Algerian cuisine has had many influences that have contributed something unique to the country’s culinary delights. Over hundreds of years the Berbers, Arabs, Turks, Romans, the French and the Spanish have influenced the cuisine of Algeria. Each of these civilizations has helped to ensure that Algeria’s cuisine is an eclectic mix of flavors, aromas and textures, served in a multitude of ways and very pleasing to the palate.
Khobz el Dar, Algerian semolina bread
If you have never tasted Algerian bread, we recommend you try the Khobz el Dar recipe. The ingredients are simple and it’s easy to make at home. The result is a delicious bread, incredibly soft and slightly sweet.
Time: 3 hours
Serves 8
Ingredients
- 50 g semolina flour
- 3 tablespoons sesame seeds
- 1 tablespoon white sugar
- 1 teaspoon active dry yeast
- a pinch salt
- vegetable oil to taste
- 1 tablespoon orange water
- 2 eggs
- 240 ml warm milk
- 350 g all-purpose flour
- 1 teaspoon water
Preparation
Mix the semolina flour with 2 tablespoons sesame seeds, sugar, baking powder and salt together in a large bowl. Add the oil, the egg yolk, a spoonful of orange water and the egg white that you have previously separated and beaten. Slowly add the hot milk and mix until a liquid dough forms. Cover the bowl with a plate or plastic wrap; let sit at room temperature until foamy, about 1 hour. At this point, add the 00 flour with a wooden spoon until it forms a sticky dough. Cover again and let rest for 30 minutes.
Line a baking tray with baking paper. Sprinkle 1 tablespoon of flour over the dough and your hands. Knead the dough, adding flour, if necessary, 1 tablespoon at a time, until it comes away from the sides of the bowl. Shape into a round loaf and place on the prepared baking sheet. Cover with a cloth and leave to rise for 1 hour in a warm place until the loaf doubles in volume. Preheat the oven to 200 degrees C. In the meantime, beat an egg yolk and water in a bowl with a fork and brush the entire surface of the bread. Sprinkle 1 tablespoon sesame seeds on top. Bake in the preheated oven until the loaf is golden brown, about 20-25 minutes.
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Doubara, the stew made with legumes
Doubara is a characteristic dish of the Biskra region, which for aromas and flavours encompasses the multiple influences of North African cuisine. Based on chickpeas or broad beans (or both) and vegetables, this delicious stew will win you over.
Time 1 hour
Serves 4-6
Ingredients
- 320 g of chickpeas
• 320 g of broad beans
• 4 cloves of garlic
• 1 lemon
• 4 chillies - 2 tbsp tomato paste
• 1 tbsp harissa
• 1 teaspoon `
•cumin 1/2 tsp saffron - 1 tsp paprika
• 1/2 tsp turmeric
• salt and pepper to taste - olive oil to taste
• spring onions and chopped parsley to garnish.
Preparation
After soaking the chickpeas and broad beans overnight, drain and place in a saucepan full of water with a little salt and cumin. Cook the legumes for 90 minutes. In a separate pot, heat some olive oil, then add the tomato paste, chili pepper, garlic, harissa and spices, cooking for about two minutes. At this point add the tomatoes and chickpeas and if necessary, add a little of the water previously used to boil the chickpeas. Cover with a lid and allow to cook for 10 minutes. The stew is now ready. To complete the dish, sprinkle it with chopped spring onion and fresh parsley leaves. (Photo: CC BY-SA 4.0/ Slothtysloth)
