#alg?rienne

Mqardfa (مقردفة):

A homemade dried dough (like pasta) that would later be steamed and rubbed into Smen then put in the oven for a few minutes with a red sauce that would be previously prepared with chicken/red meat and then served with some extra sauce, chickpeas, hard boiled eggs, separately boiled potatoes (in a water to which curcuma and salt are added), and the pieces of the meat

Msemmen (مسمّن):

A dough that would be spread using lots of oil, folded then cooked on an Algerian kitchen utensil that is called Mra in our area (مْرَى)

Here I stuffed it with cheese then applied some melted butter, chopped parsley and garlic on the surface as soon as it was cooked

Tikerbabin (تيكربابين):

An Algerian Kabyle dish made of semolina, olive oil, parsley, mint, tomato, Harissa collected into relatively small balls using water or the sauce in which it would be cooked until it changes color.

It is usually prepared with cured meat but since I didn't have any, I replaced it with chicken. It is so delicious and perfect for cold weather

Aghroum Aqouran (أغروم آقوران):

An Algerian kabyle type of bread made of semolina, olive oil, a pinch of salt, yeast, a bit of sugar and water (or milk)

White Couscous with meatballs (كسكسي مْحَوّر بلبنادق/ كسكسي رزّادي):

And by "white" I mean the sauce that would be put on the Couscous that contains no tomato

This kind of Couscous would contain no vegetables (except for the chopped onion), it is rather made with big pieces of red meat, meatballs (which are “لبنادق”), chickpeas and hard boiled eggs

It is mostly prepared in big feasts and occasions which explains one of its names in Arabic “كسكسي زرّادي”

Bourek (بوراك):

Yet as a form of bundles of Dyoul stuffed with minced meat, tomato, parsley, onion, egg and cheese and cooked in the oven instead of fried

Batbot (بطبوط):

An Algerian appetizer made of خبيزات (mini bread) stuffed with fried meet and vegetables or anything one would prefer

Bourek El Renna (بوراك الرّنّة):