Sneha's Recipe: Algeria

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)

This month in Mena Cooking Club we are exploring the cuisine of Algeria. I choose to make this soup called
Chorba Beïda which is a White Soup. In Arabic Chorba means soup, and Beïda means white. This is a comforting and filling soup. We had it for our dinner, enjoyed this simple and delicious soup.

Serves 4

Ingredients
250 Grams Chicken breast - cut into strips
4 Cups Chicken Stock - See Notes

2 Tablespoons Oil
1 Onion - chopped
1/2 Cup Fresh Coriander with the stem - chopped finely
1 Teaspoon Black pepper powder - freshly ground
3/4 Teaspoon Sea Salt or as required
A Stick of Cinnamon
1 Cup Boiled Chickpeas
1 liter and half of water
100 Grams Rice Vermicelli
Juice of a small Lemon
1 Egg yolk

Method

In a large pan on a medium flame, add oil when its hot add the onion and cinnamon stick, saute till translucent, then add chicken saute till it turns from pink to white, add stock, salt, black pepper, and the stems and coriander leaves (reserve a little for garnishing). Satue till the coriander releases an aroma or for about 2 minutes. Pour the stock and the chickpeas, bring it to a rolling boil. Cover and cook for 30 minutes on medium low flame. After half an hour add the vermicelli into the soup.

Whisk into a bowl the egg yolk and pour the whisked egg yolk into the soup and keep stirring till the yolk is cokked and let it simmer again for another 10 minutes (stir from time to time).
Take off flame and and let the soup rest for another 10 minutes.

Serve the soup into the bowls, sprinkle with a few leaves of coriander and drizzle with a little of lemon juice and enjoy ....

My Notes:

I used boneless chicken hence used stock. If you are using chicken with bones then do add stock, add the same quantity of water.

Labels : Soup, Algeria, Chicken, Mena Cooking Club, Chorba Beïda

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