Algerian Sweets - Dziriettes

 

It has been quiet around here.  Days came and went without adventures.

 And same was with our food. There were no experimenting, no action in the kitchen. Just simple but nutritious everyday meals.  

It was Tuesday afternoon when I decided to bake a little treat for us. I opened my cupboard to look for inspiration. In one corner of the cupboard I spotted long-forgotten bottle of an orange blossom water. 

For some reason I immediately remembered about dziriettes. Little tartlets filled with almond paste and dipped in orange blossom water syrup. 

Sweet and nutty. Perfect for an afternoon treat.

That day we also had chorba and karantita. I used this recipe for soup just instead of lamb I used chicken. Karantita was gone almost immediately it came out of the oven, I didn’t have a chance to take a quick photo of it. But I guess it is good sign : )

Prep time: 45-50 min

Total time: 1 ½ h

(Makes approx. 15)

Ingredients:

For the dough:

220 g all purpose flour

Pinch of salt

50 g butter, melted

60 ml water

For the filling:

500 g ground almonds

250 g icing sugar

2 tbs orange blossom water

Zest of 1 lemon

2 large eggs

For the syrup:

250 ml water

150 g sugar

2 tbs orange blossom water

15 whole almonds to garnish

Method:

In a bowl combine flour and salt. Add in melted butter. Pour in water and knead well. Add more water if requires.  The dough should be smooth and firm. 

 Cover with cling film and set aside.

For the filling combine first four ingredients. Then add eggs, one at the time; mix well after each addition. Form small balls, size of walnut. Set aside.

Transfer the dough onto lightly floured surface. Divide in half then roll out each piece into very thin sheet, approximately 2 mm.

Preheat oven to 180⁰C. Line baking sheet with lightly greased parchment paper.

Cut out circles, about 8-10 cm in diameter.  In the centre of the each circle place the filling, then with the thumb and forefinger lightly pinch the dough to make several small folds. Put one whole almond in the middle of each dziriette.

Bake for 20 minutes or until lightly browned.

Meanwhile make the syrup.  In a saucepan combine water, sugar and orange blossom water. Bring it to a boil then reduce heat and continue to simmer for 15 minutes. Cool for few minutes.

Before serving dip each cookie into the syrup.

Loubia bil Dersa

Loubia is traditional Algerian dish made of green beans and spicy tomato sauce. Spices that are usually used are cumin, paprika, garlic and chilli powder although some cooks add also coriander, cayenne pepper or cinnamon.

Loubia is served as a side dish or can be eaten with just bread.

This is another recipe for 7th Mediterranean cooking event.

(Serves 4)

Ingredients:

500 gram green beans

1 l water

1 can of chopped tomatoes

3 cloves of garlic, crushed

1 teaspoon ground cumin

½ teaspoon chilli powder

½ teaspoon black pepper

1 teaspoon paprika

½ teaspoon cayenne pepper

Salt to taste

1 tablespoon oil

Method:

In a large saucepan bring water to a boil; season with salt and add green beans. Simmer for about 30 minutes, drain.

In a large pan heat up oil then add garlic and all spices, sauté for a half minute. Add can of tomatoes and bring to a boil then add green beans and simmer for 5-10 minutes. Season with salt if necessary.

Khoubz el dar

Khoubz el dar is Algerian leavened ‘house bread’ and every family have their own version of this bread. Some families use milk, butter or eggs in the dough and sprinkle some semolina, sesame seeds or spices on top. Khoubz el dar can be cooked in a skillet- you just have to form round pancake and cook in the skillet over medium-low heat until golden and cooked. Or simply bake it in a oven.

This recipe is for 7th Mediterranean cooking event and I hope you will enjoy this delicious bread with your family.

(Makes 1 loaf)

Ingredients:

300 gram white flour,
150 gram fine semolina
7 gram yeast,
Salt
250 ml lukewarm water
pinch sugar
extra flour to work with a dough

Sesame seeds to sprinkle on top

Method:

In a small bowl mix yeast and sugar then add water; let stand for about 10 minutes.

In a large mixing bowl combine semolina and flour; make well in the centre and add yeast mixture then carefully mix all ingredients.

Knead dough for about 15 minutes then leave in a warm place for an hour or until doubled in volume.

Preheat oven to 210 degrees C; grease baking form.

When the dough is risen, transfer to the baking form and sprinkle with sesame seeds. Bake for 35-40 minutes or until golden brown on top.

Chorba

Chorba is traditional spicy tomato based Algerian soup. Usually cooked with lamb, vegetables, chickpea and vermicelli. Very tasty, easy to make and will keep you warm in a cool days.

(Serves 4-6)

Ingredients:

250-300 gram lamb cut in cubes

2 carrot, sliced

1 medium onion, finely chopped

2 sticks of celery, chopped

2 cloves garlic, minced
1 can of tomatoes, with juice
200 gram chickpeas
1,5 l lamb stock/ vegetable stock or water
1/2 cup flat parsley and cilantro, finely chopped
1 zucchini cut into little cubes or sliced
100 gram little tiny macaroni or vermicelli

1 potato cut in half

2 tablespoon oil

1 teaspoon salt

1 teaspoon pepper

2 teaspoons ras el hanoud

½ teaspoon paprika

½ teaspoon cayenne pepper

½ teaspoon cumin

Lemon wedges

Method:

In a large saucepan heat up oil; add lamb and brown for 5 minutes.

Add onion, garlic and carrot; add all spices and sauté for 5-7 minutes.

Pour in stock or water; add celery, zucchini, tomatoes and bring it to a boil then reduce heat and simmer for about 45-50 minutes.

Add chickpeas and potato, and simmer for further 20 minutes.

Add vermicelli and simmer for 2 minutes. Add parsley/ cilantro and serve with lemon wedge.