Despite my difficult making Congolese food last week, I was very happy with my kitchen’s trip to Algeria this week.
This week my kitchen teleported itself to Northern Africa. I made a fish stew, which while simple was packed with delicious, comforting flavors. I also made a flat bread. In the past, I have tried to make naan. Naan is my only experience with unleavened bread and while the naan was tasty, I just couldn’t get it right. Now, I don’t know if this Algerian flat bread is right. But it definitely was flatter than the flat bread I’ve made in the past. It also was full of flavor (thank you turmeric.)
For as much as I love turmeric, I think I need to be more careful using it because my fingernails are kind of stained yellow because of it.
The combination of the flavors of the soup and the bread was excellent, making a wonderful pair. It was a yummy trip this week. As I say every week, I am sure this is not even close to what authentic Algerian food is like. But it’s good nonetheless!
1/2 tbsp olive oil
1/2 onion, chopped
2 cloves garlic, minced
10 0z canned whole, peeled tomatoes
1/2 tsp paprika
1 large potato, cubed
2 celery stalks, diced
4 cups chicken broth
2 tilapia fillets, cut into pieces
1. In a pot heat the olive oil. Fry the onion until translucent. Add the garlic and tomatoes, and simmer until the liquid from the tomatoes has evaporated. Add the paprika, potato, celery, and broth. Bring the soup to a boil. Lower the heat and simmer for 10 minutes.
2. Add the fish and cook for 10 more minutes.
* serves 2
* 350 calories per serving
* This soup is being shared with Kahakai Kitchen‘s Souper Sundays and KB and Whitesnake‘s Simply Delish Saturdays.
* Recipe came from here, with few alterations.
3 cups flour
1 tsp kosher salt
1/2 cup olive oil, divided
1 1/2 cups water
1 tsp ground cumin
1 tsp paprika
1 tsp turmeric
1. Stir together the flour, salt, and 2 tbsp olive oil in a large bowl. Slowly stir in the water until a soft dough is formed. Knead the dough on a slightly floured surface for approximately 15 minutes.
2. Form the dough into a ball and coat with 2 tbsp olive oil. Cover the dough with plastic wrap and let stand for an hour.
3. Stir together cumin, paprika, turmeric, and the remaining 1/4 cup of olive oil.
4. Divide the dough into 12 equal pieces, keeping the pieces you are not currently working with covered with plastic. On a floured surface, roll each piece of dough into a 9-inch circle, getting it as thin as you can. Spread 1 tsp of the spiced oil on the dough with a pastry brush. Roll the dough up like a straw and then create a spiral with the dough.
5. Place your dough spiral between two pieces of parchment paper and flatten with the rolling pin, so that the dough is 6-inches.
6. Place a dry skillet over heat. Once hot place the flat bread in the skillet. Cook for about 2 minutes, until the bread starts to puff up. Flip and cook for about 2 minutes on the other side.
7. Continue until all the dough is used.
* makes about 12 pieces of flat bread
* 183 calories per piece of bread
* I followed the recipe here for how to make the bread.
I’d like to see people travel the globe with me.
Every Saturday I will be posting my recipe, as well as pictures to ethnic cuisines you have made and want to share.
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* Your name or blog name
* The direct link to your post
* A picture of the dish or permission to pull a picture from the post
– Make sure to email me by Saturday at 12noon Pacific Standard Time