Month: March 2022

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Algerian Lemonade from the region of Boufarik (Blida) – Cherbet Boufarik

Cherbet Boufarik is an Algerian lemonade that is specifically from the region of Boufarik in the city of Blida. This lemonade is very popular during the holy month of Ramadan. With a variety of dishes served in Ramadan, Cherbet Boufarik helps with the stomach digestion and it is very refreshing! There are so may ways to make Cherbet Boufarik and this is my way.

I previously shared a recipe for lemonade that is made with fresh lemon juice and lemon peels juice. The recipe is here: https://www.myexcellentdegustations.com/lemonade-fresh-lemon-juice-and-lemon-peels-juice/

If you add milk, orange blossom water and vanilla powder to the lemonade cited above, you will have Cherbet Boufarik.
Video recipe here: https://youtu.be/LVZp7v28wC0
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Algerian Lemonade from the region of Boufarik (Blida) – Cherbet Boufarik

Course Drinks
Cuisine Algerian
Keyword Cherbet Boufarik, Algerian lemonade
Prep Time 25 minutes
Total Time 25 minutes
Servings 10 cups
Author LDSโ€™s Mom

Ingredients

  • 1 large lemon
  • 1 cup fresh lemon juice
  • 2 cups granulated sugar
  • 1/4 cup milk
  • 1 tbsp orange blossom water
  • 1 tsp vanilla sugar.
  • About 10 cups Water (more or less)

Instructions

  1. First, prepare lemon syrup.

  2. Wash the lemon well.

  3. Slice its ends.

  4. Slice the lemon thinly.

  5. Place lemon slices in a saucepan with 2 cups water over medium high heat.

  6. Bring to a boil, then reduce the heat to medium and let boil for 10 minutes.

  7. Remove from heat and add granulated sugar.

  8. Mix well and let cool completely. You can add ice to speed up the cooling process.

  9. Strain the lemon syrup.

  10. Add 2 cups cold water on the lemon in the strainer to get all the syrup out.

  11. Add the strained fresh lemon juice.

  12. Add more cold water about 6 cups (more or less to your liking). If you want the juice to be more sweet, then add less cold water.

  13. Add milk, orange blossom water and vanilla powder.

  14. Mix everything well.

  15. Pour in a cup and enjoy.

Recipe Notes

  • The total cold drinking water added to the lemon syrup is 8 US cups. If you want your lemonade to be too sweet, then add less water.ย 
  • Donโ€™t ย add water all at once to the lemon syrup. Add small amount of water and taste your lemonade first before adding more water.
  • If you donโ€™t like orange blossom water, you can leave it out.
  • You can add less than 1 tablespoon orange blossom water.
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Healthy Quinoa Soup

This is one of the healthiest soups ever. Quinoa soup can be eaten as is or with your choice of bread.
Video recipe here: https://youtu.be/nrjNvSw7Rrw
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Healthy Quinoa Soup

Course Soup
Keyword Quinoa soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Author LDSโ€™s Mom

Ingredients

  • 1 lb beef in bones ( more or less), cut small
  • 1 cup chickpeas, soaked overnight and rinsed
  • 1/4 cup lentils, soaked for 15 minutes in warm water, then rinsed
  • 1 medium onion, roughly chopped.
  • 3 cloves garlic.
  • 3 medium carrots, cut in half
  • 3 celery stalks
  • Small piece of butternut squash, about 1 cup or less when diced (optional)
  • 1 medium zucchini, halved
  • 2 tbsp olive oil
  • 1 medium tomato
  • 1/2 bunch cilantro
  • 1/2 bunch parsley
  • 1 tbsp Paprika
  • 1 tbsp tomato paste
  • Salt to taste
  • 1/4 tsp (or to taste) pepper
  • 1/8 tsp turmeric
  • 1/4 tsp ginger powder
  • 1/4 tsp coriander powder
  • 1/8 tsp cinnamon
  • 1/4 tsp cumin
  • jalapeรฑo, chili peppers or other type of hot peppers (optional)
  • Lemon wedges for serving (optional)

Instructions

  1. In a soup pot, put the vegetables such as onion, garlic, carrots, zucchini, piece of butternut squash, tomato, celery stalks, lentils, cilantro and parsley. Add hot peppers if you like(optional).

  2. Season with salt, pepper, ginger, turmeric, cumin, coriander, cinnamon. Add paprika and tomato paste.

  3. Place the soup pot over medium high heat.

  4. Cover all the vegetables with hot water.

  5. Bring to a boil then reduce the heat to medium low. In the first few seconds of boiling, remove the outer skin of the tomato.

  6. Let cook covered for about 20 minutes.

  7. In meanwhile, put the olive oil in a saucepan over medium heat.

  8. Add the meat pieces and let brown for 1 to 2 minutes.

  9. Add chickpeas.

  10. Cover with hot water.

  11. Season with salt (about 1 teaspoon for now).

  12. Bring to a boil then reduce the heat to medium low and let cook covered for about 30 minutes.

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

  14. Put the vegetables in the blender and process until smooth.

  15. Pour the purรฉed vegetables in the soup pot placed over medium heat.

  16. Add the meat and chickpeas with the water in them.

  17. Add the Quinoa. Mix and bring to a boil

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

  19. Stir the soup from time to time so that the Quinoa wonโ€™t stick to the bottom of the pot.

  20. Adjust the seasoning and garnish with chopped cilantro, parsley or both (optional).

  21. Serve with lemon wedges on the side for squeezing over.

Recipe Notes

  • You can add 1/2 tsp minced garlic at the end of cooking. Mix and turn off the heat( optional).
  • You can use your choice of spices.
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