Algerian Mlayum- Couscous With Eggs#EatTheWorld

Mlayum is a traditional Algerian dish, particularly from the Kabylie region, steamed couscous combined with sautéed meat (lamb or beef) or eggs. This dish that is filling and light on the tummy. Have this with creamy yogurt at the side and you are sorted. This recipe is simple and forgiving to add whatever veggies you want to use up from the fridge.

Serves 2 - as a complete meal

Ingredients
1 Cup Couscous
2 Cups Hot Water
For The Egg
1 Medium Onion - finely chopped
1 Capsicum - finely chopped
1 Medium Carrot - finely chopped
3 French Beans - finely chopped
1 Green chillies - finely chopped
3 Tablespoons Olive Oil
1 Teaspoon Black Pepper powder
2 Large Eggs - beaten
2 Tablespoons Chopped Coriander leaves
Method

In a big bowl, place the couscous, pour in the hot water and immediately cover it with a cling film or a lid. Keep it aside for at least 15 minutes or till you are ready to serve, first fluff the couscous with a fork.
For The Egg
Beat the eggs with a pinch of salt. Keep aside.

Heat oil in a pan add black pepper powder and all the chopped veggies, sauté for 2 minutes , spray a little water, give it good mix, cover and let it cook till veggies are done for 2 minutes, Then open the lid, push the veggies to end of pan , making a well in center, add the beaten eggs and let it settle, cook undisturbed for a minute, when it starts to cook then scramble it form big chunks. Mix it well stirring for 2 minutes or till eggs are cooked. Add the chopped coriander leaves and give it a mix. Add the couscous & mix it with a fork. It's ready to be served. Keep covered till serving . This is a meal, full of protein and nutrients.

Serve with a grind of black pepper, a dollop of creamy yogurt, with a sprinkling of crispy fried onions.
This was our dinner, so light yet gives you a happy feeling!

Labels: Algeria, Egg, Couscous, African, Eat the World, International Cuisine, Serves Two

Check out all the wonderful Algerian recipes prepared by fellow Eat the World members. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of "Algeria"

• A Day in the Life on the Farm: Algerian Chicken 
• Sneha's Recipe: Algerian Mlayum- Couscous With Eggs 
• Culinary Cam: Flafla 
• Amy's Cooking Adventures: Khobz El Koucha (Algerian Bread)  

Pork Tikka Masala#SundayFunday

The Pork Tikka Masala are chunks of pork, marinated and slowly cooked until very tender. An a dish full of flavor with spices and meat chunks are coated in a thick, spicy sauce. This is a very delicious dish.

Serves 5-6
Ingredients
For The Marination
600 Grams Pork - cut into chunks
1 + 1 Large Onion - sliced
1½ Teaspoon Ginger Garlic Paste
½ Cup (125ml) Yogurt
1 Teaspoon Red Chilly Powder
½ Teaspoon Salt
1 Teaspoon Turmeric Powder
2 Green Chillies - finely chopped
1 Teaspoon Cumin powder
1 Teaspoon Coriander powder
1 Teaspoon Paprika powder
Other Ingredients
6 Tablespoons Oil
1 to 1½ Cup Hot Water
Salt to taste
1 Teaspoon Garam Masala
2 Whole Green Chillies
2 Tablespoons Chopped Coriander Leaves
Method

Grind one large onion, garlic and ginger. Combine the rest with remaining marinade ingredients. Add pork to marinade and refrigerate for at least 2 hours or overnight if time allows.

Transfer meat and marinade to slow a large thick bottom pot, add water and mix well. Cover & let it cook on very low flame, stirring in between so that the bottom does not burn.
cook until meat is very tender but still holding its shape.

Heat the oil in a wok or large frying pan and add the reserved one large sliced onion and stir fry for 2 - 3 minutes on medium flame until the onions starts to brown. Add the cooked meat and juices. Cook on high for 4-5 minutes until about half the liquid has evaporated. Turn down the heat to low, and let is cook till you get a richly coloured thick sauce and oil starts to surface.
Add the garam masala and green chillies cook, stirring, for a further minute or two until the sauce is very thick.
Let the curry stand for a few minutes, during which time it will thicken further. Spoon off excess oil if preferred and serve sprinkled with coriander.

The dish can be prepared 24 hours ahead and it taste better the next day.
Labels:Pork, Sunday Funday ,Indian, Side Dish
For Sunday Funday we are sharig Make A Head Easter Recipes

A Messy Kitchen: Apple Crisp Sweet Strata  

Karen's Kitchen Stories: Asian Pear Slaw  

Food Lust People Love: Blistered Padron Pepper Salmon Cream Cheese  

A Day in the Life on the Farm: Cauliflower Mac and Cheese  

Amy's Cooking Adventures: Cinnamon Sugar Pretzels  

Making Miracles: Lime Pound Cake  

Sneha's Recipe: Pork Tikka Masala 

Homemade Gluten Free Bread Flour#AlphabetChallenge

This is a perfect gluten free bread flour for all celiac or for those not eating gluten. I make bread, tart or quiche with this blend. Please weigh the ingredients -  for cup and weight measure differs.  

Makes 704 Grams
Ingredients 
286 Grams Potato Starch
250 Grams Super Fine Rice Flour 
76 Grams Super Fine Tapioca Flour/Sabudana Flour 
76 Grams Whey Protein Isolate 
16 Grams Xanthan Gum    
Method  

Mix all the flours together and sieve them well two to three times. Store them in an airtight container.  
Labels: Homemade Bread Flour Blend, Gluten free, Tapioca Flour, Potato Starch, Rice flour, Whey Protein Powder, Alphabet Challenge, Xanthan Gum

Recipes Made from this Homemade Gluten Free Bread Flour

• Gluten Free Artisan Baguette
• Gluten Free Beef Empanadas
• Gluten Free Pie Crust 

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "G"

• Jolene’s Recipe Journal: Cheesy Bacon Grits
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Chunky Garlic Stuffed Olive Deviled Eggs
• Magical Ingredients: Gochujang Garlic Flower 
• A Messy Kitchen: Gochujang Sugar Cookies
• Karen’s Kitchen Stories: Golden Diner Pancakes with Maple Honey Syrup 
• Blogghetti: Grilled Garlic Honey Boneless Wings
• A Day in the Life on the Farm: Ham, Cheese, and Spinach Packets
• Sneha’s Recipe: Homemade Gluten Free Bread Flour 
• Mayuri’s Jikoni: Kadai Aloo Gobi 
• Food Lust People Love: Ricotta Gnocchi à la Poêle 
• Sizzling Tastebuds: Wholewheat Garlic Monkey Bread  

Vegan Samosadilla#SundayFunday

Samosas are one of the most popular Indian snacks / street food, they are crispy crunchy with a delicous potato filling. This Samosadilla a delicious mashup /fusion street food of a samosa & quesadilla with potato mixture in tortilla that is loaded with flavors scrumptious & not deep fried.

Makes 3
Ingredients
4 Boiled Potatoes - mashed
1 Cup Boiled Corn
2 Green chilies - finely chopped
2 Tablespoons Oil
1 Small Onion - finely chopped
½ Teaspoon Ginger Garlic paste
¼ Teaspoon Mustard seeds
A Pinch Asafoetida
¼ Teaspoon Turmeric powder
2 Tablespoons Finely Chopped Coriander leaves
Salt To Taste
1 Teaspoon Lemon juice
6 Whole Wheat Tortillas
Chutney or Ketchup to serve
Method
Heat the oil in a pan add in mustard seeds when they crackle add the asafoetida immediately adds the ginger garlic paste saute till oil separates, add chopped onion and green chillies saute till it softens, add the turmeric powder, and the corn and mashed potatoes salt, mix till well. Cover the pan and low flame keep it for 2 minutes. Switch off the flame, add chopped coriander and lemon juice. Mix well, let this cool.

Take one Tortilla. Place it on a flat surface and spread the potato filling over the tortilla.

Cover it with the other Tortilla.
Heat a skillet, brush it with little oil place the samosadilla and cook through until both sides are golden brown.

Slice in 4 parts each and serve immediately with chutneys or ketchup. In the same way make rest of the samosadilla's.
Enjoy!!!!

Labels: Tortilla, Samosa, Mashed Potato, Street food,Tortilla, Indian, Savory Snacks,Sunday Funday, Vegan
See here for other recipes for Samosa 

Samosa 
Potato Cheese Samosa

For Sunday Funday we are sharing recipes made with "Tortillas"  

• Bacon and Egg Breakfast Quesadillas by Food Lust People Love
• Baked Vegetable Chimichanga by Mayuri's Jikoni
• Easy Enchiladas by A Day in the Life on the Farm
• Crock Pott Quesabirria by Amy's Cooking Adventures
• Gluten Free Sweet Potato Tortillas by Sid's Sea Palm Cooking
• Green Chile Chicken Enchilada Bake by Karen's Kitchen Stories
• Shrimp Tacos with Coleslaw by Making Miracles
• Vegan Samosadillas by Snehas Recipe   

Keto Rutabaga French Fries#SundayFunday

Rutabaga is a root vegetable that can be cut up, seasoned and oven-baked to make this keto friendly low carb Rutabaga Fries.
Healthy oven-baked rutabaga fries with a great crunchy exterior and a fluffy interior. Although these fries can’t replace potato fries, they’re a wonderful substitute with way less carbs! Making these fries is a great way to incorporate more veg in your keto diet.

It's called rutabaga in the US, swede in the UK, swedish turnip or yellow turnip but in England, swede  or neep in Scotland, in Russian it’s bryukva and in India we call it shalgam.

The trickiest part is peeling and slicing the rutabaga. Rutabagas are quite hard, so cutting through them is not as easy as slicing a potato. You can either peel the rutabaga using a potato peeler or a paring knife.

Ingredients
3 Rutabaga's - cut into ½-inch fries
2 Tablespoons Olive Oil
2 -3 Springs Fresh Thyme
A Sprinkle Of Paprika Powder
A Sprinkle Of Garlic Powder
A Spinkle Of Pink Himalayan Salt
¼ Teaspoon Black Pepper Powder
Method
Preheat the oven to 200°C and line a large baking sheet with parchment paper.

Combine rutabaga fries with oil, paprika, garlic powder, thyme, salt and pepper on the prepared sheet pan, and toss until evenly coated. Arrange the rutabaga fries on the baking sheet in a single layer leaving space in between them.

Bake for 30- 40 minutes, flipping the rutabaga fries halfway through; until they are crisped on the outside and cooked through on the inside. 

These are excellent for snacking. Always keep these handy when rutabaga is in season.
Lables: Rutabaga, French Fries,Oven Roasted, Keto, Low Carb, Healthy snacks,Sunday Funday, Vegan, Gluten free

For Sunday Funday we are sharing recipes with UK -  Fries / Chips.

Sunday FunDay - 22 March 2026 - Fries/Chips Final html

• Cheesy Bacon Ranch Loaded French Fries from Making Miracles
• Corned Beef Poutine from Amy's Cooking Adventures
• Keto Rutabaga French Fries from Sneha's Recipe
• Leftover French Fry Hash from A Messy Kitchen
• Masala Chip Butty from Mayuri's Jikoni
• Lomo Saltado from Karen's Kitchen Stories
• Spicy Samurai Fries from Food Lust People Love