Recettes Algeria

Makroud

Makroud is a North African semolina pastry, filled, cut into diamonds, fried and then soaked in honey syrup. Diamond is the literal meaning of the word, and the shape is the point of the name. It belongs principally to Algeria and Tunisia, and it is also made in parts of Morocco, Libya and Malta. Where exactly it began is contested. Some accounts place it in the oases of Mzab and the steppes of Sétif in Algeria; others link it to Kairouan, the spiritual capital of Tunisia, which hosted the first national makroud festival in May 2008. It is written variously as makrout, maqroudh and maqrouth. The filling is the thing that varies most and the thing this recipe departs on. Traditional makroud is packed with dates, and figs and almonds appear as alternatives. **This recipe uses an almond filling rather than the date one**, which is a legitimate variation but not the classic. The semolina base is where the technique lives: it is rubbed with oil and butter and rested for at least two hours, ideally overnight, until it resembles wet oily sand. That rest is not optional. It is what allows the dough to come together with very little water and stay tender rather than tough.

★★★★★Les mieux notées

1 hr 45 minHardAlgeria

Recette de Blessing · Africook

Rachta

Rachta, also written rechta, is an Algerian dish of flat handmade noodles served under a pale, cinnamon-scented sauce, and it is celebration food rather than everyday cooking. The noodles are made from flour, salt, water and ghee, rolled and cut into flat ribbons, then steamed rather than boiled. Steaming is what gives them their particular texture, and it is the same technique used for couscous, which tells you something about how the dish is understood in Algerian kitchens: rechta is treated as a member of the steamed-semolina family rather than as pasta. The sauce, the marga, is deliberately white. There is no tomato in it. It is built on chicken or lamb, onion, garlic and chickpeas, with turnip, potato and courgette, and it is perfumed with cinnamon and ras el hanout. That pale, sweet-spiced character is unusual in North African cooking and is the reason the dish reads as special. It appears at the occasions that matter. Rechta is strongly associated with Mawlid an-Nabawi, the Prophet's birthday, and with Ashura, Eid al-Fitr and weddings, particularly in Algiers, where it is close to the definitive festive dish. It is a relative of chekhchoukha, which uses torn flatbread rather than noodles and is usually served in a red sauce.

★★★★★Les mieux notées

MediumAlgeria

Recette de Blessing · Africook

Makroud el Louse (Algerian Almond Cookies)

Makroud el louse is the almond version of makroud, and it is a genuinely different cookie from the one that name usually brings to mind. Ordinary makroud is a semolina pastry stuffed with date paste and deep-fried, then soaked in syrup. Makroud el louse has no semolina, no dates and no frying: it is ground almonds, sugar and egg, shaped, baked, dipped in an orange-flower syrup and rolled in icing sugar. "Louse" is the Algerian word for almond, so the name simply distinguishes the almond one. Both are cut on the diagonal into the same lozenge shape, which is where the shared name comes from, makroud derives from the Arabic for something cut at an angle. The shape is the family resemblance; the ingredients are not. Because there is no flour in the dough, this version is naturally gluten-free, which is unusual among North African pastries and is worth knowing if you need it. One caution: the source's own instructions send you to a floured work surface, which would undo that. Use icing sugar or a little extra ground almond instead. These are keeping cookies. Sealed in a tin they hold for over a month, which is why they are made in quantity for Eid, Ramadan and weddings rather than a few at a time.

45 minMediumAlgeria

Recette de Nympha · Africook

Baklawa

Baklawa is layered phyllo pastry filled with crushed nuts and soaked in honey syrup, and in Algeria it is festive food, made for occasions rather than everyday. It is an Ottoman inheritance, and versions of it are made from the Balkans to Egypt under closely related names. The regional differences are real. Turkish fistikli baklava is made with pistachios and a simple sugar syrup. Middle Eastern versions scent the syrup with rosewater. Greek baklava uses walnuts with a generous quantity of cinnamon. The Algerian version leans on almonds and walnuts with honey, and this recipe follows the walnut and cinnamon line, which sits closer to the Greek than to the Turkish. Three components make it, and thinking about it that way makes it manageable: the phyllo, the nut mixture, and the syrup. The rule that decides whether it works is temperature. Cooled syrup goes onto hot pastry, never hot onto hot, and you should hear it sizzle when it hits. Get that wrong and the layers go soggy instead of staying crisp. It then needs four to six hours, or overnight, for the syrup to work through, so it cannot be made and served the same afternoon.

2 hr 15 minMediumAlgeria

Recette de Blessing · Africook