“A cuisine based on instinct, which is whispered in the ear from generation to generation (…), a cuisine from the heart. » In the beautiful colorful book Habibi (Webedia Books edition, 246 pages, 27 euros), Mehdiya Kerairia delves into her childhood memories linked to the flavors of Algeria, to offer so many recipes that tell the story of the Maghreb, with tempting photos to support. A taste journey, from tuna brick to zlabias, lamb tagine to chorba, without forgetting the emblem of this southern cuisine: couscous. Which, contrary to popular belief, can also be enjoyed without meat or fish.
Couscous with fermented milk and beans
For 4 people
Preparation time: 20 min
Cooking time: 30 min
Ingredients :
- 400 g of medium semolina
- 400 ml lben (fermented milk)
- 150 g of beans
- 1⁄2 bunch of mint
- 1 bunch of fennel tops
- 1⁄2 fennel
- 3 tbsp. to s. olive oil
- 1 C. to c. salt
- 1 C. to c. pepper
Start by preparing the semolina
Rinse and chop the mint and fennel tops. Slice the fennel very finely.
Pour 1 l of water into the lower part of the couscoussier. Bring to a boil.
Place the beans in the couscous maker basket and steam for 20 minutes.
Place the couscous in a large dish, add the olive oil, beans, sliced fennel, mint, bunch of fennel tops, salt and pepper. Mix.
Serve the couscous in deep plates and pour in the fermented milk.
Makfoul, Kabyle couscous with steamed vegetables and eggs
For 4 people
Preparation time: 30 min
Cooking time: 45 min
Ingredients :
- 400 g of medium or fine semolina
- 2 potatoes
- 2 carrots
- 1 turnip
- 150 g of peas
- 1⁄2 bunch of coriander
- 60 g of raisins
- 4 eggs
- 3 tbsp. to s. olive oil
- 1 C. to s. from ras el-hanout
- 1 C. to c. turmeric
Start by preparing the semolina.
Peel the potatoes, carrots and turnip, cut into cubes. Steam the vegetables for about 30 minutes, starting with the potatoes, which take longer to cook, then the carrots. Add the turnip then the peas. Keep the vegetables warm.
Rinse and chop the coriander. Dip the raisins in water to soften them. Drain.
Cook the eggs for 10 minutes in boiling water. Run them under cold water to stop cooking, peel and set aside.
Place the prepared semolina in a large dish, add the olive oil, spices, chopped coriander, raisins and steamed vegetables. Mix.
Serve in deep plates, and place the hard-boiled eggs cut in half on top.
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