Khobz Tunis Algerian Helouwa My Family Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

KHOBZ TUNIS - ALGERIAN HELOUWA - MY FAMILY RECIPE



Khobz Tunis - Algerian Helouwa - My Family Recipe image

Have you got any day old bread (stale) to use up? Yes? Well this could be the recipe for you! These helouwa/cakes are so simple to make and like most Algerian helouwa recipes, you end up with a lot for your efforts! This is my own family recipe...

Provided by Um Safia

Categories     Dessert

Time 1h15m

Yield 30 approx. of diamond cakes, 15 serving(s)

Number Of Ingredients 11

1 cup egg
1 cup sugar
1 cup butter or 1 cup margarine
1 cup of freshly ground almonds (see directions)
1 cup stale bread
1 1/2 teaspoons baking powder
1 lemon, zest of, large
1/2 teaspoon vanilla essence
2 cups granulated sugar
4 cups water
1 1/2 tablespoons orange blossom water (mazhar)

Steps:

  • For the syrup:.
  • Put the sugar and the water into a large pan and boil for approx 10-15 minutes. Add the mazhar during the last couple of minutes. Allow to cool of slightly before pouring onto the khobz.
  • For the Khobz:.
  • If making ground almonds at home - preferable - please coarsely chop them in a food processor until you have pieces the size of sago or large cous cous for example (ie not too fine).
  • With an electric whisk, beat the eggs until fluffy. Incorporate the sugar and butter into the eggs, whisking for at least 5 minutes.
  • Fold in the ground almonds, bread/toast, baking powder, lemon zest and vanilla essence. Take care not to knock the air out of the mixture.
  • Pour into a round metal tin approximately 50cm across and 35cm high. and level off. Cook in preheated oven at gas mark 5-6 for 40 minutes or until brown & a skewer comes out clean when inserted into the middle.
  • Once cooked, turn off oven. Remove the Khobz and pour the syrup over the top. Return the khobz to the oven for 5 mins - not to cook further only to aid absorbtion of the syrup.
  • Remove from oven and using diagonal cuts, cut the khobz tunis to make diamond shapes approximately 1.5'' in diameter. Put into metallic paper cases (so syrup doesn't soak through) or serve without cases.

Nutrition Facts : Calories 348.9, Fat 18.8, SaturatedFat 8.7, Cholesterol 101.1, Sodium 194.5, Carbohydrate 43.2, Fiber 1.1, Sugar 40.7, Protein 4.4

ALGERIAN HELOUWA TA'ABA (LEMON OR SESAME COOKIES)



Algerian Helouwa Ta'aba (Lemon or Sesame Cookies) image

Helouwa Ta'aba are very traditional, lovely simple cookies from Algeria. They should be quite hard, but if you prefer them a little softer then take them out of the oven at 20 minutes. There are 2 versions of this recipe, one flavoured with lemon & the other is plain but topped with sesame seeds. Both versions are below. This particluar recipe is our family recipe & is DH's all time favourite helouwa as it is not too sweet (so he can eat more lol!)

Provided by Um Safia

Categories     Dessert

Time 58m

Yield 70-90 cookies approx.

Number Of Ingredients 8

1 kg plain flour
6 eggs
250 g granulated sugar (I use 200g-220g)
2 teaspoons baking powder
1/4 liter vegetable oil or 1/4 liter canola oil
4 lemons, zest of, finely grated
1 egg, beaten
1/4 cup sesame seeds, lightly toasted

Steps:

  • In a large bowl, beat the eggs & the oil.
  • Add the baking powder (& lemon zest if using), & slowly add the flour, mixing the ingredients with your hands until a dough forms. You will probably not need all of the flour.
  • Once you have a firm dough, you can shape your helouwa.
  • To shape, you have 2 choices: you can roll out to 5mm thickness & cut out with your favourite cookie cutters OR you can roll into a 1cm thick 'sausage' & make rings & straight lengths them decorate with a 'Nakkach' or fork if you don't have one. (See photos).
  • If making the sesame version, once you have cut out all your cookies, brush a little beaten egg over the top of the cookies & sprinkle with the sesame seeds.
  • Place on a tray lined with aluminium foil (shiny side up) & bake for 25-28 minutes. The cookies should be pale but hard when tapped. (Unless you want them soft on the inside, in which case you should take them out after 20 minutes).
  • Allow to cool then store in an airtight container for upto 2 weeks.

WOW - ALGERIAN CHAKHCHOUKHA - FAMILY RECIPE!



Wow - Algerian Chakhchoukha - Family Recipe! image

This is a FABULOUS dish - one of my faves! Very fine flat bread in pieces with sauce over it. It is a big help if you are lucky enough to have your own m'ri, but if you don't then you can manage with a large flat pan/skillet (try to find one for chappattis etc). I only make this when I can rope someone in to help. It is one of my favourite dishes and I like to get the kids involved tearing the bread if I can't get an adult in time! NB: Both the khobz and the marga freeze very well (separately!).

Provided by Um Safia

Categories     One Dish Meal

Time 3h35m

Yield 8 large portions, 8 serving(s)

Number Of Ingredients 20

500 g fine semolina
500 g flour
1 teaspoon salt
water
8 lamb chops or 8 skinless chicken pieces, on bone but skin & fat free if possible
1 large onion
3 garlic cloves
2 medium carrots
2 medium courgettes (zucchini)
2 large potatoes
1/4 swede or 1/4 turnip
1 parsnip
1 cup chickpeas, drained
2 teaspoons ras el hanout spice mix
salt & pepper
1 pinch dried mint
1 tablespoon sunflower oil or 1 tablespoon vegetable oil
1 cup of liquidised tomato puree
1 1/2 liters water
1 large green chili (optional)

Steps:

  • Method For the Khobz (bread):.
  • 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.
  • Take sunflower/vegetable oil etc and lightly coat work surfaces then pull off pieces of dough and form balls slightly larger than a golf ball.
  • 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.
  • You can start tearing the bread straight away or leave it until you are finished if you are alone (I say this because it is best done with 2 people - one cooking one tearing!) Depending on your personal preference/which side of Algeria you come from, you'll decide whether to tear it into smaller or larger pieces --.
  • Method for the Marga (sauce):.
  • Finely chop the onion and garlic and place it in a large heavy bottomed pan with the meat or chicken and ras el hanout. Fry gently to seal the meat/chicken. I use my pressure cooker for this.
  • Chop the carrot, parsnip & courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. (Peel the carrots, potatoes, parsnip & swede).
  • Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt & pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
  • Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
  • 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.
  • 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.

KHOBZ EL DAR (ALGERIAN SEMOLINA BREAD)



Khobz el Dar (Algerian Semolina Bread) image

If you've never tasted Algerian bread, then you should definitely give this very easy recipe a try. Known as Khobz el Dar, it requires no kneading, no special techniques, and only basic ingredients. The result is an incredibly soft bread, slightly sweet, that tastes like brioche. Absolutely delicious.

Provided by chouchou65

Categories     Bread     Yeast Bread Recipes

Time 3h20m

Yield 8

Number Of Ingredients 13

½ cup semolina flour
2 tablespoons semolina flour
3 tablespoons sesame seeds, divided
1 tablespoon white sugar
1 teaspoon active dry yeast
¾ teaspoon salt
¼ cup vegetable oil
1 egg
1 egg, separated
1 cup lukewarm milk
2 ¾ cups all-purpose flour
2 tablespoons all-purpose flour, or more as needed
1 teaspoon water

Steps:

  • Mix 1/2 cup plus 2 tablespoons semolina, 2 tablespoons sesame seeds, sugar, yeast, and salt together in a large bowl. Whisk in oil, egg, and egg white. Stir in warm milk slowly until a liquid dough forms.
  • Cover the bowl with a plate or plastic wrap; let stand at room temperature until frothy, about 1 hour.
  • Stir in 2 3/4 cups flour with a wooden spoon until a sticky dough forms. Cover again and allow to rest for 30 minutes.
  • Line a baking sheet with parchment paper or a baking mat.
  • Sprinkle 1 tablespoon flour over the dough and your hands. Mix dough, adding flour as needed, 1 tablespoon at a time, until it pulls away from the sides of the bowl. Shape into a round loaf and place on the prepared baking sheet. Cover loosely with a towel and let rise for 1 hour in a warm place until loaf doubles in volume.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Beat egg yolk and water in a bowl with a fork; brush over the entire surface of the loaf. Sprinkle 1 tablespoon sesame seeds on top.
  • Bake in the preheated oven until loaf is golden brown, about 20 to 25 minutes.

Nutrition Facts : Calories 293.1 calories, Carbohydrate 40.2 g, Cholesterol 48.9 mg, Fat 10.8 g, Fiber 1.8 g, Protein 8.3 g, SaturatedFat 2.1 g, Sodium 249.6 mg, Sugar 3.3 g

KHOBZ FTIR - ALGERIAN BREAD FOR USE WITH CHAKHCHOUKHA.



Khobz Ftir - Algerian Bread for Use With Chakhchoukha. image

This is the recipe for the bread which Algerians use to make Chakhchoukha with. You eat it with a red sauce - please see my recipe for Traditional Cous Cous as the recipe for Marga Hamra is in it. It is a big help if you are lucky enough to have your own m'ri but if you don't then you can manage with a large flat pan/skillet (try to find one for chappattis etc). A good tip: you can freeze this once it is torn up...

Provided by Um Safia

Categories     Breads

Time 1h50m

Yield 1 large dish or gas'a, 8-10 serving(s)

Number Of Ingredients 5

500 g fine semolina
500 g flour
1 teaspoon salt
water
oil

Steps:

  • 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 kneeding. 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
  • Take sunflower/vegetable oil etc and lightly coat work surfaces then pull off pieces of dough and form balls slightly larger than a golf ball.
  • 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.
  • You can start tearing the bread straight away or leave it until you are finished if you are alone (I say this because it is best done with 2 people - one cooking one tearing!) Depending on your personal preference/which side of Algeria you come from, you'll decide whether to tear it into smaller or larger pieces --
  • I only make this when I can rope someone in to help. It is one of my favourite dishes (without the apricots though) and I like to get the kids involved tearing the bread if I can't get an adult in time!

Nutrition Facts : Calories 452.5, Fat 1.3, SaturatedFat 0.2, Sodium 292.6, Carbohydrate 93.2, Fiber 4.1, Sugar 0.2, Protein 14.4

ALGERIAN KHOBZ EL DAR -- SEMOLINA BREAD



Algerian Khobz El Dar -- Semolina Bread image

This is the traditional bread of every home in Algeria, hence it's name which transaltes into English as 'Bread of the House'. Every home has a different version & this particular recipe is from my lovely sister in law 'Um Youcef' ;) Just a word of warning, if you have never made this kind of bread before, you will be shocked at how sticky & hard to work with the dough is. Unlike a regular bread, when your dough is too sticky you may add more flour - here adding more flour or semolina will make things worse...instead add a little water & knead gently with your fingertips . Water will always make the dough come together & away from your hands & the mixing bowl. You can also knead the dough in a KA or similar mixer with a sturdy dough hook.

Provided by Um Safia

Categories     Yeast Breads

Time 2h35m

Yield 1 large loaf

Number Of Ingredients 11

3 1/2 cups fine semolina (my cups hold 12oz, fluid)
1 1/4 cups strong white bread flour
2 cups water, room temp. plus extra
4 fluid ounces sunflower oil (or vegetable, canola etc.)
7 g fast action yeast
1 large egg, beaten
2 teaspoons sugar
2 teaspoons salt
2 large egg yolks, beaten
2 -3 tablespoons sesame seeds
1 tablespoon nigella seeds (optional)

Steps:

  • Grease a large round metal tin / pan (approx 12" across / wide & 1.5" high / deep).
  • Place the semolina, flour, yeast, sugar & salt in a very large mixing bowl. (In Algeria we traditionally use huge but shallow wooden bowls for mixing doughs.)
  • Make a well in the centre & add the beaten egg & the oil along with 1 cup of water. Mix well, adding more water when necessary.
  • Keep mixing until you have a soft dough. Now knead the dough for around 30 minutes until it is soft, smooth & elastic. You will need to add a little water from time to time as the semolina absorbs it.
  • If you are having problems with a very sticky dough, don't worry - if you've used the correct amounts of ingredients, everything will be OK - just keep kneading & add dribbles of water to bring the dough back together again.
  • After 30 minutes, mix in the nigella seeds if using then with wet hands bring the dough together in a ball.
  • Place the dough in the greased pan & with wet hands, gently push the dough until it completely covers the base of the pan.
  • Sprinkle a little semolina over the top, cover with a kitchen towel & leave to rise until doubled in size.
  • Pre-heat the oven to 180°C
  • Brush the top of the dough with the egg yolks & sprinkle the sesame seeds over the top. Using a skewer, make 6 pricks -going all the way through the dough - 5 evenly spaced holes 1" from the edge & 1 hole in the centre (This will make sure that the bread cooks evenly).
  • Place in the upper 1/3 of the oven & cook for approx 35 minutes or until a deep golden colour & sounding hollow when tapped.
  • Remove from the oven & allow to cool for 5 minutes bfore turning out onto a kitchen towel. Wrap the bread in the towle & allow to cool on a wire rack before serving.

Nutrition Facts : Calories 18656, Fat 1800.6, SaturatedFat 237.3, Cholesterol 554.9, Sodium 4767.1, Carbohydrate 562, Fiber 31, Sugar 9.2, Protein 108

More about "khobz tunis algerian helouwa my family recipes"

RECIPE FOR KHOBZ (MOROCCAN BREAD) – COCOA & LAVENDER
Jul 15, 2023 Instructions . In a large bowl, whisk together the three flours, yeast, salt, and sugar. Add the olive oil to the warm water, then add to the flour while stirring with a sturdy wooden …
From cocoaandlavender.com


KHOBZ EDDAR (HOME-BAKED ALGERIAN BREAD RECIPE)
Dilute the yeast with the sugar in 1/4 cup of warm water. set aside for 5 minutes. Then mix this water with the warm milk. In a deep bowl, place the flour, salt, one egg and 1 egg white (reserving the yolk for later), the oil, 1 tsp nigella seeds.
From dimasharif.com


EASY ALGERIAN BREAD - KHOBZ EL KOUSHA OR MATLOUA EL …
Mar 24, 2022 3 cups all purpose flour ; 1 tbsp dry active yeast; 1 tbsp granulated sugar; 1/2 tsp salt; About 1 3/4 cups water (more or less)
From myexcellentdegustations.com


KHOBZ TUNIS – ALGERIAN HELOUWA – MY FAMILY RECIPE
Khobz Tunis- Algerian Helouwa is a traditional Algerian and Tunisian sweet bread pudding-like dish. This recipe has been handed down in my family for generations, and it's a favorite …
From recipewise.net


KHOUBZ EL BEY | ALGERIAN ALMOND HONEY CAKE - BLOGGER
Algeria was apart of the El Andalus empire up until the 1500s when the Amir pacha of Algiers, Selim b. Teumi, invited the corsair brothers Oruc and Hayreddin Barbarossa to expel the …
From thetealtadjine.blogspot.com


KHOBZ (AKA KHOUBZ, KHOBEZ, KHUBEZ OR KHUBOOZ) AN …
Jan 15, 2013 600 grams/ 4 cups strong white bread flour – you can use plain flour, if you wish, or a combination of white and wholemeal. Use bread flour for the best results. 7 grams/ 1 sachet fast action dried yeast – releases carbon …
From elizabethskitchendiary.co.uk


KHOUBZ EL DAR | ALGERIAN HOMESTYLE BREAD {NO-KNEAD …
Bread in Algeria is a key component of the Algerian diet. There is even many ancient proverbs about bread: “manage with bread and butter until God sends honey” Khoubz el Dar (also spelled Khoubz eddar or Khobz eddar) is a great …
From thetealtadjine.blogspot.com


KHOBZ TUNIS - CONFESSIONS OF A CONFECTIONISTA
9. When the khobz is done baking, prepare the syrup. Pour the sugar and water into a medium saucepan and boil for approximately 10-15 minutes. Add the orange blossom water during the last couple minutes. Allow the syrup to cool …
From confessionsofaconfectionista.com


TRADITIONAL ALGERIAN RECIPE: KHOBZ TUNIS - DZ BREAKING
Jan 3, 2018 Once cooked, turn off oven. Remove the Khobz and pour the syrup over the top. Return the khobz to the oven for 5 mins – not to cook further only to aid absorbtion of the syrup. Remove from oven and using diagonal cuts, cut …
From dzbreaking.com


KHOBZ TUNIS ALGERIAN HELOUWA MY FAMILY RECIPES
Steps: Mix 1/2 cup plus 2 tablespoons semolina, 2 tablespoons sesame seeds, sugar, yeast, and salt together in a large bowl. Whisk in oil, egg, and egg white.
From tfrecipes.com


KHOBZ TUNIS - ALGERIAN HELOUWA - MY FAMILY RECIPE
Get full Khobz Tunis - Algerian Helouwa - My Family Recipe ingredients, how-to directions, calories and nutrition review. Rate this Khobz Tunis - Algerian Helouwa - My Family Recipe …
From recipeofhealth.com


ALGERIAN MTEWEM MARQA HAMRA, ALGERIAN GARLICKY MEAT ... - PETITE …
Apr 26, 2020 This dish is originally from the capital city of Algiers and the original recipe is made with white sauce. In my family we always make this dish with a spicy red sauce. This dish …
From petitepaniere.com


MOROCCAN COUNTRY BREAD - KHOBZ - ANALIDA'S ETHNIC …
May 5, 2022 Moroccan Khobz bread is easy to make and perfect for chili, sauce, stews, tagine dishes or simply to dip in herb infused olive oil. ... Maghribi relates to the Maghrib or also spelled Maghreb is a region of NW Africa bordering the …
From ethnicspoon.com


THE TEAL TADJINE | NORTH AFRICAN-INSPIRED FAMILY …
1 - In a small dissolve the sugar and yeast with some of the water; allow to foam for at least 10 minutes. 2 - In another large bowl, mix the salt, nigella seeds, olive oil and flour.
From thetealtadjine.blogspot.com


Related Search