Our Algeria, for sisters by sisters

Informations about Algeria


Leave a comment

Sweet Mesfouf – and our recipe attempts in pictures!

Mesfouf ~ Sweet Couscous

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*

Continue reading

Advertisements


1 Comment

ALGERIAN MESFOUF – STEAMED COUSCOUS WITH PEAS AND BROAD BEANS

mesfouf

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.

Continue reading


Leave a comment

Mtewem / M’thouem

Mtewem

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.

Continue reading


Leave a comment

Halal Home Cooking

HHC-LOGO-3

“Fast forward 3 years 2 blog name changes, my focus is now on all aspects of home cooking, be it tagines from my husband’s native Algeria in north Africa or Victoria sponge cake from my British roots you will find something for everyone.”

Visit Halal Home Cooking for traditional Algerian recipes!


Leave a comment

Eid Sweets – Algerian Style – M’khabez

I don’t usually go all Algerian when it comes to Eid baking, or any baking for that matter, but I wanted to do one Algerian style sweet or cake along with other simpler non-Algerian ones. So today, I’m sharing a recipe for M’khabez. If you’ve ever had North African sweets, you’ve probably tried something like this and just not known what it’s called (very much like myself, who had to ask friends before posting this!) It’s basically a nut-filled, syrup-soaked pastry, a lot like the other Algerian sweet pictures I’ve shared in the past:  Continue reading