World-Bites (86) / Gorrassa
Sudan is the widest African state, situated in the North-East Africa. The natural space of Sudan is characterized by tropical forests, steppes and savannas, but there are also a lot of lakes and rivers in the Southern areas; in this region, the fish is the most frequent meal. Sudanese cuisine has been changing and evolving gradually, but most of the dishes remain simple and natural. The most common aliments are Wheat, Beef and sheep meat, tomatoes, sesame seeds (Sudan is a great exporter of sesame) and rice. Sudanese cuisine has various influences, but none of them is dominating the regional culinary cultures. The Northern Sudan tends to have a very simple cuisine. In here, when it was a food crisis back in older times and wheat flour was the basic ingredients, people invented a dish called Gorrassa, a snack dish with sweet and salty taste .
.
Ingredients
* 250g of wheat flour
* 1/4 tsp baking powder
* 250ml water
* 1/2 tsp salt
* 50g Sultanas / dates (seedless)
* 125g butter
* 4 tbsp Sugar
Directions
1. Sift flour into bowl.
2. Add baking powder, salt and Sultanas / dates and stir in water until thick batter.
3. Pour ladle-full of batter onto non-stick flat frying pan and flatten out until evenly spread.
4. Fry at medium heat and flip when golden on one side.
5. Melt butter and pour onto cooked gorraasa and cover with Sugar.
Saturday, October 30, 2010
Friday, October 29, 2010
Pitta Snack (Tanzania)
World-Bites (85) / Pita Snacks
Tanzania is in Eastern Africa and it is surrounded by waters: the Indian Ocean and the range of the great African lakes: Malawi, Victoria and Tanganyika. The most common meals from the Tanzanian diet include all the local plants and fruits: rice, Wheat, corn, beans, cabbage, various nuts, bananas, mangos, pineapple and coconut, which is also consumed as milk. Tanzanian people are very friendly and hospitable people, who enjoy cooking and respect their valuable and old traditions. Because so many cereals and vegetables grow in the country, people are familiar to them and know how to use them best. The Tanzanian people carried on the traditions through their cooking and all simple culinary preparations and kept the naturalness of the aliments. The traditional Tanzanian cuisine is exotic, fresh and spiced and for the Tanzanian cooks and chefs, the most important aspect is that their food tastes fresh and natural.
Ingredients
* 1 package pita bread
* olive oil
* dry basil
* garlic powder or garlic salt
* Parmesan cheese
* ground cayenne pepper
Directions
1. Split the pita bread into two halves.
2. Score with knife, but don't cut completely through.
3. Brush lightly with olive oil, sprinkle lightly with basil, garlic powder and Cayenne ground pepper. Add Parmesan cheese.
4. Place on cookie sheet and bake at 350 degrees until golden or lightly browned.
5. Cool and break into pieces. Serve as snack or appetizer.
Tanzania is in Eastern Africa and it is surrounded by waters: the Indian Ocean and the range of the great African lakes: Malawi, Victoria and Tanganyika. The most common meals from the Tanzanian diet include all the local plants and fruits: rice, Wheat, corn, beans, cabbage, various nuts, bananas, mangos, pineapple and coconut, which is also consumed as milk. Tanzanian people are very friendly and hospitable people, who enjoy cooking and respect their valuable and old traditions. Because so many cereals and vegetables grow in the country, people are familiar to them and know how to use them best. The Tanzanian people carried on the traditions through their cooking and all simple culinary preparations and kept the naturalness of the aliments. The traditional Tanzanian cuisine is exotic, fresh and spiced and for the Tanzanian cooks and chefs, the most important aspect is that their food tastes fresh and natural.
Ingredients
* 1 package pita bread
* olive oil
* dry basil
* garlic powder or garlic salt
* Parmesan cheese
* ground cayenne pepper
Directions
1. Split the pita bread into two halves.
2. Score with knife, but don't cut completely through.
3. Brush lightly with olive oil, sprinkle lightly with basil, garlic powder and Cayenne ground pepper. Add Parmesan cheese.
4. Place on cookie sheet and bake at 350 degrees until golden or lightly browned.
5. Cool and break into pieces. Serve as snack or appetizer.
Thursday, October 28, 2010
Poulet Yassa (Guinea-Bissau)
World-Bites (84) / Poulet Yassa
Guinea-Bissau is positioned on the west coast of Africa and is bordered to the north by Senegal, the east and southeast by Guinea and west southwest by the Atlantic Ocean. Due to the fact that Guinea Bissau is a country that has ocean opening the most common dish is fresh fish but also fruits and vegetables. Cuisine of this exotic place reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. A typical Guinea-Bissau meal is concentrated with starchy substance, light on meat and generous on fat. Another characteristic of Guinness cuisine is the hot spices, including peppers and chilies. Cooking techniques of Guinea Bissau often combine fish and meat, counting dried fish. Poulet Yassa (stir-fried chicken) is a much liked delicacy.
Ingredients
3-4 pounds chicken
6 lemons, squeezed.
2 cloves garlic, minced
6 onions, sliced in rounds
1 or 2 red peppers, or 1/4 to 1/2 tsp cayenne
4-6 tbsp oil
bay leaf
salt and pepper
Method
Wash and dry chicken and cut into pieces. Marinate chicken in mixture of lemon juice, onions, garlic, and 2-3 tbsp of the oil for several hours, turning occasionally as that all parts are covered. Remove chicken and grill, broil, or braise until all pieces are lightly browned on all sides. Drain onions and garlic, but retain the marinade. Use a heavy casserole, Dutch Oven, or fry chicken; saute onions and garlic in the reminaing oil until soft. Add chicken, bay leaf, peppers or cayenne, salt and pepper. Simmer until chicken is tender (1 - 1 1/2 hours) or bake covered in medium (325 degree) oven. Add marinade now and then so mixture remains moist. Serve as snack or over rice as main meal.
Guinea-Bissau is positioned on the west coast of Africa and is bordered to the north by Senegal, the east and southeast by Guinea and west southwest by the Atlantic Ocean. Due to the fact that Guinea Bissau is a country that has ocean opening the most common dish is fresh fish but also fruits and vegetables. Cuisine of this exotic place reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. A typical Guinea-Bissau meal is concentrated with starchy substance, light on meat and generous on fat. Another characteristic of Guinness cuisine is the hot spices, including peppers and chilies. Cooking techniques of Guinea Bissau often combine fish and meat, counting dried fish. Poulet Yassa (stir-fried chicken) is a much liked delicacy.
Ingredients
3-4 pounds chicken
6 lemons, squeezed.
2 cloves garlic, minced
6 onions, sliced in rounds
1 or 2 red peppers, or 1/4 to 1/2 tsp cayenne
4-6 tbsp oil
bay leaf
salt and pepper
Method
Wash and dry chicken and cut into pieces. Marinate chicken in mixture of lemon juice, onions, garlic, and 2-3 tbsp of the oil for several hours, turning occasionally as that all parts are covered. Remove chicken and grill, broil, or braise until all pieces are lightly browned on all sides. Drain onions and garlic, but retain the marinade. Use a heavy casserole, Dutch Oven, or fry chicken; saute onions and garlic in the reminaing oil until soft. Add chicken, bay leaf, peppers or cayenne, salt and pepper. Simmer until chicken is tender (1 - 1 1/2 hours) or bake covered in medium (325 degree) oven. Add marinade now and then so mixture remains moist. Serve as snack or over rice as main meal.
Amandazi (Rwanda)
World-Bites (83) / Amandazi
Rwandan food is neither spicy nor hot. People eat simple meals made with locally grown ingredients.
Lunch and dinner may consist of boiled beans, bananas, sweet potatoes or cassava. Umutsima (a dish of cassava and corn), isombe (cassava leaves with Eggplant and spinach) and mizuzu (fried plantains) are common dishes. Dinner is the heaviest meal. Between meals, Rwandans often snack on fruits. Tropical fruits such as avocados, bananas, mangos and papaya are abundant in Rwanda. Roadside vendors in urban areas sell roasted corn and barbecued meat. Amandazi (fritters) is a popular snack that is also sold at street corners by the roadside vendors.
Ingredients
* 100 gm corn flour
* 30 gm wheat flour
* 20 gm sugar
* 1 egg
* ⅛ litre milk (approximately)
* oil for frying
Directions
1. In a bowl, mix flour and sugar.
2. Add the egg and milk and stir to form a viscous dough.
3. In a pan, heat the oil.
4. Add the dough one spoon at a time and fry until golden.
5. Place on paper towels to remove excess oil and serve hot.
Rwandan food is neither spicy nor hot. People eat simple meals made with locally grown ingredients.
Lunch and dinner may consist of boiled beans, bananas, sweet potatoes or cassava. Umutsima (a dish of cassava and corn), isombe (cassava leaves with Eggplant and spinach) and mizuzu (fried plantains) are common dishes. Dinner is the heaviest meal. Between meals, Rwandans often snack on fruits. Tropical fruits such as avocados, bananas, mangos and papaya are abundant in Rwanda. Roadside vendors in urban areas sell roasted corn and barbecued meat. Amandazi (fritters) is a popular snack that is also sold at street corners by the roadside vendors.
Ingredients
* 100 gm corn flour
* 30 gm wheat flour
* 20 gm sugar
* 1 egg
* ⅛ litre milk (approximately)
* oil for frying
Directions
1. In a bowl, mix flour and sugar.
2. Add the egg and milk and stir to form a viscous dough.
3. In a pan, heat the oil.
4. Add the dough one spoon at a time and fry until golden.
5. Place on paper towels to remove excess oil and serve hot.
Wednesday, October 27, 2010
Deep-fried Lamb (Libya)
World-Bites (82) / Deep-fried Lamb
Libyan cuisine derives much from the traditions of the Mediterranean and North Africa, with an Italian influence, a legacy from the days when Libya was an Italian colony. Libyan cuisine is often referred to as “tent cookery”-- tasty and healthy, but not sophisticated. In addition to dishes that consist of oil, milk, rice, vegetables, dates, semolina, and pasta products, meats are most of the times prepared in a manner that makes for easily digestible dishes. People from Libya love meat dishes, especially those consisting of lamb, and they are prepared in different ways. Deep-fried lamb is a popular dish at partiesve as main meal.
Ingredients:
6 lamb leg steaks, halved
1/2 tsp turmeric
1 garlic clove, grated
1 egg, beaten
1/2 tsp freshly-ground black pepper
1/2 tsp salt
juice of 1 lemon
300g bread-crumbs
oil for deep frying
Method:
Combine the lemon juice, salt and spices in a bowl then add the lamb pieces and toss to combine. Set aside to marinate for 10 minutes then remove the lamb before beating the egg in to the marinade. Return the lamb to the bowl then cover and refrigerate for 80 minutes.
When the lamb has marinated long enough heat oil in your deep fryer or to a depth of 6cm in a wok or large pan. When the oil is hot remove the lamb from the marinade and roll in the bread-crumbs to coat evenly. Add to the hot oil and fry until browned and cooked through (about 10 to 20 minutes depending on the size of the steaks and how well done you want the meat).
Libyan cuisine derives much from the traditions of the Mediterranean and North Africa, with an Italian influence, a legacy from the days when Libya was an Italian colony. Libyan cuisine is often referred to as “tent cookery”-- tasty and healthy, but not sophisticated. In addition to dishes that consist of oil, milk, rice, vegetables, dates, semolina, and pasta products, meats are most of the times prepared in a manner that makes for easily digestible dishes. People from Libya love meat dishes, especially those consisting of lamb, and they are prepared in different ways. Deep-fried lamb is a popular dish at partiesve as main meal.
Ingredients:
6 lamb leg steaks, halved
1/2 tsp turmeric
1 garlic clove, grated
1 egg, beaten
1/2 tsp freshly-ground black pepper
1/2 tsp salt
juice of 1 lemon
300g bread-crumbs
oil for deep frying
Method:
Combine the lemon juice, salt and spices in a bowl then add the lamb pieces and toss to combine. Set aside to marinate for 10 minutes then remove the lamb before beating the egg in to the marinade. Return the lamb to the bowl then cover and refrigerate for 80 minutes.
When the lamb has marinated long enough heat oil in your deep fryer or to a depth of 6cm in a wok or large pan. When the oil is hot remove the lamb from the marinade and roll in the bread-crumbs to coat evenly. Add to the hot oil and fry until browned and cooked through (about 10 to 20 minutes depending on the size of the steaks and how well done you want the meat).
Monday, October 25, 2010
Kuku Paaka (Kenya)
World-Bites (81) / Kuku Paaka
One delightful element about Kenya food is its diverse flavor. Kenyan cooking draws upon a variety of ethnic traditions merged with the seasonings and tastes of outside countries. Because of Kenya's long-standing relationship with foreign settlers and its colonization by the British, the taste, cooking methods and presentation of Kenyan foods have been greatly influenced by the Indians, Arabs, Europeans, and Pakistanis as well as some western countries. Kenyan food is mainly traditional and typical Kenyan cuisine is readily available in almost every Kenyan eatery. Kuku Paaka, coconut chicken, is a much loved snack which can also be taken as the main meal served with accompaniments like makate mimina, paratha, naan or rice.
INGREDIENTS:
• One three and a half pound chicken, skinned and cut into pieces
• Two green chillies, slit
• One tsp garlic paste
• One tsp ginger paste
• Three to four tomatoes, peeled and chopped
• Two to three small onions, chopped
• One pkt coconut cream
• One pint water
• Half a tsp turmeric
• Three tbsp lemon juice
• Salt to taste
• Few coriander leaves, chopped
• Five boiled eggs, shelled (optional)
• Six boiled and skinned potatoes (optional).
Method
1. Boil the chicken with half a tsp salt, garlic, ginger, ground green chillies, onions and two tomatoes until the chicken is cooked
2. In a separate saucepan put the coconut cream, one pint water, one to two tomatoes, slit green chillies, salt and a little turmeric, and bring to boil, stirring all the time.
3. Cook on high heat for fifteen to twenty minutes and then reduce heat
4. When the chicken is cooked, pour a little of the coconut cream gravy over the pieces and grill on both sides for a few minutes
5. Transfer the grilled chicken into the coconut gravy and cook for a while
6. Turn off the heat and add lemon juice
7. Add the boiled eggs and potatoes (optional)
8. Garnish with chopped coriander leaves
One delightful element about Kenya food is its diverse flavor. Kenyan cooking draws upon a variety of ethnic traditions merged with the seasonings and tastes of outside countries. Because of Kenya's long-standing relationship with foreign settlers and its colonization by the British, the taste, cooking methods and presentation of Kenyan foods have been greatly influenced by the Indians, Arabs, Europeans, and Pakistanis as well as some western countries. Kenyan food is mainly traditional and typical Kenyan cuisine is readily available in almost every Kenyan eatery. Kuku Paaka, coconut chicken, is a much loved snack which can also be taken as the main meal served with accompaniments like makate mimina, paratha, naan or rice.
INGREDIENTS:
• One three and a half pound chicken, skinned and cut into pieces
• Two green chillies, slit
• One tsp garlic paste
• One tsp ginger paste
• Three to four tomatoes, peeled and chopped
• Two to three small onions, chopped
• One pkt coconut cream
• One pint water
• Half a tsp turmeric
• Three tbsp lemon juice
• Salt to taste
• Few coriander leaves, chopped
• Five boiled eggs, shelled (optional)
• Six boiled and skinned potatoes (optional).
Method
1. Boil the chicken with half a tsp salt, garlic, ginger, ground green chillies, onions and two tomatoes until the chicken is cooked
2. In a separate saucepan put the coconut cream, one pint water, one to two tomatoes, slit green chillies, salt and a little turmeric, and bring to boil, stirring all the time.
3. Cook on high heat for fifteen to twenty minutes and then reduce heat
4. When the chicken is cooked, pour a little of the coconut cream gravy over the pieces and grill on both sides for a few minutes
5. Transfer the grilled chicken into the coconut gravy and cook for a while
6. Turn off the heat and add lemon juice
7. Add the boiled eggs and potatoes (optional)
8. Garnish with chopped coriander leaves
Sunday, October 24, 2010
Oven-fried Fish (Ghana)
World-Bites (80) / Oven-fried Fish
Ghana is situated on the West coast of Central Africa and its relief is mainly a wide field and a high plateau. Ghana is a country covered in plantations and it is the third global producer of cocoa. Ghanaian people are recognized as one of the friendliest people in Africa and food is a way of expressing themselves and the relation with the others. All Ghanaian people are cooks, as food is a familiar and hospitable way of being friendly, even to strangers or tourists. There is food on the streets, as anybody is selling various meals and aliments in stands or just in wide bowls, from which they serve the customers. Fishing is a main activity in Ghana and that is why so many meals are based on fish: from soups, to snacks and main courses. Crispy oven-fried fish is Ghanians favorite dish that is served with gravy for main meal or with hot pepper salt as snack.
Ingredients
* 2 pounds fresh perch, butterfish, or trout, cleaned
* 1 teaspoon salt
* juice of ½ lemon
* ½ cup cooking oil
* 1 teaspoon powdered ginger
Directions
1. Season fish with lemon juice, ginger, and salt.
2. Arrange fish on a shallow greased baking tray and brush with oil.
3. Bake in a preheated oven at 300°F until fish is brown and desired crispness is obtained.
4. Cook and serve with hot pepper sauce.
Ghana is situated on the West coast of Central Africa and its relief is mainly a wide field and a high plateau. Ghana is a country covered in plantations and it is the third global producer of cocoa. Ghanaian people are recognized as one of the friendliest people in Africa and food is a way of expressing themselves and the relation with the others. All Ghanaian people are cooks, as food is a familiar and hospitable way of being friendly, even to strangers or tourists. There is food on the streets, as anybody is selling various meals and aliments in stands or just in wide bowls, from which they serve the customers. Fishing is a main activity in Ghana and that is why so many meals are based on fish: from soups, to snacks and main courses. Crispy oven-fried fish is Ghanians favorite dish that is served with gravy for main meal or with hot pepper salt as snack.
Ingredients
* 2 pounds fresh perch, butterfish, or trout, cleaned
* 1 teaspoon salt
* juice of ½ lemon
* ½ cup cooking oil
* 1 teaspoon powdered ginger
Directions
1. Season fish with lemon juice, ginger, and salt.
2. Arrange fish on a shallow greased baking tray and brush with oil.
3. Bake in a preheated oven at 300°F until fish is brown and desired crispness is obtained.
4. Cook and serve with hot pepper sauce.
Saturday, October 23, 2010
Matemekwane (Botswana)
World-Bites (79) / Matemekwane
Botswana is an African country dominated in geographical term by the Kalahari Desert. Due to the fact that Botswana is an equatorial country the most important dishes are vegetables and fruits. Botswana people eat a lot of stuff with vegetables like soups and salads. They also eat meat that they got from hunting prepared in special tradition with sauces and tomatoes. Favorite meats in Botswana are beef, lamb, goat and chicken. Although bread flour is not part of the staple diet, it has been imported and used in Botswana for a very long time. There are therefore various bread recipes that Botswana can claim as part of its national dishes. The basic ingredients for bread dishes are bread flour, baking powder or yeast, salt, and sometimes sugar. The most common bread dish is matemekwane (dumplings).
Ingredients:
6 cups plain flour
Pinch of salt
2 teaspoons sugar
2 teaspoons instant yeast
1 cup warm water
Oil for frying
1. Mix all the above ingredients together to make a fairly stiff dough. Knead well for about 2-3 minutes.
2. Cover the dough and let it stand in a warm place until almost doubled in size.
3. Knead and divide into 10-12 balls.
4. Deep fry the dumplings. Serve hot with your favorite dip.
Botswana is an African country dominated in geographical term by the Kalahari Desert. Due to the fact that Botswana is an equatorial country the most important dishes are vegetables and fruits. Botswana people eat a lot of stuff with vegetables like soups and salads. They also eat meat that they got from hunting prepared in special tradition with sauces and tomatoes. Favorite meats in Botswana are beef, lamb, goat and chicken. Although bread flour is not part of the staple diet, it has been imported and used in Botswana for a very long time. There are therefore various bread recipes that Botswana can claim as part of its national dishes. The basic ingredients for bread dishes are bread flour, baking powder or yeast, salt, and sometimes sugar. The most common bread dish is matemekwane (dumplings).
Ingredients:
6 cups plain flour
Pinch of salt
2 teaspoons sugar
2 teaspoons instant yeast
1 cup warm water
Oil for frying
1. Mix all the above ingredients together to make a fairly stiff dough. Knead well for about 2-3 minutes.
2. Cover the dough and let it stand in a warm place until almost doubled in size.
3. Knead and divide into 10-12 balls.
4. Deep fry the dumplings. Serve hot with your favorite dip.
Swordfish Kebabs (Angola)
World-Bites (78) / Swordfish Kebabs
A former colony of Portugal, the Portuguese influence upon Angolan cuisine was subtle but pervasive. The Portuguese brought the European sense of flavoring with spices and techniques of roasting and marinating to the traditional Angolan foods. These influences blended with the local cuisine and produced interesting new recipes. Angolans like their food spicy. Angolan cuisine is varied and tasteful, with local dishes based mainly on fish, cassava products and spicy stews. Swordfish Kebabs are a popular Angolan snack for parties and special occasions.
Ingredients
o 2 lbs swordfish steaks, cut into large cubes
o 3 tablespoons olive oil
o 1/2 lemons, juice of
o 1 clove garlic, crushed
o 1 teaspoon paprika
o 3 tomatoes, quartered
o 2 small onions, cut into wedges
o salt & freshly ground black pepper
Directions
1. Place fish in a large dish.
2. Blend together the oil, lemon juice, garlic, paprika and seasonings in a small bowl.
3. Pour over the fish.
4. Cover loosely with clear film and leave in a cool place to marinate for up to 2 hours.
5. Thread the fish cubes onto skewers, alternating with pieces of tomato and onion.
6. Grill the kebabs for 7 to 10 minutes, basting frequently with the remaining marinade and turning occasionally.
A former colony of Portugal, the Portuguese influence upon Angolan cuisine was subtle but pervasive. The Portuguese brought the European sense of flavoring with spices and techniques of roasting and marinating to the traditional Angolan foods. These influences blended with the local cuisine and produced interesting new recipes. Angolans like their food spicy. Angolan cuisine is varied and tasteful, with local dishes based mainly on fish, cassava products and spicy stews. Swordfish Kebabs are a popular Angolan snack for parties and special occasions.
Ingredients
o 2 lbs swordfish steaks, cut into large cubes
o 3 tablespoons olive oil
o 1/2 lemons, juice of
o 1 clove garlic, crushed
o 1 teaspoon paprika
o 3 tomatoes, quartered
o 2 small onions, cut into wedges
o salt & freshly ground black pepper
Directions
1. Place fish in a large dish.
2. Blend together the oil, lemon juice, garlic, paprika and seasonings in a small bowl.
3. Pour over the fish.
4. Cover loosely with clear film and leave in a cool place to marinate for up to 2 hours.
5. Thread the fish cubes onto skewers, alternating with pieces of tomato and onion.
6. Grill the kebabs for 7 to 10 minutes, basting frequently with the remaining marinade and turning occasionally.
Chicken Stuffed Potato Patties (Algeria)
World-Bites (77) / Chicken Stuffed Potato Patties
Located in North Africa, Algeria is the second largest country on the continent. Its cuisine is eclectic, due to influences from various groups, such as the French, Spanish, Turks and Arabs. Algerian dishes are remarkably flavorful, featuring cumin, caraway, coriander, fennel and other spices. Meals usually include lamb or chicken, and sometimes fish from the Mediterranean. Chicken Stuffed Potato Patties (Makoud Bil Djedj) is a popular snack served in most restaurants, which can also be easily made at home.
Ingredients
* 2 Pounds Potato -- peeled
* 2 Medium eggs -- beaten
* 1 Medium Onion -- finely chopped
* 2 cloves garlic -- finely chopped
* 1/4 Teaspoon salt
* 1/4 Teaspoon turmeric
* 1/8 Teaspoon cinnamon
* 6 Sprigs parsley -- finely chopped
* 1/2 Pound Chicken Breast—cooked and chopped
* 1/8 Teaspoon cinnamon
* 1/8 Teaspoon pepper
* 1/2 Cup flour -- for dusting
* oil -- for frying
Directions
1) Cook potatoes in water until soft about 15 minutes. Drain well and mash.
2) Add eggs, Onion, garlic, salt, turmeric, cinnamon and parsley. Mix well.
3) Combine Chicken, cinnamon and pepper. Set aside.
4) Spread flour on cutting board. Put mashed potatoes on the board and flatten into a 3 inch wide by 2 inch deep by 1 foot long log. Make a trench down the center of the log. Put the Chicken into the trench, then pinch the trench shut, covering the Chicken. Cut the log into 8 round patties. Dust with flour.
5) Heat oil in skillet and deep fry until golden brown.
6) Drain and serve. Can be served like a hamburger or just eaten with a side dish.
Located in North Africa, Algeria is the second largest country on the continent. Its cuisine is eclectic, due to influences from various groups, such as the French, Spanish, Turks and Arabs. Algerian dishes are remarkably flavorful, featuring cumin, caraway, coriander, fennel and other spices. Meals usually include lamb or chicken, and sometimes fish from the Mediterranean. Chicken Stuffed Potato Patties (Makoud Bil Djedj) is a popular snack served in most restaurants, which can also be easily made at home.
Ingredients
* 2 Pounds Potato -- peeled
* 2 Medium eggs -- beaten
* 1 Medium Onion -- finely chopped
* 2 cloves garlic -- finely chopped
* 1/4 Teaspoon salt
* 1/4 Teaspoon turmeric
* 1/8 Teaspoon cinnamon
* 6 Sprigs parsley -- finely chopped
* 1/2 Pound Chicken Breast—cooked and chopped
* 1/8 Teaspoon cinnamon
* 1/8 Teaspoon pepper
* 1/2 Cup flour -- for dusting
* oil -- for frying
Directions
1) Cook potatoes in water until soft about 15 minutes. Drain well and mash.
2) Add eggs, Onion, garlic, salt, turmeric, cinnamon and parsley. Mix well.
3) Combine Chicken, cinnamon and pepper. Set aside.
4) Spread flour on cutting board. Put mashed potatoes on the board and flatten into a 3 inch wide by 2 inch deep by 1 foot long log. Make a trench down the center of the log. Put the Chicken into the trench, then pinch the trench shut, covering the Chicken. Cut the log into 8 round patties. Dust with flour.
5) Heat oil in skillet and deep fry until golden brown.
6) Drain and serve. Can be served like a hamburger or just eaten with a side dish.
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