Ta'am: Couscous from the Algerian South
Gardens of Tamantit, Algeria
The first of many fruit recipes, we hope, or recipes in which fruit is a key ingredient. We begin on an exotic note with Saharan dates from Judith Scheele
The oases of southern Algeria mainly grow dates, which in the past used to be exchanged for other food-stuffs, such as grain. Nevertheless, dates remained the principal if not only ingredient of most meals, and are indispensable for creating the unique flavour of Saharan couscous.
Ingredients:
Couscous (about 1 lb/500gms for 4 people); joint of mutton or lamb, about 2lbs/1kg (half shoulder is ideal; the meat needs to be in one piece and preferable with a bone); handful of dates;
2 oz ( 60gms) clarified sheep’s butter or ordinary butter; 3 large carrots; 1 large onion; 1 teaspoon tomato paste; oil for frying; 1 teaspoon cumin, 1 teaspoon paprika; salt to taste.
Fry the meat, the finally chopped onions and the spices in a couscoussière, or saucepan over which you can steam the couscous. Add the carrots chopped into small chips; add tomato paste and plenty of water. When it boils, add the dates after taking out the stone and knead them in your hands. Turn the heat down, cover and cook for about 1 hour, or until the meat is very tender and falling off the bone.
Cook the couscous - place the couscous in the couscoussière over the meat, but first dampen it before putting on the lid so that it can steam for about 10-15 mins, until it is hot on top. Alternatively put the couscous in a sieve or colander that will fit over the top of the saucepan and cover it with a lid. While steaming, turn the couscous over several times, mixing it with the sheep’s butter.
Serve in a large plate to be shared by all.
Couscous (about 1 lb/500gms for 4 people); joint of mutton or lamb, about 2lbs/1kg (half shoulder is ideal; the meat needs to be in one piece and preferable with a bone); handful of dates;
2 oz ( 60gms) clarified sheep’s butter or ordinary butter; 3 large carrots; 1 large onion; 1 teaspoon tomato paste; oil for frying; 1 teaspoon cumin, 1 teaspoon paprika; salt to taste.
Fry the meat, the finally chopped onions and the spices in a couscoussière, or saucepan over which you can steam the couscous. Add the carrots chopped into small chips; add tomato paste and plenty of water. When it boils, add the dates after taking out the stone and knead them in your hands. Turn the heat down, cover and cook for about 1 hour, or until the meat is very tender and falling off the bone.
Cook the couscous - place the couscous in the couscoussière over the meat, but first dampen it before putting on the lid so that it can steam for about 10-15 mins, until it is hot on top. Alternatively put the couscous in a sieve or colander that will fit over the top of the saucepan and cover it with a lid. While steaming, turn the couscous over several times, mixing it with the sheep’s butter.
Serve in a large plate to be shared by all.
Travelling Saharans, away from home, would take dates mixed up with sheep’s butter and roasted semolina. This paste was shaped into balls called kabouch that could easily be carried in the hoods of their cloaks.
Ingredients: dates, clarified sheep’s butter, semolina
Roast the semolina with a bit of the butter. Meanwhile, take out the date stones; knead the dates into a paste, and mix them with plenty of sheep’s butter. Add the semolina as soon as it turns golden brown. Shape into balls or small cylinders.
Roast the semolina with a bit of the butter. Meanwhile, take out the date stones; knead the dates into a paste, and mix them with plenty of sheep’s butter. Add the semolina as soon as it turns golden brown. Shape into balls or small cylinders.
In both recipes, the dates used should be of the drier variety, those that keep outside the fridge. The variety most commonly used in the Algerian Touat is the Hamira, or little red one.
Judith Scheele
Published: 02 Jun 07
Author: Judith Scheele
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