WOW - ALGERIAN CHAKHCHOUKHA - FAMILY RECIPE!
This is a FABULOUS dish - one of my faves! Very fine flat bread in pieces with sauce over it. It is a big help if you are lucky enough to have your own m'ri, but if you don't then you can manage with a large flat pan/skillet (try to find one for chappattis etc). I only make this when I can rope someone in to help. It is one of my favourite dishes and I like to get the kids involved tearing the bread if I can't get an adult in time! NB: Both the khobz and the marga freeze very well (separately!).
Provided by Um Safia
Categories One Dish Meal
Time 3h35m
Yield 8 large portions, 8 serving(s)
Number Of Ingredients 20
Steps:
- Method For the Khobz (bread):.
- Put the semolina and flour in a very large but shallow bowl - a gas'a if you have one is best. Make a well in the centre and add 1/2 a glass of water. Mix enough water to create a workable dough then begin kneading. Do this (until your hands hurt! ) until the dough becomes very smooth and elastic - you can put this dough in the bread maker on dough setting to make things easier if you like. Once the dough has reached elastic stage leave it to stand for 5 minutes.
- Take sunflower/vegetable oil etc and lightly coat work surfaces then pull off pieces of dough and form balls slightly larger than a golf ball.
- Gently stretch these balls over the m'ri or pan and cook (approx 30 seconds). Keep the cooked bread covered with cloth or towel so it doesn't dry up and finish cooking the rest.
- You can start tearing the bread straight away or leave it until you are finished if you are alone (I say this because it is best done with 2 people - one cooking one tearing!) Depending on your personal preference/which side of Algeria you come from, you'll decide whether to tear it into smaller or larger pieces --.
- Method for the Marga (sauce):.
- Finely chop the onion and garlic and place it in a large heavy bottomed pan with the meat or chicken and ras el hanout. Fry gently to seal the meat/chicken. I use my pressure cooker for this.
- Chop the carrot, parsnip & courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. (Peel the carrots, potatoes, parsnip & swede).
- Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt & pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
- Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
- Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes.
- Finally, place the Khobz in a a gas'a or very large dish (or individually if preferred) and pour over the Marga (sauce) arranging the meat so that everyone has a piece.
CHAKCHOUKA(ALGERIA)
This dish, with many variations, is a popular breakfast in North Africa, especially in Algeria and Tunisia. Most recipes include the eggs, but they can actually be left out if you like. Jewish immigrants from the Maghreb have made this a popular breakfast dish in Palestine too. From whats4eats.
Provided by Sharon123
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a deep skillet over medium flame. Stir in the paprika and cook slighly to color the oil, about 10 to 15 seconds. Add the onions and garlic and sauté until the onions are translucent and wilted but not browned, about 5 minutes.
- Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers, water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.
- Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through to your liking.
- Serve with crusty bread, pita or rice.
- Variations:.
- •Add 1 teaspoon of cuminseed to the hot oil for about 15 seconds before you add the paprika. Add 2 to 3 teaspoons of ground coriander along with the onions.
- •For a little spice, sauté 1 tablespoon of harissa paste or a minced chile pepper with the onions.
- •Sometimes a spicy lamb sausage called merguez is added to the simmering peppers along with the eggs.
- •Add 1 small, diced eggplant along with the peppers.
- •Add 1 potato, cut in a small dice, along with the peppers.
- •Sprinkle the top of the cooked dish with chopped parsley or cilantro.
- •Add a few olives and capers and eliminate the eggs. Chill and serve garnished with hard-boiled eggs or tuna.
CHAKCHOUKA (SHAKSHOUKA)
Chakchouka (also called shakshouka) is a Tunisian and Israeli dish of tomatoes, onions, pepper, spices, and eggs. It's usually eaten for breakfast or lunch, but I think it's tasty anytime. And it's easy to make. It is similar to the Turkish dish 'Menemen' and to the Latin American breakfast dish 'Huevos Rancheros.'
Provided by Ben
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
- Combine the tomatoes, cumin, paprika, salt, and chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine.
- Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they're firm but not dry, about 5 minutes.
Nutrition Facts : Calories 209 calories, Carbohydrate 12.9 g, Cholesterol 163.7 mg, Fat 15 g, Fiber 3.1 g, Protein 7.8 g, SaturatedFat 2.9 g, Sodium 653.7 mg, Sugar 6.8 g
KHOBZ FTIR - ALGERIAN BREAD FOR USE WITH CHAKHCHOUKHA.
This is the recipe for the bread which Algerians use to make Chakhchoukha with. You eat it with a red sauce - please see my recipe for Traditional Cous Cous as the recipe for Marga Hamra is in it. It is a big help if you are lucky enough to have your own m'ri but if you don't then you can manage with a large flat pan/skillet (try to find one for chappattis etc). A good tip: you can freeze this once it is torn up...
Provided by Um Safia
Categories Breads
Time 1h50m
Yield 1 large dish or gas'a, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Put the semolina and flour in a very large but shallow bowl - a gas'a if you have one is best. Make a well in the centre and add 1/2 a glass of water. Mix enough water to create a workable dough then begin kneeding. Do this (until your hands hurt! ) until the dough becomes very smooth and elastic - you can put this dough in the bread maker on dough setting to make things easier if you like. Once the dough has reached elastic stage leave it to stand for 5 minutes
- Take sunflower/vegetable oil etc and lightly coat work surfaces then pull off pieces of dough and form balls slightly larger than a golf ball.
- Gently stretch these balls over the m'ri or pan and cook (approx 30 seconds). Keep the cooked bread covered with cloth or towel so it doesn't dry up and finish cooking the rest.
- You can start tearing the bread straight away or leave it until you are finished if you are alone (I say this because it is best done with 2 people - one cooking one tearing!) Depending on your personal preference/which side of Algeria you come from, you'll decide whether to tear it into smaller or larger pieces --
- I only make this when I can rope someone in to help. It is one of my favourite dishes (without the apricots though) and I like to get the kids involved tearing the bread if I can't get an adult in time!
Nutrition Facts : Calories 452.5, Fat 1.3, SaturatedFat 0.2, Sodium 292.6, Carbohydrate 93.2, Fiber 4.1, Sugar 0.2, Protein 14.4
More about "wow algerian chakhchoukha family recipes"
ALGERIAN THIN FLATBREAD PIECES WITH MEAT SAUCE
From myexcellentdegustations.com
Servings 5Total Time 1 hr 20 minsEstimated Reading Time 6 mins
10 MOST POPULAR ALGERIAN DISHES - TASTEATLAS
From tasteatlas.com
CHAKHCHOUKHA | TRADITIONAL STEW FROM ALGERIA, MAGHREB
From tasteatlas.com
ALGERIAN CHAKHCHOUKHA – EEZY RECIPES
From eezyrecipes.com
CHEKHCHOUKHA - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
Cuisine AlgerianCategory BreadServings 4
BEST CHAKCHOUKAALGERIA RECIPES
From alicerecipes.com
TRADITIONAL ALGERIAN RECIPE : CHAKHCHOUKHA | DZ BREAKING
From dzbreaking.com
COOKBOOK:ALGERIAN CHAKHCHOUKHA (VEGETABLE AND FLATBREAD STEW) …
From en.wikibooks.org
WOW ALGERIAN CHAKHCHOUKHA FAMILY RECIPES RECIPE
From alicerecipes.com
WOW - ALGERIAN CHAKHCHOUKHA - FAMILY RECIPE! - TEDHIKHEER
From tedhikheer.com
CHAKHCHOUKHA RECIPE - KITCHEN JUNGLE
From foodrecipeshome.com
ALGERIAN CUISINE | COUSCOUS, CHAKHCHOUKHA MERGUEZ, BOUREK
From youtube.com
WOW - ALGERIAN CHAKHCHOUKHA - FAMILY RECIPE! RECIPE
From pinterest.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
HOW TO PREPARE THE MOST FAMOUS ALGERIAN RECIPE | THE …
From youtube.com
ALGERIAN CHAKHCHOUKHA ♥️ FULL RECIPE IN DESCRIPTION - YOUTUBE
From youtube.com
5 DELICIOUS ALGERIAN DISHES TO MAKE AT HOME FOR THIS WINTER
From arabamerica.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love