Tag: North African
Imbakbaka (Libyan Chicken and Pasta)
Imbakbaka (Libyan Chicken and Pasta)
This is the first Libyan recipe on stonedsoup.net; and it is probably the most commonly eaten home cooked dish: imbakbaka. With Italy having a huge influence over Libyan cuisine, this dish has the essence of the classic Italian dish, minestrone. Imbakbaka is really the Libyan version; much less soupy. Chicken pieces are seared then braised in a tomato based broth with a large variety of spices used in a plethora of North African dishes: coriander, cayenne, cumin, caraway, paprika, turmeric, to name a few. Then dry pasta is added, soaking up the remaining broth. This version of imbakbaka is fairly spicy with the cayenne and jalapeños, so adjust accordingly to your spice level.
Servings: 4
Ingredients
- 4 bone in chicken thighs
- 1 lb dry pasta shells, penne, gemili
- 3 tbsp vegetable oil
- 1 medium onion diced
- 6 garlic cloves minced
- 3 tbsp tomato paste
- 2 tsp ground coriander
- 1 tsp cayenne pepper
- 1 tsp ground caraway seeds
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1/4 tsp ground turmeric
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch ground cloves
- 1 pinch ground cardamom
- 1 large jalapeños thinly sliced
- 8 cups boiling water
Instructions
- Heat up the vegetable oil in a large sauté pan over medium high heat. Sauté the onions for 5 minutes.
- Add the chicken to the pan. Brown for 5 minutes on each side.
- Turn the heat down to medium. Add in the garlic, tomato paste, and all of the spices. Cook for 3 minutes.
- Pour in the boiling water. Simmer the chicken for 45 minutes on medium low heat.
- Stir in the pasta and jalapeños.
- Simmer for 20 minutes until the pasta is cooked through.
El Hamlahlou (Algerian Sweet Lamb)
El Hamlahlou (Algerian Sweet Lamb)
This is the first Algerian recipe on stonedsoup.net! El hamlahlou is a sweet lamb dish typically eaten during Ramadan. The lamb is seasoned with cinnamon and sautéed, then braised with pears, prunes, and raisins, finished off with a drizzle of orange blossom water. After fasting for a day, the dish is prepared and eaten in wait for fasting for the following day. The dish is purposely prepared without salt to stave off thirst, which drinking is prohibited during fasting. The dried fruits are used as a sugar boost of energy. You can definitely eat this whenever you want; if you celebrate Ramadan or not. I highly recommend to do so. This is probably the best thing I’ve eaten all month. Serve the lamb with couscous and a veggie of your choosing.
Ingredients
- 4 tbsp butter
- 2 lbs bone in lamb shoulder cut into 2” cubes
- 1/2 tsp ground cinnamon
- 3 cups water
- 1/2 cup sugar
- 12 prunes pitted
- 1 pear unripened; peeled and sliced
- 3 tbsp golden raisins
- 2 tbsp slivered almonds
- 2 tbsp orange blossom water
Instructions
- Heat up butter in a large saucepan over medium high heat. Sauté the lamb cubes until browned on all sides; about 8 minutes. Season with cinnamon.
- Pour in the water and sugar. Bring to a boil. Cover. Reduce the heat to medium low and simmer for an hour.
- Add in the pears, prunes, raisins, and slivered almonds. Simmer uncovered for 20 minutes.
- Turn off the heat. Stir in the orange blossom water.
Macaroni Bechamel
Macaroni Bechamel
Egyptian-style macaroni bechamel is influenced by the the Greek version that we know as pastitsio. With Greece being across the Mediterranean Sea from Egypt, it makes complete sense. This ultimate comfort food consists of macaroni tossed with a bechamel sauce. It is layered in a baking dish, with the center being a tomatoey ground beef layer. The whole dish is topped with more bechamel and is then baked in the oven.
Ingredients
Pasta
- 1 lb macaroni prepared according to package directions
- 2 tbsp vegetable oil
- 1 medium onion diced
- 1 lb ground beef
- 3 tbsp tomato paste
- 1 tsp chili powder
- salt and pepper to taste
Bechamel
- 4 tbsp butter
- 4 tbsp flour
- 2 1/2 cup heavy cream
- 1/2 tsp thyme
- 1/4 tsp nutmeg
- 1 large egg beaten
- salt and pepper to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions for 5 minutes.
- Add in the ground beef and brown for 8 minutes.
- Mix in the tomato paste and chili powder. Cook for 4 more minutes. Season with salt and pepper. Set aside.
- Melt butter in a pot over medium heat. Whisk in the flour and cook for 2 minutes.
- Pour in the heavy cream. Whisk away any lumps of flour.
- Season with thyme, nutmeg, salt, and pepper. Cook for 5 minutes until the bechamel thickens. Take off the heat. Whisk in the beaten egg. Set aside.
- Mix half of the bechamel with the cooked macaroni.
- Preheat the oven to 350 degrees. Grease a 9”x13” baking dish. Pour in half of the macaroni.
- Spread the ground beef evenly over the top.
- Place the rest of the macaroni over the top.
- Pour the rest of the bechamel over the macaroni.
- Bake for 30 minutes. Let rest for 15 minutes before serving.
