Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: Jim.Weller@salata.com (Jim Weller) Newsgroups: rec.food.recipes Subject: Algerian Dishes (6) Collection Followup-To: rec.food.cooking Date: 20 Apr 2000 06:10:59 -0600 Organization: Salata 310-543-0439 Lines: 260 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <8ff_0004170833@salata.com> Reply-To: Jim.Weller@salata.com (Jim Weller) NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41446 Algerian Couscous Algerian Soup Harissa - Chile Paste - Algeria Msutnick's Harissa Soup Algerian Carrots Algerian Potatoes with Olive Oil Around the Arabian Gulf, highly spiced food is still common: recipes from the region call for complex spice blends, often with chilies. Enthusiasm for rich spicing passes to North Africa, to Ethiopia and the countries of the Magreb (Morocco, Algeria and Tunisia), where food is spiced with pepper, cubebs, cumin, caraway, cinnamon and cassia, ginger and saffron. Chilies and mild peppers are common too, but not all the food is ferociously hot; many Moroccan dishes are quite delicate and subtle in their flavoring. Further south, in both East and West Africa, chilies are the dominant flavoring. Elsewhere in the Middle East, subtle spicing prevails in the Arab countries, Iran and Turkey. Source: Jill Norman "The Complete Book of Spices" MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Algerian Couscous Categories: Lamb, Grains, Algerian, Beans Yield: 4 Servings 1 Can cooked chickpeas, drain 3/4 To 1 lb. pkg couscous 2 large Onions chopped 1 Carrot sliced 1 green bell pepper, sliced 1 Eggplant,sliced, salted and Rinsed 1 lb Lamb, cut in 2 inch cubes 1 Chicken cut up in 8 parts 3 Tbsp Oil 1 Pimento 4 Tomatoes, seeded, chopped 2 tsp Paprika Salt 7 oz Fresh string beans or peas 9 oz Can artichoke bottoms Drained Cayenne pepper 4 oz Butter Place couscous in shallow pan with 4 cups water. Swirl and pour off water immediately in a sieve. Rub couscous well between hands and drop back into pan, making sure couscous is lump free. Let this dry while preparing remainders. Fry onions garlic, pepper, carrot and eggplant with chicken and lamb in oil. Then add chickpeas( if using dried ones ) and enough water to cover. Add pimento and salt and pepper to taste,Bring to a boil and fasten colander over kettle to fit snugly. Spoon couscous into colander and let steam for 45 minutes, then dump couscous back into pan to let dry again. Add tomatoes, beans or peas and cook another 1/2 hour. Now attach colander and let couscous steam another 15 minutes. Add artichoke, canned chickpeas to the stew. Cook a few minutes longer. Add some butter to the couscous and place couscous shaped into a cone on a serving platter. surround by meat and vegetables. Note: this is only one version of many different types of couscous preparation. It is thought that the name of this grain comes from the soft rumbling noise that the couscous makes in a steamer. There is a special couscous pot but a colander can suffice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Algerian Soup Categories: Algerian, Pasta, Soups, Lamb, Chicken Yield: 8 Servings 1/2 cup olive oil 1 lb stewing lamb or beef with bones -- cut into pieces 1 lb chicken wings and necks -- cut in half 1 large onion -- diced 1 large potato -- peeled and cubed 1 large zucchini -- cut in large chunks 19 oz cooked chickpeas -- with liquid salt and pepper -- to taste 3 tsp dried mint flakes 6 cup boiling water 1/2 cup fine egg noodles -- broken into very small pieces 5 oz tomato paste -- approximately 1/2 cup shelled peas ALGERIAN soups are meals in a bowl; casseroles. Soups and stews are distinguished, perhaps, only by the amount of liquid. In a saucepan, brown the meat and the chicken pieces in the oil, then add the onion, potato, zucchini, the chickpeas and their liquid, the salt, pepper, 1 teaspoon of the mint, and the boiling water. Bring to a boil; then lower the heat and simmer for 30 minutes. Add the egg noodles; cook for a further 5 minutes. Stir in the tomato paste, peas, and the remaining 2 teaspoons of dried mint. Simmer for a another 10 minutes and serve hot. "Shawrba Jaza'iriya" FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. From: Kitpath MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Harissa - Chile Paste - Algeria Categories: African, Algerian, Spice, Condiments Yield: 1 Servings 1/2 lb Fresh hot red chiles 1 Head garlic 5 tsp Caraway seeds 5 tsp Coriander seeds 5 tsp Cumin 1 Tbsp Salt; or to taste 1/4 cup Extra virgin olive oil This condiment is a must for those who love North African food. While harissa is available both in cans and in tubes, nothing has quite the taste of a homemade one. There are as many different recipes for harissa as there are cooks in North Africa, so this Algerian pied noir version is just an outline. Improvise and come up with one of your own. Makes about I cup. Slit the chiles open with a sharp paring knife and remove the seeds. Wash the chiles and allow them to drain for I hour in a colander. Peel the garlic and place it in the bowl of a food processor with the chiles. Place the caraway, coriander, cumin, and salt in the bowl of a spice mill and pulverize them to a fine powder. Add the seasonings to the food processor and pulse until you have a thick paste, drizzling in the olive oil a bit at a time. When ready, stir to make sure that the seasonings are well mixed, then spoon into a large jar. Pour a layer of olive oil over the top to preserve the harissa. Refrigerate. When ready to serve, spoon the harissa up through the olive oil. Per serving: 104 Calories (kcal); 5g Total Fat; (36 calories from fat); 5g Protein; 16g Carbohydrate; 0mg Cholesterol; 6417mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: The Africa CookBook: Taste of a Continent - Harris MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Msutnick's Harissa Soup Categories: Algerian, Jewish, Soups, Beans, Vegan Yield: 4 Servings 400 g Dry chick peas 6 Tbsp Oil 4 Onions 2 clove Garlic 1 tsp Harissa 1 tsp Cumin 4 Tomatoes Salt Chopped parsley "La table Juive", a French book of Jewish holiday recipes and traditions, has a recipe for Chick Pea Soup which looks similar to the harissa soup. (They call it Algerian rather than Moroccan but it is probably general North African.) They give it as a variation of a North African bean soup. The exact relationship between the ingredients listed under the variation and the ingredients in the original recipe is not entirely clear to me, but soup recipes always leave room for improvisation. Here is my best effort at merging and translating the recipe. Soak the chick peas overnight. The next morning, cook the onion, garlic, harissa and cumin in the oil in a soup pot. Add the chickpeas and their liquid plus a quart of water and the tomatoes. Bring to a boil and simmer for 2 1/2 hours. Add salt to taste and garnish with the chopped parsley. From: Msutnick@aol.Com (Msutnick) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Algerian Carrots Categories: Vegetables, African, Algerian Yield: 4 Servings 2 3/4 lb Carrots; scraped, slice -diagonally 1/2 tsp Hot sauce 2 Tbsp Light olive oil 3 Garlic cloves; thinly sliced 1 Lemon; juice only 2 tsp Cumin seeds; toasted and -crushed 1/2 tsp Salt 1/2 tsp Sugar 2 Tbsp Fresh mint leaves; chopped Cook's Note: Excellent served with poultry or whitefish. Put the carrots in a steamer basket set over boiling water. Steam for about 5 minutes, until barely tender. Reserve the cooking water and mix 5 tablespoons of it with the hot sauce. Heat the oil in a large skillet over medium heat. Add the garlic, diluted hot sauce, lemon juice, cumin, salt and sugar. Mix well. Add the carrots, then partially cover and cook over medium-low heat for about 10 minutes, until the liquid is reduced. Stir in the mint and serve at once. Contributor: Orange County Register From: Jack Elvis Reply-To: Jim.Weller@salata.com (Jim Weller) NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41447 Harissa (Tunisian Chili Sauce) Seitan with Prunes and Almonds (Lahm Lhalou) Algerian Chili (Loubia B'dersa) MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Harissa (Tunisian Chili Sauce) Categories: Condiments, Spice, Algerian, Moroccan, Tunisian Yield: 1 servings 50 g (2 oz) dried red chilies 2 Cloves garlic salt 1 tsp Caraway seeds 1 1/2 tsp Ground cumin 2 tsp Coriander seeds 1 tsp Crushed dried mint leaves Olive oil This fiery Tunisian chili sauce, also found in Algeria and Morocco, is used in cooking, particularly in the vegetable or meat tagines (stews) that accompany couscous, and as a table condiment, rather like Indonesian sambals. The sauce can be bought ready-made in small cans, but it is easy to make at home and keeps for up to 6 weeks in the refrigerator. Remove the seeds and tear the chilies into pieces. Soak them in warm water until they soften (about 20 minutes). Drain, and pound or process. Crush the garlic with a little salt. Pound or blend all the ingredients to a paste, then stir in 15-30 ml (1-2 tbsp) of olive oil, Transfer to a jar, cover with a layer of olive oil, and refrigerate. Source: Jill Norman "The Complete Book of Spices" Viking Studio From: "Mary Spyridakis" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Seitan with Prunes and Almonds (Lahm Lhalou) Categories: Algerian, Vegan, Lamb, Main dish, Spice Yield: 6 servings 2 Tbsp Olive oil 12 oz Seitan; cut into 1-inch -chunks 2 cup Prunes; pitted 1 cup Almonds; blanched 1/2 cup Honey 2 Strips orange zest; 1/2" -wide and 2" long 1 Cinnamon stick; 6-inches -broken into 2-inch long - pieces 1 Orange; juiced 1 tsp Orange blossom water (opt) This Algerian dish is another example of how North Africans enjoy sweetly spiced main dishes. Here, seitan replaces the lamb in the original recipe, which comes from "A Quintet of Cuisines" by Michael and Frances Field and the Editors of Time-Life Books (Time-Life Books, (1970). The switch works perfectly because of the light crisping of the seitan. Orange blossom water adds authentic flavor that is quite pleasant. Look for this item in gourmet stores or Middle Eastern markets. Serve with plain, steamed couscous, the White Beans in Swiss Chard Sauce and the Sweet Potato Marqa for a North African feast. This dish is also good with crisped tofu in place of the seitan. Heat the oil in a heavy, 3 or 4-quart saucepan set over medium-high heat. Add about half of the seitan and panfry, turning the pieces until they are lightly crisped on all sides, about 5 minutes. Drain the seitan on a plate lined with paper towels. Repeat with the remaining seitan. Wipe out the saucepan and return the seitan to it. Stir in the prunes, almonds, honey, orange zest and the cinnamon. Pour in the orange juice, the orange blossom water (if you are using it), and 1 cup of water. Bring to a boil, cover, reduce heat to low, and simmer until the prunes are very soft, about 45 minutes. Remove and discard the orange zest and the cinnamon sticks. Serve mounded on a heated platter, accompanied by steamed couscous or rice. This may be refrigerated for up to 2 days. ** Natural Health From: Paul Macgregor MMMMM -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.