algerian recipe

Makroud is a popular pastry in Algeria and Tunisia, which is also found in some cities of Morocco, Libya and Malta.

Makroud

semolina

flour

butter

salt

baking soda

water

orange blossom water

Vegetable oil ((if frying))

½ lb date paste ((or puréed ripe dates))

cinnamon

¼ teaspoon ground clove

honey

lemon

Mix the date paste with all the stuffing ingredients until obtaining a smooth paste. Set aside.

In the bowl of a mixer, pour the semolina, baking soda and flour. Make a well and pour the melted clarified butter.

Mix for two minutes so the butter is absorbed by the semolina. Let stand at least 2 hours (more if possible).

Moisten with orange blossom water and warm water, and mix with your fingertips without overworking or kneading the dough. Add water if necessary. Once reaching a compact ball of dough, cover with plastic  wrap and let stand for 45 minutes.

Take a good amount of dough and shape a sausage. With the index finger, make a gutter in the center lengthwise. Roll a little strand of date filling and place it into the gutter. Pull the edges of the dough back on the dates to cover everything. Roll again gently to obtain a sausage of about 1 inch (2.5 cm) diameter. Cut diamond shapes and place them on a baking sheet lined with parchment paper.

Repeat until all the dough is used.

Preheat the oven to 350 F (180˚C), and bake the pan on the center rack for about 30 minutes (watch carefully so they evenly get a nice golden color).

Baking method

Heat a large pot with oil and deep fry the makroud on each side until browned.

For both methods, the diamonds should be arranged close to each other in order to prevent the dates from burning.

Frying method

Over low heat, cook all the ingredients of the syrup and dip each cooled makroud on both sides. Set aside for 30 minutes and repeat.

Syrup

Kesra bread is a traditional Algerian flatbread, popular throughout North Africa, that is made from semolina served both in savory and sweet meals.

Kesra

durum wheat flour ((fine semolina))

sunflower oil ((or olive oil), to taste)

semolina ((for dusting the work surface))

vegetable oil ((for cooking))

Rolling pin

Pour both semolinas in a large, wide bowl.

Add salt and mix well with your hands.

Make a well in the center, pour the oil, mix everything with your fingertips and rub the mixture between your two palms to get a crumbly texture.

Pour water slowly by working the semolina until it has the consistency of a light dough but not sticky.

Let stand 20 minutes.

Cut dough into 4 equal parts and form balls.

Place each ball on a work surface generously dusted with semolina, and roll it with a rolling pin into a circle of about 6 inches in diameter.

Heat the pan and grease it using a clean cloth with oil wiped across the surface.

When the pan is hot, lay down the flatbread and cook it over medium/high heat for 1 to 2 minutes while piercing with a fork all over its surface.

Turn over gently to cook the other side for 1 to 2 minutes. You can then turn it over with the help of a large plate or with a wide spatula.

Enjoy kesra hot or cold, as an accompaniment to savory or sweet dishes.

Chorba frik is a variant of a very traditional soup Maghreb consumed in Algeria, Tunisia and Libya, prepared with mutton or lamb.

Chorba Frik

¾ lb lamb (,

scallions

garlic

cilantro (, chopped)

celery

tomatoes

chickpeas ((soaked overnight))

paprika ((and/or chili powder))

coriander

ginger

mint

tomato paste

Salt

Pepper

freekeh (,

olive oil

Pressure cooker

In a pressure cooker, brown the meat in olive oil.

Add the garlic, scallions, tomatoes, and celery to meat. Add half the cilantro leaves and tomato paste. Add the chickpeas, stir and sauté over low heat covered for about 5 minutes, stirring occasionally.

Add the spices, salt, bay leaf, mint and hot water. Increase heat to bring to a boil, then reduce heat to medium.

Lock the pressure cooker and cook on medium heat for 1 hour.

Open the pressure cooker and check the amount of liquid. Add a little boiling water if necessary.

Add frik into the pan and cook for 10 to 15 minutes over low to medium heat, stirring regularly to prevent it from sticking to the bottom of the pot.

Turn off the heat and add remaining cilantro.

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