Recettes Algeria

De Dobara à Zviti, de Mtewem à Chekhchoukha. Toute la cuisine Algeria, telle qu'on la prépare chez soi.

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Mhajab - A Traditional North African Dish

Mhajab is a stuffed North African flatbread, and the technique is what makes it. A soft dough is stretched out until it is thin enough to see through, folded in from the sides and then from the top and bottom into a square parcel around a filling, and cooked flat on a griddle. The folding creates the layers, and the layers are the dish. It belongs to Algeria and Morocco and is closely related to the Moroccan msemen and rghaif, which use the same stretch and fold method without a filling. Mhajab is street food and it is household food for special occasions, which is a combination that usually indicates something that takes skill but not money. The filling is conventionally a cooked mixture of onion, tomato and pepper, sometimes with meat, and the version here uses beef with potato and carrot. Vegetable fillings are as common as meat ones. It is eaten on its own, or served alongside couscous, harira and salads with mint tea. Cooked on a griddle it comes out crisp outside and soft within; baked it is softer throughout and takes longer, which is the trade the source lays out honestly.

Les mieux notées

50 minHardAlgeria · north african

Recette de Debby · Africook

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Zviti

Zviti is a very hot Algerian dish from Bou Saada in M'Sila province, and it is defined as much by how it is served as by what goes into it. A semolina flatbread called rakhsis is crumbled into a tall wooden mortar, the mehrez, along with grilled peppers, tomatoes, garlic and a large quantity of chilli, and everything is crushed together with a wooden pestle. The mortar then goes to the table. Zviti is not portioned onto plates: everyone gathers around the mehrez and eats directly from it, and in some places it is presented on a special table with a hole cut in the middle to hold the pestle upright. It also goes by the name slata mehrez, which translates as the mortar salad. The heat is the point and Algerians are entirely open about the effect. Eating zviti involves sweating and gasping, and the description of it as a fire dish is affectionate rather than a warning. Some restaurants reduce the chilli or work olive oil and butter through it to soften it, which regulars regard as missing the idea. It is eaten as an accompaniment rather than a course, with a glass of lben, the fermented buttermilk, to cool the mouth between mouthfuls.

Les mieux notées

45 minMediumAlgeria

Recette de Blessing · Africook

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Dobara

Dobara is a chickpea and fava bean soup from Biskra in northeastern Algeria, and it is winter food in a place that gets genuinely cold at night despite sitting on the edge of the Sahara. It is also spelled doubara, and it is known widely enough by its region that Algerians call it doubara Biskra. It is vegan by construction rather than by choice. Meat is expensive in Algeria and many households cannot buy it regularly, and dobara is one of the dishes that answers that directly: beans, chickpeas, spices and bread, filling enough that nobody at the table is thinking about what is missing. It is also the dish that gets made when a guest arrives unannounced, because the components are always in the house. The heat is not incidental. Harissa goes in, and so do chilli, black pepper and paprika, and Algerians describe the warmth it produces as the reason to eat it in winter. What makes it distinctive is that the fresh elements go in at the table rather than in the pot: grated tomato, chopped coriander, garlic, pickled peppers, lemon slices and olive oil are added to each bowl as it is served, so the dish is finished by whoever is eating it.

Les mieux notées

1 hrEasyAlgeria

Recette de Blessing · Africook

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Berkoukes

Berkoukes is both a pasta and the dish made from it. The pasta is hand-rolled semolina in small balls, larger than couscous and smaller than a pea, and the dish is the Algerian Berber stew built around it with meat, seasonal vegetables and pulses. It has several names depending on region: aïche, m'hamessa, abazine. The distinction between berkoukes and m'hamsa is size, with berkoukes the larger balls and m'hamsa the smaller. The grains are rolled by hand in a wide dish, traditionally wood or earthenware and now usually metal, which is slow work and why most households buy it ready made. It is winter food and it carries a season. Berkoukes is eaten in Algeria and northeastern Morocco through the cold months and particularly in January, when it marks the harvest of beans, dried fruit and meats, and it reads as a dish of abundance and generosity. The Kabylia version includes quedid, the dried meat also called achadhelouh, along with khlili, the dried mutton fat, and cultured smen. It is served with kesra or another rustic country bread. The source struggles for a word for its consistency and settles on scoup, which is fair: it is too thick for soup and too brothy for stew.

Les mieux notées

1 hr 20 minMediumAlgeria

Recette de Blessing · Africook

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Recettes Algeria