Month: May 2017

Print Recipe

Preparation time: 10 mn
Cook time: 5 mn
Total time: 15 mn
Serves: 2

Ingredients
8 to 10 count shrimps
2 large flour tortillas
2 ts olive oil
2 Ts classic ranch dressing
2 Ts shredded mozzarella cheese

For the salsa
1 medium tomatoe
1 medium avocado
3 green onions
½ small lime
2 Ts chopped cilantro
Salt and pepper to taste
1 ts olive oil

For the Garlic Shrimp
8 to 10 shrimps
4 cloves garlic
1 Ts olive oil
¼ ts chili powder
½ ts paprika
Salt and pepper to taste

Preparation
1- First we mix all the salsa ingredients and set aside. You can add serrano chili or jalapeño chili if desired.

2- Second , prepare the garlic shrimps. Sauté the garlic in 1 tablespoon olive oil over medium heat for about a minute.
3- Add in the shrimps and the remaining ingredients.
4- If the mixture gets too dry, add 1 to 2 tablespoons water.
5- Cook for about 5mn stirring constantly.
6- Pour the garlic shrimps in a bowl and set aside.
 
 

Make the Burritos
1- On medium heat put about one teaspoon olive oil in a large skillet . Roast the tortilla on both sides. and set aside.
2- Lay the roasted tortilla in a large plate.
3- Put about 2 to 3 tablespoons of salsa.

7- Fold two sides (toward the center) and one end of the tortilla over filling and roll up to form a nice burrito.

8- Repeat the operation to the other tortilla.
9- Serve.
Recipe by: LSD’s Mom

Print Recipe

Preparation time: 20 mn
Cook time: 20 mn
Total time: 40 mn

Ingredients
1 lb medium semolina
1 cup green onions leaves
1 cup mixed coriander and cilantro leaves
1 cup mint leaves
1 ts salt
6 Ts olive oil.
Flour
Water

Preparation
This recipe is one of the type of the Algerian Kabyle bread. Recipes differ from one region to another. This is a bread made of green leaves. It depends of what type of leaves you have. Some kabyle use green garlic leaves mixted to mint leaves and green oignons leaves.
Since the amount of mint is the same as the other type of leaves in this recipe, then this is a “Herbs bread” or “Aghrum Al Hchich”. If the mint is a dominant ingredients, then Algerians call it “Mint bread”, or Aghrum N naa- naa.
1- First chop finely the green leaves using a blender.
2- In a large bowl, mix the semolina with olive oil and salt. Mix until the oil is well incorporated.
3- Add the chopped leaves.
4- Mix well.

5- sprinkle water over the mixter slowly until all the ingredients are combined. Kneed the dough for about two minute in order to get a nice soft dough.
The amount of water really depends of your semolina. The dough should not be too hard, or have too much water. It has to be a nice and soft dough.
6- sprinkle flour in your working board, put the dough on it. Flatten the dough with a rolling pin, until you obtain a nice disc of about ½ inch. Use the flour, while working with the dough so that it will not stick to your hands.

7- Using a knife, cut the dough disc into pieces. It makes it easy to cook while in pieces.

8- Cook the bread in a skillet over medium heat. Algerians use a Tagine, it’s either made of metal or earthenware.
9- Make sure you flip the dough pieces in a skillet to get them cooked in both sides until you obtain a nice color.

10- Serve this bread or Aghrum Al Hchich with olive oil, buttermilk, or whatever you like.
Recipe by: LDS’s Mom