Sardines In The Algerian Manner Recipes
SARDINES IN THE ALGERIAN MANNER
This is quite a lot of work, as fishmongers don't usually bother to scale sardines, but it makes a very tasty mezze.
Yield serves 6
Number Of Ingredients 8
Steps:
- Wash and scale the sardines and remove heads and tails. Slit them open down one side only, and remove their backbones. Dip the sardines, open side down, in a mixture of ground cumin, garlic, ground chili pepper, and salt. Stick the sardines together in pairs, open sides together, trapping the seasonings between them.
- Dip the pairs in beaten egg, then in flour or breadcrumbs. Deep-fry in hot oil, being very careful not to let the pairs separate. Drain on paper towels and serve hot.
- For a Moroccan version with a mashed-potato stuffing: mash 1 pound boiled potatoes and mix with 1/2 cup chopped flat-leaf parsley, 1/2 cup chopped cilantro, and 3 beaten eggs. Add salt and pepper, 1 teaspoon cumin or 1 teaspoon cinnamon, 1 teaspoon paprika, and a pinch of chili pepper. Take a lump the size of a small egg. Roll it into a long oblong and press between 2 sardines. Dip in flour and deep-fry quickly in hot oil, then drain on paper towels.
TRADITIONAL ALGERIAN SABLES (COOKIES) - LIKE LINZER AUGEN
This is my own family recipe for the traditional Algerian 'Sables' cookies. These sables are very easy to make & are a real favourite in our home. We like them with strawberry jam filling & icing sugar dusting or with apricot jam filing & dessicated coconut finish... but you can use any of your favourite preserves (if they have fruit pieces in you should sieve them before using. I have a special 4cm fluted sables cutter but you can use any cutters. I oftern use star cutters then punch out the small round centre by using a small metal bottle top (like on food colourings), or round cutter & using a small star, heart or flower cutter for the centre. These sables freeze nicely in layers separated by parchment or waxed paper in an airtight container. Allow to defrost in a single layer then dust the tops & fill with jam.
Provided by Um Safia
Categories Dessert
Time 33m
Yield 25-35 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 170°C
- Cream the margarine & sugar(s) until light & fluffy.
- Beat in the egg & vanilla, then gradually fold in the flour & baking powder.
- Mix slowly until a soft dough forms. The dough is very soft & needs handling with care but it shouldn't be sticky. If your dough is still a little sticky, sift in a little extra flour.
- Roll out to about 4mm thick, be sure to flour the rolling pin well.
- Cut out 'tops & bottoms' for your sables.
- Place on a baking tray lined with aluminium foil (shiny side up) & bake for 8 minutes. The sables should be just set but still white.
- Allow the sables to cool on the sheet for a minute then remove to a cold plate or tray to finish cooling.
- When the sables are fully cooled, heat the jam until bubbling.
- Place all the sables tops onto a tray & dust generously with the icing sugar.
- Allow the jam to cool slightly then spoon approx 1/2 tsp of the jam onto the underside of the sables 'bottoms'.
- Then carefully place a 'top' over the blob of jam.
- Allow to set, then store in one layer in an airtight container for upto 10 days.
Nutrition Facts : Calories 142.5, Fat 4, SaturatedFat 0.8, Cholesterol 7.4, Sodium 64.5, Carbohydrate 25.1, Fiber 0.5, Sugar 12.8, Protein 1.6
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