Gettting Closer! (Week 50 - Algeria)

North African food is up there with middle eastern food, as far as I am concerned.  It meant I got the chance to comb one of my favourite books ‘North African Cookery’ by Arto der Haroutunian. It has such lovely recipes and so simple to follow. The surprise for us was the soup with semolina balls, it was lovely. We hadn’t expected such a treat, so that made it even more enjoyable. Chakchouka–bil–badendjel (Aubergine Chakchouka) was a nice change to beans on toast on a Saturday, and something we all enjoyed. I think my ‘boys’ would have been happy with this as a main dish, which took me by surprise as aubergine is normally not very popular with them!

 

Cooked with score (out of 100):

Arnab bil tomatich (Rabbit with tomato sauce)……………………82

Tajine Maderbel (Aubergine Tajine)…………………………………….86

Chakchouka–bil–badendjel (Aubergine Chakchouka)………….86

Osbane es’smid (Semolina balls in a lamb soup)………………….92

 

Wanted to cook:

Soles b-chakchouka (Sole cooked a la chakchouka)

Brouklou bil dersa (Cauliflower in dersa sauce)

Harira min himass (Harira with chickpeas)

Ktef ghalmi (Roast shoulder of lamb)

 

All recipes are from: North African Cookery by Arto der Haroutunian

 

Harira min himass (Harira with chickpeas)

 

Harira is a classic soup, often eaten to break a fast, it is eaten across northern Africa with many variations.

 Serves 6-8

50g / 2oz butter

225g / ½ lb raw chicken, skinned and cut into small pieces

110g / 4oz chickpeas, soaked overnight in cold water

1 medium onion, coarsely chopped

8 tbsp finely chopped parsley

1 tsp black pepper

¼ tsp powdered saffron

2 tsp salt

1 tsp cinnamon

1.8l / 3pints water

110g / 4oz long grain rice, rinsed thoroughly under cold running water

2 tbsp flour mixed with 450ml / ¾ pint water until smooth

2 eggs, lightly beaten

 

Garnish

Juice 1 lemon

Serve with bread, or to be more authentic with fresh or dried dates or dried figs.

 

1. Melt the butter in a large saucepan. Add the chicken pieces, drained chickpeas, onion, parsley, pepper, saffron, salt and cinnamon and fry for 2-3 minutes, stirring frequently.
2. Add the water and bring to the boil. Cover the pan; lower the heat and simmer for about 1 hour or until the chickpeas are tender.
3. Add the rice and simmer for a further 15-20 minutes. Stir in the flour mixture and bring to the boil, stirring constantly. If the mixture is too thick add a little more water.
4. Remove the soup from the heat and stir in the beaten eggs.
5. Serve in bowls with a little lemon juice squeezed over the top.
   NB: You can substitute kidney beans for the chickpeas and crushed vermicelli for the rice.
    

Osbane es’smid (Semolina balls in a lamb soup)

Serves 6-8

 

4 tbsp oil

1 onion, finely chopped

225g / 8oz lamb or mutton (or veal), cut into 1 cm / ½ cubes

1 tsp salt

1 tsp paprika

¼ tsp cinnamon

½ tsp harissa

1 tbsp finely chopped coriander (optional)

2 tbsp finely chopped parsley

1 tbsp finely chopped mint or ½ tbsp dried mint

3 large tomatoes, blanched, peeled and chopped

1.8l / 3 pints water

175g / 6oz whole lentils, ringed

 

Semolina Balls

375g / 12oz medium semolina

½ onion, very finely chopped

1 tbsp finely chopped coriander (optional)

1 tbsp finely chopped parsley

1 tbsp finely chopped mint or ½ tbsp dried mint

1 tsp black pepper

1 egg

90ml / 3 fl oz oil

90ml / 3 fl oz water 

1. Heat the oil in a large saucepan, add the onion and fry until soft. Add meat and fry, turning frequently, until evenly browned.
2. Add salt, paprika, cinnamon, harissa, coriander, parsley, mint and tomatoes and stir well. Cook over a lower heat for 10 minutes, stirring frequently.
3. Add the water and lentils and bring to the boil. Lower the heat and simmer for 20 minutes.
4. Meanwhile prepare the semolina balls by placing the semolina, onion, herbs, salt and pepper in a large bowl.  Add the egg and oil and mix well.
5. Now add enough of the water to make malleable dough which holds together. Keeping your palms damp, roll the mixture into apricot-sized balls.
6. When the soup has been simmering for about 20 minutes add the semolina balls and continue to cook for a further 30 minutes or until the meat and lentils are tender.
7. Taste adjust seasoning if necessary, and add a little more water if the soup is too thick for your taste. Place a few balls in each bowl and spoon the soup over them.
    

Chakchouka–bil–badendjel (Aubergine Chakchouka)

Serves 6

This is one of the most popular and beloved dishes of the meghrib as well as the most versatile.

5-6 tbsp oil

2 large green or red peppers, seeded and thinly sliced

3 large tomatoes, coarsely chopped

3 medium aubergines, peeled, quartered and cut into 2.5cm / 1in slices

2 cloves garlic, chopped

2 tbsp finely chopped parsley

6 eggs

1 ½ tsp salt

½ tsp black pepper 

1. Heat oil in a large frying pan and add peppers, tomatoes, aubergine slices, garlic and parsley. Mix thoroughly, lower the heat, cover the pan and simmer for 15-20 minutes, stirring occasionally. Add a little more oil if necessary, as aubergines have an unquenchable thirst for oil.
2. Remove lid and break the eggs over the mixture stirring gently with a fork to break the yolks.
3. Cover the pan again and cook for a further 3-4 minutes or until the eggs are set.
4. Remove from the heat , sprinkle with the salt and pepper and serve immediately.
    

Tajine Maderbel (Aubergine Tajine)

Serves 6

900g / 2lb aubergine, tailed and cut crossways into 2.5cm / 1in slices

3 tsp salt

Oil

675g / 1 ½ lb leg or shoulder of lamb, cut into 2.5cm / 1in cubes

4 cloves garlic

½ tsp black pepper

½ tsp powered caraway

½ tsp cinnamon

¼ tsp ginger

½ tsp turmeric

110g / 4oz chickpeas, soaked overnight in cold water

1 tbsp vinegar or lemon juice 

1. Sprinkle the aubergine slices with 2 tsp of salt and set aside for 30minutes. Rinse under cold running water and pat dry with kitchen paper.
2. Meanwhile heat 6 tbsp oil in a large saucepan, add the meat, garlic, black pepper, caraway, cinnamon, ginger and turmeric and fry for about 10 minutes, stirring frequently.
3. Add the drained chickpeas and enough water to cover by about 5cm / 2in. Bring to the boil, lower the heat, cover the pan and simmer for 45-60 minutes or until the chickpeas are tender. Add a little more water if necessary.
4. Meanwhile heat about 150ml / ¼ pint oil in a large frying pan and fry the aubergine slices, a few at a time, until golden on both sides. Remove with a slotted spoon, drain on kitchen paper and keep warm while you cook the remaining slices in the same way. Add a little more oil if necessary.
5. When the chickpeas are cooked stir remaining salt and the vinegar or lemon juice into the stew and add the fried aubergine slices. Cover the pan and simmer for a further 15 minutes or until the sauce is reduced.
6. Serve immediately in a large dish with the meat in the centre decorated with the aubergine slices and topped with the chickpeas and sauces.
    
    

Brouklou bil dersa (Cauliflower in dersa sauce)

 A typical Algerian dish, which is tasty, simple and filling.

Serves 6

1 large cauliflower, trimmed and broken into florets

4 tbsp oil

2 cloves garlic, shopped

2 ripe tomatoes, blanched, peeled and chopped

1 tsp salt

½ tsp black pepper

1 tsp paprika

1 tsp harissa

4 tbsp long grain rice, washed thoroughly under cold running water

2 tsp coriander

 

1. Half fill a large saucepan with lightly salted water and bring to the boil. Add the pieces of cauliflower and simmer for 5 minutes. Drain into a colander.
2. In a large saucepan heat the oil, add the garlic, tomatoes, salt, pepper, paprika and harissa and fry for 1-2 minutes, stirring constantly.
3. Add 300ml / ½ pint water, bring to the boil and simmer for 10 minutes. Add the rice, coriander and cauliflower, stir gently and simmer until the rice is cooked and the sauce reduced, stirring gently occasionally. Serve immediately.
    
    

Ktef ghalmi (Roast shoulder of lamb)

Serves 6

Vegetables are often cooked with the meat, among the most popular are artichoke hearts, peeled and quartered potatoes, quartered onions, quartered tomatoes, sliced courgettes or aubergines.

 

1.75 – 2.25kg / 4-5 lbs shoulder or leg of lamb, boned

6 cloves garlic, halved

1 tsp salt

1tsp black pepper

110g / 4 oz butter, melted

2 large ripe tomatoes, chopped

 

1. With the point of a sharp knife make 12 incisions into the meat and insert a halved clove of garlic in each. Mix the salt and pepper together and rub all over the surface of the joint. Brush the meat thoroughly with the melted butter and set aside for 15 minutes.
2. Scatter the chopped tomatoes in the bottom of a baking tray and place the joint in the centre. Pour the rest of the butter over the top. Place in an oven preheated to 325F / 160C / GM3 and roast for 2-3 hours basting frequently with the pan juices.
3. Serve the meat accompanied by the pan in a sauceboat.
    

Arnab bil tomatich (Rabbit with tomato sauce)

Serves 4-6

2tbsp oil

2 tbsp smen or 25g / 1 oz butter

1 onion, finely chopped

1-1.5kg / 2-3 lb rabbit, skinned, drawn and cut into small pieces

1 tsp salt

½ tsp black pepper

½ tsp harissa

2 bay leaves

½ tsp cumin

600ml / 1 pint water

450g / 1lb ripe tomatoes, blanched, peeled and chopped

1tbsp tomato puree diluted in 15ml / ¼ pint water

 

1. Heat the oil and smen(butter) in a large saucepan, add the onion and garlic and fry until soft. Add the rabbit pieces, stir, cover and fry for 15 – 20 minutes, stirring frequently.
2. Stir in the salt, pepper, harissa, bay leaves, cumin and water and bring to the boil. Lower the heat, cover the pan and simmer for 40 minutes.
3. Stir in the chopped tomatoes and diluted tomato puree into the casserole and simmer for a further 20-30 minutes or until the sauce has thickened and the rabbit is tender.
4. Serve with steamed rice or pasta.
    
    

Soles b-chakchouka (Sole cooked a la chakchouka)

 

Serves 6

4 tbsp oil

2 onions, finely chopped

3 large tomatoes, blanched, peeled and chopped

2 green peppers, seeded and finely chopped

1 tsp salt

½ tsp black pepper

Juice 1 lemon

½ tsp oregano

110g / 4oz butter

110g / 4oz flour

6 medium sole, washed, drained and dried

 

Garnish

1 tsp paprika

2 tbsp finely chopped parsley

 

Serve with a fresh salad or roast vegetables of your choice.

1. Heat the oil in a large saucepan, add the onions and fry until soft. Add tomatoes, green peppers, salt and black pepper, lemon juice and oregano and mix well. Simmer over a low heat for about 10 minutes.
2. Meanwhile heat the butter in a large frying pan and spread the flour over a large plate. Dredge the sole, one of two at a time depending on size of pan, in the flour and place in the frying pan. Fry for 4-5 minutes, turning once, until cooked and golden. Keep warm while you fry the remaining fish in the same way.
3. To serve spoon the vegetable mixture over the base of a large serving dish and arrange the fish over the top. Sprinkle with the paprika and parsley. Just before serving heat the butter in which the fish has been fried until bubbly and pour over the fish.

Some fun facts:

• Over 90% of Algeria is covered by the Sahara desert, of the total land area of Algeria, only 12% is inhabited.
• Albert Camus, the Nobel Prize winner and world-renowned French writer, was born in Algeria in 1913. His family was called pied-noir, a term used to describe French people living in Algeria during the colonial years.
• Petroleum and gas make up 98% of Algeria’s exports.
• Algeria became the largest country in Africa and the tenth largest in the world in 2011, after South Sudan separated from Sudan, which was at that time the largest country in Africa. (Sudan, also known as North Sudan, is now the third largest, next to Democratic Republic of the Congo.)
• It can be really, really hot in Algeria. The official hottest temperature ever recorded in the country was 50.6 °C (123.1 °F), in the oasis town of In Salah.
• Algeria is the largest oat market in Africa.
   
   
  CUISINE
  The most important influence on Algeria’s cuisine was that of France, which is apparent by its use of tomato puree, sweets and starters. They use little spice in their food, and their cooking techniques are simple.