(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements
- 1 Tbsp (15 mL) Coriander seeds
- 2 tsp (10 mL) Cumin seeds
- 10 Cardamom pods
- 1 tsp (5 mL) Black peppercorns
- ½ tsp (2.5 mL) Cloves
- 4 Bay leaves
- 2 inches (50 g) Fresh ginger
- 4 Garlic cloves
- ½ cup (80 g) Fresh cilantro (chopped)
- ¼ cup (40 g) Fresh mint
- 2 Chili peppers
- 1 tsp (5 mL) Chicken bouillon powder
- 1 tsp (5 mL) Turmeric powder
- ½ cup (118 mL) Canola oil – Or vegetable oil
- 2 cups (414 g) Basmati rice
- 6 cups (1.5 litres) Water – For soaking the rice
- 1 Large Onion
- Canola oil – 2 inches deep for frying the onions
- 2 Tbsp (30 mL) Canola oil – For the stew
- 1 Large Tomato (peeled & diced)
- 1 Large Potato (peeled & diced)
- ½ cup (118 mL) Yogurt – Plain
- 1 tsp (5 mL) Chicken bouillon powder
- 1 Tbsp (15 mL) Lemon juice
- 12 cups (3 litres) Water – For boiling the rice
- 3 Tbsp (45 mL) Salt
- 2 Bay leaves
- 1 tsp (5 mL) Cumin seeds
- 2 Tbsp (30 mL) Canola oil – Or vegetable oil (for the rice)
- 2 Tbsp (30 mL) Fresh cilantro (chopped) – Between the layers of the biryani
- 2 Tbsp (30 mL) Fresh mint (chopped) – Between the layers of the biryani
- 1 tsp (5 mL) Saffron
- ⅓ cup (79 mL) Water (hot) – For soaking the saffron
- 3 Tbsp (45 mL) Ghee – Or browned butter
- ¼ cup Almonds (toasted) – Optional
- ½ tsp (2.5 mL) Rose water – Or Kewra water (optional)
- Grind the spices very well.
- In a food processor, place the ginger, garlic, cilantro, mint and the chili peppers. Blend well.
- Marinate the chicken with the herb mix, spices, turmeric, chicken bouillon powder and oil. Cover and refrigerate for at least 2 hours or preferably overnight.
- Soak the rice for one hour.
- Slice the onions and fry in batches over medium heat until golden brown.
- Shake off the marinade from the chicken. Place in a roasting pan and broil at 400°F/204°C for 15 minutes. The chicken will be half-cooked.
- In a saucepan set over medium heat, add 2 tablespoons of oil and the remainder of the marinade. Fry for 1 minute, stirring well. Add the tomatoes, potatoes and stir. Add the yogurt and chicken bouillon powder and stir well. Cover and cook over low heat for 30 minutes or until the potatoes become fork tender.
- Soak the saffron in 1/3 cup hot water.
- Using high heat bring 12 cups (3 litres) of water to a boil, then add 2 bay leaves, 3 tablespoons salt, 1 teaspoon cumin seeds, and 2 tablespoons oil. Drain the soaked rice and add to the boiling water. Cook the rice for 6 minutes. Use a slotted spoon to transfer the hot, very moist rice to the baking dish.
Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
Prep 20 m
Cook 20 m
Ready In,40 m
- Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
- Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
- For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
- To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
Prep 15 m
Cook 25 m
Ready In 2 h 10 m
- In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
- Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
- On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
- Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
Black Glutinous Rice Porridge
Prep 15 m
Cook 30 m
Ready In 45 m
- In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.