Month: July 2017

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Algerian Kabyle Bread- Aghroum Akouran ๐Ÿ‡ฉ๐Ÿ‡ฟ

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Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Author LDS's Mom

Ingredients

  • 2 lb fine or medium semolina
  • 1/2 cup extra virgin olive oil or vegetable oil
  • 1 tsp salt
  • 1 tsp active dry yeast
  • 1 tbsp granulated sugar
  • Water to assemble the dough
  • Flour

Instructions

This recipe is typical of the region of Big Kabylie(Grande kabylie) in Algeria.

  1. First dissolve the yeast and sugar in ยฝ cup of warm water.
  2.  In a big dish put semolina, add olive oil, mix the two ingredients well between fingers until the oil is well incorporated and you get a sand like texture.
  3. Add salt and the yeast mixture.
  4. Mix everything well with hands and sprinkle water little by little to control the amount of water needed and knead the dough for 2 to 3 minutes until you obtain a homogenous dough.
  5. Roll the dough into a ball and let rest 5 minutes.
  6.  In a big cutting board, spread flour and put the dough ball on it.
  7. Use a rolling pin to flatten the dough and make a disc of about 1 inch thick or thinner if you like.
  8.  Work on the edges to give them a nice smooth shape, by pressing the edges between your hands, one hand on the dough disc horizontal and the other hand vertical at the edge.
  9.  Cook the dough disc in a skillet or tagine over medium heat, You may need to reduce the heat to low if you feel that the bread starts to burn.
  10. You will need to gently press on the dough disc while it is on a skillet cooking. If you can't stand the heat, use a kitchen towel.
  11. Return the dough disc to cook the other side.
  12.  Once the bread or Aghroum is cooked, cut into pieces.
  13.  Serve this bread or Aghroum with olive oil, buttermilk, Pepper tomato salad or Ifelfel or whatever you like.
Posted on

Mexican Chicken Tacos

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Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9
Author LDS's Mom

Ingredients

  • 9 taco shells
  • 2 cups iceberg lettuce cut smaal
  • 9 slices american cheese
  • Extra vergin olive oil
  • Ranch dressing
  • 2 medium avocados sliced

For the taco filling

  • 1 medium onion
  • 1 bell pepper of each, red, green and yellow
  • 3 cloves garlic
  • 4 tbsp chopped cilantro
  • 3 tbsp Extra virgin olive oil
  • 1 lb chicken minced
  • Homemade taco seasoning
  • Salt as needed
  • 1/2 cup water

For the homemade taco seasoning

  • 1 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp dried oregano
  • 1/4 tsp ground cumin
  • 1/2 tsp paprika
  • 1 tsp sea salt

For the Salsa

  • 2 medium tomatoes cut small
  • 1 chopped medium onion
  • 3 chopped green onions
  • 2 cloves garlic minced
  • 1 tbsp extra virgin olive oil
  • 2 tbsp chopped cilantro
  • 1 lime juice
  • 1 chopped jalapeno pepper
  • 2 tbsp tabasco sauce
  • 1/2 tsp sea salt

Instructions

  1. First prepare the salsa by mixing all the ingredients in a bowl. Set aside.
  2.  In another bowl mix all the ingredients of the taco seasoning and set aside.
  3. Prepare the Taco filling by sautรฉing the onions, garlic and bell peppers in the hot olive oil in a pan over high heat. Stir for 2 to 3 minutes.
  4. Add in the taco seasoning and the chicken minced. Stir occasionally for about 3 minutes then add in the water and reduce the heat to medium low.
  5. Let simmer for few minutes until the vegetables are tender and the chicken is cooked.
  6. Add in the cilantro, and mix it well then turn off the heat and set aside.
  7. Assemble the tacos by putting 1 tablespoon of the chicken filling in each taco shell, then a slice of the American cheese in each taco shell as well(the cheese is a personal choice).
  8. Place the Filled tacos in a dish and put in 400 ยฐF preheated oven for 5 minutes until the cheese is melted.
  9.  Take out of the oven and put in each stuffed shell a tablespoon of salsa, a piece of avocado and top with ranch dressing.
  10. Serve with shredded iceberg lettuce drizzled with olive oil.

 

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