Tip rechta into a gas'a or other large dish and gently mix the ghee (smen) through it. Taste and add extra salt if required. Use a fork to whisk the egg slightly before letting it settle and set as an omelette. Remove from the pan and leave to cool. When the omelette is cool, cut into 12 pieces.

Algerienne Spicy Sauce 300ml – GreenOranges Algerienne Spicy Sauce 300ml – GreenOranges

On a large work surface or in a large bowl, sift the flour. Add the salt and make a well in the centre. Add a little water and mix to form a firm but slightly soft dough. Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes. When you are ready to fry, work in batches and gently place the böreks in the oil. Fry for 4–5 minutes, turning a few times, until golden and crisp. Carefully transfer to drain on kitchen paper. Serve immediately with lemon wedges for squeezing and chilli sauce. Finally, place the Khobz in a a gas'a or very large dish (or individually if preferred) and pour over the Marga (sauce) arranging the meat so that everyone has a piece.Gently stretch these balls over the m'ri or pan and cook (approx 30 seconds). Keep the cooked bread covered with cloth or towel so it doesn't dry up and finish cooking the rest. Put the semolina and flour in a very large but shallow bowl - a gas'a if you have one is best. Make a well in the centre and add 1/2 a glass of water. Mix enough water to create a workable dough then begin kneading. Do this (until your hands hurt! ) until the dough becomes very smooth and elastic - you can put this dough in the bread maker on dough setting to make things easier if you like. Once the dough has reached elastic stage leave it to stand for 5 minutes. Spread a small amount of the remaining cream cheese on one of the pastry strips. Place one heaped tablespoon of the beef mixture at the end nearest to you. Top the beef with a piece of the omelette. Fold over the sides, then roll the beef mixture end away from you to form a sort of cigar shape. Elle est très polyvalente et peut être utilisée avec presque toutes les viandes, y compris la volaille.

sauce algérienne Voici comment préparer la meilleure sauce algérienne

Dans le monde de la cuisine, il existe des plats particuliers qui laissent une impression si durable que nous essayons de les recréer encore et encore. Preheat the vegetable oil in a deep-fat fryer to 180C or in a deep saucepan over a medium–high heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

The safe bet

If you are using the filo pastry, cut a sheet into two pieces widthways so there are two strips with the shortest edges nearest to you or roll out two of the spring roll wrappers. L’un de ces plats est la sauce algérienne connue sous le nom de Harissa, et tout le monde se demande comment préparer la meilleure sauce algérienne ?