Afghan Biscuits
Deceptively decadent chocolate biscuit ideal with coffee, after dinner or as a small treat. Children absolutely adore them, have a similar texture to shortbread only better.
Rezika’s Cheese & Potato Bourek (Algerian Spring Rolls)
Here is the second of my Algerian bourek recipes. I have also posted a Chicken & Preserved Lemon Bourek recipe. This cheese & potato bourek is another of my family favourites & there never seem to be enough! You can use phyllo dough instead of the spring roll sheets. You can also add a few finely chopped olives in place of the gherkins. If you’re not familiar with making bourek, have a look at the NA*ME Fourms Bourek Demo: http://www.recipezaar.com/bb/viewtopic.zsp?t=310912
My Loubia / Lubia / Loobia – Classic Algerian Beans!
The best way to describe these beans is a spicier version of English baked beans! Haricot beans are cooked in a tomato sauce flavoured with lots of garlic, cumin & paprika. This recipe is for the way I cook it most – the slow cook way – but you can make it easily in a pressure cooker; just reduce the water to a total of 2 litres, add a chicken stock cube & take care with the seasoning. It should only take 45-50 mins in the pressure cooker. If you have any Algerian hot green peppers, this is really nice with 1-2 thrown in half way through! N.B: Time to make doesn’t include overnight soaking of the beans.
Algerian Chicken & Preserved Lemon Bourek
The fillings for bourek really are endless, I love the traditional ground lamb & parsley, the prawn & bechemel, potato & cheese……..the list goes on. Here I combined ground chicken with fresh coriander & a little preserved lemon for a delicious fried snack. You can freeze these bourek easily & when you come to cook them, allow to 1/2 thaw before deep frying. You can also shallow fry them in a frying pan about 1″ deep in sunflower or vegetable oil. Bourek are wonderful whenever, but really they are a Ramadan essential in any Algerian household. (If you are new to making bourek & rolls, here is a step by step -in photos- demo for you: http://radiancerecipes.com/chinese-springrolls/)
M’shewsha – Algerian Egg Dish for Breakfast or Coffee
This is a traditional family recipe for M’shewsha. M’shewsha is a delicious Algerian dish made with lots of eggs, a little semolina & a little flour. You pour warm honey over it & allow it to soak in……..delicious! M’shewsha can be enjoyed for breakfast or with afternoon coffee – it tastes like a cross between a fluffy pancake & French toast! Traditional, it is thought to give you a lot of strength – manual labourers eat it often, as do women who’ve just had a baby! This is also great for Suhor during Ramadan – yum!
