Month: March 2022

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Easy Algerian Bread – Khobz El Kousha or Matloua El Kousha (with no eggs)ย 

This is a traditional Algerian baked bread called Khobz el kousha or Matloua el kousha (el kousha also spelled el koucha which means oven in Arabic). It is made with very basic ingredients!

Matloua el kousha is just Matloua or bread that is baked in the oven. There are several recipes for Matloua or bread. Matloua is basically made with semolina, or flour or both.

Whether the Matloua is made of semolina, flour or a mix of semolina and flour, most recipes share the basic ingredients such as salt, yeast and water.
I previously shared a recipe for flour bread that was cooked in two ways; on the stove and in the oven. The one that was cooked in the oven is called Matloua Al kousha (picture above). I rolled out the mini Matloua using flour but you can use fine semolina as well.

Please check the recipe here: https://www.myexcellentdegustations.com/%f0%9f%87%a9%f0%9f%87%bf-algerian-traditional-flour-bread-called-matloua-or-thamthoot/
This mini Matloua or Matloua Al kousha was made with 3 measuring cups flour and 1 tablespoon yeast while the one in the picture above was made with 4 measuring cups flour and 1 tablespoon yeast. There is a slight difference with the rest of the ingredients.

I rolled out the mini Matloua using fine semolina but you can use flour as well. The use of semolina gives a unique texture to the bread on the outside.
You can brush the bread or mini Matloua with oil or butter right after taking it from the oven (optional).
That is the oil brushed Matloua in the picture above.
If you are making the mini Matloua to be stuffed for sandwiches, then you need to reduce the amount of yeast and sugar.

The bread above was made the exact way as the recipe I am sharing today but with 1 teaspoon yeast and 1 teaspoon sugar. It was rolled out using flour.

Reducing the amount of yeast (and sugar), will give you a bread with a pocket, that is suitable for sandwiches!

This is another type of Algerian Traditional Bread that doesnโ€™t require kneading but it contains eggs. For recipe, please check here: https://www.myexcellentdegustations.com/algerian-bread-khobz-el-koucha/
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Easy Algerian Bread – Khobz El Kousha or Matloua El Kousha (with no eggs)ย 

Course Bread
Cuisine Algerian
Keyword matloua, mini matloua, matloua el koucha, matloua el kousha
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 7
Author LDSโ€™s Mom

Ingredients

  • 3 cups all purpose flour
  • 1 tbsp dry active yeast
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • About 1 3/4 cups water (more or less)

To shape the mini Matloua

  • About 1 cup fine semolina
  • Olive oil or vegetable oil

Instructions

  1. In a cup, mix the yeast, sugar and 1 cup warm water. Let the yeast proof.

  2. In another cup, mix the salt with 1 tablespoon water. Set aside.

  3. In a large bowl, put the sifted flour.

  4. Add the yeast mixture and mix it with your hand.

  5. Add the dissolved salt then add water, a little at the time while mixing by hand until the dough gets together and it is soft. The dough is a little sticky.

  6. Cover the dough with plastic wrap and kitchen towel and let rise until doubled in volume.

  7. Grease your hands with olive oil (or vegetable oil).

  8. Deflate the dough and dump it on a working board.

  9. Divide the dough into small balls (your choice of size).

  10. Place them in a bowl of fine semolina. Coat them well with semolina.

  11. Place parchment paper on a baking sheet.

  12. Place the semolina coated balls (of dough )on the prepared baking sheet. Make sure to leave space between them.

  13. Roll out the balls of dough into thin circles.

  14. Cover with kitchen towel and let rise again until almost doubled in volume.

  15. Bake in a 450ยฐF (or 425ยฐF depending on your oven) preheated oven for 15 to 20 minutes. You may need to place under the broiler in the last 2 minutes of baking.

  16. Let cool a little bit before cutting.

Recipe Notes

  • The baked Matloua cook fast. If you stick a knife and it comes out clean after 15 minutes of baking, then just place it under the broiler to have that golden color.
  • At first, the baked Matloua may look hard on top, No worries, just cover it with kitchen towel for few minutes. If you like, brush it with olive oil (or your choice of oil or butter).
  • The total time in this recipe didnโ€™t include the rising time of the dough.
  • This bread is called Khobz el koucha or Matloua el koucha. I choose to spell it ย el kousha ( instead of el koucha) as it is easier for my English readers to pronounce it.
  • You can use a stand mixer for this bread to just mix the basic ingredients (no kneading).
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Bulgur Soup – Vegetarian and Vegan Soup

Bulgur or Bulgur wheat comes in a range of grinds, fine, medium, coarse and extra coarse. . I have used a medium coarse #3 in this recipe.
Bulgur soup is a vegetarian and vegan soup. You can make it with your choice of meat if you like. This is a very healthy and tasty soup!
Video recipe here: https://youtu.be/gGEz0gpMvP8
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Bulgur Soup – Vegetarian and Vegan Soup

Course Soup
Keyword Bulgur, bulghur
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 5
Author LDSโ€™s Mom

Ingredients

  • 1 cup Bulgur (any size)
  • 1 cup chickpeas, soaked overnight and rinsed
  • 1 medium onion, roughly cut
  • About 4 to 5 cloves garlic
  • A small piece of butternut squash (optional)
  • 3 celery stalks
  • 3 medium carrots, halved
  • 1 medium zucchini, halved
  • 1 medium tomato
  • Few hot peppers (optional)
  • 1/4 cup brown lentils, soaked in warm water for 15 minutes and rinsed
  • 1 tbsp olive oil
  • 1 tbsp tomato paste
  • 1/3 bunch (or less parsley)
  • 1/3 bunch (or less cilantro)
  • Salt, pepper to taste
  • 1 tbsp paprika
  • 1 tsp ginger
  • 1/4 tsp turmeric
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp coriander powder
  • 1 tsp oregato (optional)
  • 1 tsp minced garlic (optional)
  • Chopped parsley and cilantro for serving
  • Lemon wedges for serving

Instructions

  1. First, soak the bulgur in warm water for 15 minutes. Set aside.

  2. In a soup pot, put the onion, garlic cloves, butternut squash, celery stalks, carrots, zucchini, tomato, hot peppers (optional), rinsed lentils, parsley and cilantro.

  3. Add the seasoning, salt, pepper, ginger, a little turmeric, cumin, coriander, cinnamon. Add paprika and tomato paste.

  4. Cover everything with hot water.

  5. Place the soup pot on medium high heat. Bring to a boil.

  6. Reduce the heat to medium low and let cook for about 20 to 30 minutes.

  7. Get back to the Bulghur, wash it well then rinse it.

  8. Put the rinsed Bulghur in a saucepan with chickpeas. Cover with hot water and season with salt.

  9. Place the saucepan on medium high heat. Bring to a boil.

  10. Reduce heat to medium low and let cook for about 20 to 30 minutes.

  11. Once the vegetables are cooked, remove celery stalks, cilantro and parsley. Discard them.

  12. Put the vegetables in a blender and purรฉe them.

  13. Pour the vegetable soup in a soup pot. Add hot water.

  14. Place back the soup pot on medium high heat.

  15. Add the Bulgur and chickpeas with their water. Mix and let cook together for about 30 minutes on medium low heat.

  16. At the end of cooking, add oregano and minced garlic (optional).

  17. Add chopped parsley and cilantro then turn off the heat.

  18. Serve hot with lemon wedges.

Recipe Notes

  • I have made this soup with medium coarse Bulgur #3 but you can make it with any size of Bulgur.
  • Bulgur is also found in stores as Bulghur.
  • You can make this soup with any vegetables that you have in hands.
  • You can use your favorite seasoning.
  • You can serve Bulgur soup as is or with your favorite type of bread and lemon wedges for squeezing.
  • You can also serve this soup with Bourek or a type of spring rolls.
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