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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
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 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.
