Best Algerian Adess Traditional Lentil Soup Stew Family Recipes

ALGERIAN ADESS - TRADITIONAL LENTIL SOUP / STEW - FAMILY RECIPE!

Steps:

• Gently fry onion & garlic until golden, add meat, seal all sides, then add rest of ingredients.
• Cook in pressure cooker on medium heat for 40 - 45 minutes Add more water if you like it thinner consitency. Serve with plently of olive oil & bread!
• NB: You can also put the lentils in a bowl to soak overnight or during day before you cook & omit the bicarb.

THE BEST LENTIL SOUP

Steps:

• Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
• Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
• Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

ALGERIAN LAMB AND LENTIL SOUP

Steps:

• Rinse the lentils, place in a large pan and cover with water, soak for 2 hours, drain.
• Heat the oil in a large saucepan.
• Add the lamb cubes, season with salt and pepper and brown them.
• Add one-half of the broth, cover and simmer for 30 minutes or until the lamb is tender but still slightly underdone.
• Stir in the lentils and remaining broth and simmer 15 minutes.
• Meanwhile, saute the onion, carrot and garlic in the butter until soft.
• Sprinkle onion mixture with the cumin and cinnamon.
• Add the onion mixture and orzo to the pot.
• Cover and keeping lid ajar, simmer 10 minutes or until the lamb and lentils are cooked and the pasta is al dente.
• Taste for seasoning.
• This is a hearty soup.

ALGERIAN STEW FOR COUSCOUS

Steps:

• Heat the oil in a large pot, e.g. one for soup. Add the onion and the meat and let it take some colour.
• Add enough water or broth to cover the meat, usually about 1 liter. Stir in the spices.
• Add the chickpeas right now, or they will never become soft!
• Let it simmer on low for about 1 hour.
• After 1 hour, add the vegetables, make sure everything is slightly covered with water/broth. Let simmer for another hour.
• After these two hours, vegetables should be soft, and you should be able to tear apart the meat with a spoon, as this is how it is eaten!
• Check for seasoning and serve with steamed couscous!

ALGERIAN LENTIL SOUP (CHORBA ADAS)

Steps:

• Sauté the onion, carrots and celery with a glug of olive oil until soft. Add the garlic, spices and tomatoes and cook for a further 2 minutes.
• Add the lentil, stock, salt and pepper, cover and simmer for 30 mins or until lentils are soft.
• Squeeze on the lemon and add the chopped Corriander.

ALGERIAN MCHEWEK - MY TRADITIONAL FAMILY RECIPE!

Steps:

• Put ground almonds or coconut, baking powder, sugar and vanilla in a large bowl and mix well (traditionally with your hand). Slowly incorporate the eggs until a firm paste has been achieved.
• Make small balls from the dough - slightly larger than a malteser or olive. Roll each ball in the chopped flaked almonds or coconut and coat well.
• Place the mchewek balls on a baking sheet which has been greased and lightly floured. Put 1/4 a glace cherry on the top in the centre of each mchewek.
• Cook in a preheated oven at 170c for approximately 12 minutes or until almonds have turned a pale golden colour.
• Allow to cool before placing in small bun/sweet cases (optional).