Algerian Recipes? Can you please point me in the right direction ...preferably vegetarian and without cheese!?!
4 tablespoons olive oil
2 medium zucchinis, cut into 3/4-inch cubes
1 large eggplant, peeled and cut into 3/4 inch cubes
2 large green peppers, chopped into small pieces
1 medium carrot, peeled and chopped into small pieces
3 medium onions, chopped
1 head garlic, peeled and crushed
Salt and pepper to taste
2 cups water
2 cups stewed tomatoes
1 tablespoon dried basil
Method:
Heat oil in a saucepan; add all ingredients, except tomatoes and basil. Cover and cook over medium heat for 45 minutes; then stir in tomatoes and cook for another 15 minutes. Stir in basil; then place in a serving bowl and serve with cooked rice or mashed potatoes.
Serves: 8 to 10
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Algerian Eggplant
Serves 8
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon turmeric
1 teaspoon cumin powder
1/2 teaspoon crushed red chili flakes
1/2 cup lime juice
8 cloves of garlic, minced (4 teaspoons)
1 cup minced cilantro
3 pounds eggplant, peeled and cut lengthwise into 1-inch-thick slices
1 pound plum tomatoes, cut in half lengthwise
4 medium green peppers, halved and seeded
2 small jalape?o peppers, halved and seeded
sea salt, to taste
METHOD:
To make marinade, in a bowl, combine the olive oil, turmeric, cumin, red chili flakes, lime juice, garlic and half of the cilantro. Gently toss and marinate the eggplant, tomatoes, green peppers and jalape?o peppers in the marinade at room temperature for at least 30 minutes.
Preheat the grill so that you can hold your hand 4 inches above the surface for a count of 4 seconds. Grill all of the vegetables for 4 to 5 minutes on each side until cooked but not mushy.
Chill the vegetables completely. Cut the tomatoes into wedges, cut the eggplant and green peppers into bite-size pieces and mince the jalape?o peppers. Gently toss all the vegetables together with the remaining cilantro. Season with the salt.
Answers: Algerian Vegetarian Stew
4 tablespoons olive oil
2 medium zucchinis, cut into 3/4-inch cubes
1 large eggplant, peeled and cut into 3/4 inch cubes
2 large green peppers, chopped into small pieces
1 medium carrot, peeled and chopped into small pieces
3 medium onions, chopped
1 head garlic, peeled and crushed
Salt and pepper to taste
2 cups water
2 cups stewed tomatoes
1 tablespoon dried basil
Method:
Heat oil in a saucepan; add all ingredients, except tomatoes and basil. Cover and cook over medium heat for 45 minutes; then stir in tomatoes and cook for another 15 minutes. Stir in basil; then place in a serving bowl and serve with cooked rice or mashed potatoes.
Serves: 8 to 10
**************************************...
Algerian Eggplant
Serves 8
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon turmeric
1 teaspoon cumin powder
1/2 teaspoon crushed red chili flakes
1/2 cup lime juice
8 cloves of garlic, minced (4 teaspoons)
1 cup minced cilantro
3 pounds eggplant, peeled and cut lengthwise into 1-inch-thick slices
1 pound plum tomatoes, cut in half lengthwise
4 medium green peppers, halved and seeded
2 small jalape?o peppers, halved and seeded
sea salt, to taste
METHOD:
To make marinade, in a bowl, combine the olive oil, turmeric, cumin, red chili flakes, lime juice, garlic and half of the cilantro. Gently toss and marinate the eggplant, tomatoes, green peppers and jalape?o peppers in the marinade at room temperature for at least 30 minutes.
Preheat the grill so that you can hold your hand 4 inches above the surface for a count of 4 seconds. Grill all of the vegetables for 4 to 5 minutes on each side until cooked but not mushy.
Chill the vegetables completely. Cut the tomatoes into wedges, cut the eggplant and green peppers into bite-size pieces and mince the jalape?o peppers. Gently toss all the vegetables together with the remaining cilantro. Season with the salt.
http://recipes.wuzzle.org/index.php/31
has hundreds of Algerian recipies and many sound soooo yummy!
Lots of French influence with Algerian cooking as well.
Bon Apetit!
Algerian Cooked Carrot Salad - Kitchen Safari Recipe
Ingredients:
1 lb Carrots
3 ea Garlic cloves, chopped
1 pinch Salt
1 pinch Sugar
Lemon Juice
1/2 tsp Cayenne pepper
1/4 tsp Cumin
Parsley, chopped
Directions:
1.Scrape the carrots and quarter lengthwise.
2. Cook in a little water with garlic and a pinch of salt and sugar, for 15 minutes.
3. Drain and chill.
4.Just before serving, cover with lemon juice, about 1/4 teaspoon salt, cayenne and cumin.
5.Sprinkle with chopped parsley.
http://www.recipeatlas.com/africanrecipe...