Algerian Kisra Recipes

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ALGERIAN KISRA



Algerian Kisra image

This recipe is from week five of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Algeria is my fifth stop. This flatbread is cooked in a pan and has a texture similar to cornbread.

Provided by GiddyUpGo

Categories     Breads

Time 25m

Yield 8 serving(s)

Number Of Ingredients 4

2 cups semolina flour
1 tablespoon salt
1/4 cup olive oil
1 cup water

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.

Nutrition Facts : Calories 210, Fat 7.2, SaturatedFat 1, Sodium 873.5, Carbohydrate 30.4, Fiber 1.6, Protein 5.3

ALGERIAN KEFTA (MEATBALLS)



Algerian Kefta (Meatballs) image

This simple meatball dish is delicious, rich, and fresh. It was taught to me by my Algerian husband, one of his favorites from home. The tomato sauce can be used for anything and the amounts of flavors can be adjusted. I like a lot of garlic and pepper. I have also found halal hamburger to be much leaner and lighter than regular. You can find it at international food stores and halal butcher shops in bigger cities. Serve this dish with a French baguette.

Provided by jacqueline senouci

Categories     World Cuisine Recipes     African

Time 1h

Yield 3

Number Of Ingredients 8

1 pound lean ground beef
4 cloves garlic, minced, divided
¼ cup finely chopped onion, divided
salt and pepper to taste
3 roma (plum) tomatoes, diced
1 teaspoon dried parsley
½ teaspoon ras el hanout
½ cup water

Steps:

  • Combine the ground beef with half of the minced garlic and a tablespoon of chopped onion. Mix with your hands until fully incorporated. Shape the meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.
  • Heat a skillet over medium-high heat. Brown the patties in batches until they are crispy on both sides and are no longer pink in the center, about 10 minutes. Set the meatballs aside in a rimmed serving dish and repeat with the remaining patties.
  • Reduce the heat to medium and stir in the remaining chopped onion. Add salt and pepper. Cook the onions in the drippings, stirring constantly, until the onion has softened and turned translucent, about 5 minutes. Stir in the remaining half of the garlic and cook for 30 seconds.
  • Stir in the roma tomatoes, dried parsley, ras el hanout, and water. Cook until the tomatoes are soft, about 5 minutes. Pour the tomato sauce over the meatballs and serve.

Nutrition Facts : Calories 423.7 calories, Carbohydrate 5.3 g, Cholesterol 113.5 mg, Fat 31.5 g, Fiber 1.2 g, Protein 27.8 g, SaturatedFat 12.6 g, Sodium 110.8 mg, Sugar 2.3 g

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