon
Google
Yahoo MyWeb
Recipes
You beat me to it, I mastered the art of making them in Ramadan - and I must say I’ve perfected it.
Linear Mode
