Algerian Cuisine Cuisine Algerienne by Farid ZADI

Chorba for Ramadan

This chorba is very low salt, nutrient dense and soothing- perfect for suhur (pre-sunrise meal). Instead of using a more traditional whole chicken I used cubed chicken breast for a lighter finished product. I used a soup pot but this recipe can be made in a pressure cooker or slow cooker.

This soup is so easy that it's a none recipe. I went to Whole Foods (oops, didn't have a chance to go to a farmer's market) and purchased a variety of vegetables based on freshness and color. I bought onions, garlic, carrots, kale, yellow zucchini, a fresh fennel bulb, and kuri squash. The key ingredient for me is the kuri squash, it gave the soup a beautiful golden yellow/orange hue and added body to the broth. You can substitute acorn, kombucha or pumpkin.

I finely chopped the onion and minced the garlic, the kale was cut into a chiffonade and the remaining vegetables were cut into small cubes.

Marqa Recipe for Ramadan (Marka, Maraq or Marak)

This is my entry for Super Soup Challenge another food blogging event via Is My Blog Burning.

Marqa is the Algerian derja (dialect) word for Arabic maraq (marak or marag). I was curious about the variations in pronunciation and meaning, so I looked up the word in Medieval Arab Cookery and Delights from The Garden of Eden by Nawal Nasarallah.

In Algerian derja marqa means sauce. Medieval Arab Cookery confirms my understanding of the word. I found a South Asian food blog that refers to marag as a stew (Hyderabad marag). In Delights from The Garden of Eden Nawal Nasrallah tells us that marga or marag in Iraq is a stew "of meat and vegetables simmered in tomato sauce". In Tunisia marqa usually refers to braises or stews cooked in tagines.

Algerian Chicken Noodle Soup, Chorba Djej

This is definitely Algerian comfort food. A simple chicken noodle soup that can be spiced up with harissa or a chermoula relish at the table.

Loubia b'Dirsa, Algerian White Bean Stew, Potage aux Haricots Blancs et Pois Chiches

This dish has often been described as Algerian chili. I suppose one can call it that when explaining it to an American audience. It does have beans, optional ground or minced meat and spices. But the similarities end there. The flavor and texture are very different. The white beans and chick peas are cooked to buttery tenderness that contrasts nicely with the spiced broth and piquant dirsa.

Dirsa is a chili sauce made from fresh or dried hot red peppers.

Algerian Harira

During the month of Ramadan every evening the fast is broken with dates and water,  lben or milk or with fruit and nut drinks usually followed by a nutritious and invigorating soup such as harira.

These are the ingredients for one version of harira. There are many others. I will try to post as many as I can eat from now and through Ramadan

I won't give quantities for this recipe. You want to cook Algerian dishes, think like an Algerian. We cook intuitively and creatively with what we have. A shopping list with measured ingredients is unheard of. We go to the market or souk we buy what's available, sometimes that means just piles of onions and squash. You don't have lamb? Use a chicken. You don't have any meat? Omit it. Yes, there are versions with no meat. You don't have eggs? Omit them from the recipe.

Djouaz el Hummus, Algerian Chick Pea Soup, Potage de Pois Chiches

This is a very satisfying and easy to make soup. It's nutritious and full of strong, simple flavors. As with most Algerian dishes there are endless variations of chick pea soup. This the first in a series that I will post.

It might come as a surprise to some that Algerian cuisine has a large range of vegetarian, vegan and whole grain dishes. Most seem to be more familiar with meat and chicken dishes. But that is not representative of the diet. My family ate an unusually high amount of lamb and beef compared to most.