JEWS OF ALGERIA הקהילה היהודית באלגי'ריה    
Algerian soups are meals in a bowl; casseroles. Soups and stews are distinguished, perhaps, only by the amount of liquid.


1/2 cup Olive oil
1 lb Stewing lamb
    Or beef with bones, cut into pieces
1 lb Chicken wings and necks, cut in half
1 lrg Onion, diced
1 lrg Potato, peeled and cubed
1 lrg Zucchini, cut in large chunks
19 oz Cooked chickpeas, with liquid
    Salt and pepper, to taste
3 tsp Dried mint flakes
6 cup Boiling water
1/2 cup Fine egg noodles, broken
    Into very small pieces
5 oz Tomato paste, approximately
1/2 cup Shelled peas


  • In a saucepan, brown the meat and the chicken pieces in the oil, then add the onion, potato, zucchini, the chickpeas and their liquid, the salt, pepper, 1 teaspoon of the mint, and the boiling water. Bring to a boil; then lower the heat and simmer for 30 minutes.
  • Add the egg noodles; cook for a further 5 minutes. Stir in the tomato paste, peas, and the remaining 2 teaspoons of dried mint. Simmer for a another 10 minutes and serve hot.
  1. Chicken Vegetable Soup
  2. Algerian Chili
  3. Cooked Carrot Salad
  4. Algerian Vegetable Couscous
  5. Algerian Eggplant Jam
  6. Algerian Escabech (Fish Dish)
  7. Algerian Green Beans with Almonds
  8. Algerian Meat Balls in Garlic Broth
  9. Algerian Salad
  10. Arabic Coffee
  11. Bourek - Beef Stuffed Pastry Rolls (Appetizers)
  12. Cauliflower With Dorsa Sauce
  13. Coriander Chicken
  14. Meat Couscous
  15. Date and Walnut Drops
  16. Lahm Lhalou - Sweet Meat
  17. Loubia - Green Beans with Lamb Bones
  18. Loubia with Almonds
  19. Raisin Cinnamon Couscous