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#181
♥JaNNaH♥

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coolio :D

What didn't I mention? I'm confused now, I'm soooooooooooooooo out of touch sorry!

I know I gave an assortment from the end of the book for my friend on another forum to translate, so like when you and touta were translating the same recipes, it wouldn't happen and therefore waste people's time, so I gave her recipes from the end of the book not from where we left off, I think :unsure: But I'm always fighting the clock when I come to use internet in the library!!
Truly, to Allaah we belong and truly, to Him we shall return

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#182
♥JaNNaH♥

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These are the ones my friend is translating so PLEASE don't translate these ones

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so far as I say, she has sent this back to me and the rest I assume will follow as she can translate, she used to live in America so her english is great mashallah!

ssalamou alaikoum wa rahmatou allahi wa barakatouh jannah,

I apologize it took me forever to translate your recipes, but you know in ramadan time goes by fast between preparing things, going to masjid, etc etc. Today I will start the translation of the first recipe inshallah.
Here are the ingredients of the first recipe "Ghoriba"
3kg flour
1kg melted margarine
oil
1kg of sugar (the one that is grounded until it is like a powder)
1 can of grounded candy called halwa tourk (I don"t really know what that is...)
For decoration: cinnamon

1.-Mix Flour and sugar and the grounded candy called halwa tourk
2.-Make a hole in the middle of this mixture where you will pour melted margarine and oil (they didn't say how much oil in the recipe) work well the mixture until obtaining a homogeneous dough
3.-Make rounds the size of pistachio with this dough and put them on a cooking pan that goes to the oven, then pour some cinnamon on top for decoration. Cook it in an oven that is not too strong until obtaining a little golden color.

P.S: Some words were hard to figure out for me because even after making the image big size, it wasn't very clear.



Seeing as arabic reads the other way round from english it occured to me, which is the front of the book? In fact when she says the first recipe, does she mean the one at the top of the bottom?! Ha ha how to confuse myself!!! lol :D

#183
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thank you very much Jannah,
;)




Damâat (Tears with Apricot Jam)


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The Dough:

250g Soft Margarine
200g Icing Sugar
1teaspoon baking Powder
1 teaspoon Lemon zest
100g Cornflour
300g flour

Decor:

Apricot liquid Jam
Ground Pistachio
Crystallized Cherry

Method:

In a container mix well margarine with sugar,
Add the lemon zest, cornflour and the baking Powder and mix well until you obtain a soft dough;
In the oven plate, put a silver foil and roll out the dough on it, Posted Image

Apply Jam on it as shown in the picture, then sprinkle with pistachio
using a mould, cut the dough into "Tears" shape and decorate each of them with a cherry
Put the plate in the oven and cook the lower side only, if you put fire on the upper side you may burn the jam,
Once you get it out of the oven, cut the cakes again and take them off the plate.


Toffee Cookies:


Posted Image


The Dough:

250g soft margarine
200g icing suger
2eggs
1 teaspoon vanillia
1/2 bag of baking powder
600g flour

Decor:


1 nestlé condensed milk
Ground Almond

Method:


To prepare the tofee: put the nestlé tin into a cesserole as shown in the picture, and let it cook for an hour,
for the Dough: in a container mix margarine with suger,
Add the eggs, vanillia and the baking powder, mix well until you obtain a soft homogeneous dough,
on a table sprinkled with flour, roll out the dough (5mm thickness),
and cut into pieces using a round mould, then using a narrow bottle cork, make small holes in half of the biscuits, this way you get two types, some are rounded and others rounded with a hole inside,

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Put them into an oven plate already sprinkled with flour, and put it in the oven until the lower side becomes somehow brown,
stick the biscuits together, a complete round biscuit with a perforated one and stick them together with the Toffee you prepared earlier,
plunge the upper side of each cookie into the ground almonds and put some tofee into the small hole you got in each biscuit.
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#184
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Pistacchio Bracelets (Msiwset)


The Dough:

500g sour cream
50g Icing sugar
Flour
1 teaspoon green wet coloring + 1 teaspoon Pistachio flavour


The Stuffing:

(1 measure is a measuring unit, standing for 1 cup, 1spoon, 1 bowl)

3 measures of ground Pisctachio
1 measure Icing sugar
Vanillia
Orange Blossom water


The Decor:

Egg white
grounf pistachio


Method:

In a container put the sour cream with sugar, mix well then add the coloring and the flavour,
add the flour slowly until you obtain a soft dough,
put it in the fridge for about 15 minutes.

In the meanwhile, prepare the stuffing by: mixing the ground Pistachio with I cing sugar and vanillia, add the oranger blossom water slowly until the stuffing become homogeneous

Get the dough out of the fridge, roll it on (3mm thickness) and put the stuffing sausage on the the edge
Roll the pastry round the sausage once. Trim the pastry as shown in the picture. on the flat bit of pastry attached roll the tube onto some of it so that no seam is visible from the top and cut.
Using a knife cut 10 cm strips

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Press them a little with your hands in order to flatten them, then form bracelets and stick them well

Plunge the uper part of the bracelets into the egg white then into the ground Pistachio.
Put them in an oven plate already sprinkled with flour, and put it in the oven until the lower side becomes somehows brown.


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A Tip:
Pistachio can be replaced by another similar fruit as well as the flavour and the colouring.



Makrout Tmar:

The Dough:
3measures Flour
1measure melted Margarina
A pinch of salt
Orange blossom water

The stuffing:
Dates dough (made up of cleaned dates)
2 table spoons of oil
a pinch of cinnamon

Decor:
Honey

Method:

In a container sift the flour and add the pinch of salt, make a hole in it and pour the melted margarine, mix well then butt orange blossom water slowly until you get a soft dough and leave it for a while.
put the dates dough into a steaming container, what is called in algeria "keskas" it is the tool in which couscous is steamed
let it cook on the steam for about 15 minutes.

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roll on the dough (3mm thickness) on a table
mix the dates dough with oil and cinnamon and form thin sausages and put them on the edge of the dough.
roll the dough on the sausage twice and cut them into small pieces as shown in the picture.
using a small sculptor make pinches on the dough just to decorate it.

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put in the oven until it is cooked once you get it out of it put them into warm honey and let it dry.







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Pine Maqrot

The Dough:

100g Soft Margarine
100g Icing Sugar
1 teaspoon Vanillia
5 Tbsp Orange blossom water
250g flour
1 Tbsp Cocoa
1 Teaspoon Baking Powder

The Decor:

Ground Peanuts
Some Pines
Halqoma cut into small pieces (it is some kind of a sweet made up of icing sugar, conflour, peanuts, water, roange blossom water and lemon juice, see the picture below)

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Method:

in a container mix sugar with orange blossom water, Vanillia and milk, mix well then leave it aside.

In another container, mix flour with Cocoa and the baking powder, pour on it the former liquid.

Add the soft margarine, bake it with your fingers until you obtain a soft dough.

Devide the dough into two parts and form each of them in a round shape
squeeze it in the centre and put the pieces of "Halqoma" then close it as shown in the picture.
cover it with peanuts.

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put the preparation in an aluminium foil and put it in the freezer for about half an hour

Using a knife cut it in maqrout shape, somehow like lozenges

Put them in the oven until the lower part becomes brown. and decoate with a peanut above each

Posted Image

Edited by meriem18, 19 September 2009 - 09:53 AM.

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#185
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Bojeghlillo:

The Dough:

3 measures flour
1 measure margarine + oil
1 pinch of salt
1 cup of orange blossom water
1 teaspoon baking powder
1 beated egg


The Decor:

Honey
Seasame Beans

Method:

dilute the baking powder into the cup of orange blossom water, and leave it for ten minutes
in a container put the flour, add the salt and make a hole inside and pour oil and margarine
and mix very well

add to the preparation the baking powder which is diluted in the orange blossom water,
and keep mixing, then add the egg and mix until you obtain a soft homogeneous dough (in case it is too dry bake it with orange blossom water)

form small balls and using your fingers squeeze them against the grater to give them a snail shape.
fry them on hot oil and once you get them out it dip them in honey as they are still hot and sprinkle them with seasame Beans.

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Arayech:


The Dough:

3 Measures flour
1 measure melted margarine
a pinch of salt
Orange Blossom water


The Stuffing:

3measures ground Pistacchio
1 measure icing sugar
orange blossom water
1 Teaspoon of Vanillia


Decor:

White fondant (made up of milk and sugar , used to decorate cakes , it covers them and it dries)
green food coloring
Pistacchio flavour


Method:

In a container put the flour and a pinch of salt, make a hole in the centre then pour the melted margarine . scratch it very well using you fingers to get the margarine and flour togather then start adding orange blossom water gradually until you obtain a soft dough.
Devide it into balls and let it rest.

To prepare the stuffing, mix the ground pistacchio with sugar and vanillia, add orange blossom water gradually until it becomes homogeneous, make small 3 cm balls.

On a table sprinkled with flour, roll out the dough and cut it into circles (10 cm diameter)
Inside each circle put some stuffing in a Y shape, like shown in the picture

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Raise the edges of the dough with your fingers towards the centre and stick them well together
Turn them on the other side and try to curve the edgesjust a little
Put them in an oven plate sprinkled with flour then put them in the oven, just until the lower side becomes somehow brown and take them off, their color should remain white on the upper side, somehow yellow
Mix the green coloring and the pistachio flavour with the melting/ fondant and dip the upper side of the cakes in it and let them dry.


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LEMONS:

The Dough:

2 measures Icing sugar
2 measures coconut
4 lemons' zest
2 egg whites
Yellow food coloring
Green food coloring
Apple or cherry peduncle


Method:

Grind the coconut with the Icing sugar to obtain a soft preparation, add the llemon zest then the egg whites gradually until you obtain a soft eary to use dough.

Take a small part of the dough and dye it with green food coloringusing orange blossom water.
Dye the rest of the dough with yellow food coloring using orange blossom water or lemon flavour.

from the yellow dough form small lemons and squeeze them slightly against a a grater, to create a scratchy side
form small leaves out of the green dough and decorate them with a knife to make them look like leaves
then stick the green leaves with the yellow lemons and add a peduncle on the above then put them in pastry cases.


Posted Image
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#186
♥JaNNaH♥

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Go Meriem! Go Meriem! GO! GO! GO! I don't mean go away, that was in the nature of encouragement :P BIG BIG THANKYOU!

#187
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thank you jannah you're sweet!
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#188
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Dwayer lmayzena (cornflour circles)

The Dough:

250g Margarine
1 cup icing sugar
2 egg whites
1 bag of baking powder
1 lemon zest
700g cornflour
Flour

The Decor:

Strawberry liquid jam
coconut

Method:

In a container mix margarine with suger, add the egg whites, lemon zest and the baking powder, mix well then add corflour,
add the flour gradually until the dough is soft and somehow liquid.

Using the pastry bag form circles of that dough and put them directly in an oven plate sprinkled with flour, put them in the oven until the lower side becomes somehow brown.

Once you get them out of the oven, stick each two coockies using strwberry jam as a paste

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finally, roll the sides of the cakes in the jam then in coconut


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#189
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Mchimech (Apricot)

The Dough:

250g soft Margarine
1 cup of Icing sugar
2 eggs
1 Teaspoon of Apricot flavour
1 bag of baking powder
Flour

Decor:

Apricot Jam
Icing sugar
Orange Blosoom water

Method:

In a container mix the margarine with the Icing sugar
Add the eggs, the apricot flavour then the baking powder and mix well and add the flour gradually until the dough is soft and homogeneous.

Form small balls in the size of a cherry, put them in a plate sprinkled with flour and put them in the oven until the lower side starts turning to brown.

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In a container put a cup of apricot jam with 4 tablespoons of Orange blossom water and let it boil on a low heat for 15 minutes until it becomes somehow solid (not solid like a stone just like gelley, not liquid)
Use that boiled jam to stick the cakes to each other then in another container put some jam with some orange blossom water, it should be somehow liquid (don't put it on fine) and dip the cakes in it

Let them dry and cover them with Icing sugar then put them in pastry cases

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Snow Balls:

The Dough:

125g soft margarine
100 Icing sugar
1 egg
1 teaspoon vanillia
1 teaspoon baking powder
300g flour

The Stuffing

3 measures of coconut
1 measure of Icing sugar
2 lemons zest
1 teaspoon of baking powder
1 teaspoon of melted margarine
egg according to the need

The Decor:

fondant/melting
strawberry marmelade with solid strawberries
coconut
Honey

Method:

for the dough: in a container mix the margarine with sugar, add the egg, vanillia and the baking powder, mix well then add flour gradually until the dough is soft and homogeneous.

For the stuffing: in a container mix the coconut with suger, lemon zest and the baking powder, add the margarine and mix well then add the egg gradually until the stuffing is homogeneous.

On a table sprinkled with flour roll out the dough (5mm thickness) cut circles using a tea cup or a round tool.
put the circles in an oven plate sprinkled with flour and put on each circle a strawberry then using a spoon pour some of the stuffing in a mountain shape then let it cook in the oven until the upper part of the stuffing and the lower side of the cakes are brown then you get them out of the oven.
Once they are out of the oven pour some honey on them , just a teaspoon of honey

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then let them dry for a while and cover them with white fondant/melting and sprinkle with coconut.

(the fondant or the melting is explained in page 62 of the book, there is the whole recipe and method of preparation)


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#190
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Mondion:


The Dough:

250g crashed chocolate coockies
100g coconutes
100g ground nuts
100g ground almonds
100g halwa Turk
4 tablespoons cocoa
1 chocolate bar
100g margarine
2 eggs


The Decor:


1 chocolate bar
some crashed Pistacchio
crashed hazlnuts
crashed nuts
"Holqoma" sweet cut into small pieces

Method:

In a container mix the coockies with the coconut, the nuts, almonds, cocoa and halwa Turk

Melt the chocolate with margarine on a low heat, then take it away from fire and add the egg yalks

Add the Halqoma pieces and mix everyhting
Beat up the egg whites until they become white and thick like snow
add it gradually to the previous preparation until the dough is homogeneous
put a silver foil on an oven plate and roll out the dough on it using your hands
then put the dough in the fridge for about 15 minutes
In the meanwhile prepare the decor which is made up this way: melt the chocolate in a bain marie, cover the upper side of the cake with that chocolate using a spoon or a brush then put it back in the fridge for more 15 minutes.
Finally, decorate with the fruits (nuts, hazl nuts, pistacchio...) and cut into small squares.

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Tcherek Msekker (also called kaâb ghzal)

The Dough:

3 measures flour
1 measure melted margaribne
a pinch of salt
1 cup of orange blossom water
1Tbsp vanillia


The Stuffing:

3 measures ground almonds
1 measure icing sugar
orange blossom water
1 teasp vanillia

Syrup:

1 cup orange blossom water
1 cup of water
250g icing sugar

Decor:

icing sugar

Method:

To prepare the dough: In a container put the flour, icing sugar, vanillia, and a pinch of salt. Make a hole in the centre and pour the melted margarine, scratch with your hands then add orange blossom water gradually until the dough is soft and easy to use, devide it into three balls and let it rest.

For the stuffing: mix the almonds with the icing sugar and vanillia then pour the orange blossom water gradually until the preparation is homogeneous, form small 2cm diameter balls

Roll out the dough and cut circles using a round tool, put some of the stuffing on the edge of each of the circles and make it in a sausage shape.
turn one side of the dough on the sausage then bend it in a croissant shape then turn the second side and close well the edges.

Posted Image

Put the cakes on an oven plate sprinkled with flour and put them in the oven until the lower side turns to pink and get them out of the oven.
Prepare the syrup by pouring water in a container on a low heat, with sugar and let it boil for some time then add the orange blossom water at the end.
Once the syrup in cold dip the cakes into it, let them dry then cover them with the Icing sugar
After a couple of minutes cover them again with the icing sugar as a final step.

Posted Image
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#191
♥JaNNaH♥

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Mondion:


The Dough:

250g crashed chocolate coockies
100g coconutes
100g ground nuts
100g ground almonds
100g halwa Turk
4 tablespoons cocoa
1 chocolate bar
100g margarine
2 eggs


The Decor:


1 chocolate bar
some crashed Pistacchio
crashed hazlnuts
crashed nuts
"Holqoma" sweet cut into small pieces

Method:

In a container mix the coockies with the coconut, the nuts, almonds, cocoa and halwa Turk

Melt the chocolate with margarine on a low heat, then take it away from fire and add the egg yalks

Add the Halqoma pieces and mix everyhting
Beat up the egg whites until they become white and thick like snow
add it gradually to the previous preparation until the dough is homogeneous
put a silver foil on an oven plate and roll out the dough on it using your hands
then put the dough in the fridge for about 15 minutes
In the meanwhile prepare the decor which is made up this way: melt the chocolate in a bain marie, cover the upper side of the cake with that chocolate using a spoon or a brush then put it back in the fridge for more 15 minutes.
Finally, decorate with the fruits (nuts, hazl nuts, pistacchio...) and cut into small squares.

Posted Image


Tcherek Msekker (also called kaâb ghzal)

The Dough:

3 measures flour
1 measure melted margaribne
a pinch of salt
1 cup of orange blossom water
1Tbsp vanillia


The Stuffing:

3 measures ground almonds
1 measure icing sugar
orange blossom water
1 teasp vanillia

Syrup:

1 cup orange blossom water
1 cup of water
250g icing sugar

Decor:

icing sugar

Method:

To prepare the dough: In a container put the flour, icing sugar, vanillia, and a pinch of salt. Make a hole in the centre and pour the melted margarine, scratch with your hands then add orange blossom water gradually until the dough is soft and easy to use, devide it into three balls and let it rest.

For the stuffing: mix the almonds with the icing sugar and vanillia then pour the orange blossom water gradually until the preparation is homogeneous, form small 2cm diameter balls

Roll out the dough and cut circles using a round tool, put some of the stuffing on the edge of each of the circles and make it in a sausage shape.
turn one side of the dough on the sausage then bend it in a croissant shape then turn the second side and close well the edges.

Posted Image

Put the cakes on an oven plate sprinkled with flour and put them in the oven until the lower side turns to pink and get them out of the oven.
Prepare the syrup by pouring water in a container on a low heat, with sugar and let it boil for some time then add the orange blossom water at the end.
Once the syrup in cold dip the cakes into it, let them dry then cover them with the Icing sugar
After a couple of minutes cover them again with the icing sugar as a final step.

Posted Image



#192
♥JaNNaH♥

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hhhhIMy goodnessI hope this works, cannot download firefox at the library as it blocks it, and while I was pressing open instead and it was working now it won't work at all. Funny if you browse the forum without signing in then it works fine without firefox, problem only comes when you sign in!

Thanks Merienm you're a star, I don't know if that lady will translate anymore as she seems busy. Well thank you for all your work, much appreciated smile

#193
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Les Mars:


The Dough:

500g soft margarine
4 bags of chocolate custard
2 eggs
1 teaspoon Vanillia
2 bags of baking powder
Flour (about 700g)


Covering:

2 chocolate bars
Ground nuts
liquid jam


Method:

In a container mix well margarine with the custard, add the eggs, vanillia and the baking powder.

Mix well then add the flour gradually until you obtain a soft homogeneous dough

roll out the dough then make rectangulars

Posted Image

Put them into an oven plate sprinkled with flour and put it in the oven for about 20 minutes, once it cools down stick them together using jam then cover them with the melted chocolate then with the ground nuts and let it dry.

Posted Image
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#194
♥JaNNaH♥

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Wow you deserve a medal for all this! smile thank you

#195
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Posted Image

link to book death that there is a new link
thank you in advance
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#196
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Thank you Numidia :cheesy:

I've asked someone to give me some help translating more on here too insh'Allah

#197
Saffron

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Don't know was this book here or no
Tarte Algerienne (french/arabic) :
http://www.herosh.co...ienne1.pdf.html

Attached Files


Don't waste your time and words vainly, both can't be returned back.
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#198
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Thanks Saffron, how are you? smile

Are all the recipes in that book translated now? I'm sure that lady on the other forum won't translate anymore now! :(