Best 4 Algerian Beef Recipes
Algerian beef is a delightful dish that combines the rich flavors of North African cuisine with the versatility of beef. It is a hearty and savory stew that is typically made with tender beef, aromatic spices, and a variety of vegetables. This dish is a staple in Algerian households and is often served during special occasions or as a comforting meal on a chilly evening. Whether you're a seasoned cook or a beginner in the kitchen, this guide will provide you with all the necessary information to create an authentic and delicious Algerian beef dish that will tantalize your taste buds and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
ALGERIAN KEFTA (MEATBALLS)
This simple meatball dish is delicious, rich, and fresh. It was taught to me by my Algerian husband, one of his favorites from home. The tomato sauce can be used for anything and the amounts of flavors can be adjusted. I like a lot of garlic and pepper. I have also found halal hamburger to be much leaner and lighter than regular. You can find it at international food stores and halal butcher shops in bigger cities. Serve this dish with a French baguette.
Provided by jacqueline senouci
Categories World Cuisine Recipes African
Time 1h
Yield 3
Number Of Ingredients 8
Steps:
- Combine the ground beef with half of the minced garlic and a tablespoon of chopped onion. Mix with your hands until fully incorporated. Shape the meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.
- Heat a skillet over medium-high heat. Brown the patties in batches until they are crispy on both sides and are no longer pink in the center, about 10 minutes. Set the meatballs aside in a rimmed serving dish and repeat with the remaining patties.
- Reduce the heat to medium and stir in the remaining chopped onion. Add salt and pepper. Cook the onions in the drippings, stirring constantly, until the onion has softened and turned translucent, about 5 minutes. Stir in the remaining half of the garlic and cook for 30 seconds.
- Stir in the roma tomatoes, dried parsley, ras el hanout, and water. Cook until the tomatoes are soft, about 5 minutes. Pour the tomato sauce over the meatballs and serve.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 5.3 g, Cholesterol 113.5 mg, Fat 31.5 g, Fiber 1.2 g, Protein 27.8 g, SaturatedFat 12.6 g, Sodium 110.8 mg, Sugar 2.3 g
BOREK ALGERIAN
Borek is usually served in Algeria along side a soup (Chorba) during Ramadan. Borek has a crisp pastry on the outside and is oozing with cheese and meat inside, absolutely delicious.
Provided by Sarah Boudjema
Categories Meat
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Gently saute the onion for around 5 minutes until soft.
- Add the beef mince and brown.
- Add a pinch of cinnamon, salt and pepper, and the chopped parsley and stir well.
- On a gentle heat add the beaten egg taking care not to let it scramble.
- Let this mixture cool or the pastry will disintegrate.
- Place 2 or 3 tablespoons of beef mixture about 1.5 inches from the bottom of the phyllo pastry sheets (feuille de brik) leaving approximately one inch either side.
- Cut the cheese in half and lay across the mixture.
- Pull the phyllo (brik) up from the bottom; fold the sides to the centre of section and continue to roll.
- Place the Boreks (fold side down) in a frying pan with vegetable oil.
- Fry on both sides until golden.
Nutrition Facts : Calories 175.4, Fat 9.6, SaturatedFat 3.5, Cholesterol 29.6, Sodium 128.8, Carbohydrate 12.7, Fiber 1.2, Sugar 0.9, Protein 9.2
ALGERIAN BEEF
Highly seasoned beef pairs with kidney beans and hominy in this Latin-inspired dish. Hominy is corn that has been soaked in lime or lye. The result is a versatile grain with a chewy texture and a very light, smoky-sour flavor.
Provided by Mike 2
Categories Low Cholesterol
Time 28m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, sauté ground beef, onion, green bell pepper and garlic until vegetables are tender and beef is browned, about 6 minutes; drain.
- Stir in kidney beans, hominy, salt, basil, pepper, sugar, oregano and red pepper flakes.
- For a soup consistency, similar to Mexican Pozole, add up to 2 cups water* until desired consistency is reached.
- Simmer, uncovered, for 10 minutes. Serve warm over rice or pasta.
- *NOTE:Without adding the water, meat mixture can be used as an empanada filling.
Nutrition Facts : Calories 217, Fat 8.2, SaturatedFat 3.2, Cholesterol 49.1, Sodium 633.9, Carbohydrate 16.7, Fiber 4.2, Sugar 3.9, Protein 18.5
BEEF STEW GRATIN RECIPE BY TASTY
Here's what you need: diced beef, plain flour, olive oil, onion, carrots, celery, tomato puree, garlic, fresh rosemary, chopped tomato, red wine, beef stock, large potatoes, butter, salt, pepper, fresh thyme, gruyère cheese
Provided by Matthew Cullum
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 180°C (350˚F).
- Add salt and pepper to the flour and use it to coat the diced beef. Brown off beef in a deep ovenproof pan with olive oil. Remove from pan.
- Add more oil and fry the onions until translucent. Add the carrots and celery and fry for another 3-5 minutes. Add the garlic and fry for 2 minutes together with the beef.
- Add in the tomato puree and rosemary and fry for a further 2-3 minutes. Add the chopped tomato and cook for 2 minutes.
- Add the red wine and allow to reduce slightly. Add the beef stock and allow to reduce for 10 minutes.
- Cover the pot with a lid and cook for 2 hours.
- Remove and cover the top of the stew with thinly-chopped peeled potatoes, arranged so they are overlapping slightly.
- Cover with melted butter, salt, pepper, and thyme and cook for a further 45 minutes at 200°C (400˚F) with the lid off.
- Remove from oven once potatoes are cooked and cover with the grated gruyere. Grill on high for 5-10 minutes until cheese is bubbling.
- Enjoy!
Nutrition Facts : Calories 449 calories, Carbohydrate 36 grams, Fat 18 grams, Fiber 2 grams, Protein 30 grams, Sugar 6 grams
Tips:
- Choose the right cut of beef: For stews and braises, use a tough cut of beef that will become tender with long cooking, such as chuck roast or brisket. For stir-fries and kebabs, use a tender cut of beef, such as flank steak or filet mignon.
- Marinate the beef: Marinating the beef before cooking helps to tenderize it and add flavor. You can use a variety of marinades, such as a simple mixture of olive oil, garlic, and herbs, or a more complex marinade with yogurt, spices, and citrus juice.
- Cook the beef properly: The cooking time for beef will vary depending on the cut of beef and the cooking method. For steaks and roasts, use a meat thermometer to ensure that the beef is cooked to your desired doneness. For stews and braises, cook the beef until it is fall-apart tender.
- Don't overcrowd the pan: When cooking beef in a pan, don't overcrowd the pan or the beef will steam instead of sear. Cook the beef in batches if necessary.
- Let the beef rest before slicing: After cooking, let the beef rest for a few minutes before slicing. This allows the juices to redistribute throughout the beef, resulting in a more tender and flavorful piece of meat.
Conclusion:
Algerian beef recipes are a delicious and flavorful way to enjoy this versatile meat. Whether you're making a stew, a braise, a stir-fry, or a kebab, there's an Algerian beef recipe that's perfect for you. So next time you're looking for a hearty and satisfying meal, give one of these Algerian beef recipes a try. You won't be disappointed!
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