JEWS OF ALGERIA הקהילה היהודית באלגי'ריה    


8oz chopped Italian tomatoes
2 large cloves garlic
4 tbsp olive oil
1 tsp each of paprika, salt and black pepper
1 tsp harissa
1 medium sized cauliflower trimmed of its leaves and cut into florets


Boil the cauliflower in salted water until it is cooked but still crisp. This should take about 7-8 minutes.  Meanwhile, cook the finely chopped garlic in the oil in a separate pan for a minute or so until it starts to go golden. Add the tomatoes, salt, pepper, paprika and harissa and mix together. Turn the heat down and simmer the sauce for 10 minutes. 

Drain the cauliflower and add it to the sauce, turning it over and allowing it to heat through for 5 minutes or so. If the sauce becomes too thick, add a little of the water in which the cauliflower was cooked. 

Serve with boiled rice, sprinkling with a little parsley.

  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