more recipes

[Jannah]

http://www.whats4eats.com/4rec_alger.html

Though they're probably on here

and...

Algerian honeyed lamb kebabs

Ingredients

meat:
2 lbs. boned lamb leg cut into 1 inch cubes

marinade:
3 cloves peeled fresh garlic
2 Tbsp. fresh ginger (peeled and chopped)
1 tsp. grated lemon peel
1/3 cup fresh lemon juice (the juice from about 3 medium lemons)
1/4 cup chopped fresh cilantro leaves
1/4 cup honey
2 Tbsp. anise seeds (toasted in a 350° oven and crushed)
1/2 tsp. cayenne pepper
1/2 tsp. saffron powder
1/4 cup finely diced onion
1/2 cup extra virgin olive oil
1/4 cup peanut oil
1/2 tsp. fresh ground black pepper

Method

Finely chop garlic and ginger with food processor or blender.

Finely grate 1 tsp. lemon peel.

Combine garlic, ginger, and lemon peel with remaining ingredients to complete marinade. Mix well.

Combine diced lamb with marinade in a stainless steel or glass bowl and marinate over night in refrigerator.

Preheat grill, broiler, or barbecue. Remove meat-marinade mixture from refrigerator and bring to room temperature. Skewer meat onto flat-bladed or twisted skewers and place at least 5 inches from the heat. Grill meat on 1 side for a few minutes then turn over and baste with marinade. Continue to cook and coat with marinade until meat is cooked to your liking. Serve with lemon wedges and fresh mint as a garnish

[rimas]

Will you cook for me Jannah

Anytime just tell me I will come down to where you work

[Jannah]

Certainly I will cook the moment my husband brings you with him and I don't cook at work!

[rimas]

Ok I will give you my address and you can send me the food as a parcel

[Jannah]

CRISP ALMOND AND SESAME PASTRIES.- (Samsa-) Tunisia
makes about 24

2/3 cup sugar
1 1/4 cup water
1 tablespoon lemon juice
orange-flower water
1 1/2 cups blanched almonds, lightly toasted and ground
1 1/2 teaspoon finely grated orange zest
1 1/2 teaspoon ground cinnamon, if liked
about 4 oz filo pastry
olive oil, for brushing
lightly toasted sesame seeds for sprinkling

Put the water and 1/2 cup of the sugar in a saucepan and heat
gently, stirring until dissolved. Add the lemon juice and boil
until syrupy. Remove from the heat and add the orange-flower water.
Leave to cool. Preheat the oven to 350 degrees. In a mixing bowl,
stir together the ground almonds, orange zest, cinnamon if using
and remaining sugar, then knead together the ingredients.

Brush one sheet of filo with olive oil, keep the other sheets
covered with a damp cloth. Cut the oiled sheet into 3 lengthwise
strips. Place a small spoonful of filling at the bottom of each
strip.

Fold the sides over the filling then roll the pastry up along the
length. Brush inside the end of the pastry with oil and seal it
to the roll. Brush with oil and put on a baking sheet. Repeat with
the remaining pastry and filling. Bake the pastries for 15-20
minutes until crisp and golden.

Lower the pastries a few at a time into the hot syrup, leave for
about 3 minutes so the syrup penetrates the pastries. The remove
to a plate and sprinkle generously with sesame seeds. Leave until
cold before serving.

[Jannah]

Harissa

1 cup red pepper flakes
3 tablespoons paprika
3 garlic clove, minced
1 teaspoon ground coriander
3 teaspoon ground caraway
2 to 3 tablespoons water
Olive oil

In a food processor or blender combine the pepper flakes, paprika,
garlic, coriander, caraway, 2 teaspoons water and 3 to 6 tablespoons
olive oil. Puree until mixture forms a paste, adding additional
water and/or oil if necessary. Transfer to a jar and cover with
olive oil. Harissa will keep in the refrigerator for up to 6 months.

Yield: about 1 cup

[Jannah]

http://recipes2.alastra.com/african/default.html