Chou-fleur Algérienne (Algerian Cauliflower in Red Sauce)

Cauliflower

With every recipe on my blog I have a vivid memory of the first time I have eaten or the first time I have prepared it. All of my food leave happy memories even when I make a mistake, just the laughter at the thought of “what the heck happened?” makes up for mess. This dish right here I remember my husband made for the first time and we sat down to watch Meet the Parents. He asked if that’s how it would be when he finally met my parents, and no it wasn’t! 😉 But I remember how every time he took out a piece of fried cauliflower from the boiling pan, I would secretly pop one in my mouth and he’d playfully get mad that there would be none left for the sauce. Just the cauliflower alone was amazing and paired with the sauce it was heavenly. I hope one day this recipe will leave you with just as happy memories.

Ingredients:

  • 1 head of cauliflower cut into florets
  • 2 tomatoes diced
  • 2 garlic cloves minced
  • 2 carrots cut into discs
  • 1 onion grated
  • 4 tablespoons olive oil
  • 2 eggs
  • 1/2 cup of fresh parsley chopped
  • 3 cups water
  • 1 tablespoon paprika (my husband likes the sauce really red, add less if need be)
  • 1 teaspoon ras el hanout
  • 1 teaspoon cumin
  • 1 teaspoon ground saffron
  • 1 tablespoon of milk
  • salt to taste
  • pepper to taste
  • vegetable oil for frying

Directions:

  1. In a pot, heat olive oil over medium heat.
  2. Add in grated onions and sprinkle with salt to slightly sweat. Then add tomatoes and garlic.
  3. Season with spices, once the tomatoes and onions have began to caramelize add the 3 cups of water and carrots.
  4. Bring to a boil for 1 minutes and then reduce to a simmer.
  5. Continue cooking for 20 minutes.
  6. Set aside.
  7. In another pot bring enough water to a boil to cover cauliflower. Add in saffron and tablespoon of salt. (If saffron is not available you can use turmeric, it’s only used in the coloring not for any taste.)
  8. Boil only for 5 minutes!! (To reduce in the smell of cauliflower you can add a piece of bread that can be seen in the slide show. This step is not necessary but does help.)
  9. Remove from pot and blot dry.
  10. In a new pot heat vegetable oil over medium heat to fry cauliflower.
  11. In a bowl beat the eggs and mix in milk and chopped parsley.
  12. Dip the cauliflower in the egg wash and place in oil.
  13. Fry until golden brown.
  14. Blot with paper towel to drain excess oil.
  15. Add cauliflower into sauce.
  16. Serve with fresh crusty bread.

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Kseksou (Algerian Couscous)

Algerian Couscous

In Algeria there are many, MANY recipes to learn. But the one recipe every Algerian or anyone that is married to one or going to be, must know is…..COUSCOUS! Couscous itself is a grain made from semolina or durum wheat. But the dish “couscous” is the grain spooned over with a sauce of meat and vegetables. Yes you can prepare couscous without sauce for an easy breakfast with buttermilk on the side or sweeten it up with brown sugar and nuts as it’s eaten in Egypt.

Couscous is originally a Berber dish but has made its way around the Mediterranean. It’s actually been voted as France’s favorite dish. In the recent years the US is catching onto couscous as a healthy alternative for rice right next to quinoa and with that you can simply find the grain at your nearest Whole Foods, and even Walmart *gasps*, lol. But the catch is the traditional way of preparing couscous will not be on the label. This way is the way my husband taught me. The right way, made with love and sweat.

Ingredients:

Sauce:

  • 2 pounds meat cubed (chicken, lamb or beef)
  • 3 carrots cut into 3 sections
  • 3 small potatoes cut into quarters
  • 2 zucchini cut into to demi circles
  • 2 garlic cloves minced
  • 1 tomato or 1 tablespoon tomato paste
  • 1/2 cup chickpeas (soaked overnight)
  • 3-4 leaves fresh mint
  • 1 tablespoon paprika (my husband likes the sauce very red, you may use less.
  • 1 teaspoon ras el hanout
  • 1 teaspoon cayenne powder
  • 1/2 teaspoon cinnamon
  • salt and black pepper to taste
  • 4 tablespoons olive oil
  • 4 cups water

Couscous:

  • 3 cups couscous grain
  • 1 stick of butter
  • 4 tablespoons olive oil
  • salt to taste

Directions:

Sauce:

  1. In your couscousiere heat the 4 tablespoons of olive over medium heat.
  2. Add meat and garlic and brown.
  3. Season with spices, salt, black pepper, paprika, ras el hanout, cayenne powder and cinnamon.
  4. Add tomato or tomato paste and caramelize.
  5. Add potatoes, carrots and chickpeas.
  6. Cover with water and bring to a boil.
  7. Reduce heat and simmer for 30 minutes.
  8. During the 30 minutes you can prepare the couscous and steam over sauce or cook it completely.
  9. After the sauce has cooked for 30 minutes add zucchini and mint. Cook for an additional 10 minutes.
  10. Set aside.

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Couscous:

  1. In a large bowl spread out couscous and pour in 1/2 cup of water.
  2. Mix thoroughly and then lightly drizzle with olive oil to make sure each grain does not stick. Mix until every grain is separated.
  3. Bring pot of water to boil and place couscous in steamer over boiling water. Steam for 10 minutes.
  4. Remove couscous and place back into bowl.
  5. Add half the stick of butter and let cool until you are able to handle the couscous.
  6. Mix butter and make sure that there are no clumps of couscous.
  7. Place back into steamer and steam for an additional 10 minutes.
  8. Again remove couscous and place into bowl.
  9. Add remaining 1/2 stick of butter and let cool until you are able to handle the couscous.
  10. Mix butter and make sure that are no clumps of couscous.
  11. Place back into steamer and steam for the last time for 15 minutes.
  12. Remove couscous and place back into bowl.
  13. Salt to taste and make sure the couscous is clump-free and fluffy.
  14. Serve with sauce.

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