african and historical/traditional

93

Recipes

Chicken Tagine With Dates and Honey

(1 reviews) Posted by Um Safia  

This is a simple tagine recipe that can be cooked in a large saucepan or casserole. very easy to prepare and cook. This freezes well too - just don't use the nuts and coriander until reheated and ready to serve ; ) MORE»

Recipe #252948

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North African (Algerian) Kebda M'chermoula - Lamb Liver!

(1 reviews) Posted by Um Safia  

This recipe is a for a traditional Algerian Chermoula made with liver. Kebda M'chermoula is very tasty and if you love liver then give this recipe a try. Very easy to make. Serve with basmati rice and a nice salad, mashed potato, fresh bread etc. MORE»

Recipe #252744

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L'ham Bil Khorchef - Lamb and Wild Artichoke (North African)

Posted by Um Safia  

This is a traditional Algerian recipe for lamb with 'Khorchef' - also known as Wild Artichoke, Spanish Artichoke, Cardon & Cardoon. It is also very nice made with chicken instead of lamb... MORE»

Recipe #252566

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Tagine Zaytoun for the Tagine!

(3 reviews) Posted by Um Safia  

This is an Algerian tagine dish which should be cooked in a traditional Tagine. It has very subtle flavours and is quite different to the Moroccan tagines. The cooking time given is only an approximate as you may need a little less or a little... MORE»

Recipe #252454

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Fruity Beef Tagine for the Tagine!

(1 reviews) Posted by Um Safia  

This is a typical Moroccan tagine recipe to be cooked in a traditional tagine. Cooking times may vary slightly depending on the size of the tagine used and where you use the Tagine - on the stove top, open fire, grill etc. Serve this tagine with... MORE»

Recipe #252328

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Wow - Algerian Chakhchoukha - Family Recipe!

Posted by Um Safia  

This is a FABULOUS dish - one of my faves! Very fine flat bread in pieces with sauce over it. It is a big help if you are lucky enough to have your own m'ri, but if you don't then you can manage with a large flat pan/skillet (try to find one for... MORE»

Recipe #233566

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Traditional Algerian Rechta (Noodles) - Family Recipe!

Posted by Um Safia  

Rechta (pronunced rish-ta) is a dish comprising of flat noodles and a chicken sauce (Marga bil djedj). Many people buy rechta noodles from the market already made - as many women add to their income by selling them. Rechta noodles keep very well... MORE»

Recipe #233416

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Khobz Ftir - Algerian Bread for Use With Chakhchoukha.

Posted by Um Safia  

This is the recipe for the bread which Algerians use to make Chakhchoukha with. You eat it with a red sauce - please see my recipe for Traditional Cous Cous as the recipe for Marga Hamra is in it. It is a big help if you are lucky enough to... MORE»

Recipe #232798

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L'ham Lahlou - Algerian / North African Sweet Lamb Dish.

(2 reviews) Posted by Um Safia  

This dish is traditionally cooked in Algeria for eating during Ramadan and on special ocassions. It is hardly ever eaten as a main course, but as a small dish after the main. This recipe freezes well. In my family, it's only my husband that... MORE»

Recipe #232584

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Traditional North African Couscous (The Real Way!)

(1 reviews) Posted by Um Safia  

This is a recipe for a fantastic traditional couscous dish from Algeria which can also be found in Morocco and Tunisia. Please note: the couscous is to be steamed and not soaked...we call this Ta'am bil marga hamra. MORE»

Recipe #232404

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Omie's Lemon Meringue Pie - Easy!

Posted by Sexy_Chef  

My grandmother always made this when we visited and it is to die for! Loaded with calories but worth every bite! ENJOY! MORE»

Recipe #213377

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Arabic Seven Spice (Bokharat)

(4 reviews) Posted by cooking in cairo...  

Arabic 7 spice (bokharat) is mixture of spices you can buy ready at any Middle Eastern grocery. If you don't have one where you live, you can make using the following. MORE»

Recipe #194721

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South African Traditional Soetkoekies (Sweet Cookies)

(2 reviews) Posted by Zurie  

This is an ancient and very beloved cookie recipe in South Africa. My grandmother made these in large quantities before the December beach holidays. Remember, it's summer then, down here! There are slight variations on this recipe, as is usual... MORE»

Recipe #187261

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Injera (African [ Ethiopian] Flat Bread)

Posted by JanetC-KY  

This is a simplified version of Injera. There are many sites where you can find the more traditional way of making it but this is quite close in taste and texture and 300 times easier. Injera is used the same way some cultures use Tortillas, as a... MORE»

Recipe #172780

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Middle Eastern-Style Lamb Pizzas

Posted by bluemoon downunder  

A typically Australian recipe: a wonderful multicultural mix, in this instance a blend of Italian and Middle Eastern cuisine! I found this recipe in the June 2006 issue of ‘The Australian Women’s Weekly’ and have adapted it just slightly, and... MORE»

Recipe #171067

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Moroccan-Spiced Chicken Paillards

(2 reviews) Posted by Nana Lee  

Slightly sweet, tangy, and spicy all at once, the easy sauce doubles the flavor of quick-cooking thin-sliced chicken breasts. Gourmet, Quick Kitchen, February 2006. MORE»

Recipe #156268

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Hajar's Own Harira -- the National Soup of Morocco

(1 reviews) Posted by Miss Elizabeth  

There are as many recipes for harira as there are people who eat it though there are essentials. The beans and lentils, cilantro (fresh leaf), tomato and pasta of some sort. This is my own recipe based on ingredients and flavors which I enjoyed... MORE»

Recipe #139815

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Creole Black-Eyes and Rice for the Crock Pot

(8 reviews) Posted by PaulaG  

I think this recipe was originally from Southern Living. I adjusted it to suit our taste and this year was able to adapt it for the crock pot. Hope you enjoy! MORE»

Recipe #110375

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Eritrean / Ethiopian Beef Stew -- Tsebhi Sga or Key Wet

(3 reviews) Posted by Mahteme  

I grew up in Asmara, Eritrea eating and making this dish regulary. This dish is one of the most popular dishes in the Eritrean and Ethiopian community. MORE»

Recipe #106194

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A Fabulous Vinegar Pudding

Posted by Flamink  

This is a very old traditional recipe. It has a sweet and sour taste and is still enjoyed by many South Africans. It was usually served after a Sunday Lunch. It can be served with custard or without as it is quite a moist pudding. Serve hot. MORE»

Recipe #86616

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