formido/recipes-20k huggingface dataset:
algerian adess   traditional lentil soup   stew   family recipe
gently fry onion & garlic until golden , add meat , seal all sides , then add rest of ingredients
cook in pressure cooker on medium heat for 40 - 45 minutes add more water if you like it thinner consitency
serve with plently of olive oil & bread !
nb: you can also put the lentils in a bowl to soak overnight or during day before you cook & omit the bicarb
algerian basboussa   semolina cake with syrup
preheat the oven to 180c grease a large baking dish
in a pan , place the sugar & water from the 'syrup ingredients' , bring to the boil then simmer until you have a pale golden colour
remove from the heat & stir in the lemon juice & the orange flower water
set aside to cool , you can also store this syrup in the fridge until you need to use it
place all the wet ingredients in a large bowl & using a hand mixer , mix until creamy
add the dry ingredients a little at a time & mix well
pour into your baking dish & level off the surface with the back of a dessert spoon or palett knife
with a small knife , score the surface into equal squares or diamonds & place a blanced almond in the centre of each square / diamond
bake in the oven until golden - this will take approximately 30-40 minutes
remove from the oven & cut through the scored squares / diamonds
pour the syrup over the top & allow the basboussa to soak up the syrup before serving
it is best to leave it for at least 2 hours for best results
algerian broad beans   garlic   fves en sauce
top & tail the bean then remove the strings
leave the beans in their pod
cut into bitesize pieces - approx 1" long
peel & mince the garlic & place in a large , heavy bottomed pan with the beans
saute for 2 minutes
add the rest of the ingredients , cover & simmer until beans are tender - approx 25-30 minutes
once the beans are tender , reduce the sauce to your prefered thickness & mix in the vinegar
algerian carrots
steam the carrots in a steamer basket for about 5 minutes , or until barely tender
reserve 5 tbsp of the cooking water
meanwhile , toast the cumin seeds in a dry skillet just until they release their fragrance
set aside
in a pot that will be large enough to hold the carrots , saute the garlic in the oil for about 1 minute
add the 5 tbsp of carrot cooking water , the hot sauce , lemon juice , cumin seed , sugar and salt
mix well
add in the carrots , partially cover and cook over med-low heat until the carrots are tender and the liquid has reduced , approximately 10 minutes
do not let it dry out completely
stir in the mint leaves and serve immediately
algerian chicken   chickpea soup   chorba   shorba
place oil in a large pan , add the chicken & fry to seal all over
add the spices & fry for a minute more
add all the other ingredients except the coriander / cilantro , chickpeas & the lemon juice
bring to the boil then reduce heat , cover & simmer 1 hour
add the chickpeas to the pan
take the chicken from the pan & remove all the meat from the bones , shred & put back into the pan
simmer for a further 20 minutes
if the soup is the consistency you like , you can add the coriander / cilantro & lemon juice now
simmer for 1 minute , re-season if desired & then serve
if you feel the soup needs to be a little thicker , you can either reduce it down by cooking further or thicken with plain flour
algerian chicken   preserved lemon bourek
in a medium sized casserole , heat the olive oil & gently fry the onion until pale golden
add the chicken & fry for 15-20 minutes on a medium heat
add your ras el hanout & the season all , mix well & cook for a few minutes
wash the preserved lemon really well , then chop it very finely & add to the casserole
cook for a few more minutes
remove the casserole from the heat , add the coriander & allow to cool
mix in the chopped eggs & re-season if required
once the filling is cooled completely , you are ready to assemble the bourek
make your flour paste by putting the flour in a bowl & gradually adding the water until you have a very runny paste - a bit like crepe batter
lay 1 spring roll sheet on your work surface & place 2 generous teaspoonfulls of the filling onto the sheet
you need to place it in a line approx 1" up from the bottom of the sheet & the line of filling should have a fraction over 1" of spring roll sheet visable on both the left & right side
next bring the left side of the sheet over the filling - it will overlap the filling by about an inch
do the same with the right side
take the bottom of the sheet in both hands & pull it up so that it covers the line of filling
with a pastry brush or the back of a teaspoon , brush a small amount of the flour paste along the edges of the sheet
now start to roll the bourek , be careful to keep it tight & even
when you have rolled it up securely , you can brush a tiny amount of the paste along the seam so that the bourek stays closed whilst it is being fried
repeat these steps with the remaining 35 spring roll sheets
now you can either freeze the bourek or fry them in hot oil in batches , until a deep golden colour & very crispy !
algerian chicken and olive stew
in a large pot or dutch oven , heat oil over medium high heat
add chicken and brown on all sides , about 10 minutes
stir in butter , garlic , saffron , and cilantro
cook another 10 minutes , stirring , to be sure garlic and spices evenly coat the chicken
add water and bring to a boil
reduce heat and simmer until chicken is tender , about 25 minutes
stir in olives and lemon juice
simmer 8 minutes
season with salt and pepper
serve over couscous or rice
algerian chicken stew
in a large saucepan combine broth , bouillon , chopped chicken , onion , green beans , carrots , cumin , basil , garlic , bay leaves , parsley , salt and pepper
bring to a boil
reduce heat , cover and cook about 8 minutes
add tomatoes and zucchini and cook briefly
add garbanzo beans and red pepper
cover and cook until heated through
serve over steaming bowls of couscous
algerian couscous
slice eggplant crosswise , sprinkle with a little salt , toss in a colander , and let drain for 20 minutes
rinse and pat dry
heat oil in a dutch oven , over medium-low heat
add onions , carrot , peppers , eggplant , chicken , and lamb
cover with water , bring to a boil , season with salt and pepper , cover , reduce heat and let simmer 45 minutes
add tomatoes and green beans , cover , and simmer 30 minutes
meanwhile , prepare the couscous: melt butter in a sauce pan over medium-low heat
cook the shallots until translucent , about 3 minutes
add stock , season with 1 / 2 teaspoon each salt and pepper and bring to a boil
stir in couscous , being careful that no clumps form , cover , remove from heat and let sit 10 minutes
add artichokes and chickpeas to the stew snd heat through
to serve: pile couscous in the center of a serving platter in a cone shape
spoon stew around couscous
algerian cucumber salad
toss the cucumber in a salad bowl with the red pepper , onions , olives , mint , and parsley
add the cilantro , paprika , olive oil , and vinegar , season with salt and pepper , toss again , and serve
enjoy !
algerian date pudding
mix together dates , sugar , almonds and peanuts
fold mixture into egg whiles and place in well-buttered baking dish
cook in preheated 325f oven for 35 to 40 min , or until a straw inserted in centre comes out clean
serve hot , tepid or cool
algerian farina rolls
mix the yeast with 1 / 4 cup of salted water
let the yeast rest until it rises & becomes bubbly , roughly 5 minutes
place the flour , farina , & salt in a large bowl then stir in the olive oil
add the yeast mixture to the dry ingredients & stir
slowly add 1 / 2 cup of water , stirring well to combine all the ingredients
make sure you get rid of any lumps
cover the dough in a clean damp cloth & let it rise in a warm place for 1 1 / 2 hours
optional: brown the sesame seeds on a pan in a hot oven for 2 minutes before using , this enhances their flavor
preheat the oven to 400 degrees
lightly spray a baking sheet with cooking spray
mix the seeds into the dough , stirring gently
place small amounts of dough in the shape of balls on the baking sheet
brush lightly with the egg & bake for 20 minutes
algerian fish soup
dice the onions and let them get golden in the olive oil
use a large soup pot !
cut the bell peppers , potatoes , carrot , fennel and celery in cubes
the soup will get pureed , no need to cut very small pieces
put the vegetables in the pot and let it get some colour
add the tomato paste , fry a few seconds and then add the water , about two litres should be enough
add the bay leaves , lemon rind and the spices
let it simmer on low heat for about 20 minutes , until vegetables are soft
cut the fish fillets in cubes and add them to the soup
let it simmer for another 15 minutes , until the fish is done
carefully puree the soup , adding some water or broth if necessary
check on the seasoning and serve with slices of lemon and fresh baguette bread
enjoy !
algerian garantita   karanteta   chickpea   garbanzo souffle
preheat oven to 180c
place all your ingredients in a large blender / liquidizer - you may need to do this in 2 batches --
liquidize the mixture until it is frothy & completely smooth
pour this batter into a 7" x 11" rectangular pan - i like to use my pyrex dish
whisk the egg , then pour over the top of the batter
cook for around 45 minutes or until the top is lightly golden but the middle is still slightly squishy / sloppy
slice the garantita into 8 pieces
cut each baguette into 1 / 4's , then split open & remove a little of the inner bread
spread the bottom of each 1 / 4 of baguette with 1 / 2 tbsp of the harissa & lay the garantita on top
sprinkle with a little cumin then cover with the top of the baguette - to make a sandwhich
eat whilst hot & enjoy a taste sensation !
if you have any selecto to drink , it makes the perfect accompanyment !
algerian green bean and lamb tagine
heat oil in a large saucepan or soup pot
add the lamb , onion and garlic and saut until lamb is browned
add the salt , pepper , 1 tsp cumin , cayenne and saffron or turmeric and saut a minute more
the original recipe calls for the sliced tomatoes to be added with the second onion / parsley / cumin
if you would rather do it this way , do not add them in the following step
add water and tomatoes and bring to a boil
reduce heat , cover and simmer for about 45 minutes
add the green beans and simmer for about 10 minutes more , until almost tender
add the sliced onion , tomatoes , parsley and remaining 1 tsp cumin
simmer for about 10 minutes more
serve hot over couscous
algerian green beans with almonds
simmer green beans in lightly salted water until just frok tender
drain the beans and place them in a large bowl
cover to keep warm
put all remaining ingredients , except the almonds , in a saucepan over medium heat and cook for two minutes , stirring constantly
remove saucepan from heat and stir in the almonds
pour the saucepan mixture over the cooked drained green beans and toss gently until beans are thoroughly coated
serve
algerian haroset
in a food processor , combine all the ingredients and pulse to a paste, roll into walnut sized balls
algerian harrissa    not a chilli sauce but a sweet
place the almonds , sugar orange blossom water & margarine in a food processor & mix to form a firm paste
split paste into 3 equal parts
leave one natural and mix colouring into the other 2
dust surfaces with cornflour
roll paste into 3 long sausages then plait together
if using coconut , you'll not be able to plait them so lay them next to each other , then gently push them together so they stick to each other
dust hands with a little cornflour and form the paste into as many little balls as you can get
lightly press the top of each ball into s little sugar
with a matchstick or similar , make a indentation in the middle of the ball
take a screw top from a bottle and gently press the rim of the top , starting from the middle and rolling the top out so that you get a little arc
repeat this until you have covered the ball - usually 6 or so top marks
you should have what looks like a flower
place a silver ball , piece of cherry or angelica etc into the centre of the flower
place the harrissa into tiny sweet cases to serve
as an alternative
instead of plaiting the paste , roll out and layer then cut into lozenge / diamond shapes
algerian helouwa ta aba  lemon or sesame cookies
in a large bowl , beat the eggs & the oil
add the baking powder , & slowly add the flour , mixing the ingredients with your hands until a dough forms
you will probably not need all of the flour
once you have a firm dough , you can shape your helouwa
to shape , you have 2 choices: you can roll out to 5mm thickness & cut out with your favourite cookie cutters or you can roll into a 1cm thick 'sausage' & make rings & straight lengths them decorate with a 'nakkach' or fork if you don't have one
if making the sesame version , once you have cut out all your cookies , brush a little beaten egg over the top of the cookies & sprinkle with the sesame seeds
place on a tray lined with aluminium foil & bake for 25-28 minutes
the cookies should be pale but hard when tapped
allow to cool then store in an airtight container for upto 2 weeks
algerian khobz el dar    semolina bread
grease a large round metal tin / pan
place the semolina , flour , yeast , sugar & salt in a very large mixing bowl
make a well in the centre & add the beaten egg & the oil along with 1 cup of water
mix well , adding more water when necessary
keep mixing until you have a soft dough
now knead the dough for around 30 minutes until it is soft , smooth & elastic
you will need to add a little water from time to time as the semolina absorbs it
if you are having problems with a very sticky dough , don't worry - if you've used the correct amounts of ingredients , everything will be ok - just keep kneading & add dribbles of water to bring the dough back together again
after 30 minutes , mix in the nigella seeds if using then with wet hands bring the dough together in a ball
place the dough in the greased pan & with wet hands , gently push the dough until it completely covers the base of the pan
sprinkle a little semolina over the top , cover with a kitchen towel & leave to rise until doubled in size
pre-heat the oven to 180c
brush the top of the dough with the egg yolks & sprinkle the sesame seeds over the top
using a skewer , make 6 pricks -going all the way through the dough - 5 evenly spaced holes 1" from the edge & 1 hole in the centre
place in the upper 1 / 3 of the oven & cook for approx 35 minutes or until a deep golden colour & sounding hollow when tapped
remove from the oven & allow to cool for 5 minutes bfore turning out onto a kitchen towel
wrap the bread in the towle & allow to cool on a wire rack before serving
algerian lamb and lentil soup
rinse the lentils , place in a large pan and cover with water , soak for 2 hours , drain
heat the oil in a large saucepan
add the lamb cubes , season with salt and pepper and brown them
add one-half of the broth , cover and simmer for 30 minutes or until the lamb is tender but still slightly underdone
stir in the lentils and remaining broth and simmer 15 minutes
meanwhile , saute the onion , carrot and garlic in the butter until soft
sprinkle onion mixture with the cumin and cinnamon
add the onion mixture and orzo to the pot
cover and keeping lid ajar , simmer 10 minutes or until the lamb and lentils are cooked and the pasta is al dente
taste for seasoning
this is a hearty soup
algerian mchewek   my traditional family recipe
put ground almonds or coconut , baking powder , sugar and vanilla in a large bowl and mix well
slowly incorporate the eggs until a firm paste has been achieved
make small balls from the dough - slightly larger than a malteser or olive
roll each ball in the chopped flaked almonds or coconut and coat well
place the mchewek balls on a baking sheet which has been greased and lightly floured
put 1 / 4 a glace cherry on the top in the centre of each mchewek
cook in a preheated oven at 170c for approximately 12 minutes or until almonds have turned a pale golden colour
allow to cool before placing in small bun / sweet cases
algerian poached eggs   chakchouka
in a deep skillet , heat the oil over medium heat
add cumin seed to the hot oil for about 15 seconds before you add the paprika
stir in paprika and let cook slightly to color the oil , about 10-15 seconds
add the onions and garlic and saut until onions are translucent and wilted but not browned , about 5 minutes
add tomatoes and bring to a rapid simmer
add peppers & potatoes , water and salt and pepper
reduce heat to low , and simmer , covered , for about 10 minutes
add more water as needed
form four small indentations in the simmering peppers to hold the eggs
crack eggs , one by one , into a small bowl and slide each egg into an indentation
cover and simmer another 10 minutes or so until eggs are cooked through
sprinkle with chopped parsley or cilantro and optional black olives and capers
serve with crusty bread or rice
algerian rice salad
mix together all vinaigrette ingredients with wire whisk, add pepper , pimento and onion to chilled rice, mix well, pour vinaigrette over rice, add salt and pepper to taste, place in 8 or 9-inch pan, press firmly, chill, invert on serving plate, decorate with hard-cooked eggs , mushrooms or olives
algerian salad
place all ingredients into a large salad bowl and toss gently, may be served with pita bread
algerian stew for couscous
heat the oil in a large pot , e
g
one for soup
add the onion and the meat and let it take some colour
add enough water or broth to cover the meat , usually about 1 liter
stir in the spices
add the chickpeas right now , or they will never become soft !
let it simmer on low for about 1 hour
after 1 hour , add the vegetables , make sure everything is slightly covered with water / broth
let simmer for another hour
after these two hours , vegetables should be soft , and you should be able to tear apart the meat with a spoon , as this is how it is eaten !
check for seasoning and serve with steamed couscous !
algerian stew with white beans   barboucha
roast the peppers on a flame , till the skins turn black , then cover with saran wrap for ten minutes to allow the steam to moisten the peppers
remove the wrap and peel off the skin
do not rinse under running water as you will take away the taste
dice the tripe into 1 inch squares and blanch in hot water , and drain
if using lamb , brown in a little oil to remove the oil , and cut into cubes
in a stewing pot , saute the onions , garlic , green peppers in 2- 3 tablespoons of olive oil for 5 minutes on medium flame
add spices and continue frying for 1- 2 minutes
add meat , and stir until the meat is coated with all the ingredients
cover with water , add the white beans and bring to boil for at least an hour , or until the beans are cooked
add 2 chopped tomatoes , 20 minutes after cooking the white beans
garnish with chopped cilantro
algerian stuffed dates
cut a lengthwise slit down the center , but not through , each date, remove seeds, sprinkle food coloring over marzipan , if desired, gently knead 4 to 5 times or until color is incorporated into marzipan, divide marzipan mixture evenly among dates, stuff into slits, sprinkle with powdered sugar
algerian tli tli b djedj   pasta with chicken
cut chicken up into serving sizes
brown in a large pan with the ghee , finely chopped onions , cinnamon , ras el hanout & pepper
add 1 cup water & cook for 10 minutes
add chick peas & add enough water to cover
tomato puree & the stock cube
cover & cook on medium heat for 1 hour & a half in a pan or 40 mins in the pressure cooker on med-high
if cooking in a pan , you may need to add a little extra water
whilst the sauce is cooking , prepare the pasta & eggs
hard boil the eggs , then peel & cut into halves
in a bowl , mix the pasta with 1 / 2 cup water & a tiny bit of olive or sunflower oil
place in a steamer & steam for 15 minutes
remove from steamer & separate the pasta with a little water
put the pasta in a large pan & slowly spoon in a little sauce at a time until the pasta is fully cooked & the sauce has been absorbed nicely - the pasta should be moist with a little sauce coating it - not dry
place pasta in a large dish / platter & top with the chicken pieces , egg halves & a some more sauce
serve immediately with a green salad & crusty bread
algerian vegetable couscous
slice the mushrooms , chop the onions and grate the carrots
heat the oil in a large pain and saute until the vegetables soften
add the spices , the couscous , the lemon zest and the raisins
stir until everything is well incorporated , then add the stock and the lemon juice
simmer for three minutes , then cover and remove from the heat source
let stand for five minutes
algonquin bar punch
place lemon peel strips in large bowl, add sugar and mash with wooden spoon to infuse sugar with lemon, add 1 1 / 4 cups raspberries and mash to blend, pour in sloe gin , lemon juice , and rum, add ice cubes, stir to blend, refrigerate punch 20 minutes, place ice block in punch bowl, strain punch over ice block, add champagne, stir to blend, garnish with lemon slices and remaining raspberries
ali baba s oven fries
preheat oven to 400 degrees f
lightly oil a large baking pan
mix the spices , oil and lemon juice together in a small bowl
toss the potatoes with this mixture until evenly coated
spread the potatoes onto the baking sheet and bake in the preheated oven for 30-35 minutes or until nicely browned and crispy , turning once halfway during cooking
ali vincent s mango quinoa salad
in a small bowl , combine vinegar , oil and lime juice, combine everything else in a big bowl, drizzle liquid mixture over the salad , and toss until well combined, chill for about an hour
ali s balsamic strawberries
place strawberries in a medium sized bowl, sprinkle sugar , then gently stir, leave to stand for 10-15 minutes, drizzle balsamic vinegar over strawberries, gently stir one more time, refrigerate or let stand for at least an hour
ali s banana cakes
put first 5 ingredients in large bowl of mixer
stir baking soda into milk and then pour into ingredients already in bowl
lastly add the melted butter to the bowl
beat altogether on high speed until just mixed
spoon into 2 greased & floured ring tins or 1 larger tin
bake at 350'f for approx 30 minutes or until top springs back when pressed lightly and the cake is starting to shrink from sides of tin
ice / frost with either your favourite chocolate or lemon icing / frosting
ali s chicken and sausage gumbo
cook chicken and dice
slice the smoked sausage into medium thick quarters , refrigerate
refrigerate zucchini
combine the rest of the ingredients into crock pot , set on low for six hours
after six hours , add smoked sausage and zucchini
continue cooking for another two hours
serve over hot rice in bowls
chopped fresh cucumber can be added to individual servings to combat the heat , if desired
ali s dill pickle deviled eggs
boil eggs for approximately 20 minutes
once eggs are hard , drain water and allow eggs to cool
you may also let them sit in cold water for 15 minutes
peel eggs then cut them long wise
set hardened egg whites to the side
put egg yolks in a small to medium size mixing bowl
mash yolks with a fork
add mayonnaise , mustard , relish , and salt
stir until all ingredients are blended and a thick , creamy texture is achieved
take a small spoon and spoon a small mound of yolk mix into the hardened egg whites
once all of the yolk has been used , sprinkle paprika over the top of all eggs
there you have it ! dill pickled deviled eggs !
ali s fried rice
scramble the eggs in a wok, remove and set aside, add one tablespoon of shortening to hot wok and add onions, saute onions to your preference, add to wok the celery and carrot, saute for about ten minutes , stirring often, add garlic and saute for another four to five minutes, add remaining two tablespoons of shortening to wok and add cold rice, cook for about fifteen minutes , stirring every three to four minutes, mix ginger and soy sauce together , toss in with rice, add scrambled eggs to rice, cook , stirring , another five minutes or until your preference, makes 4 one cup servings