This recipe for Algerian Stew With White Beans – Barboucha brings together 1 lb tripe or 1 lb lamb, if preferred, 4 yellow onions, chopped, 2 -4 cloves garlic, minced in a practical dish for home cooking. It takes about 1 hr 35 min to prepare and cook. It makes approximately 8 servings.
From 70 Medecins de France Le Tresor De La Cuisine Du Bassin Mediterraneen and found in The Good Cook Classic Desserts. 1/2 lb dates is about 2 cups.
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.
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.
This recipe is from week five of my food blog, “Travel by Stove.” I am attempting to cook one meal from every country on Earth, and Algeria is my fifth stop. This flatbread is cooked in a pan and has a texture similar to cornbread.
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