El Mardoud El Ouargli Couscous
- š„© 500g to 1kg lamb or camel meat pieces
- š 1kg Extra Couscous Gros Coarse-grain couscous
- š§ 1 large or 2 medium onions, finely chopped
- š„ Several pieces of carrots, peeled and roughly chopped
- š„ Several pieces of potatoes, peeled and roughly chopped
- š„ Several pieces of turnip, peeled and roughly chopped
- š Several pieces of pumpkin/squash, peeled and roughly chopped
- š¶ļø Several fresh red and green hot peppers, dried hot peppers a few
- š§ 1 head of garlic, crushed
- š„ 1/2 tablespoon date paste Ghars
- šæ A few fenugreek seeds
- š§ 2 tablespoons salt for stew, salt to taste for couscous
- š¾ 1 cup pre-soaked chickpeas, partially cooked
- š„ Approximately 1/4 cup 60ml cooking oil
- š 1 tablespoon tomato paste
- š„ Ras el Hanout, Black Pepper, Paprika quantities as preferred
- š„ Boiled eggs for garnish
- š§ Ghee Smen or Butter for buttering couscous
A rich and hearty Algerian dish embodying the culinary heritage of Ouargla, featuring tender meat, seasoned vegetables, and a delicate balance of sweet and spicy notes, served with coarse steamed couscous.
Experience the authentic flavors of the Sahara with El Mardoud El Ouargli Couscous, a rich and hearty Algerian dish that embodies the culinary heritage of Ouargla. This main course features tender lamb or camel meat, seasoned vegetables, and a delicate balance of sweet and spicy notes, perfectly paired with coarse steamed couscous.
Ingredients
š„© 500g to 1kg lamb or camel meat pieces
š 1kg Extra Couscous Gros Coarse-grain couscous
š§
1 large or 2 medium onions, finely chopped
š„ Several pieces of carrots, peeled and roughly chopped
š„ Several pieces of potatoes, peeled and roughly chopped
š„ Several pieces of turnip, peeled and roughly chopped
š Several pieces of pumpkin/squash, peeled and roughly chopped
š¶ļø Several fresh red and green hot peppers, dried hot peppers a few
š§ 1 head of garlic, crushed
š„ 1/2 tablespoon date paste Ghars
šæ A few fenugreek seeds
š§ 2 tablespoons salt for stew, salt to taste for couscous
š¾ 1 cup pre-soaked chickpeas, partially cooked
š„ Approximately 1/4 cup 60ml cooking oil
š
1 tablespoon tomato paste
š„ Ras el Hanout, Black Pepper, Paprika quantities as preferred
š„ Boiled eggs for garnish
š§ Ghee Smen or Butter for buttering couscous
Instructions
1- Prepare Date Paste:
- Dissolve 1/2 tablespoon of date paste in a small amount of hot water in a small saucepan.
- Set aside.
2- Stew Preparation:
- Place meat pieces in a pressure cooker.
- Add onions, carrots, potatoes, and turnip.
- Season with salt, 1/4 cup cooking oil, Ras el Hanout, black pepper, half the crushed garlic, paprika, and tomato paste.
- Pour water to cover ingredients, stir well, add the date paste, and fenugreek seeds.
- Boil, secure lid, and pressure cook for 20 minutes.
3- First Steaming of Couscous:
- Pour couscous into a large wooden bowl.
- Add 2 tablespoons of oil, mix thoroughly.
- Gradually add water to hydrate.
- Steam in a couscoussier over boiling water until fluffy.
4- Completion of Stew:
- Release pressure, add pumpkin, chickpeas, remaining garlic, and whole peppers.
- Simmer for another 5 minutes until pumpkin is tender.
5- Second Steaming of Couscous:
- Return couscous to the bowl, add salt and 1 tablespoon of oil.
- Hydrate again with water, fluff with a whisk.
- Steam until fully cooked and fluffy.
6- Final Assembly:
- Butter couscous with ghee, transfer to serving platter.
- Arrange cooked meat, vegetables, and chickpeas on top.
- Garnish with dates and boiled eggs.
- Serve stew in a separate bowl.
Prep Time: ~1.5 to 2.5 hours
Cook Time: ~45 to 60 minutes for couscous, ~25 minutes for the stew
Total Time: ~2.5 to 3.5 hours
Servings: 4-6 servings
Equipment:
- šļø Pressure Cooker Extra line
- š² Couscoussier Steamer Extra line
- š„ Gas Stove, Double burner
- š Various small glass bowls
- š Green apron with "Extra" logo
- š„ Red plastic spoon/spatula
Cooking Tips
- Use a "cold in cold" method for stew for improved flavor depth.
- Dissolve date paste to enhance sweetness evenly.
- Use fenugreek seeds sparingly for aromatic depth.
- Ensure couscous grains are well-hydrated and steamed for maximum fluffiness.
#couscous #algerian #tradition #mediterranean #sahara #comfortfood #culinaryheritage
Extra Benhamadi: https://www.youtube.com/@extrabenhamadi6182
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