International Cuisine

Exploring the world through food.

Hmiss (Algerian Roasted Red Pepper Dip)

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This  red pepper dip called hmiss, is awesome, and makes a wonderful starter for any occasion. Pairing hmiss with Algerian crispy flat bread works beautifully. The sweetness of the roasted peppers with the tomatoes is a great flavor. Adding in the amount of hot pepper can easily be adjusted to your heat tolerance. This dip can be used on many things, you will love it.

Algerian Red Pepper DipIf you are looking for more delicious and authentic recipes to go with your hmiss be sure to check out “Our Journey to Algeria”.  You will also find more information about the country too!

Did you know that Algeria is one of the debt free nations on the planet?  Despite this fact nearly one in four Algerians live in poverty.  Living on less than one dollar a day.  It gets most of its money for its exportation of hydrocarbons.  Algeria has 10 of the largest natural gas reserves in the world.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Algerian Red Pepper Dip
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5 from 2 votes

Hmiss (Algerian Roasted Red Pepper Dip)

Hmiss is a lovely roasted red pepper dip from Algeria.
Course Appetizer
Cuisine Algeria
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 52kcal
Author International Cuisine

Ingredients

  • 2 red bell peppers large
  • 4 vine ripened tomatoes medium
  • 1 tablespoon olive oil
  • 6 garlic cloves minced
  • 1 or two hot chili peppers Jalapeno, Serrano, or your choice
  • Salt to taste

Instructions

  • Place red bell peppers and tomatoes on a baking sheet.
  • Roast under the broiler about 8 minutes per side until the skin turns black.
  • Once cool, peel the tomatoes and peppers, removing the core and seeds from the peppers
  • Heat the olive oil in a skillet over medium heat and add the chili peppers and garlic.
  • Stir frequently taking care not to let the garlic burn.
  • Remove from heat.
  • Place all the ingredient in a food processor or blender and mix to a coarse consistency.
  • Add salt to taste and serve with Algerian flat bread.

Nutrition

Calories: 52kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 290mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1934IU | Vitamin C: 63mg | Calcium: 16mg | Iron: 1mg

 

Kesra Rakhis (Algerian Flat Bread)

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Kesra Rakhis is the name of this Algerian flat bread made from Semolina. It is meant to be crispy. When broken, kesra rakhis is almost like a chip and works great with Hmiss, a roasted red pepper dip. Just fry these tasty treats in some olive oil and enjoy!

Algerian flat breadDid you know that Algeria is the largest country in all of Africa and is the 10th largest country in the world.  Despite this fact, only 12 percent is inhabited.  Over 90 percent of the country is covered by the Sahara desert.

If you are looking for more delicious and authentic recipes to go with your kesra rakhis or Algerian flat bread,  be sure to check out “Our Journey to Algeria”.  You will also find more information about the country too!

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

 

Algerian flat bread
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4.75 from 4 votes

Kesra Rakhis (Algerian Flat Bread)

This flat bread goes perfect with the roasted red pepper dip called Hmiss or the soup called shorba.
Course Bread
Cuisine Algeria
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12
Calories 313kcal
Author International Cuisine

Ingredients

  • 2 lbs. semolina medium ground
  • 1 ½ teaspoons salt
  • 2 cups water may need more or less depending
  • 4 tablespoons olive oil
  • Plus more olive oil for frying.

Instructions

  • Place the semolina in a large bowl,
  • Stir in the salt and 4 tablespoons of olive oil
  • Gradually add the water while mixing, use your hand for this, squeezing with you hand until the dough holds together without being dry but not too sticky. It should mold easily in your hand.
  • Divide the dough into six pieces and form into balls
  • Place each ball onto a floured surface and roll out to be no thicker than ¼ inch.
  • In a griddle pan, heat approximately one tablespoon of olive oil and fry the bread until crispy flipping once brown spots appear on the bottom.
  • Remove from skillet and place on a paper towel to drain off any excess oil.
  • Repeat for the remaining pieces.
  • Serve warm for a fantastic treat!

Nutrition

Serving: 12g | Calories: 313kcal | Carbohydrates: 55g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 141mg | Fiber: 3g | Calcium: 14mg | Iron: 3mg

 

Chorba-Shorba (Algerian Chickpea and Chicken Soup)

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This soup called Chorba or Shorba, has wonderful flavor and could be served as a light lunch by itself or as a starter to an Algerian feast. It showcases the many flavors of the area using the spice ras el hanout ( a typical north African spice mix) along with preserved lemons, and cilantro. Make plenty as it freezes beautifully!

Algerian chicken and chickpea soup

 

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3.55 from 11 votes

Chorba-Shorba (Algerian Chickpea and Chicken Soup)

Course Soup
Cuisine Algerian
Author International Cuisine

Ingredients

  • 4-5 chicken drumsticks
  • 2 tablespoons olive oil
  • 1 onion finely diced
  • 3 garlic cloves minced
  • 4 teaspoons ras el hanout spice mix
  • ½ teaspoon ginger ground
  • ½ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • ¾ teaspoon sweet paprika
  • 32 oz. chicken stock
  • 32 oz. water
  • Chickpeas one can about 15 ounces drained
  • Diced tomatoes one can about 15 ounces
  • ½ preserved lemon finely chopped
  • ¼ cup fresh cilantro chopped
  • ½ juice of a lemon

Instructions

  • Place olive oil in a large pot and fry the chicken to seal all over.
  • Add the spices and fry for another minute
  • Add all the other ingredients, except the cilantro, chickpeas and lemon juice.
  • Bring to a boil then reduce heat, cover and simmer for one hour
  • Remove the drumsticks from the pan and add in the chickpeas
  • De-bone the chicken and add back into the soup.
  • Simmer for 10 more minutes
  • Ladle into a serving bowl and garnish with the coriander and lemon juice.
  • Serve warm with some bread.

 

Lahm Lhalou (Algerian Lamb Stewed with prunes) Served over Couscous

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Lahm Lhalou in Arabic means “sweet meat” a perfect description for this lamb dish. It gets  sweetness from the prunes, raisins and orange blossom water. Couscous is considered the national dish of Algeria, is also known as Ṭaˋam literally meaning “food”. Every region has its own special way of preparation.

Algerian lamb and couscous

Algerian lamb and couscous
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5 from 3 votes

Lahm Lhalou (Algerian Lamb Stewed with prunes) Served over Couscous

Course Main Dish
Cuisine Algerian
Author International Cuisine

Ingredients

  • 2 lbs. lamb cubed
  • ½ teaspoon cinnamon
  • ½ teaspoon turmeric
  • ½ teaspoon ginger, ground
  • ¼ cup ghee
  • 2 cups water
  • 6 strands saffron
  • 1 cup prunes diced
  • 1 tablespoon sugar
  • 2 tablespoons orange blossom water
  • ½ cup sliced almonds

Instructions

  • In a large bowl, coat the lamb with the cinnamon, turmeric, and ginger, mix well.
  • Heat the ghee in a large pot over medium –high heat and brown the lamb.
  • Add water, and saffron.
  • Bring to a boil, then reduce heat simmer for 45 minutes.
  • While the meat is simmering, cover the prunes and raisins with hot water.
  • After the 45 minutes is up, add in the drained prunes and raisins along with the sugar and orange blossom water. Add more water if necessary and simmer for another 30 minutes.
  • Cook the couscous according to package directions.
  • Put the couscous on a platter and cover with the lamb stew.
  • Garnish with the almonds.
  • Enjoy!

 

 

 

Maltši Tamr ( Algerian Stuffed Dates)

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Stuffed dates surprisingly simple and delicious, these bite sized morsels are a perfect way to end a meal with some hot mint tea to go along with it. The orange blossom water adds a wonderful flavor to the filling… enjoy!

Algerian stuffed dates

 

Algerian stuffed dates
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5 from 2 votes

Maltši Tamr ( Algerian Stuffed Dates)

Course Dessert
Cuisine Algeria
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Author International Cuisine

Ingredients

  • 12 fresh dates
  • ½ cup ground almonds
  • 2 tablespoons pistachio nuts very finely chopped
  • 2 tablespoons granulated sugar
  • Orange flower water
  • Powdered sugar for garish

Instructions

  • With a sharp knife, make a slit down the length of each date and carefully remove the seed.
  • In a bowl, mix together the ground almonds, chopped pistachio nuts, and granulated sugar.
  • Add enough orange flower water to make a smooth paste.
  • Stuff the paste into the dates.
  • Sprinkle with powdered sugar.
  • Serve with hot mint tea.