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    You are in: Home / Sarah Boudjema's Public Recipes
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    11 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This recipe takes me back to the shores of Zanzibar with its fresh fish and seafood salads

    Recipe #513775

    Kesra is one of Algeria's many breads. Made from semolina you can make it purely from fine semolina should you wish. Kesra is delicious served slightly warm with soup or at room tempreture with jam.

    Recipe #503468

    This is my entertaining recipe. Always impresses and with less time spent in the kitchen is more time that can be spent with guests. This seems to satisfy on all levels and has an amazing depth of flavour. Would love feedback on this one?

    Recipe #498393

    Many people stay away from eating Prawns thinking they are high in cholesterol. Whilst this is true prawns are actually a source of good cholesterol which can help bring down the bad cholesterol. Prawns are also a rich source of selenium which helps prevent the growth of cancer cells, calcium for the bones, vitamin E for the skin, vitamin B 12 for memory and cardiac health and protein.  Taco's are typically a meat dish but as I only eat meat or chicken once or twice a week I have ualtered the recipe to accommodate prawns. This is satisfying meal and combines the health benefits of the prawns with those of the avocado. If you wanted to be super healthy omit the tacos and serve on leaves of lettuce.  Enough preaching of the health benefits.... I know if you give this a try you will be hooked and will add this to your weekly repertoire. 

    Recipe #498370

    After eating stodgy comfort food I'm craving lighter and healthier meals. Soup is the perfect choice, easy after work meals packed with veg and pulses and still warming during a cold January in London.  I cook two types of lentil soup, the smooth Egyptian red lentil soup and this Algerian version using green lentils which is more brothy. Both soups are cut with the acidic lemon and coriander to serve.

    Recipe #498369

    This Algerian dish offers oodles of taste and plenty of healthy carb’s and protein to norish and up the energy levels. Serve with a good bread to mop up the delicious juices.

    Recipe #483537

    This recipe was given to me by the wonderful dessert chefs at Maafushivaru in the Maldives. This cake is perfect as a dessert, with a cup of tea or as i have also enjoyed it for breakfast!

    Recipe #467325

    I have played with many versions of this roast chicken. This is so far the perfect blend. An aromatic twist on a classic roast chicken recipe. Perfect accompanied with cous cous made with a chicken stock and a dash of yummy Harissa or your usual roast potatoes and veg.

    Recipe #465084

    So this has got to be my favourite after work recipe. Its quick, low fat and yet so very satisfyingly tasty. I urge you to give this a try!

    Recipe #464571

    Borek is usually served in Algeria along side a soup (Chorba) during Ramadan. Borek has a crisp pastry on the outside and is oozing with cheese and meat inside, absolutely delicious.

    Recipe #464566

    This is absolutely my favourite Algerian dish (good thing to as we eat this for virtually every day for a month each year). Chorba Frik served with Borek is commonly eaten during Ramadan after breaking the fast with three dates and fermented milk but i can eat this frequently all year round! Normally Chorba contains diced Lamb but considering my husbands cholesterol i like to omit it. Frik is known as crushed wheat or Green wheat and can be hard to find if you dont have access to an Algerian butcher/shop. Some branches of Tesco’s sell it (East End Crushed Wheat) , i believe it’s in the Indian/Ethnic section.

    Recipe #464565


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