Search Results for: tagine

The Autumn doesn’t officially begin here in the UK for another 21 days but already there is a chill in the air when I wake up on a morning so much that this morning i turned on the heating for the first time in months If you’re regularly about these parts, by that I mean … Read more

Green Beans with Lamb Tagine or Loubia Khadra bel Lham, is a simply flavoured yet tasty summer stew. Simple food is good food. Using in-season green beans and only a few other basic ingredients you likely already have at home, this green beans with lamb stew is easy to prepare. The recipe comes courtesy of my … Read more

  This humble stew is one of many I have on the blog but somehow this feels special, not only because I took a few more minutes to ‘dress’ the plate. 10 years ago I’d never even heard of an artichoke let alone tasted one. Come to think of it most of the ingredients I … Read more

Moroccan Spiced Chicken Tagine with Artichoke, Fennel and Peas. Also known as Sunshine On A Plate! It feels good to be getting back to a savoury recipe, after all the sweet recipes I’ve shared lately and what can be better than an easy one-pot meal? This space is full of them! Now, I’m no stranger to the three/four … Read more

Djouez bel khorchef – Tagine with Cardoons. It turns out I’ve been spelling ‘Jwaz’ wrong. Djouez is another word in the Algerian vocabulary for Tagine. Cardoon also known as artichoke thistle is from the sunflower family. It is native to the central and western Mediterranean region and adapted to dry climates like the one we have here in Algeria. As I write … Read more

Lham Lahlou often spelled Lahm Lahlou, means sweet meat. Ramadan Mubarak to my fellow Muslims. Yup its’ been a while since I’ve posted. I’d like to say it’s because I’ve been working on creating recipes to post during Ramadan. In reality I’ve simply been wallowing in my own self-pity for the fact my husband didn’t fly home (after 13 … Read more

Mderbel Badendjel – Algerian Aubergine Tagine with Lamb or Mutton. Lamb and chickpeas stewed with garlic, cumin, cinnamon and caraway, before fried or baked Aubergine slices are adorned on top and allowed to soak up the delicious sauce. It’s full-flavoured and meaty, even if you choose to make it without the meat! simply increase the … Read more

Lham Lahlou ~ Algerian sweet lamb tagine is a traditional North African lamb and fruit stew. Usually reserved for the nights of Ramadan as or part of the Iftar meal to break one’s fast. It can and of course is eaten anytime you get the sweet meat urge. For us that is a cold winter evening. Free from salt to prevent excessive … Read more

Jelbana wa Djaj Tagine ~ A rich and flavourful Algerian green peas (jelabana) and chicken (djaj) tagine recipe. Tagines are a must at every north African’s table, especially during the colder months. Whilst i call this a tagine the sauce is really more soup in consistency but it’s packed full of vegetables and chicken so it’s still … Read more

Djaj – Chicken, Qdra – Pot, Shorba – Soup I always go to soup and stews recipes as a healthier comfort food option, this soup hit all the right spots in terms of ease and flavour. The spices Saffron and Cinnamon are the best of north african flavours and both play a key role in this wholesome bowl of Chicken … Read more

It may still be summer but with the drop in temperature here in the UK our family have been enjoying autumn and winter dishes throughout the week. Here is a warm and hearty white bean and lamb stew, It’s popular all over north africa but i’m calling it Algerian because i’m deeply attached to the … Read more

My favourite soups & stews to be serving in these colder months. Even in Algeria North Africa we have had a drop in temperature, a few rainy days and even a few stormy nights a couple of weeks ago and what came along with that? Apart from fear, no electricity therefore no internet. We don’t really value … Read more

A plateful of this warming Jwaz Zitoun – Olive Stew is in order, now the temperatures are slowly dropping. The days are getting shorter and the nights will soon be long and cold. Autumn is near. Succulent iron-rich beef, sweet carrots and potatoes complement the contrasting strong olive flavour. Making this a dish you will want to make … Read more

Rough on the outside, soft and chewy scone-like inside, tangy Apricot and Yogurt Oatmeal ‘Cookies’ are good for breakfast or to keep you going in the afternoon you could easily have a couple with your afternoon tea. These cookies that aren’t really cookies but more like mini oatmeal scones as they don’t contain egg and the ratio of dry … Read more

Jelbana bel Lham ~ north African stew (tagine) of sweet green peas with meat (in this case lamb) carrot and potatoes. In my opinion there’s never a bad time to cook and eat a flavoursome stew or indeed any one pot meal for that matter. This blog is full of soup and stews and as we are officially in autumn then you too … Read more

Djouez Jelbana bel Kefta ~ Green Peas Stew with Meatballs; A sweet savoury stew flavoured with a delicious blend of North African spices. Cooks in 30 minutes and if you aren’t shelling fresh peas, can be prepped in 20 minutes. In the Maghreb countries of North Africa, a Stew is known by different names (& spelling variations) depending on the country and … Read more

Chorba Aadess a hearty green lentils soup. Packed full of veggies and optional meat (or chicken). This one pot meal is on every Algerian table on rotation during the colder months and now will hopefully be on yours too. Flavoured with tomato paste and Ras el Hanout ‘head of the shop‘ North African spice mix. Garnished … Read more

As the month of Ramadan approaches and the weather gets warmer what do we make? we make soup, Moroccan Orzo Soup. Warm weather doesn’t exactly make you think of eating soup but you see my family and I eat soup during most Ramadan nights after breaking our fasts, the weather is cooler and soup is a great way to … Read more

Today I’m going back to basics with this simple recipe for how to cook white basmati rice perfectly. I prefer the covered pan / absorption method when cooking rice. I also like my rice just cooked, not al dente but not soft soft either. My favourite brand is Tilda pure basmati rice, but I’ve found whichever brand … Read more

Harira; the traditional soup of Maghreb, North Africa. This week I bring you not one but two soups, what can I say? I’m a soup lover, anytime of year and whilst spring has sprung here in England the winds are still blowing a cold chill which makes me still long for warm comforting meals like this Harira soup. Really though … Read more

Sfinz / Sfenj – North African doughnuts. MENA Cooking Club  challenged us this month with 3 dishes from Libya; a soup, a stew/tagine and North African doughnuts / fried bread.  I’ve cooked a lot of soups and stews from neighbouring Algeria but that didn’t stop me trying the Libyan lamb, carrot and green olive tagine. I made my recurring tagine mistake of halving … Read more

Bradj also known as Kesra Mbardja, are pieces of rich semolina galette stuffed with fragrant spiced date paste Bradj also known as Mbardja, are pieces of rich semolina galette stuffed with fragrant spiced date paste. Are they cookies, cakes, flatbreads or pastries? The quick answer to that is, a bit of all four! Algerian Bradj – diamonds … Read more

Algerian Tajine Zitoune ~ Chicken stew with green olives and carrots. Vibrant in both colour and taste. A welcome addition to the Iftar ‘break fast’ table this Ramadan. Zitoune / Zeitoun / Zaytoon The Arabic word for Olives is زيتون, pronounced ‘zaytoon‘. In Algerian Darja it’s pronounced ‘zeetoon‘. As the French language is still widely used here in Algeria, زيتون transliterated is spelled Zitoune. At least … Read more