Food
From Friday night couscous to the slow cooked Shabbat stew called t'fina, Algerian Jewish cooking carried family memory from one generation to the next. Explore recipes and the stories behind them.
Recipes
Louibia - Green Beans with Almonds
1lb fresh green beans, cleaned and trimmed;4 cups water;3 tbsp peanut oil;4 cloves garlic mashed
Cinnamon Raisin Couscous
1 cup of couscous;1 cup of raisins;2 teaspoons of cinnamon;1 diced apple
Harira - North African Lamb and Chickpea Stew
¼ cup of olive oil;1 pound of Lamb, cubed;1 large onion, chopped;2 stalks of celery, chopped;
Merguez - Algerian Kosher Lamb Sausage
2 lbs boneless kosher lamb, cut into 2 inch pieces;4 ounces kosher lamb, fat attached to the lamb kidney;12 cloves of garlic, peeled;1 teaspoon salt (to taste)
Lamb & Dried Fruit Tagine
4 teaspoons ground cumin;2 teaspoons ground turmeric;2 teaspoons salt;1/2 teaspoon pepper;
Chorba Hara Bi Keskou
4 tablespoons olive oil;1 medium onion, diced;3 cloves garlic, chopped;1 teaspoon harissa or favorite hot sauce to taste
