Algerian Cuisine Cuisine Algerienne by Farid ZADI

Felfel, Algerian Olive Oil Preserved Peppers Stuffed with Nuts, Piments Farcies Confits

As I've mentioned earlier there are a range of preparations using peppers. The most simplest one as Jilal pointed out is simply peppers with  salt and pepper, vinegar and olive oil.

I also want to mention that I will post about specific regional specialties. Don't worry Staifis I remember the cuisine of our Wilaya. I have the recipes, but the photos are taken in real time according to what I eat or prepare for family and friends.

I made this as a gift for a family member who likes garlic and hot peppers. If you do not like garlic and hot peppers us a milder chili and omit the garlic. It will still be authentic if that is of concern and yes, it will still be delicious.

Cherbet el'llim, Algerian Lemonade, Citronnade

Algerian lemonade and orangeade are the precursor to French Orangina. The cherbat or syrup base is an Arab influence which also traveled to other Mediterranean countries that commercialized the product with brands like Monin.

Ingredients:

The juice of four large lemons for the syrup
Jus de 4 gros citrons pour le syrop

1 lemon for garnish and to add fresh lemon juice when the lemonade is mixed.
1 citron pour garniture

The zest of 1/2 a lemon (optional)
Zeste de 1/2 citron (optionel, le zeste donnera au gingembre plus de saveur si vous voulez votre limonade tres epicee)

2 1/2 cups of sugar (some cooks add more)
2 1/2 tasse de sucre

2 cups of water
2 tasses d'eau

Optional garnishes and flavorings include: cinnamon sticks, edible rose petals, rosewater and cloves.
Garnitures optionelles: canelle, comestibles petales de roses, d'eau rose et girofle

Felfel, Algerian Pepper Confit, Poivron Confit

There are a wide range of felfel preparations in Algeria. This one is a sweet pepper confit served as a kemia or meze and also as side dish or garnish. It is very rich and flavorful.