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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.

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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.

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