Subject: Algerian Dishes (6) Collection
From: [email-masked] (Jim Weller)
Date: 20 Apr 2000 06:10:59 -0600
Newsgroups: rec.food.recipes

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
 
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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 <[email-masked]>
 
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:
[email-masked] (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 <[email-masked]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
    Title: Algerian Potatoes with Olive Oil
 Categories: Side dish, Vegetables, African, Algerian
    Yield: 4 Servings
 
1 1/2 kg Spunta potatoes
  150 ml Olive oil
    5    Cloves garlic, peeled and
         Sliced finely
    1 Tbsp Tomato puree
    1 tsp Harissa
    1 Tbsp Cardamom seeds
         Good pinch of chilli flakes
         Salt to taste
    2 cup  Hot water
 
Peel the potatoes and cut in thick slices.  Heat the oil in a large
frying pan with a lid.  Add the potatoes, garlic, tomato puree,
harissa, cardamom seeds, chilli flakes and salt and stir well.
To cook: add the water, bring to the boil, cover and simmer for 20 to
30 minutes.  The water will be absorbed into the potatoes.
To serve: serve hot as a first course or with a main course, or cold
as a salad.

Bon Appetit, Exec. Chef Magnus Johansson
Source: Vogue Entertaining Guide
 
MMMMM
 
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From: [email-masked] (Jim Weller)
Newsgroups: rec.food.recipes
Subject: Algerian Recipes  (3) Collection
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Date: 20 Apr 2000 06:14:55 -0600
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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

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~~Rec.food.recipes is moderated; only recipes and recipe requests are 
accepted for posting.  Please read the FAQ posted weekly Recipes/requests
go to [email-masked]; questions/comments to [email-masked].
Please allow several days for your submission to appear.