JEWS OF ALGERIA הקהילה היהודית באלגי'ריה    


1 large onion, chopped 
1/2 t. turmeric 
1/4 t. cayenne 
1/2 c. vegetable stock 
1 1/2 t. black pepper 
1/2 t. salt 
1 small can tomato paste 
3-4 whole cloves 
3 medium zucchini 
4 small yellow squash or yellow zucchini 
3/4 large carrots 
4 medium yellow or red potatoes, skins on 
1 red or green bell pepper 
1 15-oz. can garbanzo beans 


1. Sauté onion in vegetable stock over med. low heat until translucent. 

2. Add all spices and cook for a few more minutes, stirring as needed. 

3. Add tomato paste, stir and simmer 2 minutes. 

4. Cut the vegetables in large chunks and add all (not the beans) and a dash of cinnamon; add water to cover.
Bring to a boil, then reduce heat and simmer, covered, for an hour or so. (This can cook slowly for 2-3 hours, if desired.) 

5. Add the drained garbanzos about 5 minutes before you take the veggies off the heat. 

6. Put couscous in a bowl.  Pour boiling water over couscous and wait about 5 minutes.  Fluff with fork. (Ratio of about 1 1/2:1 of water to couscous.)  For added flavor, add some of the liquid from the veggie stew to the couscous in place of some of the water.

7. Serve the stew over the couscous. Enjoy!

  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