Best 3 Algerian Mchewek My Traditional Family Recipes

ALGERIAN MCHEWEK - MY TRADITIONAL FAMILY RECIPE!

Steps:

• Put ground almonds or coconut, baking powder, sugar and vanilla in a large bowl and mix well (traditionally with your hand). Slowly incorporate the eggs until a firm paste has been achieved.
• Make small balls from the dough - slightly larger than a malteser or olive. Roll each ball in the chopped flaked almonds or coconut and coat well.
• Place the mchewek balls on a baking sheet which has been greased and lightly floured. Put 1/4 a glace cherry on the top in the centre of each mchewek.
• Cook in a preheated oven at 170c for approximately 12 minutes or until almonds have turned a pale golden colour.
• Allow to cool before placing in small bun/sweet cases (optional).

WOW - ALGERIAN CHAKHCHOUKHA - FAMILY RECIPE!

Steps:

• Method For the Khobz (bread):.
• Put the semolina and flour in a very large but shallow bowl - a gas'a if you have one is best. Make a well in the centre and add 1/2 a glass of water. Mix enough water to create a workable dough then begin kneading. Do this (until your hands hurt! ) until the dough becomes very smooth and elastic - you can put this dough in the bread maker on dough setting to make things easier if you like. Once the dough has reached elastic stage leave it to stand for 5 minutes.
• Take sunflower/vegetable oil etc and lightly coat work surfaces then pull off pieces of dough and form balls slightly larger than a golf ball.
• Gently stretch these balls over the m'ri or pan and cook (approx 30 seconds). Keep the cooked bread covered with cloth or towel so it doesn't dry up and finish cooking the rest.
• You can start tearing the bread straight away or leave it until you are finished if you are alone (I say this because it is best done with 2 people - one cooking one tearing!) Depending on your personal preference/which side of Algeria you come from, you'll decide whether to tear it into smaller or larger pieces --.
• Method for the Marga (sauce):.
• Finely chop the onion and garlic and place it in a large heavy bottomed pan with the meat or chicken and ras el hanout. Fry gently to seal the meat/chicken. I use my pressure cooker for this.
• Chop the carrot, parsnip & courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. (Peel the carrots, potatoes, parsnip & swede).
• Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt & pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
• Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
• Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes.
• Finally, place the Khobz in a a gas'a or very large dish (or individually if preferred) and pour over the Marga (sauce) arranging the meat so that everyone has a piece.

TRADITIONAL ALGERIAN RECHTA (NOODLES) - FAMILY RECIPE!

Steps:

• For the Rechta (noodles):.
• On a large work surface or in a large bowl, sift the flour. Add the salt and make a well in the centre. Add a little water and mix to form a firm but slightly soft dough.
• Divide the dough into quarters and roll each quarter out to an approximately thickness of 1-2mm on a surface dusted lightly with cornflour.
• Dust dough sheets very lightly and put through the pasta machine on the lowest setting (to create thinnest pasta sheet). When all pieces have been put through the machine, put on the side to dry out a little - for 20-30 minutes.
• Change the setting or add the attachment on the pasta machine to the one that cuts fine ribbons. Pass the sheets through the machine. Dust each sheet with cornflour- this really helps the noodles not to stick together.
• Allow to rest for 10 minutes before steaming in a cousier or regular steamer. Take a tiny amount of oil on your hands and gently rub a little through the rechta to prevent it from sticking together whilst cooking.
• Once the steam rises from the rechta, cook for 5 minutes. Remove from couscousier and sprinkle a little water over it and seperate any noodles. Return to steaming for a further 5 minutes or until noodles are visibly cooked.
• Tip rechta into a gas'a or other large dish and gently mix the ghee (smen) through it. Taste and add extra salt if required.
• For the Marga (sauce):.
• In a pressure cooker, fry the onion, garlic and chicken in the oil with the spices, cook for further 10 minutes on medium heat. Add the vegetables and chick peas and pour on the water. Season and cook for 30 minutes or until chicken and vegetables are tender.
• Serve the rechta by placing the rechta noodles in gas'a or large dish (or individually if preferred) and pouring about 1/2 the marga (sauce) over the top. Arrange the vegetables and chicken so everyone gets a good selection.
• Note: (If you're not using a pressure cooker, please cook for approximately 1hr and add the chickpeas during the last 20 minutes of cooking time) Traditionally rechta usually only has turnip in it. My family prefers the above mix of vegetables and sometimes I even add carrots - you can use what you like!