JEWS OF ALGERIA הקהילה היהודית באלגי'ריה    


2 lb Lamb, boneless - 3/4" cubes
1 ea Cinnamon stick - 3"
1/2 t Salt 
1 c Water
2 T Oil 
2 T Orange juice
1/3 c Almonds, blanched 
1 1/2 c Prunes, pitted
2/3 c Sugar


1. Sprinkle lamb with salt. Cook lamb in medium saucepan in oil, 1/2 at a time until lightly browned. Remove lamb, reserve. Add almonds, sugar, cinnamon stick to pan drippings. Stir well - add water and orange juice (or orange-flavored liqueur).

2. Bring to a boil, stirring constantly. Add lamb, cover, simmer 1 hour or until tender. Stir in prunes 15 minutes prior to end of cooking.  Remove cinnamon stick before serving.

3. Normally part of a meal with other courses or as a main dish served with Couscous.  

  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