Best Algerian Broad Beans Garlic Fèves En Sauce Recipes

SUMMER SALAD WITH BROAD BEANS, SWEET POMEGRANATE & QUINOA

Steps:

• Cook quinoa in the small sauce pan for approx 20 minutes, then drain and set aside.
• Remove the broad beans from the pods and boil in the small saucepan for approximately 5 minutes. Using the same saucepan cook the sugarsnap peas for 2-3 minutes.
• In the large serving bowl combine quinoa, lamb lettuce, chopped radish & spring onion, halves of tomatoes, broad beans and garden peas (removed rom the pods).
• Mix the summer salad with maple syrup and fresh lemon juice. Top it with the pomegranate.
• Serve the summer salad with cold sparkling water or freshly made lemonade.

MEHMET'S BROAD BEANS

Steps:

• Fry the onions in the olive oil, and add the garlic for the last few seconds.
• Add the beans and tomatoes and cook uncovered until the beans are tender.
• Add water towards the end if necessary.
• When the beans are cooked, add yoghurt off the heat and in small amounts at a time.
• Add the tomato paste.
• Re-heat gently, season and serve as a side dish, or cool and serve as a salad.

ALGERIAN HELOUWA TA'ABA (LEMON OR SESAME COOKIES)

Steps:

• In a large bowl, beat the eggs & the oil.
• Add the baking powder (& lemon zest if using), & slowly add the flour, mixing the ingredients with your hands until a dough forms. You will probably not need all of the flour.
• Once you have a firm dough, you can shape your helouwa.
• To shape, you have 2 choices: you can roll out to 5mm thickness & cut out with your favourite cookie cutters OR you can roll into a 1cm thick 'sausage' & make rings & straight lengths them decorate with a 'Nakkach' or fork if you don't have one. (See photos).
• If making the sesame version, once you have cut out all your cookies, brush a little beaten egg over the top of the cookies & sprinkle with the sesame seeds.
• Place on a tray lined with aluminium foil (shiny side up) & bake for 25-28 minutes. The cookies should be pale but hard when tapped. (Unless you want them soft on the inside, in which case you should take them out after 20 minutes).
• Allow to cool then store in an airtight container for upto 2 weeks.

ALGERIAN ' ZRODIYA MCHARMLA' - CARROTS WITH VINEGAR

Steps:

• Peel and slice the carrots into rounds; boil in lightly salted water until just tender.
• Meanwhile prepare the 'dersa' (sauce). In a grinder or mortar and pestle, grind the garlic, hot pepper and red pepper (paprika) with the caraway seeds and some salt (to taste).
• Add 1 tbsp water to the sauce. Mix the sauce with the oil and combine well. Drain the carrots. Pour the sauce over the carrots and return to to a low heat. Cover and cook on low for a few minutes to allow the carrots time to take on the flavour of the sauce.
• Add the vinegar and serve hot or cold (room temp!).