Garantita (Algerian Chickpea Pie)
2 cups chickpea flour
4 cups water
1/2 cup oil (not olive oil)
1 tablespoon salt
1/4 teaspoon black pepper
1 egg, beaten
ground cumin, for sprinkling
harissa (optional)
4 cups water
1/2 cup oil (not olive oil)
1 tablespoon salt
1/4 teaspoon black pepper
1 egg, beaten
ground cumin, for sprinkling
harissa (optional)
Directions:
1. Combine flour, water, oil, salt and pepper in food processor until mixture is smooth.
2. Pour into glass or metal pan at least 6x10-inch.
3. Pour the beaten egg over.
4. Bake 375° for 1 hour or until top becomes golden.
5. Sprinkle with cumin.
6. Slice and serve on baguette with harissa or other hot sauce.
Algerian Beef
Algerian Basboussa - Semolina Cake With Syrup
1 1/2 cups of coarse semolina
1 cup plain flour
2 teaspoons baking powder
3/4 cup unsweetened dried shredded coconut
1/4 cup granulated sugar
1 cup sunflower oil
1 lemon, zest of (finely grated)
1 cup yogurt
4 eggs
2 teaspoons vanilla flavoring
3 cups granulated sugar
1 tablespoon orange flower water (add a little more if you like it very fragrant)
1 teaspoon lemon juice
To Decorate
blanched whole almond
Directions:
1 Preheat the oven to 180°C Grease a large baking dish (approx. 11" x7").
2 In a pan, place the sugar & water from the 'Syrup Ingredients', bring to the boil then simmer until you have a pale golden colour. Remove from the heat & stir in the lemon juice & the orange flower water. Set aside to cool, you can also store this syrup in the fridge until you need to use it.
3 Place all the wet ingredients in a large bowl & using a hand mixer, mix until creamy. Add the dry ingredients a little at a time & mix well.
4 Pour into your baking dish & level off the surface with the back of a dessert spoon or palett knife. With a small knife, score the surface into equal squares or diamonds & place a blanced almond in the centre of each square / diamond.
5 Bake in the oven until golden - this will take approximately 30-40 minutes.
6 Remove from the oven & cut through the scored squares / diamonds. Pour the syrup over the top & allow the Basboussa to soak up the syrup before serving. It is best to leave it for at least 2 hours for best results.
1. Combine flour, water, oil, salt and pepper in food processor until mixture is smooth.
2. Pour into glass or metal pan at least 6x10-inch.
3. Pour the beaten egg over.
4. Bake 375° for 1 hour or until top becomes golden.
5. Sprinkle with cumin.
6. Slice and serve on baguette with harissa or other hot sauce.
Algerian Beef
1 lb lean ground beef
1 1/2 cups onions, chopped
1 cup green bell pepper, chopped
3 garlic cloves, crushed
8 ounces kidney beans
8 ounces hominy
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1/4 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 cups water
Directions:
1 In a large skillet over medium heat, sauté ground beef, onion, green bell pepper and garlic until vegetables are tender and beef is browned, about 6 minutes; drain.
2 Stir in kidney beans, hominy, salt, basil, pepper, sugar, oregano and red pepper flakes.
3 For a soup consistency, similar to Mexican Pozole, add up to 2 cups water* until desired consistency is reached.
4 Simmer, uncovered, for 10 minutes. Serve warm over rice or pasta.
5 *NOTE:Without adding the water, meat mixture can be used as an empanada filling.
1 1/2 cups onions, chopped
1 cup green bell pepper, chopped
3 garlic cloves, crushed
8 ounces kidney beans
8 ounces hominy
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1/4 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 cups water
Directions:
1 In a large skillet over medium heat, sauté ground beef, onion, green bell pepper and garlic until vegetables are tender and beef is browned, about 6 minutes; drain.
2 Stir in kidney beans, hominy, salt, basil, pepper, sugar, oregano and red pepper flakes.
3 For a soup consistency, similar to Mexican Pozole, add up to 2 cups water* until desired consistency is reached.
4 Simmer, uncovered, for 10 minutes. Serve warm over rice or pasta.
5 *NOTE:Without adding the water, meat mixture can be used as an empanada filling.
Algerian Basboussa - Semolina Cake With Syrup
For the Basboussa
1 1/2 cups of coarse semolina
1 cup plain flour
2 teaspoons baking powder
3/4 cup unsweetened dried shredded coconut
1/4 cup granulated sugar
1 cup sunflower oil
1 lemon, zest of (finely grated)
1 cup yogurt
4 eggs
2 teaspoons vanilla flavoring
For the Syrup
3 cups water3 cups granulated sugar
1 tablespoon orange flower water (add a little more if you like it very fragrant)
1 teaspoon lemon juice
To Decorate
blanched whole almond
Directions:
1 Preheat the oven to 180°C Grease a large baking dish (approx. 11" x7").
2 In a pan, place the sugar & water from the 'Syrup Ingredients', bring to the boil then simmer until you have a pale golden colour. Remove from the heat & stir in the lemon juice & the orange flower water. Set aside to cool, you can also store this syrup in the fridge until you need to use it.
3 Place all the wet ingredients in a large bowl & using a hand mixer, mix until creamy. Add the dry ingredients a little at a time & mix well.
4 Pour into your baking dish & level off the surface with the back of a dessert spoon or palett knife. With a small knife, score the surface into equal squares or diamonds & place a blanced almond in the centre of each square / diamond.
5 Bake in the oven until golden - this will take approximately 30-40 minutes.
6 Remove from the oven & cut through the scored squares / diamonds. Pour the syrup over the top & allow the Basboussa to soak up the syrup before serving. It is best to leave it for at least 2 hours for best results.