Chorba Frik (Algerian Soup with Cracked Wheat)

Chorba Frik (Algerian Soup with Cracked Wheat)

Chorba Frik or Jari as it is known in the western part of the country is the most requested soup during Ramadan. Chorba Frik is just one of those recipes that you MUST know if you are married to an Algerian or wanting to. It’s right up there next to Couscous, lol. No pressure though. This recipe is easy to follow and just as wonderful. From the smokiness from the frik to the tanginess of the cilantro, this recipe will be sure to tantalize your tastebuds. Pair this soup with bourek, bread and harissa.

Ingredients:

  • 1 pound lamb cubed (beef and or chicken can be substituted)
  • 1 onion chopped
  • 2 zucchinis cut into demi circles
  • 2 potatoes quartered
  • 2 carrots cut into 3 sections
  • 1 cup fresh cilantro
  • 2/3 cup frik (cracked wheat)
  • 1/2 cup chick peas (soaked overnight)
  • 4 mint leaves
  • 2 tablespoons tomato paste
  • 2 tablespoon lemon juice
  • 1 tablespoon ground coriander seed
  • 1/2 tablespoon paprika
  • 1 teaspoon cinnamon
  • 8 cups hot water
  • salt and pepper to taste
  • beef/chicken bouillon (optional)

Directions:

  1. In a large pot heat olive oil over medium heat. Add onions and sprinkle with salt to sweat.
  2. Add meat and brown quickly. Season with spices and add chickpeas.
  3. Add 1/2 of cilantro.
  4. Continue browning the meat and add the carrots and potatoes. Seer the vegetables slightly.
  5. Add the 8 cups of water to the pot and bring to a boil. Boil for 1 minute.
  6. Lower heat to a simmer and continue for 15 minutes then add zucchini. Simmer for an additional 15 minutes.
  7. Remove vegetables into a separate bowl with 1 cup of broth.
  8. Emulsify vegetables until smooth with hand blender or crush with potato masher/fork.
  9. Place vegetable puree back into pot and add frik.
  10. Simmer for an additional 15 minutes and add lemon juice. Adjust taste with salt.

This slideshow requires JavaScript.

Advertisements

Djedj Bezzitoun (Algerian Chicken and Olives)

Chicken Tadjine

Chicken and olives is the very first “tadjine” recipe I ever learned and of course being in the States I learned without a tadjine. It isn’t necessary to cook this dish in one, but it is used traditionally. This dish is usually called a tadjine throughout the country and is served in one but in the city of Algiers it’s just called chicken and olives, no tadjine required. This dish is paired great with bread as is everything in the Algerian cuisine. You can use any cut of chicken but my husband’s favorite is the leg and mine is the thigh since those are the tastiest parts of meat. Whatever it is you have on hand would surely do the job wonderfully.

Ingredients:

  • 4 medium sliced onions
  • 3 pounds chicken (whichever cut you like)
  • 6 ounces green olives
  • 4 ounces sliced mushrooms
  • 1 tablespoon cornstarch
  • 1/2 teaspoon cumin
  • 2 teaspoon cinnamon
  • 1 teaspoon ground saffron
  • 4 tablespoons olive oil
  • salt to taste
  • black pepper to taste

Directions:

  1. In a large pot, heat olive oil over medium heat.
  2. Add sliced onions and sprinkle with salt to help sweat.
  3. Add chicken, season with cumin, cinnamon, saffron, salt and pepper.
  4. Brown chicken slightly.
  5. Add water to just cover the chicken.
  6. In a clean cup warm a half cup of water and add the tablespoon of cornstarch. Whisking fast to ensure there will not be any clumps of cornstarch.
  7. Add mixture to pot.
  8. Simmer for 30-45 minutes add olives and mushrooms. Continue for an additional 5 minutes.

This slideshow requires JavaScript.

*As with every recipe that comes translated from Algeria there is a lack of boullion. The meat is very different there than in the States, so if your dish is lacking “richness” in flavor please add a chicken bouillon.

Chekchouka (Algerian Ratatouille)

Shakshouka

Chekchouka which means a mixture is a kind of tomatoey-egg ratatouille. It is a beloved summer dish in Algeria. As always, there are many variations of this dish not only in each region of Algeria but also in the neighboring countries, Morocco and Libya. But chekchouka actually originated in Tunisia, and has spread far wide to many countries in the maghreb region and even farther to Turkey, Israel and Yemen!

Ingredients:

  • olive oil
  • 3 eggs
  • 2 bell peppers sliced thick
  • 1 large onion diced
  • 1 large tomato diced
  • 4 garlic cloves diced
  • 1/2 tablespoon cumin
  • 1 tablespoon paprika
  • 1/2 tablespoon cayenne pepper powder
  • 1/2 cup water
  • salt
  • pepper

Directions:

  1. In a large pan heat olive oil over medium high heat, and add bell peppers skin down. You want to char the skin so it will be easy to peel off. (This step can be skipped, but peeling the skin by charring gives the dish a smoother and smoky taste.)
  2. Once the bell peppers have charred enough (3-5 minutes) remove and let cool. Then gently remove the skin with a knife by scraping.
  3. Heat a bit more olive oil again to the pan over medium heat and saute the onions. Add a teaspoon of salt to help sweat the onions.
  4. When the tomatoes have sweated transparent add in the garlic, making sure the garlic does not brown as it would result in a bitter aftertaste.
  5. Add tomatoes to create a sauce. Then once the tomatoes have been broken down add back in the bell peppers.
  6. At this time you will begin to spice the mixture with salt, pepper, cumin, paprika and cayenne pepper. Adjust at will, my husband likes it a deep red in color and spicy, so please add more or less.
  7. Mix and continue cooking for 35-45 minutes. Simmer over medium-low heat.
  8. Crack open eggs over mixture, salt eggs lightly and cover.
  9. Once the eggs have been poached thoroughly serve with warm bread.

This slideshow requires JavaScript.

Kesra (Algerian Semolina Flatbread)

Kesra (Algerian Semolina Bread)

Kesra or Khobz F’tir is a fast and easy everyday flatbread. Unlike its counterpart the traditional Khobz el Dar another semolina bread, which is baked, this bread is cooked on the stove and contains no flour. Traditionally the flatbread contains no yeast and this recipe has been adapted from my husband’s cousin, Maha, whom is very dear to me. With her recipe she has sent a new bread press which makes it easier to prepare the bread. Normally the older women would press the bread with their bare hands or covered in a cloth, to create a evenly cooked flatbread. The wooden press can easily be made from basic materials at your home improvement store.

Algerian Bread Press

Ingredients:

  • 3 cups semolina four
  • 1 teaspoon salt
  • 2 teaspoons yeast
  • 1/2 teaspoon sugar
  • 1/3 cup olive oil
  • 1 cup room temperature water +/- (may not need all of it)

Directions:

  1. Mix together semolina, salt and yeast.
  2. Add olive oil and continue to mix until a sand texture is created.
  3. Create a well with the dough and add most of the water. Depending where you are you may need more or less water. It is always best to use less and add more if needed.
  4. You want to create a firm dough consistency, making sure to not overwork the dough.
  5. Cover and let the dough rest for 25 minutes. The dough should not rise if not at all.
  6. Divide the dough into 2-3 sections and oil the surface where you will be rolling out the dough. As this dough is a semolina dough rather than a flour dough, you will use oil rather than flour to create a nonstick surface.
  7. Heat pan over the medium heat.
  8. Roll dough out into a disc of about 1/4 – 1/2 inch in thickness.
  9. Reduce heat to medium low and place the dough on the pan. This part is the trickiest as the dough is very delicate and does not maintain its shape. Try to slide your hand under and flip onto the other hand until your initial hand is under the dough like a spatula.
  10. Quickly mark the dough with a fork in any design. Marking the dough with a fork will ensure that the dough does not rise or puff as a pita bread would.
  11. Once dough has been half cooked on one side, flip bread with spatula.
  12. Press with wooden bread press and spin bread as you press.
  13. Flip bread and press with tool. Spinning bread as you press.
  14. Serve warm with jam, soup or anything you’d like.
  15. If serving at a later time, wrap in a cloth napkin also called a tarchoona.

This slideshow requires JavaScript.

Loubia (Algerian White Beans)

Loubia (Algerian White Beans)

Loubia, Loobia, Lubia!

Loubia is the Algerian comparable of American Chili, Texas Ranch Beans or even English Baked Beans. In Algeria this stew is served in a cassolette with a splash of vinegar, olive oil and of course fresh baked bread. The vinegar and olive oil help to balance the heaviness of this dish. Any vinegar other than apple cider is fine to serve with it. Some people like to have additional ground cumin, minced garlic and chilies to garnish their loubia, so depending on who you are serving it’s nice to have these on the table.

Traditionally haricot beans would be used but as I live in the U.S. we call them navy beans. Great Northern Beans can be used as well, but just any white bean in general is good to use. Also as I’m an American and we do love our beef I added  meatballs made of such. You can easily trade out the beef for lamb or even make it vegeterian. There are so many variations of what you can do with this. There’s even a soup called Chorba Loubia. Just add more water, potatoes and carrots. Perfect for a cold winter night.

Ingredients:

  • 2 onions diced finely
  • 1 pound ground beef
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 tablespoon paprika
  • 1 pound navy beans (soaked)
  • 2 beef bouillon cubes
  • 1 tablespoon garlic powder
  • 2 tablespoons olive oil
  • salt to taste
  • pepper to taste

Directions:

Meatballs:

  1. In a large bowl take your ground beef and season with garlic powder, 1 tablespoon salt and 1/2 teaspoon black pepper.
  2. Mix thoroughly and form into 1 1/2 inch balls.
  3. Set aside.

Beans:

  1. In a pot heat olive oil and add onions.
  2. Sprinkle with salt and let the onions sweat until translucent.
  3. Add garlic and continue to saute onions and garlic. Make sure not to brown garlic as it will cause a bitter taste.
  4. Add meatballs and brown.
  5. Once all the meatballs are browned evenly add cumin, paprika, salt, and pepper.
  6. Add beans and 6 cups hot water.
  7. Bring to a boil.
  8. Add tomato paste and bouillon cube.
  9. Let boil for 1 minute, reduce heat to a simmer and continue cooking for 1 hour. Occasionally testing the firmness of the beans.
  10. Let sit for 10 minutes and serve.

This slideshow requires JavaScript.

*soak beans the night prior to cooking.

French Peasant Bread

French Peasant Bread   The smell of fresh baked bread is something that I love having in my home, the look of happiness from my family as they sit down to devour it, I love even more. Bread in a home of an Algerian is a must have, spending hours on it not so much. Yes this recipe isn’t a traditional Algerian recipe but it sure is good. Requested by my husband and son all the time this recipe is fast and easy. Just enough crunch on the outside and soft in the middle this bread will be a delightful addition to any table.

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup lukewarm water
  • 3 teaspoons sugar
  • 3 teaspoons yeast
  • 2 teaspoons salt
  • 1 tablespoon butter
  • 1 egg

Directions:

  1. In a large bowl, dissolve sugar, salt and yeast into lukewarm water. Let it stand for 5 minutes or until the mixture is foamy. This will ensure the yeast is active.
  2. Add flour and begin mixing to create a rag like texture.
  3. Scrap from the sides any leftover residue and begin forming a ball.
  4. Knead dough for a few minutes and cover.
  5. Preheat oven to 300°F for 1 minute and turn off. Place bowl in oven to let rise.
  6. Let dough rise for 30 minutes.
  7. Punch dough down and let rise for an additional 30 minutes.
  8. Preheat oven to 425°F.
  9. Butter the bottom of pan that you will be baking the bread in.
  10. Place dough in pan and brush with egg wash.
  11. Bake for 15 minutes, reduce heat to 350°F and bake for an additional 15 minutes.
  12. Let bread rest for 5 minutes and serve.

This slideshow requires JavaScript.

Sablé de Chocolat (Algerian Chocolate Cookies)

Sables de Chocolat I previously made the original French Sablé which was a vanilla based cookie with jelly and powdered sugar but this cookie is for all the chocolate lovers. This cookie is light and buttery just like a shortbread yet rich in velvety chocolate. If Fererro Rocher was a cookie, this would be it.

Ingredients:

  • 1 cup flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 cup butter (room temperature)
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 tablespoon nutella spread
  • 1 tablespoon water

To Decorate:

  • nutella spread
  • hazel nuts chopped (optional)

Directions:

  1. In a large bowl sift cocoa into flour add baking soda and mix.
  2. Add in sugar and vanilla.
  3. Fold in butter and mix quickly. The mixture will appear crumbly. Work the dough as little as possible. If the dough is not wet enough add tablespoon of water, if too sticky add a bit of flour.
  4. Let sit in fridge for 15 minutes.
  5. Preheat oven to 350°F
  6. Roll dough out onto a floured surface, making sure to flour the rolling pin as well, to 1 cm flat.
  7. Cut out cookies and place onto parchment paper on a cookie pan.
  8. Sprinkle lightly with sugar.
  9. Bake for 10 minutes.
  10. Remove from pan onto cooling rack and decorate accordingly.

This slideshow requires JavaScript.

Bourek Laadjine (Algerian Hand Pies)

IMG_3695

Bourek Laadjine is a variety of Algerian savory pastries that is primarily made of bread rather than the traditional thin sheets of wrappers, hence the name that translates into bourek with dough. It can be served as an appetizer or with chorba. It is perfect during the month of Ramadan since it can be prepared and frozen in advance or right before serving. They are very similar to the South American empanadas and the filling can vary from meat, eggs or even just cheese.Also the dough can be fried or baked, the recipe can be changed easily to your tastes. Whatever your family likes, these will sure to be a treat.

Ingredients:

Dough

  • 2 cups all purpose flour
  • 1 tablespoon yeast
  • 1 tablespoon milk
  • 2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 cup warm water
  • 1 egg, beaten

Filling

  • 1/2 pound ground beef
  • 1/2 onion chopped
  • 1/2 cup fresh mushrooms chopped
  • 1 tomato chopped
  • 1/2 cup frozen spinach
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • salt to taste

Directions:

Dough:

  1. Mix flour, yeast, sugar and salt in a large bowl.
  2. Add milk to warm water, mix.
  3. Slowly add water/milk mixture to bowl. All may not be needed.
  4. Mix until a rag consistency is made.
  5. Add a bit more water and start to knead. You want the dough to be slightly sticky.
  6. Once the dough has been kneaded, place into a floured bowl.
  7. Preheat oven to 300 for 1 minute.
  8. Turn off and place dough in oven for 1 hour to rise.

This slideshow requires JavaScript.

Filling:

  1. In a pan heat olive oil over medium-high heat, add onion and sprinkle salt over to help sweat.
  2. Once the onion have become partly translucent add tomatoes. Saute until the onions have become clear and tomatoes have broken down. Cover.
  3. Add spinach, allow to break down then add mushrooms.
  4. Season with salt, pepper, and cinnamon.
  5. Continue to saute for a few more minutes then remove from heat.
  6. In another pan brown and season meat with salt, pepper, cinnamon and cumin.
  7. Add the vegetables into the meat and mix thoroughly.
  8. Let cool completely before forming.

This slideshow requires JavaScript.

Forming:

  1. Roll a golf ball sized piece of dough on to a lightly floured surface with a thickness of about 4mm. It doesn’t have to be perfect but the diameter should be able to cover 2 spoonfuls of filling.
  2. Fill with filling and fold over sides and roll in top and bottoms crimping as you turn them over.
  3. Place onto parchment paper and continue forming until you have run out of dough and filling. You should be able to make 8 hand pies with the dough.
  4. Let rise for an additional 30 minutes.
  5. Preheat oven to 400°F.
  6. Brush pies with beaten egg.
  7. Sprinkle salt on top.
  8. Bake for 25 minutes.

This slideshow requires JavaScript.

Chorba Beida (Algerian White Soup)

Chorba Baida

Chorba Beida or White Chorba as it’s called in our home is a traditional Algerian soup from Algiers and Constantine. We normally have it throughout Ramadan or even on a cold Florida night which is not often, lol. Traditionally the soup is made without vegetables. For a culture that uses more vegetables than meat I found it odd that the soup required none. But my mother in law adds potato and zucchini, so we do too. White Chorba has a counterpart known as Chorba Frik that has frik (ground durum) but for White Chorba rice, orzo, vermicelli or even angel hair is used instead.

Ingredients:

  • 1 pound chicken (breast is best)
  • 1 small onion chopped
  • 2 small potatoes chopped
  • 1/2 cup chickpeas (soaked overnight)
  • 1 small zucchini chopped
  • 1 egg
  • 1 handful of fresh parsley chopped
  • handful of angel hair (no more than a nickel in diameter)
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon salt
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon black pepper
  • 5 cups hot water
  • chicken bouillon (optional)

Directions:

  1. In a soup pot, heat olive oil and add onions. Sprinkle with a bit of salt to sweat until translucent.
  2. Add chopped chicken then season with salt, cinnamon and black pepper. Brown chicken slightly. Do not let chicken stick to pot.
  3. Then add chickpeas and potatoes. Fill pot with 5 cups hot water. Bring to a boil.
  4. Once the boil has started, let it do so for 1 minute then turn down to medium-low heat and let simmer for 30 minutes.
  5. Add zucchini to pot and continue simmering for an additional 15 minutes.
  6. In a small bowl beat the egg, and lemon.
  7. While stirring the pot profusely pour in the egg and lemon mixture. This will make the soup turn white in color. Continue stirring to throughly mix the egg in.
  8. Turn off heat and let sit for 5 minutes.
  9. Pour into bowls and garnish with parsley.
  10. Serve with boureks (Algerian Fried Pastry) and bread such as a baguette.

This slideshow requires JavaScript.

M’thouem Sauce Blanche (Algerian Garlic Meatballs in White Sauce)

Algerian M'thouem

M’thouem or M’tewem is an Algerian dish specifically from Algiers. A  traditional dish during Ramadan; it is composed of meatballs, chickpeas and garlic. In Arabic the word “thouem” means garlic, hence the name M’thouem. The amount of garlic in this dish can be adjusted at will. There are many variations of this dish, as the sauce can be red or white and the chickpeas can be switched out with almonds or served with both. What you pair with it can vary as well, over couscous, or just with bread to soak up the sauce. Either way you serve it, I’m sure this dish will become a staple in your home soon.

Today I will be preparing M’thouem Sauce Blanche as it is my husband’s favorite way for it to be done.

Ingredients:

  • 1 pound minced beef (93% lean is best)
  • 3/4 cup chickpeas (soaked overnight)
  • 1/2 onion chopped
  • 1/2 cup bread crumbs
  • 1/4 cup almonds (blanched and split)
  • 4 cloves garlic chopped finely (some people use a hold head, or you can use less)
  • 2 tablespoons olive oil
  • 1/2 tablespoon salt
  • 1/2 tablespoon cumin
  • 1 teaspoon black pepper

Directions:

  1. In a large bowl combine minced beef, bread crumbs, salt, cumin and black pepper.
  2. Roll into meatballs no larger than a quarter in circumference.
  3. Place meatballs on wax paper and refrigerate for 5 minutes.
  4. In a pot heat olive oil and throw in onions. Sprinkle with salt and let sweat until translucent.
  5. Turning down the heat to medium low, add in garlic. Let sweat quickly making sure not to burn.
  6. Add meatballs to pot and let brown. Browning the meatballs will ensure that they will not fall apart in the sauce.
  7. Once meatballs have browned add chickpeas.
  8. Add hot water just covering the meatballs. Bring to a boil for 2 minutes.
  9. Salt and pepper to taste. Add a beef bouillon cube if taste is not rich enough.
  10. Reduce the heat to a simmer and let it do so for 30 minutes. You want the sauce to reduce in half.
  11. 10 minutes before serving add in the almonds.
  12. Serve with a nice crusty bread such as a baguette.

This slideshow requires JavaScript.