‘Zrodiya Mcharmla’ also known as ‘Carottes au vinaigre’ is a very famous carrot dish in Algeria. This is actually delicious & isn’t hard to make…beautiful with roast chicken! For a change to the carrots, you can also use courgette / zucchini or potato in its place.
This recipe was initially posted in response to a round the world game. Not only did it sound good but once I got around to trying it myself, it WAS good! I’m not usually a cucumber person but I really like this recipe.
This recipe is from “Extending the Table” and is meant to be eaten with couscous. If you prefer, substitute goat or lamb for the chicken.
I learned how to make this in France from some Algerian friends. I hope you enjoy it as much as I do!
There are many, many versions of Basboussa ( and many spelling variations!) throughout the Arab world. Some of these are a spongy cake-like texture & some are more of a grainy texture. This Algerian version is more of a cake-like texture – which happens to be my favourite. I absolutely love the addition of coconut in the recipe, it really adds something to the Basboussa. This recipe is extremely simple to make & is delicious served with coffee or tea. It is definitely a Ramadan staple in our home!
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