Algerian Kisra Recipes

KESRA - ALGERIAN BREAD

Steps:

• Mix the semolina and salt together and stir in the olive oil until all the grains are coated.
• Slowly add enough water whilst mixing to make a soft dough.
• Knead the dough until it has a slight spring when pressed and leave covered for 30 minutes.
• Divide the dough into two if using a frying pan and press into a circular disc approximately 1/4 inch deep.
• Cook in frying pan or kesra griddle for about 20 mins turning often. The kesra should have a firm crumbly exterior and be moist inside.

ALGERIAN KISRA

Steps:

• Combine the first three ingredients and blend until mixture has a crumbly texture.
• Slowly add the water until a soft, pliable dough forms.
• Divide the dough into two balls and flatten until the size of your pan.
• Place in the pan and cook over medium heat until golden, then turn and cook the other side.
• Cut into wedges and serve.

ALGERIAN VEGETABLE COUSCOUS

Steps:

• Slice the mushrooms, chop the onions and grate the carrots. Heat the oil in a large pain and saute until the vegetables soften.
• Add the spices, the couscous, the lemon zest and the raisins. Stir until everything is well incorporated, then add the stock and the lemon juice.
• Simmer for three minutes, then cover and remove from the heat source. Let stand for five minutes.

RIZ GRAS - FAT RICE (BURKINA FASO)

Steps:

• Put the habaneros, garlic, tomatoes and onion into a food processor and pulse until you get a nice paste. Then heat the oil over medium heat and add the paste to the pan. Cook for 8 minutes, then remove from the fire and set aside.
• Use a little bit of water (about 1/2 to 1 cup) to rinse out your food processor, then put the water in a separate pot along with the meat. Bring the meat and water to a boil, then reduce heat. Simmer for 15 minutes.
• Add the meat to the pan containing the paste. Add the tomato paste, water and Maggi (or stock) cube. Stir.
• Wash the rice until the water runs clear. Then add it to the pot and bring to a boil. Reduce heat, cover and let simmer for 15 minutes. Check it, then cook for another 10 minutes or until the water has been absorbed.
• Garnish with thin slices of onion.