‘Eid in Algeria

The first time I prayed ‘Eid (ul-Fitr) in Algeria was in a small masjid, well it felt small because there were so many women ma shaa Allah. The second time I prayed it (‘Eid ul-Adha) was in a bigger masjid, not far from home, and that was the best ‘Eid prayer I have ever attended, because of the imam recitation, may Allah preserve him!

Many of us living in the west, and maybe with a ‘not so traditional’ background, are used to spend ‘Eids with other sisters, or making the day ‘special’ for the kids. There are masajid organising ‘fun’ events for sisters and children so many of us get really involved and find the day of ‘Eid itself being hectic and exciting! 

Sweet Mesfouf – and our recipe attempts in pictures!

Long time not posting a food recipe! So the one we share with you today came up during a chat in the Our Algeria group. Um Youssef shared a picture …. Sister Nawel the recipe for ‘the picture’ and Umm Hamza got creative in her kitchen and put the recipe and the pictures together ma shaa Allah. So here is the recipe from her blog halalhomecooking.com

Ingredients

• 250 grams fine couscous
• 1 tablespoon extra-virgin olive oil, divided
• 35 grams unsalted butter, divided
• 1/4 teaspoon fine sea salt
• handful of almonds
• handful of walnuts
• handful of pistachios
• handful of golden raisins
• 1/2 teaspoon orange blossom water (rose water can be used instead)
• sugar / honey / sweetener to taste*

ALGERIAN MESFOUF – STEAMED COUSCOUS WITH PEAS AND BROAD BEANS

A light fluffy couscous and legume dish that works just as well in winter as it does in warmer months. Making the most of that frozen veg you have hidden away at the back of the freezer!

By using frozen you are not really missing out on anything apart from the hassle of shelling your own peas and broad beans.

Mesfouf is often eaten as a side dish or for suhoor the pre-fast meal.

Mtewem / M’thouem

Mtewem / M’thouem ~ An Algerian dish of meatballs and chickpeas in a red sauce packed full of garlic and finished with toasted flaked almonds.

First things first, you have to really like garlic (3/4 of a bulb in 1 dish type like garlic) to enjoy Mtewem.

I’ve come to know Mtewem, also spelled M’thouem is sometimes made with a ‘white’ sauce i.e. without tomato paste or paprika BUT as both these ingredients pair well with garlic and because I like my dishes colourful I kept them.

I adapted my recipe from The Teal Tadjine, Hénia adds breadcrumbs, eggs to bind and water when making the meatballs to make sure they remain moist. Whilst I have nothing against adding breadcrumbs to meatballs, I know someone who has so, I left all three out as eggs and water seemed redundant now I wasn’t using breadcrumbs. I also reduced the amount of meat and garlic to make fewer meatballs as I wanted to serve fewer people.

The flaked almonds give this dish added texture and they are good for your health, win-win.

Mtewem I’m told is often served during Ramadan in Algeria so I plan on adding it this year to my relaxed menu here in the UK, in shaa Allah.

More traditional craft stuff!

From Umm Ibrahim, more traditional crafty stuff…

The turquoise set that I want but we didn’t get because we don’t know how to get it home intact. There were far more pieces than this though; there were also couscous dish, oval fish plates, laban jug and mugs, large serving plates, beautiful latticed fruit bowl. I’m so disappointed! I now wish we’d bought it and brought it back a few pieces at a time, leaving the rest at my in-laws to collect later!