Borghol Bil Allouche Recipes

BORGHOL BIL ALLOUCHE

Steps:

• Cut the lamb into 1/2 inch cubes.
• Place into large pot. Add olive oil and seasonings. Mix until spices are well distributed.
• Add about 3 cups water, onion slices, tomato paste, and garbanzo beans. Bring to a boil.
• When water begins to boil, add bulgur wheat, stir, cover, and cook 35 minutes. Check toward the end and add water if necessary.
• If using frozen peas, add to pot and continue cooking until peas are defrosted.
• If using fresh peas, add and remove from heat.
• Add diced chiles.
• Transfer to an oven-safe casserole dish and place under the broiler for 10 minutes.
• Serve warm. This can be a meal in itself, or you can serve with some vegetables.

PEAS AND LAMB, "BISILA BIL LA7MA FIL FORN"

Steps:

• Preheat oven to 325°F.
• Place onion, garlic and meat in a large oven tray.
• Add salt, coriander, cloves, curry powder and pepper.
• Mix these ingredients well, so that the meat is coated in the spices, onion and garlic.
• Add peas to the tray.
• In a blender jug add tomato (cut into 4 or 8), tomato paste, Tabasco and stock. Blend until you get a smooth mixture.
• Pour this tomato sauce over the peas and meat, top up with water till the sauce is just covering the peas.
• Run a wooden spoon through the pan to mix the ingredients together.
• Try to get it so that the meat is spread out more or less uniformly throughout the tray.
• Place in the oven for about 2 hours. Check on it every 20 minutes, add water while cooking, if the sauce starts to dry up. The reason you shouldn't add too much at the start is that it may boil over. especially if you are using a shallow dish.

CHICKEN KEDRA

Steps:

• Cut the wings and thighs off the chicken. Cut the back away from the breasts, then split the breasts down the middle, leaving them on the bone.
• Make marinade by chopping parsley and mixing with saffron, 1 tsp olive oil, and 2 tbsp vegetable oil.
• Place chicken pieces into marinade, turn to coat, and let sit 1 hour in the fridge.
• Fry the chicken in the marinade briefly (about 1 minute), then cover with water and simmer for 30 minutes or until chicken is cooked through.
• While chicken is simmering, chop onions into thin slices, salt, and fry over low heat in 1 tbsp vegetable oil until soft and translucent.
• Shortly before serving, mix almonds with onions and fry for a few minutes.
• Serve with basmati rice or couscous.

TUNISIAN HSOU FROM TOZEUR

Steps:

• Chop the onion in a food processor until it is finely chopped.
• Chop the celery ribs and garlic in a food processor until they are finely chopped.
• In a thick-bottomed pot, saute the onion in the olive oil. Cook until onions are soft and sweet.
• Stir in tomato paste, harissa, paprika, caraway, and coriander. Season with salt and pepper and stir to mix.
• Add celery and garlic and stir to mix.
• Add 4 cups of water. Stir well. Bring to the boil and simmer 20 minutes.
• Add semolina and stir. Simmer another 10 minutes.
• Scoop out the flesh from the lemon. Chop coarsely and add to soup. Simmer another 5 minutes.

HAMBURGER CRUNCH

Steps:

• Brown Hamburger,.
• mix all ingredients together, saving 1/2 cup of cheese.
• Bake at 400.
• After Baking for about 40 minutes, sprinke chow mein noodles and remaining cheese on top.
• Cook for 10 minutes more or until noodles are a little brown and cheese is melted.

HEAD CHEESE

Steps:

• Clean pork head, removing bristles, ears and eyes, jaws and bones of nose.
• Cook with hocks, tongue, heart and beef.
• Cook rinds in a sepatate container.
• When well done, remove meat from bones and grind all through a fine plate.
• Mis very well and add some salt and pepper with meat juice to make a good mix.
• Place the ground results in a cheesecloth bag and top with a heavy weight to press out the "extra" fat.
• When cold, cut in large slices, and make a mix of 2 cups of water and one cup vinegar, bring to a boil, then cool and pour over meat, letting stand in a crock pot for 5 days or until fully soaked through.
• Serve with raw onion and vinegar for dinner, or herat and serve with fried potato -- .

SCALLOPED POTATOES AND KIELBASA

Steps:

• Preheat oven to 375.
• Slice the potatoes thinly, the thinner the potatoes the faster it will cook.
• Cut the Kielbasa into bite sized pieces.
• In a casserole dish create layers. Start with the potatoes, then slice the butter and spread slices out, sprinkle flour over and salt and power then spread some Kielbasa bites out. I usually make 3 or 4 layers, but it can depend on how big your casserole dish is.
• Pour milk into the dish, it will settle at the bottom.
• Cover dish with foil and put in the oven.
• Bake for 1 hr 30 minute or until the potatoes are fully cooked.