Best Algerian Stew With White Beans Barboucha Recipes

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ALGERIAN STEW WITH WHITE BEANS - BARBOUCHA



Algerian Stew With White Beans - Barboucha image

The first time I had this stew was in a remote town in Morocco. The smell of the spices, bursting through the steam caught my attention, then, the flavours melted in my mouth. Serve with couscous or bread.

Provided by rainna

Categories     Stew

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb tripe or 1 lb lamb, if preferred
4 yellow onions, chopped
2 -4 cloves garlic, minced
2 green peppers
1/2 teaspoon black pepper
2 teaspoons cumin
1 teaspoon paprika
1 cup white beans, soaked for at least 2 hours
salt
4 tablespoons chopped cilantro
2 tomatoes, chopped

Steps:

  • Roast the peppers on a flame, till the skins turn black, then cover with saran wrap for ten minutes to allow the steam to moisten the peppers.
  • Remove the wrap and peel off the skin.
  • Do not rinse under running water as you will take away the taste.
  • Dice the tripe into 1 inch squares and blanch in hot water, and drain.
  • If using lamb, brown in a little oil to remove the oil, and cut into cubes.
  • In a stewing pot, saute the onions, garlic, green peppers in 2- 3 tablespoons of olive oil for 5 minutes on medium flame.
  • Add spices and continue frying for 1- 2 minutes.
  • Add meat, and stir until the meat is coated with all the ingredients.
  • Cover with water, add the white beans and bring to boil for at least an hour, or until the beans are cooked. Add 2 chopped tomatoes, 20 minutes after cooking the white beans
  • Garnish with chopped cilantro.

Nutrition Facts : Calories 125.2, Fat 2.5, SaturatedFat 0.8, Cholesterol 68.9, Sodium 61.9, Carbohydrate 16.1, Fiber 3.4, Sugar 3.9, Protein 10.4

ALGERIAN STEW FOR COUSCOUS



Algerian Stew for Couscous image

This is our family's traditional recipe, usually served with plain steamed couscous. As it takes quite a while, it is always a big event, everyone loves it! This is my first recipe, so be kind!! NOTE: If you cannot find Ras el Hanout in the stores, there are some recipes here on zaar! It is a mixture made of cumin, coriander, cinnamon, pepper and other spices. It can be omitted in this recipe, just go a little heavier on the other spices mentioned and add a pinch of cinnamon!

Provided by Halalmom

Categories     Stew

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 12

4 pieces leg of lamb
4 carrots, peeled and cut into big chunks
4 yellow zucchini, cut into chunks
1 cup chickpeas, soaked the night before
1 medium onion, diced
1 teaspoon salt
1 teaspoon ras el hanout spice mix
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon ground coriander
1 liter water (approx.) or 1 liter broth
3 tablespoons oil

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!

Nutrition Facts : Calories 235.8, Fat 11.9, SaturatedFat 1.6, Sodium 828.5, Carbohydrate 28.8, Fiber 7.2, Sugar 9, Protein 6.4

ALGERIAN CHICKEN STEW



Algerian Chicken Stew image

This recipe is from "Extending the Table" and is meant to be eaten with couscous. If you prefer, substitute goat or lamb for the chicken.

Provided by luvinlif2k

Categories     Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

3 cups chicken broth
1 chicken bouillon cube
2 cups cooked chicken, chopped
1 medium onion, chopped
2 cups fresh green beans, cut
2 carrots, sliced
1 teaspoon ground cumin
1 teaspoon basil
1 garlic clove, minced (optional)
2 bay leaves (optional)
1/2 teaspoon dried parsley (optional)
salt
pepper
2 medium tomatoes, chopped
2 small zucchini, sliced (or 1 medium)
1 (16 ounce) can garbanzo beans, drained (also known as chick-peas)
1/4 teaspoon ground red pepper (to taste)

Steps:

  • In a large saucepan combine broth, bouillon, chopped chicken, onion, green beans, carrots, cumin, basil, garlic, bay leaves, parsley, salt and pepper.
  • Bring to a boil; reduce heat, cover and cook about 8 minutes.
  • Add tomatoes and zucchini and cook briefly.
  • Add garbanzo beans and red pepper.
  • Cover and cook until heated through.
  • Serve over steaming bowls of couscous.

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Algerian cuisine is diverse, flavorful and made with regional and seasonal ingredients. One popular dish that is commonly enjoyed is Algerian stew with white beans, also known as Barboucha. This stew is a hearty, comforting and nutritious meal that has been passed down through generations. It is simple to make and can be customized based on individual preferences.

Ingredients

To make Algerian stew with white beans, the following ingredients are typically required:
White Beans
White beans are a key ingredient in Algerian stew with white beans. They are protein-rich and provide a creamy, hearty texture to the stew. The beans are soaked overnight or for a few hours before use.
Meat
Meat such as beef, lamb or chicken is added to the stew for added flavor. The meat is cut into small pieces and cooked until tender.
Veggies
Some common vegetables used in Algerian stew with white beans include onions, garlic, carrots, potatoes and tomatoes. This combination of vegetables provides essential vitamins and minerals.
Spices
Spices such as cumin, paprika, turmeric, and coriander are used to add a delicious flavor to the stew. These spices also provide health benefits such as aiding digestion and reducing inflammation.
Bouillon Cube
A bouillon cube is a concentrated stock cube used to add flavor to soups, stews, and other dishes. It is a convenient ingredient that can be found in most grocery stores.
Oil
Oil is added to the stew to sauté the onions and garlic. Olive oil is commonly used in Algerian cuisine.

Preparation

To prepare Algerian stew with white beans, the following steps are typically followed:
Step 1 - Soak the White Beans
The white beans are soaked in water overnight or for a few hours before use. This helps to soften them and reduce the cooking time.
Step 2 - Cook the Meat
The meat is cut into small pieces and cooked in a pot until tender. This takes about 20-30 minutes depending on the type of meat.
Step 3 - Sauté the Onions and Garlic
In a separate pan, the onions and garlic are sautéed in oil until tender and fragrant. This takes about 3-5 minutes.
Step 4 - Add the Vegetables
The sautéed onions and garlic are added to the pot with the cooked meat. Carrots, potatoes and tomatoes are added and cooked for 5-7 minutes.
Step 5 - Add the Spices and Bouillon Cube
The spices such as cumin, paprika, turmeric and coriander are added along with a bouillon cube. This is stirred into the stew and cooked for 2-3 minutes.
Step 6 - Add the White Beans
The white beans that were soaked earlier are added to the stew. This is cooked for an additional 20-30 minutes until the beans are tender and the stew has thickened.

Serving

Algerian stew with white beans is typically served hot with crusty bread or couscous. The stew can be garnished with fresh herbs such as parsley or cilantro. Some people also like to serve the stew with a dollop of yogurt or sour cream.

Conclusion

Algerian stew with white beans is a delicious and nutritious meal that is loved by many. The combination of white beans, meat, vegetables, and spices provides a hearty and flavorful dish that can be customized to individual preferences. This stew is easy to make and can be enjoyed for lunch or dinner. It is a perfect meal to warm up on a cold day and nourish the body with essential nutrients.
Algerian cuisine is highly influenced by Berber, Arab, Turkish, and French cultures, which has resulted in a unique flavor profile in their dishes. One of these dishes is Algerian stew with white beans barboucha, which is a hearty and flavorful dish made with a combination of meat, vegetables, and spices. Making this dish requires some careful steps, but by following some valuable tips, you can ensure a dish that is both delicious and authentic.

Tips for the Perfect Algerian Stew with White Beans Barboucha

Choose the Right Meat
Choosing the right meat is crucial when making Algerian stew with white beans barboucha. The dish is typically made with lamb, which can be tough and gamey if it's not cooked properly. However, the texture and flavor of the meat can be improved by using boneless lamb shoulder, which is tender meat with good marbling. Other alternatives can include beef, goat or chicken, but they won't give you the same authentic taste.
Use the Right Spices
Algerian cuisine is famous for its unique blend of spices, which includes cumin, coriander, paprika, turmeric, and cinnamon. These spices add a distinct flavor to the dish and create a complex aroma that is both flavorful and enticing. However, you shouldn't add too much of any spice as it can overpower the taste of the dish. The key is to strike a balance between the spices and let them work together to create a harmonious blend.
Soak the Beans Overnight
Barboucha is a type of white bean that is commonly used in Algerian cuisine. It is similar to cannellini beans but has a creamier texture and a delicate flavor. However, before using them in your stew, it is important to soak them overnight to ensure that they cook well and don't stay hard. Soaking also helps to remove the starch and makes them easier to digest.
Brown the Meat First
Before putting the meat into the stew, it is recommended to brown it in the pan first. This process not only locks in the flavor but also creates a nice crust on the outside of the meat, which adds texture and depth to the dish. After browning, the meat should be transferred to the stew pot along with the juices, which adds an extra layer of flavor.
Be Careful with the Liquid
When making Algerian stew with white beans barboucha, it is important to be mindful of the amount of liquid you add. The stew should have enough sauce to cover the meat and beans, but not too much that the dish becomes a soup. The best way to achieve this is to add the liquid in small quantities and let it simmer until it thickens. You should also adjust the seasoning accordingly as the liquid reduces.
Don't be Afraid to Experiment with Vegetables
Algerian stew with white beans barboucha traditionally contains onions, tomatoes, and potatoes, but you can experiment with other vegetables to make the dish more nutritious and flavorful. Some great additions include carrots, bell peppers, zucchini, and butternut squash. However, it's important not to overdo it with the vegetables, as they can overpower the dish if they're not balanced correctly.
Take Your Time with the Stew
Making Algerian stew with white beans barboucha requires some time and patience as the flavors need time to develop. You should let the stew simmer on low heat for at least 2-3 hours, checking periodically to ensure that the liquid hasn't evaporated. This also allows the beans and meat to become tender and absorb the flavor of the spices.
Serve the Dish with the Right Accompaniments
Algerian stew with white beans barboucha is often served with bread or couscous, which helps to soak up the sauce and add a crunchy texture. You can also serve it with a side of salad or pickled vegetables for a refreshing contrast. Traditionally, Algerian stew with white beans barboucha is eaten with the hands, so be prepared to get a little messy.

Conclusion

Algerian stew with white beans barboucha is a delicious and hearty dish that is perfect for cold nights or as a comforting meal. By following these valuable tips, you can make an authentic and flavorful stew that will impress your friends and family. Remember to choose the right meat, use the right spices, soak the beans overnight, brown the meat first, be careful with the liquid, experiment with vegetables, take your time with the stew, and serve it with the right accompaniments. Enjoy!

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