Ramadan

[Tracey]

Could anyone please give me some recipes (written in English please) that I can use for Ramadan so that my husband doesn't have to suffer the usual English Roast dinners this year!

Many thanks

[alger_la_blanche]

Hi Tracy,
Just went on google and found this link:

http://directory.google.com/Top/Home...ican/Algerian/

it sound interesting; the most popular starter for ramadan is chorba (that's bulgur wheat or vermicelli soup with chicken or meat or just veggies) . As a main course dolma is also very popular (that's courgette, potatoes or peppers stuffed with mince meat in a nice sauce)u might find them on the link above. if not try any search engine

good luck with ur search

[umm-Charif]

Hi Tracey,
I have a few Algerian recipes if you're intrested. Post a contact and I'll e-mail them to you or if you live in the UK maybe I can phone you if thats easier.

UmmCharif

[Tracey]

I would be pleased to receive some recipies, my e-mail is:

tracey_siniane@hotmail.com

Thanks (don't give my tel no,address over internet)

[anna3]

Hello I also live in the uk and don't want my husband to suffer the boring english food during Ramadam like last year
MY email is abzgb @ aol . com I would also like to have friends with other women who are married to algerian men.

[umm-Charif]

Heres a recipe for Shorba that I make and theres never any left in the pot at the end of the day!!!! Sorry its for a large quantity but for 3 kids a husband and lots of hubbys single mates wanting a taste of home I always cook in large amounts.
Anyway enjoy.

Algerian Soup (shorba)
1. Six lamb chops cut into three pieces with the fat removed.*1
2. 1 Stalk of celery.
3. Medium/large onion.
4. Large carrot.
5. 2 Small white marrows. *2(If you can’t find these a medium courgette will do.)
6. 1 tube of tomato paste.
7. 2 teaspoons of cinnamon.
8. ½ teaspoon of pepper.3*
9. Salt to taste.
10. 1 bunch of coriander.*4 (preferably with the roots)
11. Water.
12. Oil for frying. (2/3 tablespoons)
13. Half a tin of washed chick peas.
14. Handful of vermicelli or freekh.

Chop onion finely. I use one of those mini choppers and I find them excellent for this. Put the oil, onion and meat in the pan and cook with out browning. Cook for about 5 to 10 minutes on a medium to low heat. Add the cinnamon, salt and pepper. After about a minute add enough water to cover the meat and bring to the boil for a few minutes. At this stage add the tube of tomato paste, (pinch of sugar to counteract the tomatoes acidity) coriander and the veg and about 11/2 to 2 litres of water. Turn the heat to low and cover with a lid. After about 5 minutes add water and cook until the meat is tender. (Usually about 45mins to 1 hour) When the soup is ready add half a tin of washed chickpeas and a handful of either vermicelli of freekh (cracked wheat). Cook for a further 10 mins. Serve with French bread, chopped coriander and quarters of lemon to squeeze in the soup.

*1 I’ve tried all cuts of lamb for this and I find these give the best flavour. (In Algeria they usually use the rid bones/neck for soup.)
*2 you find these small marrows in Middle Eastern shops. They use them for stuffing. There are superior to courgettes as courgettes are bitter.
*3 I use a mixture of powdered white and black pepper which I make myself similar to what Moroccans use.
*4 Wash the whole bunch of coriander, roots an all and tie with clean string and add to the pot like that. The roots give a really intense flavour. You can reserve and chop a few of the leaves for serving at the end.

[Tracey]

Thanks for recipie for Chorba - am now able to cook couscous the proper way but the couscous bought in supermarkets here is of a bigger grain than that which I've eaten with husbands family. Is this only available in Algerian stores??

Tracey