Month: November 2019

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Algerian Couscous with Cinnamon Flavored Chicken and vegetables

Couscous is a staple food in Algeria, Morocco, Tunisia, Mauritania, Egypt,  Libya and also in Israel, as so may Jews are of North African origin.

In Algeria, couscous is present in great occasions like weddings and religious celebrations such as Al Mawlid Annabawi ( celebration of prophet mohamed โ€˜s birthday), Ashura, Eid Al Fitr ( celebration of end of Ramadan), etc.

Couscous is also present in certain regions of Algeria every weekend, usually on Fridays (weekends fall on Fridays and Saturdays), since all the family gather over the weekend.

Traditionally, it is served with a stew spooned on top. The stew contains lamb, beef or poultry with vegetables.

In this recipe the stew sauce is perfumed with cinnamon flavor and the vegetables are mainly zucchinis, turnips added to chickpeas.
To prepare a fluffy couscous, please refer to my recipe here:
https://www.myexcellentdegustations.com/how-to-prepare-a-fluffy-couscous/
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Algerian Couscous with Cinnamon Flavored Chicken

Course Main Course
Cuisine Algerian
Keyword Couscous, Couscous with chicken
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author LDSโ€™s Mom

Ingredients

  • About 2 lb fine couscous
  • Chicken pieces (from 4 to 8)
  • 1 medium onion, minced
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1 medium cinnamon stick
  • 1 cup chickpeas, soaked overnight and rinsed
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter at room temperature
  • 4 medium zucchiniโ€™s, cut into long pieces
  • 4 medium long turnips, cut into pieces

Instructions

  1. Please see the link above to prepare a fluffy couscous.

  2. Put olive oil in a large saucepan over medium heat.

  3. Add the minced onion, chicken pieces and let cook for about 5 minutes.

  4. Add salt, pepper and cinnamon stick.

  5. Reduce the heat to medium low, then add turnips pieces and chickpeas.

  6. Let cook for a good 10 minutes and make sure to turn the chicken pieces during this time.

  7. Add hot water to cover the chicken.

  8. Increase the heat to medium and cook covered for about 30 minutes or until chicken is cooked.

  9. Check the seasoning of the sauce and add salt if needed. You may need to add hot water as well.

  10. Once the chicken and turnips are cooked, take out the chicken and add zucchinis to the sauce. Let cook.

  11. Put the butter in a large frying pan, brown the chicken pieces in both sides. Set aside.

  12. Once the zucchiniโ€™s are cooked, garnish the couscous with chicken and vegetables and serve it with a bowl of sauce aside.

  13. Enjoy.

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North African Stuffed Pancakes – Recipe from the Kabylie region of Algeria -Thighrifine Lehwal

This is a savory version of pancakes. Without the stuffing the pancakes are called Thighrifine in the Kabyle dialect, Baghrir in the Arabic language and Milles trous ( a thounsand holes) in the French language.

Thighrifine or Baghrir is found in Algeria, Morocco, the Middle East and other countries ( with a different name).

Traditionally, these pancakes are cooked on a clay griddle called Tajine in Arabic and Adhajine in the Kabyle dialect.

Thighrifine Lehwal are stuffed pancakes or stuffed Baghrir. The stuffing is made of cooked onions, garlics, tomatoes, cilantro, spices and more.

Thighrifine Lehwal are served drizzled with olive oil . They can be eaten for lunch or dinner or as a snack just like pizza. They are preferably eaten during winter or in cold days in Kabylie region of Algeria. This recipe is typical to the region of Great Kabylie in Algeria.

In the old days in the mountain region of Kabylie in Algeria, these stuffed pancakes or Thighrifine Lehwal are made on a fire place called Al Kanoun. The whole family gather around the mother or grand mother who prepares Thighrifine Lehwel and eat them as soon as they come out of the heat. Itโ€™s a great family gathering around Al kanoun in winter time.
Prepare the savory pancake batter or Thighrifineโ€™s batter( or Baghrirโ€™s). Cover the bowl with plastic wrap and let rest for at least 20 minutes ( depending on the temp of your kitchen).

The first Thighrifine were originally made with semolina, yeast, salt and water without the add of baking powder and flour. They were obviously made by hands without an electric mixer.

The semolina, yeast and salt were put in a large dish called Tharvouth or Lโ€™jefna in the Kabyle dialect and the water is poured gradually while the batter is mixed with a palm of hand. That takes time to get to the right pancake consistency. Now this can be prepared using a stand mixer, blender or a hand mixer, thanks to technology!
Prepare the pancake filling.
You can mix the filling ingredients and use them raw without cooking them but I personally prefer to cook them.
Before cooking the pancakes, make sure to mix the batter well with a wooden spoon.
Pour about a laddle or a cup (or less) of the batter in the center of the pan, placed over medium heat.
Once the pancake starts to have bubbles, cover with a lid and cook for about 3 minutes.
Once the pancake is dried out, it is cooked.
Spread the filling evenly on the pancake and set aside.
Pour about a laddle of batter in the center of the pan to make the second pancake.
Once the pancake starts to bubble, place the first pancake( with the filling) on top. Let cook for about 3 minutes.
Drizzle about 1 tablespoon (or more if you prefer) olive oil on the stuffed pancake in each side. Cut and enjoy.
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North African Stuffed Pancakes – Recipe from the Kabylie region of Algeria -Thighrifine Lehwal

Course Main Course
Cuisine Algerian
Keyword Thighrifine lehwel, Baghrir farci, stuffed savory pancakes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 5
Author LDSโ€™s Mom

Ingredients

  • 3 cups fine semolina
  • 1/2 cup all purpose flour
  • 1 tbsp dry active yeast
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • About 4 cups warm water
  • Olive oil for serving

Filling or stuffing

  • 2 medium onions, chopped
  • 3 medium tomatoes, diced
  • 1 tbsp minced garlic
  • 1 tbsp paprika
  • 1 tbsp tomato paste
  • 2 tbsp chopped parsley
  • 2 tbsp chopped cilantro
  • 1 tsp ginger powder
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp coriander powder
  • Salt, pepper to taste
  • 2 tbsp olive oil
  • 1 tbsp pepper flakes (more or less and itโ€™s optional)

Instructions

  1. Put the yeast and sugar in 1 cup warm water and let it proof.

  2. In a bowl of a stand mixer, put sifted flour, semolina and salt. Mix with a spoon.

  3. Add the yeast mixture and the 3 remaining cups of water.

  4. Whisk everything for about 10 minutes.

  5. Cover the bowl with plastic wrap and let rest for at least 20 minutes.

  6. Prepare the pancake filling called Lehwel in Kabyle dialect.

  7. Put olive oil in a saucepan over medium heat.

  8. Add chopped onion and minced garlic.

  9. Season with salt, pepper, ginger, turmeric, cumin and coriander.

  10. Add paprika and tomato paste. You can add pepper flakes if you like spicy food.

  11. Cook for about 2 minutes.

  12. Add the diced tomatoes, cilantro and parsley.

  13. Stir for 1 to 2 minutes then add about 1 cup hot water.

  14. Let cook until the liquid evaporates.

  15. Remove from heat and let cool.

  16. Get back to the pancake batter.

  17. Add 1 teaspoon baking powder to the batter and mix it really well.

  18. Start cooking the pancakes or Thighrifine (or Baghrir).

  19. Pour about a laddle of the batter in the center of the pan (it will spread but you can help spread it with the back of the laddle).

  20. Once the pancake starts to bubble, cover it with a lid and let cook for about 3 minutes or until itโ€™s completely dry. Check the bottom of the pancake if it is cooked.

  21. Place it in a plate using a metal spatula.

  22. You may need to clean the center of the pan by putting few drops of oil and clean with an old kitchen towel or paper towel.

  23. Pour a laddle of batter in the center of the pan to cook the second pancake (you may need to reduce the heat then increase it as needed).

  24. Spread the filling on the first cooked pancake.

  25. Once the second pancake starts to bubble, place the first pancake with the filling on it.

  26. Let cook uncovered for few minutes.

  27. There is another way to stuff the pancakes.

  28. Cook 1 pancake and set it aside.

  29. Pour a ladle of batter in the pan and once the holes form and the pancake start to set but not coooked yet, spread the onion tomato filling or staffing on it.

  30. Place the cooked pancake on top.

  31. Let the stuffed pancake cook for few minutes.

  32. Drizzle about 1 tablespoon (or more if you prefer) olive oil on the stuffed pancake in each side. Cut and enjoy.

Recipe Notes

  • If you make Thighrifine or Baghrir without the filling, you will obtain about 10 pancakes.
  • If the pancake batter is all bubbly after rest time, you may not need to add baking powder before cooking.
  • If you tried to cook the first pancake and you donโ€™t see much holes forming, then you need to add baking powder to the batter right before cooking them.
  • You can make these pancakes with fine semolina only.
  • You can mix the filling ingredients and use them raw without cooking them.
  • You can put the batter ingredients all at once in a bowl and mix well ( you donโ€™t have to put the yeast in warm water to proof).
  • You can use any of your favorite seasoning.
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