Algerian edition.
Adapted from this course on Udemy.
Algerian Olive Stew
Ingredients
- 2 pieces of chicken
- 2 tbsp chopped parsley
- 2 medium carrots sliced
- 200 grams artichoke hearts, halved (instead of mushroom)
- 1 medium onion finely chopped
- 1 garlic clove finely chopped
- 1/4 tsp ginger powder
- 2 tbsp olive oil
- 1 cup of green pitted olives
- 1 tsp salt or to taste
- 1/2 tsp pepper
- a pinch of thyme
- 1 cinnamon stick or a pinch
- 3 bay leaves
- 1 cup “cream” — unflavored plant milk with corn starch
Zucchini Chekchouka Courgette
Ingredients
- 2 zucchini, sliced into 1/4″ thick slices
- pepper
- thyme
- 2 cloves of garlic, chopped
- fresh parsley
- beef base + water for sauce replacement
- steak to replace egg
Algerian Chicken Bourek Chicken Rolls
Ingredients
- 400 grams ground meat
- black pepper
- ginger powder
- salt
- 2 onions
- parsley
- 1 tbs cassava flour + liquid to dissolve if necessary
- gluten-free version of the 10 circular brik sheets
- Kite hill ricotta (rather than spreadable cheese)
- Use water to seal the sheet rather than egg white
- (potentially add chopped artichokes to filling rather than lemon squeezes)
Stuffed Zucchini Dolma Courgette
Ingredients
- 2 zucchini cut into thirds
- 1 medium onion
- parsley
- 300 grams ground beef
- salt
- pepper
- cinnamon
- 2 medium turnips (instead of potatoes)
- 100 grams of fully cooked chickpeas
Algerian Flat Bread (Kesra)
Ingredients
- 2 cups fine gluten-free flour (or 1/2 corn meal, if you please)
- 1/4 cup olive oil
- 1 tsp salt
- 1 cup water
Angel-Sansara 