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Algerian cuisine is the local cooking style that manages to fuse both Arabic as well as Mediterranean cultures to create a blended cooking style of both cultures. Over the ages, local Berber tribes migrated all over ... More »
Poached Egg In Tomato Gravy
A video that has the poached eggs being made, but without any explanation. A curry of eggs that looks beautiful and colorful! But leaves the audience in a bit of confusion on the ingredients used! See the video and you'll know why! - 60.1795
Shakshuka, is a dish with origins in Algeria and Tunisia. It has similarities to a couple of other dishes around the world, like in mexican cuisine Heuvos Rancheros. The word Shakshuka means mixed up, so is the dish with so many blends of flavors and... - 50.7779
Carrots Algerian Style
Put the carrot slices into a medium sized saucepan.
Add enough water just to cover the carrots and bring it to the boil over moderate heat.
Cover the pan and cook the carrots for 15 minutes, or until they are firm but tender when pierced with a skewer.
Using... - 46.5323
Algerian Chickpea Bread
TO MAKE THE SPONGE: In a small bowl, combine the flour with the water and yeast.
Stir the mixture until blended, cover, and let sit in a warm place for 24 hours.
In a bowl of a heavy-duty electric mixer, stir the sponge with the honey, water, and yeast.
Let... - 45.1689
Algerian Steamed Pasta Stuffed Chicken
In a large bowl, combine the acini di pepe, walnuts, almonds, raisins, melted butter, cumin, cinnamon, ginger, and honey, and blend well with a fork.
Stuff the chicken with this mixture, close the cavity with skewers, and truss the chicken.
Pour boiling water... - 43.1235
Algerian Scrambled Eggs With Sausage And Green Peppers
In a small dish, mix the cayenne, cumin and salt together.
In a large, heavy frying pan, heat the oil over moderate heat.
When the oil is hot, add the sausage and fry, turning from time to time, for 4 minutes or until the slices are evenly browned... - 41.2464
Algerian Stuffed Cabbage Leaves
1. Soak the rice in cold water for about an hour.
2. Take a large saucepan, add lamb bones and cover it with 4 cups of water.
3. Stir in cinnamon stick and cover. Cook on low heat for 2 hours.
4. Peel the leaves and remove the core of cabbage... - 40.8009
Carrots Algerian Style
Cook the carrots in boiling water for 15 minutes.
Drain, reserving 150 ml/ 1/4 pint of the cooking liquor.
Put the oil in another saucepan with the cumin, garlic, thyme, bay leaf, salt and pepper.
Cook gently for 10 minutes, then stir in the reserved cooking... - 39.8287
Cut up the pimentos or paprika peppers and onions in thin strips.
Fry them in oil, stirring constantly so that cooking is even.
Be careful to remove all the core and seeds from the peppers as they are fiery .hot.
As the onions and pimentos or paprika peppers... - 33.225
Brown a piece of leg, shoulder, or loin of mutton in oil for 10 minutes.
Then add some cut-up tomatoes, with enough sliced onions and garlic, carrots and turnips, to flavour a good gravy.
Season with salt and pepper.
Cover with hot water, and simmer under a... - 26.1606
Algerian Recipes By Category