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Algerian Recipes

Algerian Couscous

Recipe Based on: The Africa News Cookbook
Serving Size: 4

2 Pounds Chicken Breast -- cubed
1 Tablespoon Olive Oil
1 Tablespoon Butter
1 Medium Onion -- sliced
1 Large Tomato -- chopped
Salt And Pepper -- to taste
1 Stick Cinnamon
1 Can Chick Peas
1 Package Couscous

Saute all but couscous and chickpeas, until chicken is dkone. Add chick peas, simmer until warmed thorugh. Serve mixed together with prepared coucous. Seve.


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Algerian Soup

Recipe Based on: From the Lands of Figs and Olives by Salloum and Peters
Serving Size: 6

1/2 Cup Olive Oil
1 Pound Beef -- cubed
1 Pound Chicken -- cubed
1 Large Onion -- finely chopped
1 Large Potato -- finely chopped
1 Large Zucchini -- cubed
1 Can Chickpeas
Salt And Pepper -- to taste
3 Tablespoons Dried Mint
6 Cups Boiling Water
1/2 Cup Fine Egg Noodles -- broken
1 Can Tomato Paste
1/2 Cup Peas

In a saucepan, brown the meats in oil. Add onion, potato, zucchini, chickpeas and their liquid, salt, pepper, mint and boiling water. Bring to a boil, then lower the heat and simmer for 30 minutes. Add the egg noodles, cook for 5 minutes. Stir in the tomato paste. Simmer for 10 minutes and serve hot.


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Big Meatballs (Coclo)

Recipe Based on: The Great Book of Couscous by Copeland Marks

1 Pound Ground Beef
1/2 Cup Rice
1 Head Garlic -- finely chopped
1 Medium Egg -- beaten
1/2 Teaspoon Salt
1/2 Teaspoon Ground Bay Leaf
1/8 Teaspoon Ground Mace
1/4 Teaspoon Pepper
1/8 Teaspoon Thyme
2 Tablespoons Olive Oil
1 Medium Onion -- finely chopped
1/2 Bunch Cilantro -- tied in a bundle
3/4 Cup Water

Mix beef, rice, garlic, egg, salt, bay leaf, mace, pepper, thyme and olive oil together well. Shape into 2 large meatballs. Put onion, cilantro and water in a pan. Add meatballs. Cover pan and simmer over low heat for 2 hours or a bit more. Remove and discard cilantro. Serve with rice or couscous.


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Chorba Bil Matisha

Recipe Based on: North Africa: the Vegetarian Table by Kitty Morse
Serving Size: 4

1 Large Onion
4 Whole Cloves
6 Cups Vegetable Broth
2 Pounds Butternut Squash -- cubed
4 Stalks Celery -- chopped
2 Cans Diced Tomatoes
2 Tablespoons Cilantro -- finely chopped
1/4 Teaspoon Turmeric
1/4 Cup Capellini -- broken
1 Cup Milk
Salt And Pepper -- to taste
1 Large Lemon -- wedged

Stud onions with cloves. In soup pot, combine broth, squash, celery, tomatoes, cilantro and turmeric. Cover and bring to a boil. Reduce heat to medium and cook until the vegetable are tender about 30 minutes. Discard onion and cloves. In blender, puree the soup. Return soup to pot and add pasta. Simmer for 8 minutes. Thin with milk and heat through. Season with salt and pepper. Serve with lemon wedges.


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Tajine El Khoukh (Stuffed "Peaches")

Recipe Based on: The Great Book of Couscous by Copeland Marks
Serving Size: 6

*** White Sauce -- ***
2 Tablespoons Olive Oil
1/2 Pound Beef -- cubed
1 Medium Onion -- finely chopped
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/8 Teaspoon Cinnamon
1 Ounce Parsley -- finely chopped
1/4 Cup Chickpeas -- soaked overnight
2 Cups Water
*** Meatballs -- ***
1/2 Pound Ground Beef
1/8 Teaspoon Pepper
1/2 Teaspoon Salt
1 Small Onion -- finely chopped
2 Sprigs Parsley -- finely chopped
1 Medium Egg -- beaten
*** Potatoes -- ***
2 Pounds Potatoes -- halved
1 Teaspoon Salt
1 Tablespoon Butter
*** "Peaches" -- ***
2 Medium Eggs
2 Tablespoons Flour
1 Cup Oil -- for frying

For the white sauce. Heat oil in pan, add beef, onion, salt, pepper, cinnamon, parsley and chickpeas. Saute over low heat for 5 minutes. Add water, bring to boil and cook for 45 minutes. Combine all meatball ingredients and make into 2 inch balls, about 20. Put meatballs in simmering sauce and cook for 15 minutes. Remove from sauce and cool. Cook potatoes in water and salt until soft. Drain, add butter and mash. Set aside. Beat the eggs and flour together into a smooth batter. Take 2 tablespoons mashed potates push in 1 meatball and roll into a ball. Roll this in egg batter and set aside. Repeat until all meatballs are done. Heat oil in skillet and brown meatballs over moderate heat. Drain on paper towels. Serve warm on a platter and pour warm sauce over all.


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Other Recommended Cookbooks for Algerian Cooking

[Catalot Kitchen]