Nothing better than a hot drink and a good book When the cold weather of …
Sahlab the Arabic Winter Drink
Arabic Dishes
Baked Penne Pasta with Bechamel
I brought you this time an absolutely yummy recipe; Baked Penne Pasta with Béchamel sauce, this is …
Baba ghanoush Recipe
[:en] One of my favourite Mediterranean dishes which is known under a variety of names, …
Algerian Chicken with Olives Tagine
Chicken with Olives Tagine
2016-03-14 10:42:14
Serves 3
If you are looking for a recipe that tastes heavenly and makes the house smell fantastic try this Algerian Tagine chicken with olives, a yummy recipe you must give it a go
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Nutrition Facts
Serving Size
498g
Servings
3
Amount Per Serving
Calories 489
Calories from Fat 223
% Daily Value *
Total Fat 25g
39%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 255mg
85%
Sodium 953mg
40%
Total Carbohydrates 14g
5%
Dietary Fiber 4g
17%
Sugars 3g
Protein 52g
Vitamin A
16%
Vitamin C
39%
Calcium
12%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 Chicken legs
- 1 cup pitted green olives
- One lemon
- Salt and pepper to taste
- 2 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp paprika
- 1 tsp ground cinnamon
- 1 tbsp olive oil
- 1 large onion, sliced
- 2 garlic cloves pressed
- 2 cups low-salt chicken broth
- 2 tbsp of chopped parsley
Instructions
- Heat oil in a large pan over high-medium heat, add onion slices and sautée for 2 minutes add the chicken and sprinkle with salt and pepper, cook 4 minutes on each side or until browned, add the garlic followed by other four ingredients and stir for a further minute, cover and let it cook for 30 seconds then pour in the chicken broth, stir and cover, bring to a boil.
- Squeeze enough juice from a lemon and cut it into widgets add it to the pan, reduce the heat and simmer until your chicken is cooked through add the olives in the last 10 minutes.
- Garnish with chopped parsley and serve.
Merjana https://www.merjana.com/
How to make a Yummy Falafel
Falafel Recipe
2016-03-01 05:34:38
Serves 6
Falafel a traditional Arabic starters are served in many different ways Whether you prefer them in sandwiches with tomatoes or as an elegant appetizer or even a snack with Tartoor dip (Tahina)
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Nutrition Facts
Serving Size
109g
Servings
6
Amount Per Serving
Calories 319
Calories from Fat 31
% Daily Value *
Total Fat 4g
6%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 634mg
26%
Total Carbohydrates 54g
18%
Dietary Fiber 19g
75%
Sugars 8g
Protein 20g
Vitamin A
11%
Vitamin C
18%
Calcium
11%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 ½ cup chickpeas, soaked overnight and drained
- 1 ½ cup peeled split dried fava beans, soaked overnight and drained
- Garlic clove, minced
- 1 small onion, chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp baharat spice mix
- 1 tsp salt
- 1 tsp baking soda
- ½ tsp harissa paste
- ½ cup of fresh parsley
- ½ cup of fresh coriander
- Sunflower oil for frying
Instructions
- In a food processor put chickpeas, fava beans, garlic, onion, fresh parsley and fresh coriander, spices and blend until grainy not really smooth
- In a bowl, add the mixture then add salt, bicarbonates and harissa puree; mix all well and set aside to rest for 15 minutes
- Heat the oil over medium high heat and take a Falafel mold if available if not using a tablespoon scoop up the mixture and drop into the oil or you can shape the with hands
- Fry both sides of the Falafels until lightly browned.
- Remove from oil and place on a paper towel to sop up the oil
- Serve hot with Tartoor sauce (Tahini Dip)
Merjana https://www.merjana.com/
Couscous with Legumes
Couscous Legumes
2016-01-22 12:52:12
Serves 8
This is one of the Berberian new year recipes In Algeria COUSCOUS with legumes, healthy, low in fat and high in vitamins
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Nutrition Facts
Serving Size
212g
Servings
8
Amount Per Serving
Calories 365
Calories from Fat 44
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 4mg
1%
Sodium 400mg
17%
Total Carbohydrates 64g
21%
Dietary Fiber 12g
48%
Sugars 4g
Protein 17g
Vitamin A
61%
Vitamin C
13%
Calcium
7%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 cup couscous
- 1 large onion, chopped
- 2 tomatoes, chopped
- 2 carrots cut into batons
- 1 cup dried fava beans, soaked overnight
- 1 canned chickpeas in water
- 1 canned corns in water
- ½ cup brown lentils
- 1 tablespoon ghee
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon tomato paste
- 1 tablepoon Ras el hanout
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 stalk of celery, diced
Instructions
- Wash the Couscous, drain and let it set for 5 mins, meanwhile bring a water to boil in stock pan, add couscous to steamer insert and steam for 15 mins.
- Place another stock pan on stove over medium heat, add the olive oil, sauté onion for 5 mins then add tomatoes stirring regularly, for about 6 mins until softened, add spices, salt, pepper, lentils and fava beans, stir for 2 mins, add water and cook for 40 mins then add carrots, celery, corns and chickpeas, for the last 15 to 20 minutes and cook until tender or desired consistency, season with salt and pepper to taste, if desired.
- After 15 mins of steaming couscous flip it into a large dish and put 2 splashes of salted water, let it set for 5 mins and steam again for another 15 mins.
- Remove the couscous from steamer add ghee into it mix well and VOILA ready to serve.
- Serve the couscous topped with legumes.
Merjana https://www.merjana.com/
Shorbet Freek (GreenWeat Soup)
Shorbet Freek
2016-01-12 12:53:47
Serves 6
Shorbet Freek or Shorbet Freekeh is a common soup in north of Algeria and Tunisia, in this recipe we will make green-wheat soup, winter soup recipe on table in no time.
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Nutrition Facts
Serving Size
270g
Servings
6
Amount Per Serving
Calories 201
Calories from Fat 83
% Daily Value *
Total Fat 9g
14%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 35mg
12%
Sodium 1327mg
55%
Total Carbohydrates 15g
5%
Dietary Fiber 1g
4%
Sugars 2g
Protein 15g
Vitamin A
6%
Vitamin C
6%
Calcium
5%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 8 ounces lamb meat.
- 1 large onion, chopped.
- 2 tablespoons Olive oil.
- 2 tablespoons tomato purée.
- 1 canned chickpeas in water (precooked).
- 4 tablespoons vermicelli tagliati
- 4 tablespoons freek (greenweat)
- 1 Celery leafstalk
- Handful of fresh coriander, chopped.
- 1 tablespoon coriander powder.
- 1 tablespoon salt.
- 1 tablespoon pepper.
- 3-4 cups of hot water.
Instructions
- In a pressure-cooker sauté the onion in olive oil over low-medium heat, until translucent, add meat and spices, stir and combine to coat, cover and let cook for 3 mins, pour in hot water followed by chopped coriander, celery rib, tomato purée and bring to simmer.
- Cover the pressure-cooker and cook the meat for 30 mins or until tender.
- Uncover the pressure-cooker, and add in the chickpeas, Freek, and pasta (Vermicelli tagliati), cook for 10 mins.
- Garnish the soup with fresh chopped coriander and a squeeze of lemon juice.
Merjana https://www.merjana.com/