Banquets of the Nations: Algiers
A selection of Algerian recipes from 1911, with recipes for couscous, Pigeon Rissoles, Stuffed Figs and more.
From: 1911 C.E. To: 1911 C.E.
Note: This article has been excerpted from a larger work in the public domain and shared here due to its historical value. It may contain outdated ideas and language that do not reflect TOTA’s opinions and beliefs.
“Algiers” from Banquets of the Nations by Robert H. Christie, 1911.
Cheurba. (Stewed Mutton.)
Take some nice small fillets of mutton, some halved tomatoes, halved onions, and a good quantity of roughly chopped parsley; put them in a pan with a little water, with a seasoning of cayenne pepper and salt, and stew very slowly till the meat is tender. Serve with pulled bread.
Taam Bel Horour. (Couscous.)
To prepare this soup one should have at one’s disposal a colander without a handle, fitting closely to the mouth of an earthen stockpot, which is kept hanging by aid of three hooks, so as not, however, to prevent the stockpot from being closed hermetically.
Clean three pigeons and a good hen, and put them into a stockpot, with a little salt and two or three quarts of water, observing that the quantity only reaches to three-quarters the height of the vessel. Place it on the fire to bring the liquid to ebullition; skim it well, and at the first bubbling remove it back. Three-quarters of an hour later add half a turnip, two carrots, half a cabbage, some peas, artichokes, and a pinch of red pepper.
One hour afterwards wash half a pound of semolina, put it into the colander, and this over the stockpot, which must shut closely, thus cooking the semolina by the steam. For this purpose the colander should stand a little above the liquid. Continue boiling until the pigeons and hens are done. Pull the meat off the birds, and place in the dish with the couscous and vegetables, and serve altogether.
Kefta. (Pigeon Rissoles.)
Mince up all the flesh of several pigeons, season with mixed spices, a little garlic, minced parsley, and salt. Bind all together with some flour and eggs, make into small balls and fry in oil. Eat with pulled bread.
Tadjim bel Bergoug. (Braised Fowl and Eggs.)
Cut a fowl into nice fillets, free of bones and skin. Make a good stock of the bones and skin and place the fillets in and stew slowly, seasoning with a little caraway, cinnamon, red pepper, and salt. Fry and trim neatly some eggs, and place one on each fillet, and eat with bread.
Tadjim bel Beidh. (Braised Lamb.)
Clean a small lamb, or a boned shoulder will do. Make a stuffing of prunes (soaked in water till plump), rice, some sugar, and aromatic spices. Roast or braise; if the former, see that it is well basted. Serve slices with a helping of the stuffing and bread.
Ghezal Messouer. (Grilled Venison.)
Take nice fillets of a young deer. Rub them with peppers, sweet and hot, also salt, and grill.
Mesfouf. (Semolina Pudding.)
Put twelve little almonds in one and a half pints of milk, and simmer very gently for half an hour, strain, and put into the milk three ounces of semolina, quarter of a pound of sugar, and three ounces of butter. Bring to the boil, stirring all the time. Remove from the fire, and a couple of minutes afterwards stir in four well-beaten eggs gradually. Pour the mixture into a pudding dish, and bake in a moderate oven.
Murabbit Tin. (Stuffed Figs.)
Mix together in a saucepan half a pound of loaf sugar, half a saltspoonful of cream of tartar, and half a teacupful of water. Set the saucepan on the fire and cook, keeping it closely covered till, when a little of it is tried in cold water, it forms a jelly, then remove from the fire, and let it stand with cover on for ten minutes, and beat it to a smooth stiff cream with a wooden spoon or spatula. When as stiff as very soft dough, turn it out on a paste board and work the inside of some soft figs into it with the fingers. Have ready some figs from which you have removed a good portion of the inside. Fill up the cavities with the cream, and array neatly on a dish.
Temer. (Stewed Dates.)
Peel two dozen fresh dates, remove their stones, pound their pulp, and pass it through a sieve; give sugar to this puree, add a few drops of extract of roses or lemon, spread it in a layer on a pie dish, and mask the puree immediately with a stiff sauce of good arrowroot or rice flour, prepared with milk, perfumed with orange or lemon.
Halouiat Mokhtalifa. (Honey Tartlets.)
Make some good puff paste into tartlets, and fill with honey and chopped raisins.
Almond Cakes.
Make a good sweet puff paste, and mix in some chopped almonds cut into diamond shapes, and fire in oven. Dust with fine sugar.
Christie, Robert H. Banquets of the Nations: Eighty-Six Dinners Characteristic and Typical Each of Its Own Country. J. & J. Gray & Co. 1911
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