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    You are in: Home / Community Forums / Middle East & North Africa / Off to Algeria!!
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    Off to Algeria!!

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    Halalmom
    Tue Oct 17, 2006 3:26 am
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    Salam and Good Morning,

    the last few days have been quite hectic and stressful...tomorrow we will take off for a three-week holiday in Algeria with my husbands family. I am looking forward to it, my first Eid with a "real" celebration!
    Hopefully I will bring back lots of recipes to post here on Zaar... icon_wink.gif

    WS, Gabi
    NcMysteryShopper
    Tue Oct 17, 2006 8:00 pm
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    Have a wonderful trip!!!! Keep Safe and Have Fun!!!
    chef FIFI
    Wed Oct 18, 2006 2:01 am
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    Have a safe trip! icon_biggrin.gif
    Cookie16
    Wed Oct 18, 2006 6:53 pm
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    Enjoy yourself (and all the good food)! If you are in El Mouradia you are in my husband's neighborhood! icon_biggrin.gif
    Oolala
    Mon Nov 13, 2006 7:58 pm
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    My son is doing a report on Algeria for his social studies class in 7th grade. I would love to make some Algerian dishes with him and maybe he can share some recipes with his class. He said something to me about a fish soup or stew? He's not here now or I would ask him. I hope you had a nice trip and got lots of recipes to share! *Just did a Google search on Algerian Fish Soup (my son said it's a soup) and there are many posted, all different (of course) but I liked the way it sounds with saffron and tomatoes...do you have a recipe for that? If not, I'll post one from my Google search.
    Halalmom
    Tue Nov 14, 2006 3:04 am
    Food.com Groupie
    Funny, we had a wonderful fish soup in a little restaurant at the harbour of Algier icon_smile.gif
    I do not have the recipe, but usually you fry onions with a little garlic, add pureed tomatoes and water, carrots and potatoes, spices are -as you mentioned- saffron, cumin, coriander, parsley, then, after cooking, it is pureed. oh, you need to add the fish, when the potatoes are almost done, I forgot...
    Hope this helps! Will post some recipes this weekend!
    Cookie16
    Tue Nov 14, 2006 8:41 am
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    Welcome back Halal Mom! I hope you enjoyed your vacation in Algiers. What did you do/see while you were there?
    Halalmom
    Tue Nov 14, 2006 9:57 am
    Food.com Groupie
    Good Morning, Happy Mom!

    I am still in Algeria, in my head... the weather and the whole athmospere there is so much warmer than here in germany... we spent most of the time in Algiers, as the whole family lives there. They live in Bourouba, hope I got the spelling right? My husband knows El Mouradia, somewhere close to this monument?? Algiers is really fascinating, although the traffic is -well- dangerous, especially with my brother-in-law driving icon_wink.gif .
    I was also lucky to try some "Garantita", it tasted exactly like your version!!

    By the way: Has anyone a recipe for "Choukchouka"?? Kind of filo-pastrie, torn in little pieces???
    Mme M
    Tue Nov 14, 2006 2:12 pm
    Food.com Groupie
    Halalmom wrote:
    Good Morning, Happy Mom!

    I am still in Algeria, in my head... the weather and the whole athmospere there is so much warmer than here in germany... we spent most of the time in Algiers, as the whole family lives there. They live in Bourouba, hope I got the spelling right? My husband knows El Mouradia, somewhere close to this monument?? Algiers is really fascinating, although the traffic is -well- dangerous, especially with my brother-in-law driving icon_wink.gif .
    I was also lucky to try some "Garantita", it tasted exactly like your version!!

    By the way: Has anyone a recipe for "Choukchouka"?? Kind of filo-pastrie, torn in little pieces???


    Do you mean 'Om Ali', which is broken up (browned in the oven) filo pieces, boiling milk and cream poured over that, then cinammon, plus raisins and maybe some nuts?
    Hiding Behind Corner
    Cookie16
    Tue Nov 14, 2006 4:59 pm
    Food.com Groupie
    I think chouchouka is a salad of roasted pepper, tomato and garlic. I don't know this filo dish but it sounds like something I would like.

    Yes, El Mouradia is near the monument. My grandmother in law, many cousins and one of my brothers in law all lived at one time in the apartments next to the monument - I think this is called Salambey or sometimes Confor. El Mouradia is a bit further up the hill from that. I now will look up Bourouba on Algiers map to see who I know in that area.

    Everything about Algiers is warm and fun to me. The weather (I have only ever been there in the summer/early fall), the people, the visiting of all the relatives, the weddings, the party after the baby is born. I love my visits and would like to go back. Unfortunately, it is so expensive. We can only go in summer because kids are in school and that is when the airfare is very high.

    I am happy for you that you enjoyed your trip! I hope the weather in Germany is not so bad as Boston - rain and fog!

    I have not been doing much Algerian cooking since Ramadan. icon_sad.gif
    Oolala
    Tue Nov 14, 2006 6:25 pm
    Food.com Groupie
    Halalmom wrote:
    Funny, we had a wonderful fish soup in a little restaurant at the harbour of Algier icon_smile.gif
    I do not have the recipe, but usually you fry onions with a little garlic, add pureed tomatoes and water, carrots and potatoes, spices are -as you mentioned- saffron, cumin, coriander, parsley, then, after cooking, it is pureed. oh, you need to add the fish, when the potatoes are almost done, I forgot...
    Hope this helps! Will post some recipes this weekend!
    This sounds so good! Thanks!
    Halalmom
    Wed Nov 22, 2006 2:54 am
    Food.com Groupie
    Salam,

    this weekend I tried to copy the original fish soup, recipe has just been published (my second recipe, I am so excited icon_lol.gif ).

    "Algerian Fish Soup", quite close to the original...

    Happy cooking, Gabi
    lemoncurd
    Wed Nov 22, 2006 3:02 am
    Food.com Groupie
    Salams to you too Halal mom MMMM , that sounds delicious.

    Chef zee is looking for recipes that use ras al hanout maybe you could point this recipe out to her.

    icon_biggrin.gif
    Zurie
    Wed Nov 22, 2006 12:18 pm
    Forum Host
    lemoncurd wrote:
    Salams to you too Halal mom MMMM , that sounds delicious.

    Chef zee is looking for recipes that use ras al hanout maybe you could point this recipe out to her.

    icon_biggrin.gif


    Thank you for thinking of me, Lemoncurd!! I just read through this thread, and I LOVE fish soups. All I can say is that I don't think there is ever any hard-and-fast recipe for any country's fish soups!!

    Halalmom's recipe looks great though, and I also have some harissa left. Only problem now is that it's getting a bit warm in these southern climes for soup of any kind! icon_wink.gif

    I've now started printing favourite Zaar recipes to keep in a special plastic-page book, because it's too difficult to consult the computer every time I need a recipe, and anyway, I forget about amazing recipes like this fish soup one.

    Once printed, I keep it in the kitchen by the stove. icon_biggrin.gif
    Um Safia
    Sat Jun 02, 2007 5:46 pm
    Forum Host
    Salam,

    you probably have found the recipe you are looking for but if you haven't.....

    chakchoukha/ chakchouka bsakra:
    You need to make yourself some bread - khobz ftir.

    It is a big help if you are lucky enough to have your own m'ri but if you don't then you can manage with a large flat pan/skillet (try to find one for chappattis etc).

    Ingredients for the bread:

    500g fine semolina
    500g flour
    rounded tsp of salt
    water

    Method:

    Put the semolina and flour in a very large but shallow bowl - a gas'a if you have one is best. Make a well in the centre and add 1/2 a glass of water. Mix enough water to create a workable dough then begin kneeding. Do this (until your hands hurt! ) until the dough becomes very smooth and elastic - you can put this dough in the bread maker on dough setting to make things easier if you like. Once the dough has reached elastic stage leave it to stand for 5 mins.

    Take sunflower/vegetable oil etc and lightly coat work surfaces then pull off pieces of dough and form balls slightly larger than a golf ball.

    Gently stretch these balls over the m'ri or pan and cook (approx 30 seconds). Keep the cooked bread covered with cloth or towel so it doesn't dry up and finish cooking the rest.

    You can start tearing the bread straight away or leave it until you are finished if you are alone (I say this because it is best done with 2 people - one cooking one tearing!) Depending on your personal preference/which side of Algeria you come from, you'll decide whether to tear it into smaller or larger pieces....

    For the sauce it's just the regular 'red sauce' that can go over most things - cous cous etc. However, it is traditional to put a couple of quartered dried apricots in.

    I only make this when I can rope someone in to help. It is one of my favourite dishes (without the apricots though) and I like to get the kids involved tearing the bread if I can't get an adult in time!

    Ma Salama,

    Rezika
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