1ºB Algeria

ALGERIA

Antía Formoso Saavedra Silvia Altonaga Iglesias

Algeria Table of contents: - Description - Menu - Recipe -Bibliograpy

Description Algeria is a very big country. It is situated in Africa. It borders on the Mediterranean sea to the North, Lybia to the east, Niger to the southeast, Mali and Mauritania to the southwest and Sahara to the west. The language they speak is Arabic and their religion is Moslem. The capital of Algeria is Argel and their president is Abdelaziz Bouteflika. It is a republic.

A half of the flag is green and the other half is white, and in the middle there is a red moon and a red star.

Typical restaurant: La maison del couscous

Menu Typical dishes Couscous: It has semolina, lamb, chickpeas, tomatoes and some vegetables (carrots, turnips, garlic, peppers and an onion) It also has ½ spoon ras-al hanout coffee or harissa (if you like very spicy) , ½ spoon cinnamon, some oil, butter, salt and pepper

Desserts Balah el sham: Vanilla, eggs, flour and butter. You can decorate you want: dried fruits or coconut.

RECIPE COUS COUS: Ingredients: ● ● ● ● ● ● ● ● ● ● ●

1 lamb shoulder 1 onion 200 gr green beans 3 carrots 2 little marrows 1 median potato 1 cup (200 grams) chickpea 2 hard tomatoes 3 tablespoon oil 2 teaspoon Ras-al hanout 200 gr semolina for cous-cous

Preparation: 1. Chop the lamb and put it to marinade with the mince onion, the oil and the species.

2. Wash the cous cous and chop the vegetables.

3. An hour and a half before the lunch, fry the lamb in

a pan.

4. Cover it with water and add the chickpeas 5. Boil for 30 minutes, very slow.

6. Add the vegetables.

7. Boil the cous cous for 10 minutes and then move the pan away the frie 8. Put it on the again and add a but the salt and stock.

9. Boil it again for 10 minutes. It’s important to boil it in twice.

10. Add the tomato to the pan where is the lamb is boililg.

11. After 5 minutes the lamb is ready.

Bibliography: Couscous: “duriart” , Viaja en mi cocina, 21 december 2013 http://viaja­en­mi­cocina.blogspot.com.es/2013/12/cuscus­argelino.html 14/03/14

Balah el sham: Helen, ¡¡Las recetas de mis abuelas de argelia ,martes 31 de mayo de 2011 http://adelantado­helen.blogspot.com.es/2011/05/balah­el­sham.htm 14/03/14

First image: Mehdi Lazar, Why did Algeria not know its own Arab Spring? The Islamic hyphotesis, 3 Febuary 2013, https://www.google.es/search?q=algeria&newwindow=1&rlz=1C1KMZB_enES571ES573&espv =210&es_sm=122&source=lnms&tbm=isch&sa=X&ei=Rv8mU6SJEq_50gWn0YGgAg&ved=0C AoQ_AUoAg&biw=1440&bih=799#facrc=_&imgdii=_&imgrc=ERVJwPDSMp­bmM%253A;­1Nb0 kTokvZ3nM;h 16/03/14

Second image: María JC, Rocío Hierro, Maria, Ignacio Sánchez, David Mays, Patricia Santos. La Península.

September 2012. https://www.google.es/search?newwindow=1&rlz=1C1KMZB_enES571ES573&espv=210&es_s m=122&biw=1440&bih=756&tbm=isch&sa=1&q=donde+esta+argelia&oq=donde+esta+argelia &gs_l=img.3..0l2j0i24.11761.15619.0.15848.18.13.0.5.5.0.156.1641.2j11.13.0....0...1c.1.37.img..

2.16.1412.EZ1BhwzgibQ#facrc=_&imgrc=RjtpYbCK31VBhM%253A;GAXAgVvLUgnQRM;http%2 53A%252F%252F2.bp.blogspot.com%252F­KlSeiNnPCpQ%252FUQlpPXU9yBI%252FAAAAAA AAAFI%252FSfkYzpbgDsw%252Fs1600%252Fargelia.gif;http%253A%252F%252Flapeninsula1 997.blogspot.com%252Fp%252F3­evaluacion.html;598;668 16/03/14

Third image: “Tulliona”, Receta de cous cous argelino, ­ imagehttp://www.buscounviaje.com/blog/cocina­del­mundo/receta­de­cuscus­argelino­couscou s­kuskus/ 17/03/14

Quarter image: “anonymous” ,Cous cous et puddings, 24 July 2013 https://www.google.es/search?newwindow=1&rlz=1C1KMZB_enES571ES573&espv=210&es_s m=122&biw=1440&bih=756&tbm=isch&sa=1&q=Balah+el+sham:&oq=Balah+el+sham:&gs_l=i mg.3...0.0.0.3429.0.0.0.0.0.0.0.0..0.0....0...1c..37.img..0.0.0.SNY3TU9A4WU#facrc=_&imgdii=_& imgrc=XkF­haRgSRXMsM%253A;bG8FZ9rNufALNM;http%253A%252F%252Fimg.over­blog.co m%252F600x398%252F3%252F72%252F39%252F98%252Fjuillet2012%252Fbalah­el­cham­sh am.jpg;http%253A%252F%252Fwww.couscousetpuddings.com%252Farticle­balah­el­sham­ou­ les­choux­au­sirop­­­recette­du­chef­osama­­­108676835.html;599;398 16/03/14

Fifth image: “Mejjicanna” ,Cous cous de pollo, 11 January 2011 https://www.google.es/search?q=cous+cous+de+argelia&newwindow=1&rlz=1C1KMZB_enES5 71ES573&espv=210&es_sm=122&source=lnms&tbm=isch&sa=X&ei=bh0nU­yODYWe0QXy7I HgBQ&ved=0CAkQ_AUoAQ&biw=1440&bih=799#facrc=_&imgdii=lUqVfsmjlvFeZM:;tzC89OMT ZWaMsM;lUqVfsmjlvFeZM:&imgrc=lUqVfsmjlvFeZM%253A;aLcPwKyOaiug0M;http%253A%252F %252Fassets1.mis­recetas.org%252Freceta%252Ffoto%252F0000%252F5394%252Fgrande% 252Fcouscous­casablanca­af.jpg;http%253A%252F%252Fwww.mis­recetas.org%252Frecetas %252Fshow%252F25248­couscous­de­pollo;492;363 17/03/14

Recipe: “Tulliona”, Receta de cous cous argelino, ­ imagehttp://www.buscounviaje.com/blog/cocina­del­mundo/receta­de­cuscus­argelino­couscou s­kuskus/17/03/14

Description: Randyc,Argelia,15august2003//27january2014, http://en.wikipedia.org/wiki/Algeria,30january2014.