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Mechoui

Nympha Nzeribe
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Mechoui

Mechoui “refers to the method of cooking a lamb or a sheep cooked whole on the spit” in Algeria and Morocco. Do you enjoy lamb and traditional Moroccan dishes? You should give mechoui a try.

While the term can have slightly different meanings throughout North Africa, mechoui refers to the cooking of a whole lamb or sheep in a clay oven over wood in Morocco.

In Maghrebi cuisine, it is a whole sheep or lamb spit-roasted on a grill. The word is derived from the Arabic word aw (“grilling, roasting”). This is a popular dish in North Africa.

Cultural Roots Of Mechoui

Mechoui, like many traditional Moroccan foods, is served in a unique way that is deeply rooted in local culture. It is frequently served at the start of a meal, which is usually a feast or diffa.

The host begins by taking pieces of meat with his right hand and offering them to their guests. Diners don’t need cutlery to eat mechoui because the meat is so tender that they can detach pieces with minimal effort.

In Marrakech, there is a neighborhood known as Mechoui Alley, where pits in the ground are used for slow-roasting lambs. The most skilled butchers with refined barbecuing chops will roast lambs to entertain and, of course, whet their customers’ appetites.

How To Prepare Mechoui

As established earlier, this dish is made from roasted sheep or lamb. The stomach cavity organs are removed, with the exception of the kidneys, and spices such as ras el hanout and saffron are used for seasoning.

The stomach cavity is stitched back together after the meat has marinated. The lamb is then skewered on a tree branch and cooked next to a pile of embers (not directly over them since the fat could char the meat). The spindle is rotated on a regular basis to ensure that the meat cooks evenly on all sides.

The lamb is cooked gently, allowing the interior and exterior to cook at the same time. To give it a crispy texture, brush it with butter or oil and gradually bring it closer to the embers until it turns amber in color.

Mechoui

Indian Recipes
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Servings 0

Ingredients
  

  • 1 leg Lamb
  • ¾ cup Ghee
  • 3 tbsp Kosher Salt
  • 2 tbsp Rosemary
  • 1 tsp Black Pepper
  • 1 tsp Cumin

Instructions
 

  • Preheat the oven at 325°F.
  • Remove excess fat from the lamb leg and add on salt.
  • Take the remaining ingredients in a bowl and mix it well into paste. Apply little paste on the lamb leg and transfer it to roasting pan. Bake it covered with aluminum foil for 2 ½ hrs.
  • Rub over the paste in every 30-45 min. Then set the oven at 375°F and bake it uncovered for 3 hrs. Apply the paste in every 1 hr.
  • Serve it hot.
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Grilled Vegetable and Barley Salad

Nympha Nzeribe
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Grilled Vegetable and Barley Salad
Grilled Vegetable and Barley Salad is a refreshing salad recipe that is ideal for your summer days. When cooked, barley is a cereal grain that is tender but chewy. It is a whole grain that is high in fiber, vitamins, and minerals. It can be found at grocery stores near dried beans and rice.
In Egypt, barley is typically consumed as a breakfast or dessert pudding, but in this recipe, it is transformed into a hearty salad with grilled vegetables, feta, and pistachios. 

Health Benefits of Barley

Barley is a wonderful ancient grain that has long been used in Mediterranean cooking, both savory and sweet.

It has numerous health benefits. Barley contains a variety of vitamins, minerals, and antioxidants. Barley is also a great ingredient to use if you want to add volume to a meal because it is high in fiber.

What To Serve With Grilled Vegetable and Barley Salad

After prepping this tasty salad, you can add your favorite protein, such as lemon chicken, pan-seared salmon, or baked salmon.

Grilled Vegetable and Barley Salad

Saveur
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Cook Time 2 hours 29 minutes
Servings 8

Ingredients
  

  • 2 1 ⁄4 cups pearl barley
  • 2 large zucchini cut lengthwise into 1/2-inch-thick slices
  • 1 medium eggplant cut crosswise into 1/2-inch-thick slices
  • 2 red bell peppers stemmed, seeded, and halved
  • 1 ⁄2 cup extra-virgin olive oil divided
  • Kosher salt and freshly ground black pepper
  • 1 ⁄4 cup fresh lemon juice
  • 1 tsp. ground cumin
  • 1 ⁄2 tsp. ground coriander
  • 1 clove garlic clove finely chopped
  • 2 oz. feta cheese cut into 1/2-inch cubes
  • 1 cup loosely packed arugula
  • 1 cup coarsely chopped cilantro
  • 1 cup cup coarsely chopped Italian parsley
  • 1 ⁄4 cup pistachios
  • 4 scallions thinly sliced
  • 1 long red chile stemmed, seeded, and finely chopped

Instructions
 

  • In a large bowl, soak the barley in water for 1 hour and then drain. Meanwhile, light a grill. Brush the zucchini, eggplant, and peppers with 1⁄4 cup of the olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until tender and charred, 10 minutes. Transfer to a board and cut into 1⁄2-inch pieces.
  • Bring a medium pot of salted water to a boil and add the barley. Turn the heat down to medium and cook until the grains are tender, about 45 minutes. Drain the barley and set aside to cool to room temperature.
  • In a large bowl, whisk the remaining olive oil with the lemon juice, cumin, coriander, and garlic, and then stir in the reserved barley; season with salt and pepper, and transfer to a platter. Arrange the grilled vegetables, the feta, arugula, cilantro, parsley, pistachios, scallions, and chile over the barley, and serve at room temperature.
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Purslane and Herb Salad

Nympha Nzeribe
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Purslane and Herb Salad

Purslane and Herb Salad is a hearty and refreshing salad mix. It is literally one of the most nutritious green salads you can add to your vegetable list. Purslane is a succulent plant that is a nutrient-dense herb with a high concentration of Omega-3 fatty acids, making it a heart-healthy superfood. This is the same Omega-3 found in salmon and sardines.

Purslane, with its glossy, plump leaves, may be found at a farmers market, or it may grow in the cracks of your sidewalk or in your yard. Fortunately, because this incredibly nutritious and juicy green is a weed, it grows wild almost everywhere. A generous amount of chopped parsley and a simple vinaigrette complement its herbal, lemony crunch.

Health Benefits of Purslane and Herb Salad

Purslane contains potent antioxidants that stimulate collagen and cell repair, reducing the appearance of wrinkles and scarring. Manganese activates antioxidant enzymes and copper promotes hyaluronic acid, which plumps the skin.

Purslane and Herb Salad Recipe

The most basic way to enjoy purslane herbs in food is to eat them fresh and raw, just like spinach. Use it in salads, as sandwich greens, or as a green topping for tacos and soup. Purslane can also withstand heat. However, when cooking with purslane, sauté gently; overcooking will make it slimy. How to See if Your Cannabis Plant is Female or Male

Purslane and Herb Salad

Saveur
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Cook Time 15 minutes
Servings 8

Ingredients
  

  • 4 cups packed purslane
  • 4 cups packed arugula
  • 2 cups packed cilantro
  • 2 cups packed flat-leaf parsley
  • 1 cup packed salad sprouts
  • 1 ⁄4 cup extra-virgin olive oil
  • 1 ⁄4 cup walnut oil
  • 2 ⁄3 cup white balsamic vinegar
  • 2 tsp. freshly grated horseradish
  • 2 tsp. whole grain mustard
  • Kosher salt and freshly ground black pepper
  • 6 oz. goat cheese crumbled
  • 1 1 ⁄2 cups walnuts roughly chopped
  • Edible flowers to garnish (optional)

Instructions
 

  • In a large bowl, toss the purslane with the arugula, cilantro, parsley, and sprouts.
  • In a small bowl, whisk both oils with the vinegar, horseradish, and mustard until smooth.
  • Pour the dressing over the salad, season with salt and pepper, and toss to combine.
  • Crumble the goat cheese over the salad and sprinkle with walnuts and edible flowers, if using, before serving.
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Tahini Beet Dip (Beet Hummus)

Nympha Nzeribe
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Tahini Beet Dip (Beet Hummus)

This oil-free, flavorful beet hummus, Tahini beet dip is high in fiber, antioxidants, vitamins, and minerals. It’s made with steamed beets, chickpeas, garlic, lemon, tahini, sea salt, and aquafaba to create a delicious, creamy, low-fat spread that’s great in sandwiches and wraps, on salads, or as a dip for raw veggies, chips, and crackers.

Beets should definitely be included in your weekly vegetable rotation. They’re cheap, versatile, delicious, and packed with health benefits. They can be a little messy at times during the prepping process, but the end result is well worth the effort.  Even more exciting is the color. The beautiful pink color that beets give to this hummus is unbeatable.

Health Benefits of Tahini Beet Dip

This tasty vegetable blend is high in fiber, folate, vitamin C, and antioxidants, which may help lower blood pressure, fight inflammation, and improve athletic performance.

The tahini beet dip mix is also a delicious way to sneak more raw veggies into your diet, and because you can’t really taste the beets, it’s a good way to enjoy the health benefits of this nutritious veggie even if you’re not a big fan of it.

To amp up the nutrition, try it with raw broccoli, bell peppers, carrots, and mushrooms.

Tahini Beet Dip Recipe

This quick beetroot hummus recipe will undoubtedly become a go-to appetizer after you prepare it once. It has a refreshing hummus and beet flavor and is great as a dip or healthy spread for an appetizer or on sandwiches.

For this recipe, you must use cooked beets. Instead of cooking them yourself, you can buy vacuum-packed cooked beets to expedite the process. It can be found in the refrigerated section of supermarkets.

How To Make Tahini Beet Dip

You can either bake or boil your own beetroots. To bake the beets, remove any tops and thoroughly wash or scrub the root. It is not necessary to peel beetroot before baking.

Wrap beets in aluminum foil, place on a baking sheet, and bake at 375°F/190°C until cooked through and tender. Depending on their size, this could take up to 60 minutes. Allow to cool slightly before peeling and slicing into thick slices.

Tahini has recently gained popularity and can now be found in large supermarkets. Some chefs advise that if you can’t find it, just leave it out. However, it adds a wonderful flavor to the hummus, but more importantly, it makes the texture silky and smooth, which is why it is commonly used in beet dip. If your hummus is too dry without tahini, thin it out with water.

Tahini Beet Dip

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Servings 0

Ingredients
  

  • 1 lb. beets trimmed
  • 1 ⁄2 cup tahini
  • 3 tbsp. fresh lemon juice
  • 2 garlic cloves
  • 3 ice cubes
  • Kosher salt and freshly ground black pepper
  • tbsp. Extra-virgin olive oil for garnish
  • 1 tbsp. toasted pine nuts for garnish
  • Egyptian flatbread or pita for serving

Instructions
 

  • Bring a medium pot of water to a boil. Add the beets and cook until very tender, about 1 hour.
  • Drain and peel the beets, discarding the cooking liquid, then transfer to a blender along with the tahini, lemon juice, garlic, and ice cubes. Season with salt and pepper and puree until very smooth. Spoon into a shallow serving bowl, drizzle with olive oil, garnish with pine nuts, and serve with Egyptian flatbread or pita, for scooping.
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Lamb and Cauliflower Stew

Nympha Nzeribe
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Lamb and Cauliflower Stew

Lamb and cauliflower make an excellent pairing in this hearty lamb and cauliflower stew with so many sweet flavors. The thing is, a warm and hearty meal, especially a soup or stew such as this, is essential during the winter months. Trying it out is a good idea.

Cauliflower is a cruciferous vegetable that is extremely versatile. It is related to broccoli, kale, bok choy, and Brussels sprouts. Cauliflower is a low-growing plant whose head resembles a cabbage when enclosed within its large green leaves. Its cream-colored head with tight knit florets is revealed when it opens up. It is both delicious and healthy. This is the type of food that everyone enjoys.

Cauliflower can have a bitter aftertaste when eaten raw. When cooked as is, it has a mild, nutty flavor that some people describe as slightly sweet.

Benefits of Cauliflower Stew

Cauliflower is high in vitamins C, B1, B2, B3, B6, and K. It is low in fat, high in folate, and a good source of dietary fibre, which promotes gut and digestive health (B9). This vegetable has anti-inflammatory properties as well as important antioxidants.

Lamb and Cauliflower Stew Recipe

This recipe for Lamb and Roasted Cauliflower Stew with Harissa amps up the heat with the addition of spiciness from harissa, a hot chili pepper paste commonly used in Middle-Eastern cooking.

This is a hearty stew with lamb and cauliflower that is very filling. The combination of spicy harissa and sweet dates is delicious.

If you want, you could easily convert this recipe into a slow cooker recipe. Instead of cooking on the stove for 2 hours, place everything in your slow cooker on high for 4 hours.

Lamb and Cauliflower Stew

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Prep Time 45 minutes
Cook Time 2 hours
Servings 6

Ingredients
  

  • 5 tablespoons olive oil
  • 4 tablespoons unsalted butter softened and divided (omit for dairy free)
  • 2 pounds boneless lamb shoulder trimmed and cut into 2″ pieces
  • salt and black pepper to taste
  • 5 cloves garlic minced
  • 4 whole tomatoes from a 14oz can of whole tomatoes ~1/2 of the can, chopped
  • 2 red onions minced
  • 1 ⁄2 head cauliflower cut into large florets
  • 1 ⁄3 cup dry white wine
  • 1 ⁄4 cup tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 5 cups beef stock
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water
  • 1 ⁄3 cup jarred harissa
  • 8 pitted dates roughly chopped
  • 1 ⁄2 teaspoon smoked paprika
  • 1 ⁄4 cup sliced almonds toasted

Instructions
 

  • Add the olive oil and 2 tablespoons butter to a large pot over medium high heat. Season the lamb with salt and pepper. Working in batches, add the lamb to the pot, cooking until browned on all sides. Transfer the lamb to a plate and continue with the remaining lamb (about 20 minutes total).
  • Add your garlic, tomatoes and onions to the pot. Cook, stirring occasionally, until golden brown, about 10 minutes.
  • Add the white wine, tomato paste, cumin and cinnamon. Cook, stirring for 3 minutes.
  • Add back in the lamb and the beef stock. Bring to a boil, then reduce the heat to medium-low. Cover and cook for 2 hours.
  • While waiting for the stew to cook, heat your broiler to high. Stir the remaining 2 tablespoons butter (or olive oil for dairy free) and smoked paprika together in a medium sized bowl. Add the cauliflower florets, stirring to combine. Season with salt and pepper.
  • Add to a baking sheet and broil until cauliflower is slightly browned and chewy, about 10 minutes, stirring every few minutes.
  • Lightly toast your almonds until fragrant.
  • Stir in the cornstarch mixture and return to a boil. Reduce the heat to medium and stir in the harissa and dates. Season with salt and pepper and cook for another 5 minutes.
  • When ready to serve, ladle the stew into bowls. Top with the charred cauliflower and toasted almonds.
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Couscous Royale (Couscous with Grilled Meats)

Nympha Nzeribe
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1
Couscous Royale (Couscous with Grilled Meats)

Couscous Royale is a traditional North African dish made with meat, vegetables, and spices. It has Amazigh (Berber) origins and is a staple dish in Tunisia, Algeria, Morocco, and Libya. Its popularity has spread to Europe as well. It is also Tunisia’s official national dish. couscous.

In this celebratory dish, a plate of fluffy couscous is piled high with meatballs, lamb chops, chicken skewers, merguez sausage, and a saffron-scented chickpea stew.

Origin of Couscous Royale

Couscous originated among the Berbers of Algeria and Morocco between the end of the 11th-century Zirid dynasty, modern-day Algeria, and the rise of the 13th-century Almohad Caliphate, according to Charles Perry. Wheat grains could have been boiled or cracked and then boiled before being ground into flour. The precise origin of couscous is unknown. Because couscous is made from ground wheat, it appears unlikely that it could have been made before 6,000BC.

The term couscous refers to both the hard-wheat semolina grain and the dish that is built around it. The traditional method of cooking semolina uses a couscoussier, which is a two-tiered pot with a steamer above the broth. Couscous was once removed from the steamer, rolled between the hands to separate the grains, and then returned to the steamer four or five times. Fortunately, today’s pre-steamed couscous can be cooked in a matter of minutes and fluffed with a fork.

The preparation of couscous royale is literally a labor of love. Preparation time is approximately two hours, not including the time required to cook the chick peas, which should be done ahead of time by boiling in plenty of water until tender, about 90 minutes, and seasoning with salt to taste at the end.

At the table of the dish, couscous royale, the following items are typically served: a platter of couscous (the grain), a large bowl of the broth with its vegetables, a plate of the grilled and stewed meat, and a small dish of harissa, a North African hot pepper sauce.

Couscous Royale Recipe

There are literally thousands of recipes for this North African grain. With cinnamon and saffron among the spices, this one is the most similar to the Moroccan version.

Royal Couscous is a filling dish that can be customized to fit the number of people at your table. The three types of meat that make it ‘royal’ are lamb, chicken, and spicy merguez sausages.

The lamb is braised with vegetables and chick peas in a rich broth, while the chicken and sausages are grilled. When the meat, broth, and vegetables are done, they are served on a bed of fluffy couscous grain.

Couscous Royale

Saveur
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Servings 0

Ingredients
  

For the lamb stew

  • 1 ⁄3 cup olive oil
  • 12 oz. boneless lamb shoulder trimmed and cut into 1″ pieces
  • Kosher salt and freshly ground black pepper to taste
  • 1 ⁄2 cup flour
  • 4 cloves garlic finely chopped
  • 2 medium carrots peeled and cut into 1/4″-thick slices
  • 2 ribs celery roughly chopped
  • 2 small red Holland chiles stemmed, seeded, and chopped
  • 1 medium yellow onion roughly chopped
  • 1 medium white turnip peeled and cut into 1″ pieces
  • 1 medium zucchini cut into 1″ pieces
  • 1 ⁄2 cup golden raisins
  • 2 tbsp. tomato paste
  • 1 tsp. paprika
  • 1 ⁄2 tsp. ground ginger
  • 1 ⁄4 tsp. crushed saffron threads
  • 2 sticks cinnamon
  • 2 bay leaves
  • 4 cups chicken stock
  • 1 cup dried chickpeas soaked overnight, drained
  • 1 15-oz. can whole peeled tomatoes, in juice, crushed by hand
  • 1 small head cabbage cored and roughly chopped
  • 1 bunch parsley finely chopped
  • 1 lemon juiced

For the Couscous and Mixed Grill

  • 1 lb. ground lamb
  • 3 tbsp. ground cumin
  • 6 cloves garlic minced
  • 1 small onion grated
  • 1 bunch cilantro minced
  • 1 egg
  • Kosher salt and freshly ground black pepper to taste
  • 1 lb. boneless skinless chicken thighs, cut into 1″ x 2″ pieces
  • 8 baby lamp chops
  • 8 merguez sausages
  • 4 tbsp. unsalted butter
  • 3 tbsp. olive oil
  • 3 cups fine-grain couscous
  • Harissa for serving

Instructions
 

  • Make the stew: Heat oil in an 8-qt. saucepan over medium-high heat. Working in batches, season lamb with salt and pepper, dredge in flour, and cook, turning as needed, until browned all over, about 6 minutes. Using a slotted spoon, transfer meat to a bowl; set aside. Add garlic, carrots, celery, chiles, onion, turnip, and zucchini to saucepan, and cook, stirring, until golden brown, about 12 minutes. Add raisins, tomato paste, paprika, ginger, saffron, cinnamon, and bay leaves, and cook, stirring, until lightly caramelized, about 3 minutes. Return lamb to pan along with stock, chickpeas, tomatoes, and cabbage, and bring to a boil; reduce heat to medium, and cook, covered and stirring occasionally, until meat and chickpeas are very tender, about 2½ hours. Season with salt and pepper, and stir in parsley and juice; keep warm.
  • Marinate the meat: Place ground lamb, 1½ tbsp. paprika, 1½ tbsp. cumin, half the garlic, onion, ¾ of the cilantro, egg, and salt and pepper in a bowl, and mix until evenly combined. Divide mixture into 12 oval balls, about 1 oz. each, and place 3 balls each on 8″ wooden skewers; place skewers on a plate and refrigerate until ready to grill. Place remaining paprika, cumin, garlic, and cilantro in a bowl, add chicken and lamb chops, and season with salt and pepper; toss to combine. Cover, and marinate in the refrigerator for at least 1 hour.
  • Make the couscous: Bring butter, oil, and 6 cups water to a boil over high heat. Stir in couscous, season with salt and pepper, and cover; remove from the heat, and let sit until water is absorbed, about 10 minutes. Fluff couscous with a fork; set aside in a warm place.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Remove chicken from marinade, divide and thread among 4 more wooden skewers, and working in batches, add to grill; cook, turning once, until charred in spots and cooked through, about 10 minutes. Transfer to a serving platter, and repeat with lamb skewers, lamb chops, and sausages, about 16 minutes for the lamb skewers, about 7 minutes for lamb chops, and about 18 minutes for sausages. Serve stew, couscous, and grilled meats together on the table with harissa on the side.
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Dobara

Blessing Funmilayo
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Dobara

When it’s winter, Algerian tables turn in the Biskra-based tasty dish to fill up their stomachs.

Dobara has three different preparations including Dobara with beans, Dobara with chickpeas, and Dobara with a mixture of both.

To make it tasty, Dobara’s chickpeas and beans shall be soaked in water a full night ahead of preparation. One day later, it should be left to boil in water without adding any salt. Try out this Algerian Doubara recipe, you will love it!

What is Dobara?

Dobara also spelled Doubara ( Arabic الدوبارة) is an Algerian vegetarian dish that is from the region of Biskra. The name is derived from th

e Arabic word d’bara, which means to create or orchestrate.

The Doubara or Dobara, in particular, is a signature dish of the Biskra region, a northeastern town of this North African nation. Hence, it’s also popularly known as Doubara Biskra.

The spiciness is the essence of this vegan soup primarily prepared using fava beans or broad beans. It keeps the body warm and leaves you salivating for more. No wonder it is the most preferred meal during winters as it turns up the heat considerably!

Dobara Recipe

This dish is prepared with chickpeas or dried Fava beans or both. One thing people love about this dish is the adding of fresh ingredients to the cooked chickpeas at serving, such as adding fresh tomatoes, cilantro, garlic, and so many other ingredients.

Meat is an expensive commodity in Algeria, and many households cannot afford it. Be it your financial condition or the situation of an uninvited guest, the Doubara always comes to your rescue. This dish packs a punch and makes the non-vegetarians forget their meat for once.

Fava beans are the star of the show. You can replace them with chickpeas or use a combination of both. In some parts of the country, they also add white or red beans to increase the nutritional value and give it a depth of flavor.

This soup is not for the faint-hearted, as the spice levels can make your taste buds go numb. It contains harissa or the Tunisian hot chili pepper paste.

Then, there’s chili pepper and black pepper. They also add paprika to give the dish a third dimension of piquancy.

A humble dish with humble ingredients, the doubara is the perfect example of a simple, sumptuous meal.

Dobara is served with a crunchy French baguette or any other type of bread. It’s an excellent Algerian spicy dish that is filled with flavors.

Be Sure to Try These Other Authentic Algerian dishes!

Be sure to recreate this incredible delicacy that is not only delicious but also full of proteins, fiber, and tons of vitamins like iron and calcium needed for your body. Bon appétit!

Algerian Spicy Dish from the region of Biskra called Dobara

LDS’s Mom
If you love spicy food this Algerian dish is definitely for you! It is a great dinner option if you are going to have some friends or family over, and have no idea what to make. It is a delicious recipe that is simple to make and won't cost you an arm or leg. Try out this Algerian Doubara recipe, you will love it!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Algerian
Servings 3

Ingredients
  

  • 2 cups chickpeas soaked overnight then rinsed
  • 1 small onion chopped
  • 2 cloves garlic
  • 1 bay leaf
  • 1 tsp salt or to taste
  • 1/4 tsp black pepper
  • 1 tsp coriander powder
  • 1 tsp cumin
  • 1 tbsp Olive oil
  • 1 medium tomato grated
  • 1 Serrano pepper seeded
  • 1/4 bunch cilantro chopped
  • 6 cloves garlic
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tbsp tomato paste
  • 1 tbsp paprika
  • 1/2 tbsp Harissa
  • 1 medium tomato grated
  • Whole pepperoncini or any other pickled peppers
  • 1/4 bunch cilantro chopped
  • 1 lemon sliced
  • 1 Serrano pepper cut small
  • Olive oil

Instructions
 

  • First of all, cook the chickpeas.
  • In a saucepan over medium high heat, put the chopped onion with 2 minced garlic.
  • Add bay leaf and chickpeas.
  • Add salt, pepper, cumin powder , coriander and olive oil.
  • Let cook for about a minute, then add hot or boiled water (about 4 cups for now).
  • Bring to a boil then reduce the heat to medium low and let cook for about 30 to 45 minutes or until the chickpeas are cooked. You may need to add boiled water during cooking.
  • In meantime, prepare the salsa.
  • In a food processor, put the grated tomato, Serrano pepper, the chopped cilantro and garlic cloves. Process everything for few seconds.
  • Put this mixture in a bowl.
  • Add tomato paste, Harissa, paprika, salt, coriander, cumin, black pepper and mix well.
  • Add about 4 to 5 tablespoons olive oil and mix it all together. Set aside.
  • Once the chickpeas are cooked and the liquid is reduced, it’s time to serve.
  • Put 2 or 3 ladles of chickpeas with its liquid in a serving dish.
  • Add 1 tablespoon or more of the salsa and mix well.
  • Add some of the grated fresh tomato on top.
  • Add some of the Serrano pepper.
  • Add some of the chopped cilantro.
  • Top the dish with pickled pepper( I have used whole peperroncini, that’s what I have in hands).
  • Add lemon slices.
  • Drizzle some olive oil to your liking.
  • Enjoy this dish with your favorite bread.

Notes

You can use any type of hot peppers.
You can use pickled peppers that you have in hands.
You don’t have to grate the tomatoes at serving, you can just cut them small.
You can add more or less of the ingredients to your liking.
If you don’t have Harissa paste, you can leave it out or use chili powder.
Tried this recipe?Let us know how it was!

Zviti

Blessing Funmilayo
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Zviti

Famous in Msila and other regions, Zviti is a very spicy food prepared using green pepper that is cooked with the dough and then cut with a wooden masher and serve in a wooden bowl.

Some cities add sliced tomatoes as well as coriander, green olives, and sometimes garlic.

What is Zviti?

Zviti also called Slata Mehrez ( literally means the mortar salad). It is an Algerian spicy dish that is originally from the region of Bou Saada( M’Sila province).

This dish is made of a semolina galette called Rakhssas or Rakhssis (Arabic رخسيس orرخساس), that is cut into small pieces and crushed in a tall wooden mortar called Mehrez along with the grilled peppers, tomatoes and more ingredients.

Zviti Recipe

To make this dish, pancake is crushed in a mortar with a very spicy preparation of chili, a very famous tasty dish of M’sila in the same way as the local chakhchoukha (shredded leaves served with a red sauce with chickpeas).

It is delicious and very easy. It is well embellished with coriander and fresh tomatoes, garlic, and its main ingredient the chili but very hot pepper. All these are mixed and crushed in the mortar and preferably served as is the tradition. a spicy preparation to make you sweat.

And in order to give it an even more rustic character, this “fire dish”, ideal and very popular as an accompaniment, is presented on a special table pierced with a hole in the middle, intended to accommodate the wooden pestle (the mehras) where it was prepared.

How To Serve Zviti

Zviti dish is served in the long wooden mortar (Arabic مهراز, pronounced Mehrez) and everyone gather around the mortar to share the dish.

The spicy salad is taken directly from the pestle by the commensals who savor it by wiping their foreheads and, sometimes, by gasping, the throat being severely tested by the spiciness of this dish that some restaurateurs nevertheless try to soften by reducing the dose of pepper compared to the tomato or by adding olive oil or natural butter.

Be Sure to Try These Other Authentic Algerian dishes!

Enjoy!

Zviti: Traditional Algerian Chili Dish

Kaoutar
The dish we are preparing today comes from Bou Saada, a mountainous region located in the highlands at an altitude of over 1300 m. Zviti, or "chlada mahrez" (salad in a mortar) consists of pounding in a large mortar some still hot and malleable pancake, with a mixture of tomatoes, peppers, peppers, garlic, fennel seeds . This dish has the particularity of being eaten in the mortar used for its preparation.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer, Salad
Cuisine Algerian
Servings 1

Ingredients
  

  • 500 grams fine semolina ⠀
  • 4 tablespoons oil ⠀
  • 1 teaspoon salt
  • Water ⠀
  • 4 medium tomatoes grilled, peeled, seeded and diced
  • 2 green peppers peeled and seeded
  • 2 grilled green peppers peeled and seeded
  • 6 dry red peppers seeded and rehydrated in water
  • 3 tablespoons tomato paste diluted in a glass of hot water ⠀
  • 5 cloves garlic
  • coriander seeds ⠀
  • fennel seeds ⠀
  • chopped coriander ⠀
  • Olive oil ⠀
  • Salt

Instructions
 

  • Mix the semolina and salt. Add the oil.
  • Gradually add water to pick up the paste. Knead until a firm dough is obtained.
  • Divide into four dough pieces.
  • Flatten so as to obtain pancakes with a thickness of 1 cm. Bake on a hot cast iron griddle (or skillet) for 3 to 4 minutes per side. Crumble the hot pancakes.
  • Bake on a hot cast iron griddle (or skillet) for 3 to 4 minutes per side.
  • Crumble the hot pancakes
  • Arrange the fennel seeds, coriander, salt, and garlic in a masher and mash.
  • Add the red pepper, the cilantro leaves and mash again. Then add the green peppers and tomatoes.
  • Mix everything, then gradually add the pieces of crumbled pancake, alternating with the diluted tomato paste. To crush.
  • Pour a drizzle of olive oil and mix. Enjoy with a glass of lben (buttermilk)
Tried this recipe?Let us know how it was!

Chekhchoukha

Blessing Funmilayo
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0
Chekhchoukha

Chekhchoukha is one of the tastiest foods in Algeria. Famous in eastern cities of the country — such as Constantine and Biskra.

People often eat this food at festive celebrations. It consists of small pieces of Rougag (thin round flatbread) mixed with Marqa stew.

Origin Of Chekhchoukha

Chekhchoukha also known as Chakhchoukha, is an originally Chaoui culinary specialty that has extended to other parts of Algeria now.

The name of this food comes from tacherchert, meaning “crumbling” or “tearing into small pieces” in the Chaouia language.

This dish originated in the hearty food shepherds needed when they came back home on cold winter nights.

The thin round flatbread is called Rougag or Trid in Algeria and the dish is called Chakhchoukha.

Chekhchoukha Recipe

This dish is prepared for festive celebrations in Algeria. It is made of small pieces of thin round flatbread and served with a fragrant meat sauce cooked with chickpeas and vegetables. The preferred meat is lamb but beef or chicken can be used in this dish.

People make the flatbread with fine semolina. After baking, they tear it by hand into small pieces.

When eating on individual plates, about two handfuls are put on the plate and then they pour the sauce or stew on top.

The Marqa or stew ingredients are diced lamb cooked with spices, tomatoes, chopped onions, and chickpeas.

Often people also add potatoes, zucchini, carrots, and green peppers to the ingredients depending on the season, the area, and the family.

The main spices used for the stew are dried red chilies, caraway, ras el hanout, black pepper, and cumin.

Recipe Variations

There are two types of well-known Chakhchoukha in Algeria: Chakhchoukha of the Biskra region(which is this recipe ) and Chakhchoukha Dear.

Chekhchoukha is prepared differently; depending on the city you’re visiting. For instance, some cities in the country prepare Chekhchoukha on a clay casserole, whereas other cities prepare it on an iron casserole.

The difference between Chakhchoukha of Biskra (in Algeria) and Chakhchoukha Dfar is the type of thin flatbread used. Another difference between the two lies in both the taste and thickness of Chekhchoukha.

This Chakhchoukha recipe is from the region of Biskra in Algeria. Don’t forget to leave a comment below if you make this recipe. Enjoy!

Algerian Thin Flatbread Pieces with Meat Sauce – Chakhchoukha

LDS‘s Mom
This dish is prepared in festive celebrations in Algeria. It is made of small pieces of thin round flatbread and served with a fragrant meat sauce cooked with chickpeas and vegetables. The preferred meat is lamb but beef or chicken can be used in this dish. The thin round flatbread is called Rougag or Trid in Algeria and the dish is called Chakhchoukha. This Chakhchoukha recipe is from the region of Biskra in Algeria.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Course bread
Cuisine Algerian
Servings 4

Ingredients
  

  • 2 lbs beef meat
  • 1 big onion chopped
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp Ras al hanout
  • 1/2 tsp black pepper
  • 1 tbsp paprika
  • 1 tbsp tomato paste
  • 1 tsp salt or to taste
  • 2 medium tomatoes grated
  • 2 cups chickpeas soaked overnight and rinsed
  • About 6 sheets of Rougag or Trid

Instructions
 

  • First, prepare the sauce.
  • In a saucepan over medium heat, put olive oil.
  • Add onion, garlic, salt, pepper, Ras al Hanout, paprika, tomato paste and let cook for 5 minutes.
  • Add grated tomato and chickpeas and let cook for 10 to 15 minutes.
  • Add Jalapeño or any other hot pepper(optional)
  • Add boiled water to slightly cover the meat.
  • Let cook for about 45 minutes or until the meat and chickpeas are cooked.
  • In meanwhile, tear the sheets of Rougag with hands into small pieces (picture shown above).
  • Place the pieces of Rougag in the top of a steamer and steam for about 5 minutes.
  • Put them in a serving dish and set aside.
  • Chech on the meat sauce and adjust the seasoning. Add salt if needed.
  • Once the meat and chickpeas are cooked, turn off the heat (the sauce should be reduced and thick).
  • Place the meat and chickpeas on the Rougag pieces in the serving dish.
  • Add the sauce on top.
  • Serve this dish with the sauce aside.
  • Enjoy.

Notes

You can add other vegetables to the sauce such as zucchinis, potatoes, turnips and carrots.
You can garnish Chakhchoukha with boiled eggs.
Tried this recipe?Let us know how it was!

Tunisian Makrouna

Blessing Funmilayo
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0
Tunisian Makrouna

One of the most common dishes to cook in Tunisia is Tunisian Makrouna. If you ever visit Tunisia make sure to visit some local restaurants that can offer a great authentic pasta, especially if you go downtown where the most famous traditional Pasta restaurants are located

This pasta is one of the most important dishes that Tunisian mothers teach their daughters. It is a traditional dish that is made in almost every house in Tunisia.

Origin of Makrouna

It should come as no surprise that Italy ranks number one in world pasta consumption (per capita), but do you know which country takes second prize in this honorable title? Tunisia, That’s right!

Tunisians consumed 16 kg of pasta per capita in 2014, behind Italy’s 25.3. That’s a lot of gluten! If you’re not familiar with Tunisia, it’s located on the Mediterranean Sea, nestled between Algeria and Libya in North Africa, and just southwest of Italy’s Sicily.

Over time, many civilizations left their imprint on the region’s culture, including the language, religion, and of course, the cuisine. While makrouna looks somewhat Italian in appearance, the flavors are distinctly North African.

Every culture has a culinary staple- whether it’s rice, beans, pasta, or something else. Couscous may get all the attention as Tunisia’s national dish, but makrouna is the silent star, feeding families regularly all across the country from north to south, east to west.

It’s not particularly grandiose but it’s nourishing and comforting.

Tunisian Makrouna Recipe

To make this lovely dish, start by heating oil over medium-high heat in a large pot, and heat the oil over medium-high heat. Add the chicken, and garlic and cook until aromatic, about 30 seconds.

Stir in the tomato paste and harissa to taste, add the tabil and bay leaf, and season with salt. Cover with 3/4 cup water and bring to a simmer.

Pasta is then boiled in a different pot which is later added to the sauce. Transfer to a dish to cool.

Leftovers can be Stored in an airtight container for up to one month.

Be Sure to Try These Other Authentic Tunisian Dishes!

Be sure to recreate this incredible delicacy. Bon appétit!

Some suggestions for Amazon links to “Umite Chef Kitchen Cooking Utensils Set”.

Umite Chef Kitchen Cooking Utensils Set

Project Overview Docs Banner in Light Green Blue Vibrant Professional Style 1

Tunisian Makrouna (aka Tunisian Pasta)

Recipe by Rimeh
Tunisian Pasta is one of the most famous dishes in Tunisia. The Tunisian sauce for pasta is different from the others. It is mostly based on canned tomatoes and spices. This pasta is considered one of the basic dishes to learn in the Tunisian cuisine.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Course Dinner, Lunch
Cuisine Tunisian
Servings 4

Ingredients
  

  • 6 garlic cloves
  • 1 and 1/2 tsp ground coriander Check notes
  • 1 tsp of Turmeric
  • 1/3 cup of olive oil
  • 4 tbsp tomato paste
  • 1 can tomato sauce optional
  • 1 teaspoon harissa or paprika if harissa is not available
  • 3 bay leaves
  • 1 lb of Chicken Thighs or drumsticks Check notes
  • 4 tbsps of chickpeas optional
  • 4 tbsp of sweet peas optional
  • 3 cups of hot water
  • 1 Pound of pasta of your choice

Instructions
 

  • In a small food processor add the garlic, coriander, salt, and tomato paste, and then grind them together. (This will allow the spices and the garlic to release the flavor in the tomato paste).
  • In a large pot in medium heat, add the olive oil, wait for a minute or two for the oil to heat a little bit but not too much. Then, add the garlic and spices mix. Mix it well then add the chickpeas, peas, chicken, and bay leaves. Mix it well for about 3 minutes so that the chicken gets marinated and the tomato paste looses its sourness.
  • Add the tomato sauce and one cup of hot water. Let the sauce heat for about 4 minutes and then add the rest of the water.
  • Cook for about 40 minutes or till the chicken is cooked and the sauce has thickened a bit.
  • Cook the pasta according to package instructions, then add as much sauce as you desire. Mix it well. Then, add the rest of the sauce and top it with the chicken and some chickpeas and peas.

Notes

If you have Tunisian Bzar (a Tunisian spice) you can use that instead of the ground coriander.
You can replace chicken with any other type of meat desired (ex: shrimp, beef, meatballs, …). If shrimp was used, you need about 1 bag of small shrimp shell and tail removed.
If you don’t have a small food processor, you can mince the garlic and then mix it with the rest of the ingredients.
When mixing the pasta and the sauce, remember to remove the bay leaves.
For a prettier and more delicious pasta you can add some fries and fried peppers on top.
Tried this recipe?Let us know how it was!
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