Authentic Algerian Cookbook
Contact :contact@nationalalgeriancentre.com Call: 0203 637 3907
Starters-Mhadjeb DONE -Bourek DONE -Chakchouka DONE - maakouda DONE -felfel b’tomatish DONE - Shorba'dess
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Mains: -couscous DONE -berkoukes DONE -Tajine with minced meat and olives DONE --Tadjine Zitoune DONE
-Mechmeche -Djari biad -keftadji -trida -Lahm Lhalou
Desserts: -makrout -Halkouma cakes -cigares -m’chewek -Ghribia -Tighrifine -
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CONTENTS
About Algeria’s fine cuisine
Starters
Mhadjeb While there isn't much street food in Algeria , there's a little something called Mhadjeb that is usually sold out by the peak of the lunch hour. Without its rich tomato and onion sauce Mhadjeb can be eaten on its own, Msemen . Msemen can be eaten with drizzling honey and a good cup of coffee or hot chocolate not to mention tea of course!
Serves 7
Ingredients: 500 g semolina 1/2 teaspoon salt water oil 2 tomatoes, chopped 2 onion, chopped Harissa ( optional )
For the dough:
salt & pepper
1. Place semolina and salt inside a bowl of stand mixer fitted with dough hook. On the lowest setting mix the ingredients, adding enough water until it just forms a dough. You then turn the setting/speed to knead then let it run for 10 minutes whilst every minute or so you sprinkle the dough
For the sauce:
with water. See Sauce.
2. After 10 minutes pull the dough off the hook and push back into bowl. continue kneading using mixer whilst watering for another 5-10 minutes until you reach a soft and elastic dough (see above post for example) Divide the dough up: coat baking tray and your hands with oil then pull off handfuls of dough and place on tray. pat
When your not sprinkling dough with water make the sauce! In a large saucepan on medium heat, add a glug of olive oil then onion, cook until soft and translucent. Add garlic, spices (no salt yet) and tomato puree, cook for a minute or
tops of dough with a little oil. Loosely cover with clingfilm
two until fragrant. Add tomato,
and leave to rest 20-30 mins.
stir, cook gently for 5 mins. Turn off heat and transfer sauce to heatproof bowl, leave to cool then add freshly chopped coriander or parsley and salt.
Turn the page for step-by-step pictures !
Method:
1. Pre-heat your chosen pan or flat griddle on low heat (switch to medium when you are ready to cook the mhadjeb) Oil your hands and work surface very well, this is a must so the dough doesn't stick to the surface or you and well you're cooking the flat breads in a dry hot pan so you need that oil. Start by getting 1 piece of dough and gently pat it with the palm of your hands until you get an even flat squarish shape. Place your hand underneath one part and gently stretch from the middle outwards until that side is thin and you can see the work surface underneath, continue stretching dough all way around until it's even. Don’t worry if you have a few little holes it won’t matter once you start to fold it over but try and get a consistently thin surface, you can cut off any thick edges using a pizza wheel. Any excess cut offs can be put back on the baking tray and covered and left to rest for use later on.
2. Put a tablespoon of cooled sauce in the centre of the sheet, with the back of a spoon gently spread out but leave a big border of dough. Now your ready to fold! fold the top side down over some of the sauce into the centre then fold the bottom side up into the centre. Do the same with the right and left side so you get a square. With oiled hands delicately lift mahajeb into pan and cook until each side is golden and crisp. Repeat folding and cooking process until all the dough has been use
Step-by-step rolling Mhadjeb dough 1) Roll out the dough
2) Spread out the thick sauce in the centre .
3) Close the Mhadjeb sheet with another plain one near the same size
4) Use your thumb or fingers to close the sides to secure the Mhadjeb
Bourek Bourek (also spelled borek or burek) are a staple on almost every Ramadan Iftar table in Algeria. They are the Algerian equivalent of the Chinese Egg/Spring rolls, the Filipino Lumpia, the Turkish Borek, the Greek Spanakopita, the Spanish or Latin American Empanada, the Middle Eastern Boureka the Jamaican patty, the Indian Samosa, and the list goes on. Bourek are essentially part of a
very large global multi-cultural family of filled fried or baked savoury pas-
Remember be creative with
Serves 6-8
your fillings!
Ingredients: 250g beef mince 1 onion, chopped 1pinch cinnamon
Method:
1. Gently saute the onion for around 5 minutes until soft. 2. Add the beef mince and brown. 3. Add a pinch of cinnamon, salt and pepper, and the chopped parsley and stir well. 4. On a gentle heat add the beaten egg taking care not to let it scramble. 5. Let this mixture cool or the pastry will disintegrate. 6. Place 2 or 3 tablespoons of beef mixture about 1.5 inches from the bottom of the phyllo pastry sheets (feuille de brik) leaving approximately one inch either side.
7. Cut the cheese in half and lay across the mixture. 8. Pull the phyllo (brik) up from the bottom; fold the sides to the centre of section and continue to roll.
9. Place the Boreks (fold side down) in a frying pan with vegetable oil. Fry on both sides until golden.
1 1â „2cups parsley, finely chopped 2 eggs, beaten (optional) 6 phyllo sheets (Feuille de brick sheets)
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6 Laughing Cow cheese (optional) vegetable oil
Chakchouka The different colors of the bells make for a beautiful presentation. This dish can either be an appetizer or a side dish. Serve with olives, cheese, a crusty bread.
Serves 8 Ingredients:
5-6 Bell peppers of all col-
ours 4 garlic cloves
1 can diced tomatoes Salt Pepper
3 T olive oil 1-2 T tomato paste
Method: Broil peppers till just black. Let cool and remove skins and seeds. Slice lengthwise and chop garlic. Put in a shallow stock pot with olive oil. Saute together till well heated. Add tomatoes and simmer for 45 minutes. Add the tomato paste at the end if you like a thicker consistency
Do not forget to try and get big, fat and juicy peppers for the best taste !
The Chakchouka (شكشوكةin Tunisian Arabic) or tchoutchouka in Algeria (dialectal Arabic and Berber), also called tastira among the Jews of Sousse is a dish prepared in the Maghreb. This is a dish of peppers or green or red peppers, sometimes embellished with onions and tomatoes.
Maakouda
A variation of the Algerian (and Moroccan) potato fritters can be found throughout the Mediterranean Basin and beyond. It almost seems that every country (or region) has a rendition of the fried potato patty. Maakouda is particularly similar to the Sicilian Cazilli (potato croquettes) and the Indian Aloo Tikki (without the Indian spices of course). The crosscultural interactions that occurred along the Silk Routes, during the spread of ancient empires and religions and the Colombian Exchange are without a doubt responsible for the food similarities found throughout.
Serves 25 Ingredients:
1. 2½ lbs. potatoes (Russet, Yukon, Red skinned etc.)
2. 1 Cup. grated cheese (Swiss, Cheddar etc.) (optional)
3. 2 large eggs, lightly beaten 4. 2 Tbsp. finely chopped fresh flat-leaf parsley
5. 2 Tbsp. Finely chopped fresh cilantro 6. 2 Tbsp. Finely chopped scallions (green onion)
7. 3 cloves garlic, pressed or finely minced
8. 1 Tsp. ground cumin 9. 3/4 Tsp. paprika
Serve with lemon wedges !
10.1/4 Tsp. cayenne (optional) 11.1/4 Tsp. freshly ground black pepper 12.1/2 Tsp. baking powder 13.Salt to taste 14.All-purpose flour as needed Peanut oil for frying (or any other "healthier" oil. Neutral taste and high smoking point oils are best)
Method:
1. In a large saucepan over medium heat, boil the potatoes in salted water (about ½ tablespoon salt) until done but still firm, about 20 - 25 minutes (really depends on the potatoes). Once cooked, remove the potatoes from the hot water and set aside to cool. Once cool enough to handle, peel and mash the potatoes. Taste for salt and set aside to cool completely.
2. In a large bowl, whisk the eggs with the parsley, cilantro, scallions and spices. Add the mashed potatoes, cheese and baking powder. Mix well to combine. Cover the bowl and refrigerate for 15 minutes or so.
3. Meanwhile, prepare 2 large plates and cover the surface of one of the plates with some flour. Make small balls with the potato mixture and set them on the floured plate. For uniformity purposes, I like to use a tablespoon to size the patties. I use 2 tablespoons for standard size fritters and 1 tablespoon for bite-size fritters. Flatten each ball into patties (3 inch for standard size and 1Âź inch for bite-size), dust both sides with flour and set them onto the other plate.
4. At this point you could also refrigerate the patties for 20 to 30 minutes, but if your patties are holding well, it isn't necessary to do so. In a large skillet, heat 3/4 inch of oil over medium-high heat until the oil is hot. Working in small batches (about 4 at a time, they should have enough room to cook without crowding each other), carefully slide the patties into the oil and fry until golden brown, turning once. Drain on paper towels.
Felfel B’tomatish
This is a classic Algerian 'salad' dish. You can either grill the tomatoes & peppers over an open flame, deep fry them or roast them. My family loves this recipe & we always mop it up with fresh bread! You can also serve this as part of a mezze selection. The vinegar is of course optional but it acts as a flavour enhancer so I do recommend at least trying a little of the salad with a few drops of vinegar on!
Serves 2-3 Ingredients: 3 large green bell peppers 2 vine ripened tomatoes 1 -2 garlic clove 2 -3tablespoons water 1teaspoon olive oil salt vinegar (optional, to taste)
Method:
1. Grill, fry or roast the peppers until they are softened but not mushy. 2. Place in a bag & leave for 5 minutes, then remove the skins carefully. 3. Chop them into pieces approximately 1" x 1/2 ". 4. Mince the garlic. 5. Gently heat the olive oil in a frying pan & add the peppers, tomatoes & garlic. Cook over a medium heat for a few minutes then add the water & salt to taste.
6. Cook gently, stirring occasionally for 15 minutes or until the peppers are soft & the tomato has almost completely disintegrated. Serve hot or cold with a splash of vinegar & some crusty bread.
Shorba'dess
Starters recipe 7
Mains
Traditional Algerian Couscous
Attiéké It’s a traditional dish from Ivory Coast, very popular throughout West Africa. It is made out of grated cassava. Its look and taste are so similar to wheat couscous that many people wouldn’t get the difference. However, its color is lighter, its texture stickier, its taste slightly more acid and its flavor unique. Berber Couscous is a Berber dish, and so is its etymology: it comes from the Berber words seksu or kesksu, meaning ‘well rolled; well formed; rounded’. It is now a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya. Cereal Traditional couscous is prepared with semolina. However, the name is nowadays used to refer also to similar preparations made out of different cereals, such as barley, millet, sorghum, rice or corn.
Serves 8 Ingredients: 8 lamb chops or 8 skinless chicken pieces, on bone but skin & fat free if possible 1large onion 3 garlic clove 2medium carrots 2medium courgettes (zucchini) 2large potatoes ⁄4
1
swede
or 1⁄4 turnip
1 parsnip 2 -3 stalks celery (or khorchef) 1cup chickpeas, drained 2 teaspoons ras el hanout spice mix
salt & pepper
1pinch dried mint
⁄2tablespoon sunflower oil or1⁄2 tablespoon vegetable oil
1
1cup of tinned plum tomato, liquidised 1 12⁄ liters water 1large green chilli pepper (the Algerian ones) 500g medium couscous 1tablespoon ghee (smen)
1 1⁄2 tablespoons margarine 1 glass of water Olive oil
Method: 1. Finely chop the onion and mince the garlic & place it in a large heavy bottomed pan with the meat or chicken, ras el hanout & a little olive oil. Fry gently to seal the meat/chicken. I use my pressure cooker or large cast iron casserole for this.
2. Chop the carrot, parsnip and courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. Chop khourchef or celery into roughly same size as carrot. (Peel the carrots, potato, parsnip and swede).
3. Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt and pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
4. Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
5. Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes.
6. Take a 500g pack of medium couscous and pour into a gas'a if you have one. If not find the biggest bowl you have. Pick out any 'bits' and sprinkle water - about 50mls and a tsp of salt over the couscous and using your hand rub 1/2 tsp of oil through the couscous to stop it sticking. Fill a couscousier or steamer half full with the couscous (as it swells).
7. When you 1st notice steam coming from the couscous, count 10 minutes. After that remove from the steamer, place in gas'a and use your hands to 'open' the couscous (rub it together between hands to remove clumps). This is very hot and you need to keep wetting you hand with cold water and sprinkling a little on the couscous.
8. Return to steamer when thoroughly opened. Repeat process of steaming and opening twice more. 9. Finally remove from steamer and place back in gas'a. Open for final time and rub a tbsp of ghee or smen into the couscous along with 2tsp of butter or margarine. Add salt to taste.
10.Serve the couscous in the gas'a with sauce on top as traditional style or in tagine etc. Usually we place the meat/chicken in place - 1 for each guest and decorate the couscous with the veg before ladling some of the sauce over the top. If you used the chilli, put it on a plate and let people help themselves to it!
Berkoukes Berkoukes also called El Aish in East of Algeria or Mhamessa, is similar as couscous seeds (except the Berkoukes seeds are bigger like bullets) and it’s made from semolina flour, (coarsely-ground durum wheat). No need to steam as couscous but cooked like pasta.
Serves 6 Ingredients: 250g of Berkoukes (petits plombs in French or pearl pasta or acini di pepe) 250g of lamb (cut in small pieces) 1 can of chopped tomatoes (400g) 1 yellow onion 1 potato 1 carrot 1 zucchini 100g of chickpeas (soaked a night before) Salt Black pepper 1 tablespoon of red sweet paprika 1 teaspoon of harissa (spicy Tunisian paste) or 1 red chili pepper 1 teaspoon of caraway powder 2 tablespoons of sunflower oil 1 bunch of coriander
Method: Chop the onion, peel the potato, the carrot and the coriander. Cut the potato, the carrot and the zucchini into small pieces. Wash and rinse the vegetables. In a blender mix the chopped tomatoes. In a cooking pot add the sunflower oil , the chopped onion, the half of the chopped coriander and the lamb. Add the salt, the black pepper, the red paprika, the harissa and the caraway powder. Start to cook slowly on a medium heat. With a wooden spoon mix the ingredients together and cook for 5 minutes. Pour the chickpeas, the potato, the carrot and the zucchini into the cooking pot. Pour 2 liters of water and the tomato coulis into the pan and cook for 30 minutes on a medium heat. After 30 minutes, pour the Berkoukes (pearl pasta) and cook for another 30 minutes on low heat. From time to time stir with the wooden spoon (pasta should not stick on the pot). Remove from the stove and add the rest of the coriander. Serve hot. This dish is very popular during winter time. I choose potato, carrot and zucchini but you can add green beans, fava beans or butternut squash.
Tajine with minced meat and olives
Serves 4 Ingredients:
for minced meat: 350g minced lamb meat. a slice of bread, or 20 grams of bread. 2 tablespoons of milk chopped parsley. 1 clove of garlic. salt, black pepper and a pinch of cumin for the sauce: 1 onion 200g mushrooms (canned for me) 300g of pitted green olives. minced parsley 1 glass of water. salt, black pepper. yellow food colouring, or Safran 1 tablespoon flour
Method: In a bowl, place the pieces of crumbs in milk and let soak a bit. in another bowl, mix the ground meat and spices, chopped parsley, and add the crumb. shape into meatballs hachĂŠe.et fry in a little oil, just to give a nice colour to the meatballs. blanch pitted olives in water with two lemon slices, to lower the level of salt, lemon will keep the colour green olives. change the water, and boil again. in a container, fry the grated onion in a little oil, add the mushrooms, cut into pieces, and sautĂŠ 5 minutes while monitoring. Add the meatballs, olives and a glass of water. boil, add spices (salt careful) Take a small amount of sauce, dilute the flour in it, and put in the sauce. let the sauce thicken slightly and remove from heat tagine. present the dish decorated with chopped parsley and lemon slices.
Tadjine Zitoune Serves 5-6 Ingredients: 1 chicken or 4 large chicken pieces 250g pitted olives 1 onion 2 to 3 carrots 250g mushrooms thyme bay leaf Salt, black pepper saffron
Great for family dinners and also fantastic when guests are around!
oil 1 tbsp flour 1 lemon
Method: Blanch olives 10min. Drain. Brown the chicken cut into pieces with 3 tbsp of oil, grated onion and spices. Add 1 / 2 liters of water and boil. Halfway through cooking, add sliced carrots, mushrooms and olives and cook. At the end of cooking, mix flour in a ladle of sauce and juice of 1 lemon, then pour this mixture over the cooked chicken. Simmer a few moments until the sauce is smooth.
Mains recipe 5
Mains recipe 6
Mains reciupe 7
Mains recipe 8
Mains recipe 9
Mains recipe 10
Desserts
Ghribia
A ghoriba (also spelled ghribia, ghraïba, or ghriyyaba) is a type of biscuit prepared in the Maghreb and parts of the Middle East. It is a round, shortbread cake made with flour, sugar, butter, and usually almonds. It is often served with coffee or maghrebi mint tea. They are similar to polvorón from Andalusia and qurabiya from Iran.
Makes 12 Ingredients
3 cups of AP flour 1 stick of butter at room temperature (1 cup) 1 cup of confectioner’s sugar 1 teaspoon of vanilla 2 eggs
Method: 1) Whisk the egg whites until soft peaks form. 2) Beat the egg yolks and butter until fluffy, an electric blender is really handy for this. Fold in 2/3 of the confectioners sugar (reserve the rest for dipping the cookies into later) and the flour. Gently fold in the eggwhites, they will collapse a bit, don't worry about it.
3) Preheat oven to 180C (350F) 4) The dough will be sticky, so you must moisten your hands from time to time while forming the cookies. 5) Lightly oil the baking sheet, you can butter it if you like. Take off a walnut sized piece of dough and form it into a sphere by rolling it between the palms of your hands, gently flatten one side. Lightly dip the other side into the reserved confectioners sugar and place on the baking sheet. You can insert an almond into the centre if you like. It takes practice to make pretty ghribia, but the funny looking ones taste the same. 6) Bake in the middle shelf as you would other types of cookies for about 15 minutes.
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Desserts recipe 7