Comments on: How to Prepare Setifien, Algerian CousCous http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/ My Life As An American Living In Algeria Sat, 17 May 2008 16:43:43 +0000 http://wordpress.org/?v=2.3 By: Jennifer http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-53 Jennifer Wed, 18 Jul 2007 22:49:24 +0000 http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-53 I'm sorry, I don't speak or read French I can understand some Arabic, but not much.. :-( Do you think you would be able to translate? Algerian food and people are just wonderful. Thank you Jenn I’m sorry, I don’t speak or read French I can understand some Arabic, but not much.. :-( Do you think you would be able to translate?

Algerian food and people are just wonderful.

Thank you
Jenn

]]> By: harmony http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-52 harmony Tue, 17 Jul 2007 17:51:51 +0000 http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-52 Hi Jenn, Thanks for visiting! :) About the Marzipan you are talking about, perhaps the reason it's softer is because it is handmade? My sister-in-law handmakes her pate d'almond(almond dough), as they call it here. I've never had it filled with confiture and cake before. But it does sound delicious. I will look my SIL's cookbooks for some recipes and scan a few for you. Do you read french? As most of her books are French and Arabic. I'll try to get to it soon. Cheers! Hi Jenn,
Thanks for visiting! :) About the Marzipan you are talking about, perhaps the reason it’s softer is because it is handmade? My sister-in-law handmakes her pate d’almond(almond dough), as they call it here. I’ve never had it filled with confiture and cake before. But it does sound delicious. I will look my SIL’s cookbooks for some recipes and scan a few for you. Do you read french? As most of her books are French and Arabic. I’ll try to get to it soon.
Cheers!

]]> By: Jennifer http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-51 Jennifer Mon, 16 Jul 2007 02:48:28 +0000 http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-51 Hello, You have a nice website. I was wondering if you could help me find two recipes that I have tried from Algeria. One was a cookie that was shaped like fruit. We make something similar called "Marzipan" but the Algerian one was softer, much bigger and filled with soft cake and what seemed like apricot jam. It was truly wonderful and I would love to make it for myself sometime if possible. The second was also a cookie and I found a picture of it, but haven't been able to find the recipe. The picture is http://www.inmagine.com/paa047/paa047000025-photo the one I would like is the pink on in front with an almond slice in the middle. Your help would be greatly appreciated! Thanks, Jenn Hello,

You have a nice website. I was wondering if you could help me find two recipes that I have tried from Algeria. One was a cookie that was shaped like fruit. We make something similar called “Marzipan” but the Algerian one was softer, much bigger and filled with soft cake and what seemed like apricot jam. It was truly wonderful and I would love to make it for myself sometime if possible. The second was also a cookie and I found a picture of it, but haven’t been able to find the recipe. The picture is http://www.inmagine.com/paa047/paa047000025-photo the one I would like is the pink on in front with an almond slice in the middle.

Your help would be greatly appreciated!

Thanks,
Jenn

]]> By: khan http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-50 khan Sat, 29 Jul 2006 18:38:22 +0000 http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-50 Hi Harmony, I slide here an Algerian typical dishes sit: http://algeriedelice.skyblog.com/index.html Enjoy your meal! Hi Harmony,

I slide here an Algerian typical dishes sit:

http://algeriedelice.skyblog.com/index.html

Enjoy your meal!

]]> By: lys http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-49 lys Fri, 23 Jun 2006 07:34:54 +0000 http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-49 Hi Harmony, AAO : American Association of Orthodontics (ophtalmologists too!) I agree, we need "good" eyes to appreciate a nice smile ! Have a nice day. Hi Harmony,
AAO : American Association of Orthodontics (ophtalmologists too!) I agree, we need “good” eyes to appreciate a nice smile ! Have a nice day.

]]> By: harmony http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-48 harmony Thu, 08 Jun 2006 21:59:41 +0000 http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-48 Hi Lys, Great to hear from you! Where did you visit in Algeria? In Setif, there are cybercafes on every corner. I can only imagine you were in a very remote area. It must have been nice. I have yet to visit all the wonderful places Algeria has to offer. The AAO meeting. Does that make you an Opthamologist? You clever lady! I am going to be discussing pronunciations with my sister-in-law soon. She always provides me with clarification when I need clarifying. She speaks English very well. Thank God for her. I will post back the comparisons when I do. Until then, Harmony Hi Lys,
Great to hear from you! Where did you visit in Algeria? In Setif, there are cybercafes on every corner. I can only imagine you were in a very remote area. It must have been nice. I have yet to visit all the wonderful places Algeria has to offer. The AAO meeting. Does that make you an Opthamologist? You clever lady! I am going to be discussing pronunciations with my sister-in-law soon. She always provides me with clarification when I need clarifying. She speaks English very well. Thank God for her. I will post back the comparisons when I do.
Until then,
Harmony

]]> By: Lys http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-47 Lys Wed, 07 Jun 2006 09:30:09 +0000 http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-47 Hi Harmony, Sorry for the delay ! I spent few days in Algeria far from any cyber-café ! I'm back in Paris, France. I studied in Boston,MA (Harvard school of Medicine). I never miss any AAO meeting in the US. and during the last one, in San Francisco, I met all my buddies. We went to Zulli's, an Italian restaurant, in which they serve -exactely the same bread as algerian one, along with a small dish full of olive oil...we call it Khobz eddar. I showed them how to dip their bread in olive oil : they loved it ! When the waiter came to take the orders I told him " Hi, this bread is from my country, isn'it ? So, he said, where are you from? I said, Algeria. He smiled and told me "I'm from Algeria, too !" Believe me, we got a King treatment ! Are you sure about "Klee-Klee"? I think it's "Tlee-Tlee" (birds tongues). "Thrida" size is about one square cm . Have a nice day. Hi Harmony,
Sorry for the delay ! I spent few days in Algeria far from any cyber-café !
I’m back in Paris, France. I studied in Boston,MA (Harvard school of Medicine).
I never miss any AAO meeting in the US. and during the last one, in San Francisco, I met all my buddies. We went to Zulli’s, an Italian restaurant, in which they serve -exactely the same bread as algerian one, along with a small dish full of olive oil…we call it Khobz eddar. I showed them how to dip their bread in olive oil : they loved it ! When the waiter came to take the orders I told him ” Hi, this bread is from my country, isn’it ? So, he said, where are you from? I said, Algeria. He smiled and told me “I’m from Algeria, too !” Believe me, we got a King treatment !
Are you sure about “Klee-Klee”? I think it’s “Tlee-Tlee” (birds tongues). “Thrida” size is about one square cm . Have a nice day.

]]> By: harmony http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-46 harmony Mon, 22 May 2006 09:30:59 +0000 http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-46 Hi Lys, What you call Thrida, they call it Klee-Klee here. I love it when it is prepared very spicy. The osban, I did try by accident. Not the pauch but the sauce. You are talking about stuffed stomach aren't you? I stear clear of all dishes with any lamb part other than the meat. Where did you study in the US? Harms Hi Lys,
What you call Thrida, they call it Klee-Klee here. I love it when it is prepared very spicy. The osban, I did try by accident. Not the pauch but the sauce. You are talking about stuffed stomach aren’t you? I stear clear of all dishes with any lamb part other than the meat. Where did you study in the US?
Harms

]]> By: lys http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-45 lys Sat, 20 May 2006 07:06:23 +0000 http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-45 Hi Harmony, One of my favorite is couscous Ôsban made with spicy, stuffed paunch of lamb. It's a rather heavy stuff but twice a year is Ok ! I never miss it during Aîd El Kébir...The other winter dish is white or red beans, spicy tomato sauce with lamb or/and veal feet...once a year is enough !I also like Thrida, I forgot how they call it in Sétif : small dried hand made squares of pasta with white sauce, chik peas, vegetables and decorated with sliced boiled eggs. While studying in The US, I used to call my mom and asked her how to prepare such and such dish...I learned thru the phone (expensive phone bill !) and taught my american friends how to prepare french and algerian cuisine. lys. Hi Harmony,
One of my favorite is couscous Ôsban made with spicy, stuffed paunch of lamb.
It’s a rather heavy stuff but twice a year is Ok ! I never miss it during Aîd El Kébir…The other winter dish is white or red beans, spicy tomato sauce with lamb or/and veal feet…once a year is enough !I also like Thrida, I forgot how they call it in Sétif : small dried hand made squares of pasta with white sauce, chik peas, vegetables and decorated with sliced boiled eggs. While studying in The US, I used to call my mom and asked her how to prepare such and such dish…I learned thru the phone (expensive phone bill !) and taught my american friends how to prepare french and algerian cuisine. lys.

]]> By: harmony http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-44 harmony Tue, 16 May 2006 14:13:03 +0000 http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-44 Hi Lys, Admitedly, I have not tried the couscous with milk and onions or pumpkin. But my father-in-law and son eat the couscous with milk and onions all the time. I know of the pumpkin but haven't seen it prepared. I hear them calling the meat you speak of 'i-eesh'. They do put it in the milk for couscous sometimes. I really like the meat in the special soup my mother-in-law prepares which they call 'i-eesh' also. My sister-in-law will sometimes put some dried meat in Friday's couscous. What is your favorite Algerian dish, Lys? Harmony Hi Lys,
Admitedly, I have not tried the couscous with milk and onions or pumpkin. But my father-in-law and son eat the couscous with milk and onions all the time. I know of the pumpkin but haven’t seen it prepared. I hear them calling the meat you speak of ‘i-eesh’. They do put it in the milk for couscous sometimes. I really like the meat in the special soup my mother-in-law prepares which they call ‘i-eesh’ also. My sister-in-law will sometimes put some dried meat in Friday’s couscous. What is your favorite Algerian dish, Lys?
Harmony

]]> By: lys http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-43 lys Tue, 16 May 2006 10:03:43 +0000 http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-43 Hi, Harmony Have you tried couscous with milk, oignons and pumpkin sauce? It's just delicious and the yellow-marbled milk sauce is trully a delight for the eyes! It's usually accompanied with sun-dried and salted slices of lean lamb meat. (Gueddid or khliê in some areas). Hi, Harmony
Have you tried couscous with milk, oignons and pumpkin sauce? It’s just delicious and the yellow-marbled milk sauce is trully a delight for the eyes!
It’s usually accompanied with sun-dried and salted slices of lean lamb meat.
(Gueddid or khliê in some areas).

]]> By: harmony http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-42 harmony Wed, 10 May 2006 18:40:56 +0000 http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-42 Thanks, Hana, for the further explaination. Can you give me a price for kilo/pound in your area? So we can make a price comparison? Out of curiousity. Thanks, for the additional link. Harmony Thanks, Hana, for the further explaination. Can you give me a price for kilo/pound in your area? So we can make a price comparison? Out of curiousity. Thanks, for the additional link.
Harmony

]]> By: Hana http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-41 Hana Mon, 08 May 2006 21:35:45 +0000 http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-41 Hello Harmony. It seems that "leaf rib" is a sort of generic name. In France and french we call that "cardes" or "cardons" ( that's why i made the mistake "cardoon" which is nearer the artichoke, same family too, I guess) It is a mediterranean vegetable oftenly used in Italy (famous recipes with this vegetable) in Morocco and of course in Algeria ( commonly with couscous or alone in "ragoût") Curiously it's also well known in Switzerland and in my region (cross-boarder commuter). Cooked in "delicious "gratin" , it's one of the meal of Christmas Reveillon (not specially cheap in that season) Some recipes from this american website : http://www.consciouschoice.com/2002/cc1506/cooking1506.html And I'm sure we can get more ( with the exact name) from Chef Zadi ! :)) Hello Harmony.
It seems that “leaf rib” is a sort of generic name.
In France and french we call that “cardes” or “cardons” ( that’s why i made the mistake “cardoon” which is nearer the artichoke, same family too, I guess)
It is a mediterranean vegetable oftenly used in Italy (famous recipes with this vegetable) in Morocco and of course in Algeria ( commonly with couscous or alone in “ragoût”)
Curiously it’s also well known in Switzerland and in my region (cross-boarder commuter). Cooked in “delicious “gratin” , it’s one of the meal of Christmas Reveillon (not specially cheap in that season)

Some recipes from this american website : http://www.consciouschoice.com/2002/cc1506/cooking1506.html

And I’m sure we can get more ( with the exact name) from Chef Zadi ! :))

]]> By: harmony http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-40 harmony Mon, 08 May 2006 19:35:35 +0000 http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-40 Hi Hana, I did check with my sister-in-law for the correct name of the vegetable like celery. It is 'La Carde'. 'Leaf Rib' in Eglish according to my French/English Dictionaire. I shall edit my post. But I haven't heard of it before. Do you find it where you live? Harmony Hi Hana,
I did check with my sister-in-law for the correct name of the vegetable like celery. It is ‘La Carde’. ‘Leaf Rib’ in Eglish according to my French/English Dictionaire. I shall edit my post. But I haven’t heard of it before. Do you find it where you live?

Harmony

]]> By: Hana http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-39 Hana Mon, 08 May 2006 11:34:06 +0000 http://dzvie.info/2006/05/08/how-to-prepare-setifien-algerian-couscous/#comment-39 Wooow ! Good job Harmony and extremly detailed. I did not know the newspaper trick. We often use piece of fabric as you mentionned or a piece of pasta around the "couscoussier" I suppose what you call celery is cardoon ? Wooow ! Good job Harmony and extremly detailed.
I did not know the newspaper trick. We often use piece of fabric as you mentionned or a piece of pasta around the “couscoussier”
I suppose what you call celery is cardoon ?

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