Best Algerian Mchewek My Traditional Family Recipes

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).

TRADITIONAL ALGERIAN RECHTA (NOODLES) - FAMILY RECIPE!

Steps:

• For the Rechta (noodles):.
• On a large work surface or in a large bowl, sift the flour. Add the salt and make a well in the centre. Add a little water and mix to form a firm but slightly soft dough.
• Divide the dough into quarters and roll each quarter out to an approximately thickness of 1-2mm on a surface dusted lightly with cornflour.
• Dust dough sheets very lightly and put through the pasta machine on the lowest setting (to create thinnest pasta sheet). When all pieces have been put through the machine, put on the side to dry out a little - for 20-30 minutes.
• Change the setting or add the attachment on the pasta machine to the one that cuts fine ribbons. Pass the sheets through the machine. Dust each sheet with cornflour- this really helps the noodles not to stick together.
• Allow to rest for 10 minutes before steaming in a cousier or regular steamer. Take a tiny amount of oil on your hands and gently rub a little through the rechta to prevent it from sticking together whilst cooking.
• Once the steam rises from the rechta, cook for 5 minutes. Remove from couscousier and sprinkle a little water over it and seperate any noodles. Return to steaming for a further 5 minutes or until noodles are visibly cooked.
• Tip rechta into a gas'a or other large dish and gently mix the ghee (smen) through it. Taste and add extra salt if required.
• For the Marga (sauce):.
• In a pressure cooker, fry the onion, garlic and chicken in the oil with the spices, cook for further 10 minutes on medium heat. Add the vegetables and chick peas and pour on the water. Season and cook for 30 minutes or until chicken and vegetables are tender.
• Serve the rechta by placing the rechta noodles in gas'a or large dish (or individually if preferred) and pouring about 1/2 the marga (sauce) over the top. Arrange the vegetables and chicken so everyone gets a good selection.
• Note: (If you're not using a pressure cooker, please cook for approximately 1hr and add the chickpeas during the last 20 minutes of cooking time) Traditionally rechta usually only has turnip in it. My family prefers the above mix of vegetables and sometimes I even add carrots - you can use what you like!

M'SHEWSHA - ALGERIAN EGG DISH FOR BREAKFAST OR COFFEE

Steps:

• Pour all the ingredients into a blender / liquidizer & mix well.
• Pour into a large (25cm-30cm) non stick frying pan / skillet. If you don't have a non stick pan, just wipe or spray with a littlle cooking oil first.
• Cook on a low- only just medium heat with the lid on until it is puffed up, the sides come away from the pan & the top is almost totally firm & no longer sticky - this should take about 15 minutes.
• Carefully, slide the M'shewsah onto a dinner plate (you mustn't knock it or it will deflate!) Then return to the pan, with the cooked side up - hold the pan over the plate & flip carefully.
• Cook for a further 10 - 15 minutes & turn out onto a plate.
• Warm honey in the microwave until just warm enough to pour.
• Cut the M'shewsha into 8 slices - but do not separate the slices. Pour the honey all over & allow to soak for a minute or two before serving.
• You can eat M'shewsha warm or cold.