8. Algeria

Frite Omelette
 - Algerian omelette with fries/chips
Yield: 1 omelette

Prep Time: 5 minutes (active)  |  Cook Time: 8-10 minutes

INGREDIENTS:

• 400g - about 2 generous handful of pre-cooked fries/chips
• 4-5 eggs, beaten
• salt/ black pepper, to taste
• (Optional) Harissa or cayenne
• about 2 TBS oil or butter
• (Optional) tomatoes, peppers, cheese, mayo to serve with

METHOD:

1. Whisk the eggs until they are pale yellow colour.
2. Season with salt, pepper and hot pepper, if using.
3. Heat your fry pan on low fire.
4. Add oil or butter.
5. Add the fries/chips into the pan, to crisp up.
6. Then add the eggs.
7. Now you can pour in the eggs. Don't let the eggs cook for more then 1-2 minutes or until the bottom starts to set.
8. With a spatula, gently move the mixture around, letting the liquid move to the center.
9. Now you can flip over the omelette, like you would a pancake. Or you can grate cheese over the top and allow to cook for a few minutes, until the cheese starts to melt.

Serve with mayo, Harissa, tomatoes and olives. I like mine with homemade feta cheese. ;)

۞ Note 1: Optionally you can just crack the eggs into the pan, instead of whisking them beforehand. This is how my husband prefers it. See the picture below.
۞ Note 2: Algerians like their omelettes more brown then their French counterparts. 

Saffron and Raisin Couscous with Fresh Mint

Ingredients

2 cups water
½ teaspoon saffron
1 teaspoon extra virgin olive oil
½ teaspoon salt
2 cups couscous
¼ cup raisins
3 Tablespoons fresh mint, chopped

Procedure:

1. In a saucepan, bring the 2 cups of water
   to a boil and add the saffron.
2. Remove from the heat, cover, and let
   stand for 30 minutes.
3. Return the pan to the heat, return to a
   boil, and mix in the olive oil, salt, couscous,
   and raisins.
4. Remove from the heat, cover, and let
   stand for 30 minutes.
5. Top with the fresh mint.

Makes 8 servings.

Homemade Merguez

INGREDIENTS

• ½ teaspoon cumin seeds
• ½ teaspoon coriander seeds
• ½ teaspoon fennel seeds
• 1 pound ground lamb
• 2 tablespoons fresh cilantro, finely chopped; more for serving
• 2 garlic cloves, minced
• 1 ½ teaspoons kosher salt
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper, or to taste
•  Olive oil, for cooking
•  Harissa, for serving (optional)

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PREPARATION

1. In a small skillet over medium-low heat, toast cumin, coriander and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder and grind well, or use a mortar and pestle and pound seeds.
2. In a large bowl, combine all ingredients and mix well. Form lamb mixture into desired shape (1-inch-thick by 5-inch-long cigars make nice merguez, but fatter cylinders or patties will also work). Chill for up to 5 days, freeze for up to 3 months, or use immediately.
3. Brush sausages with oil and grill or broil them until browned and cooked through. Or fry them in a little oil until well browned all over. Serve with more cilantro and harissa on the side, if desired.
4. Serve with baguettes

5. Banadura Salata B'Kizbara (Tomato and Coriander Salad)

6. Ingredients

   • ½ cup fresh coriander leaves, chopped
   • 1 small hot chili pepper, seeded and finely chopped
   • 5 medium ripe tomatoes, peeled
   • 4 Tablespoons fresh lemon juice
   • ¼ cup virgin olive oil
   • 1 teaspoon salt

   Procedure

   1. Slice the peeled tomatoes and place in a bowl.
   2. Sprinkle the chopped coriander over the tomatoes.
   3. Mix the chopped chili pepper with the lemon juice and 1 teaspoon of salt.
   4. Beat the olive oil into the chili-lemon juice mixture.
   5. Pour over the tomatoes and coriander.
   6. Let rest 15 minutes before serving.

   Makes 6 servings.
7. Aseeda (Asida)
   Aseeda (Asida) is a dish made of a cooked wheat flour lump of dough, usually with added butter or honey. It is a simple yet rich dish, usually eaten by hand, often eaten during religious holidays.

   Serves:  8       Print    Add to My Favourites

   Ingredients 300 g (10 oz) plain flour 100 g (3½ oz) butter 1 tsp salt Honey or date syrup

   Instructions

   1. Pour 500 ml (16 fl oz) of water into a large pan. Add the salt and 25 g (1 oz) of the butter. Bring gently to the boil. Once it comes to the boil remove from the heat.
   2. Sieve the flour and add it to the pan. With a wooden spoon, work the dough until it becomes smooth and free of lumps. It should reach a stage where it is no longer sticky and has the consistency of plasticene.
   3. Add 250 ml ( 8 fl oz) of water to the pan and bring it gently to the boil. Break the dough up a little and cook gently for 15-20 minutes stirring occasionally.
   4. If all the water has not been absorbed after 20 minutes simply pour off any excess and cook for a few more minutes until there is no sign of any water.
   5. Work the dough once more with a wooden spoon until it is smooth. This time it will stay sticky!
   6. Melt the remaing butter and put a tbsp or two on a plate. Spread it around them place the sticky dough on top.
   7. Fold the edge of the dough from the bottom to the top, turning the plate as you do so. The dough will lose all its stickiness. Once the dough is roughly circular, turn it over and smooth it with your hands.
   8. Create a depression in the middle of the dough. Drizzle butter into the depression and over the aseeda. Finally drizzle some honey or date syrup around the outside.

   Titli's Tips

   This is best eaten warm and can be rewarmed in the microwave if needed. The best way to eat it is definitely with your fingers!
8.    Maghrebi mint tea
   • Green tea
   • Leaves of fresh mint
   • Sugar
   • Water
   
   
   The leaves of fresh Moroccan mint tea need to be of high quality- green enough, well darkend, rich in aroma and with soft surface. The leaves should still be on the stem and a bit closed.
   The green tea doesn’t go through the fermentation phase as other sort of tea; the leaves are just wilted, dried without fermentation, rolled and then screened. There are four grades of green tea:
   • The Gun Powder is a sort of tea whose leaves are in the form of small 3 millimeters shell casings. It is highly preferable sort in Morocco
   • The Chun Mee is not as widespread as a sort. It contains pieces of rolled leaves
   • The Sow Mee contains broken leaves
   • The Hyson is prepared after the spring picking. It contains rolled whole leaves
   For the preparation of a good tea, you need to use purified water.
   The recipe of Moroccan mint tea:
   Boil water and pour the water in a tea pot and let it run across, then pour it out. Put 2 tablespoons of green tea. Add a glass of water and let it cool for a few minutes. Pour the water out. This will remove the bitterness of the green tea. In the teapot pour very hot water, add the mint leaves and sugar cubes. Avoid having the mint leaves surface as they might darken. Leave it to infuse 4-5 minutes. Serve in tea glasses while raising the teapot high. The foam that forms is a guarantee of quality.
9. (Good Eats: Veni Vedi Vinaigrette)