Month: November 2021

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๐Ÿ‡ฉ๐Ÿ‡ฟ Algerian Spicy Dish from the region of Biskra called Dobara

Dobara also spelled Doubara ( Arabic ุงู„ุฏูˆุจุงุฑุฉ) is an Algerian vegetarian dish that is from the region of Biskra.
This dish is prepared with chickpeas or dried Fava beans or both. I am sharing a recipe of a chickpea Dobara with my own touch. What I love about this dish is the adding of fresh ingredients to the cooked chickpeas at serving, such as adding fresh tomatoes, cilantro, garlic, and so many other ingredients.
Dobara is served with a crunchy French baguette or any other type of bread. Itโ€™s an excellent Algerian spicy dish that is filled with flavors.
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๐Ÿ‡ฉ๐Ÿ‡ฟ Algerian Spicy Dish from the region of Biskra called Dobara

Cuisine Algerian
Keyword Dobara, Doubara
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 3
Author LDSโ€™s Mom

Ingredients

To cook the chickpeas

  • 2 cups chickpeas soaked overnight then rinsed
  • 1 small onion, chopped
  • 2 cloves garlic
  • 1 bay leaf
  • 1 tsp salt or to taste
  • 1/4 tsp black pepper
  • 1 tsp coriander powder
  • 1 tsp cumin
  • 1 tbsp Olive oil

For the Salsa

  • 1 medium tomato, grated
  • 1 Serrano pepper, seeded
  • 1/4 bunch cilantro, chopped
  • 6 cloves garlic
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tbsp tomato paste
  • 1 tbsp paprika
  • 1/2 tbsp Harissa

For serving

  • 1 medium tomato, grated
  • Whole pepperoncini or any other pickled peppers
  • 1/4 bunch cilantro, chopped
  • 1 lemon, sliced
  • 1 Serrano pepper, cut small
  • Olive oil

Instructions

  1. First of all, cook the chickpeas.

  2. In a saucepan over medium high heat, put the chopped onion with 2 minced garlic.

  3. Add bay leaf and chickpeas.

  4. Add salt, pepper, cumin powder , coriander and olive oil.

  5. Let cook for about a minute, then add hot or boiled water (about 4 cups for now).

  6. Bring to a boil then reduce the heat to medium low and let cook for about 30 to 45 minutes or until the chickpeas are cooked. You may need to add boiled water during cooking.

  7. In meantime, prepare the salsa.

  8. In a food processor, put the grated tomato, Serrano pepper, the chopped cilantro and garlic cloves. Process everything for few seconds.

  9. Put this mixture in a bowl.

  10. Add tomato paste, Harissa, paprika, salt, coriander, cumin, black pepper and mix well.

  11. Add about 4 to 5 tablespoons olive oil and mix it all together. Set aside.

  12. Once the chickpeas are cooked and the liquid is reduced, itโ€™s time to serve.

  13. Put 2 or 3 ladles of chickpeas with its liquid in a serving dish.

  14. Add 1 tablespoon or more of the salsa and mix well.

  15. Add some of the grated fresh tomato on top.

  16. Add some of the Serrano pepper.

  17. Add some of the chopped cilantro.

  18. Top the dish with pickled pepper( I have used whole peperroncini, thatโ€™s what I have in hands).

  19. Add lemon slices.

  20. Drizzle some olive oil to your liking.

  21. Enjoy this dish with your favorite bread.

Recipe Notes

  • You can use any type of hot peppers.
  • You can use pickled peppers that you have in hands.
  • You donโ€™t have to grate the tomatoes at serving, you can just cut them small.
  • You can add more or less of the ingredients to your liking.
  • If you donโ€™t have Harissa paste, you can leave it out or use chili powder.
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๐Ÿ‡ฉ๐Ÿ‡ฟ Algerian Spicy dish from Bousaada region called Zviti

Zviti also called Slata Mehrez ( literally means the mortar salad), is an Algerian spicy dish that is originally from the region of Bou Saada( Mโ€™Sila province).

This dish is made of a semolina galette called Rakhssas or Rakhssis (Arabic ุฑุฎุณูŠุณ orุฑุฎุณุงุณ), that is cut into small pieces and crushed in a tall wooden mortar called Mehrez along with the grilled peppers, tomatoes and more ingredients.

Zviti dish is served in the long wooden mortar (Arabic ู…ู‡ุฑุงุฒ, pronounced Mehrez) and everyone gather around the mortar to share the dish . Please see YouTube video for this recipe https://youtu.be/rQNBBh2VEQA
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๐Ÿ‡ฉ๐Ÿ‡ฟ Algerian Spicy dish from Bou Saada region called Zviti

Course Appetizer, salad, entry
Cuisine Algerian
Keyword Zviti
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 6
Author LDSโ€™s Mom

Ingredients

  • 1 spicy Anaheim pepper
  • 1 jalapeรฑo
  • 2 red hot chili peppers
  • 3 Roma tomatoes
  • 4 cloves garlic
  • 1/2 bunch chopped cilantro
  • 1 tsp coriander powder
  • 1 tsp fennel powder
  • 1 tbsp tomato paste
  • Salt to taste
  • Olive oil to taste
  • Buttermilk for serving

For Semolina galette

  • 1 cup medium semolina
  • 1 tsp salt
  • Water to gather the dough( the amount depends on your semolina)

Instructions

  1. First of all, prepare the semolina galette.

  2. Sift the semolina in a large bowl.

  3. Add salt.

  4. Add water gradually and mix with hands until the dough gets together. The dough shouldnโ€™t be too hard. It has to be soft and easy to work with.

  5. Roll the dough into a ball.

  6. Cover with plastic wrap and let rest for few minutes.

  7. In meantime, put the jalapeรฑo and Anaheim peppers in a baking dish and bake them in a 400ยฐF preheated oven for about 15 minutes(more or less depending on your oven).

  8. Put the tomatoes and Red Hot Chili Peppers in a saucepan. Cover with water.

  9. Put the saucepan over medium heat and let boil for 5 to 10 minutes.

  10. Now get back to the dough ball.

  11. Flatten the dough with a rolling pin into about 1/2 inch thick galette. Make sure to prick the galette surface with a folk in both sides.

  12. Cook the galette in a griddle (or Tajin as it is called in Algeria), over medium to medium low heat.

  13. Cook both sides of the galette and make sure to cook the edges. Use a kitchen mitten to press on the galette during cooking process to help it cook evenly or use a metal spatula for that.

  14. Cut the galette into 4 pieces then use your hands to tear the galette into very small pieces (please check the YouTube video above). Set aside.

  15. Get back to the peppers and tomatoes.

  16. Remove the outer skin and ribs of the baked peppers ( Anaheim and jalapeรฑo). Set aside.

  17. Remove the tomatoes and hot chili peppers from water. Make sure to keep that boiled water to be used later.

  18. Remove the outer skin of the tomatoes, crush them with a folk and set aside.

  19. Take a wooden mortar, usually a tall wooden mortar (Mehrez) is used for this recipe but I donโ€™t have one so Iโ€™ve used a small one that I have in hands.

  20. Put garlic cloves in the mortar and crush them with a wooden pestle.

  21. Add about 1 teaspoon salt for now.

  22. Add coriander and fennel powders.

  23. Add the hot chili peppers and the rest of peppers ( Anaheim and jalapeรฑo).

  24. Keep crushing everything with the wooden pestle then add the crushed tomatoes.

  25. Add tomato paste and chopped cilantro(keep about 1 tablespoon of cilantro for serving).

  26. Mix everything with a pestle. Put in another dish and set this tomato pepper mix aside.

  27. Now letโ€™s assemble the Zviti.

  28. Take the wooden mortar (Arabic ู…ู‡ุฑุงุฒ, pronounced Mehrez) and put about 1 tablespoon of tomato pepper mix.

  29. Add a handful amount of galette pieces.

  30. Use the wooden pestle to crush everything together.

  31. Add the boiled water(about 1/2 cup) that we used to cook the tomatoes and hot chili peppers.

  32. Keep crushing everything.

  33. Add 1 tablespoon of tomato pepper mix then again the galette pieces. Crush again with a pestle.

  34. Keep adding the boiled water until you get the right consistency. The final dish should not be too runny nor too dry. Alternate between tomato pepper mix, galette pieces and boiled water.

  35. Once everything is well crushed, check for the seasoning and add salt if needed.

  36. Add olive oil to your liking. Mix well.

  37. Garnish with cilantro (optional).

  38. Serve this dish (Zviti) with a cup of buttermilk.

Recipe Notes

  • The ย boiled water is the one used for ย the tomatoes and chili peppers. If you donโ€™t have enough of this water, just boil more water aside.
  • This dish is very spicy, it is served with buttermilk.
  • You can grill the peppers and tomatoes but I like to bake my peppers and boil the tomatoes.
  • You can use coriander and fennel seeds instead of powders and crush them with a pestle.
  • You can use any spicy peppers in this recipe.
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