All posts by : mazouniahmedsalim

HISTORY OR DIFINITION

Laham Lahlou (Sweet Meat) is a traditional Algerian dish typically prepared for religious occasions like Ramadan and Eid al
-Adha. It’s also known in some regions as “Tajine Lahlou” or “Tajine Barquq” (Prune Tagine). This dish is characterized by a blend of sweet and savory flavors, where meat (usually lamb or chicken) is cooked with dried fruits such as prunes, apricots, and raisins. It’s flavored with cinnamon and orange blossom water and sweetened with sugar or honey. It’s often garnished with fried or caramelized almonds. “Laham Lahlou” is considered an elegant dish that reflects Andalusian and Ottoman influences in Algerian cuisine. It’s similar to the dried fruit tagine known in Moroccan and Tunisian cuisine, indicating shared roots in Maghrebi cooking traditions. This dish was historically served at palace feasts and special events, viewed as a symbol of generosity and luxury. Over time, it became a staple in popular Algerian cuisine,

INGREDIENTS

500 grams
lamb meat
*
1 medium
onion, finely
chopped
*
2 tablespoons
oil or smen (traditional
clarified butter,
preferred
)

• Salt (to taste)
• ½ teaspoon
  black pepper
  *
  1 cinnamon
  stick or ½
  teaspoon
  ground
  cinnamon
  For the Sweet
  Flavor
  :
• 100 grams
  dried prunes (soaked in

PREPARATION

1 Preparing the Broth:**

• In a pot, heat oil or ghee, then
  add chopped onions and meat pieces. – Sauté until the meat changes color,
  then add salt, black pepper,
  and cinnamon. – Pour in enough water to cover
  the meat, bring to a boil, then reduce
  heat and simmer until the meat is
  tender.

Preparing the Dried Fruits:** – While the meat cooks, soak
prunes and apricots in warm
water. – Once the meat is tender, add the
dried fruits to the broth along with
sugar or honey. – Simmer on low heat until the sauce
thickens and the flavors blend well.

Final Touch:** – Sprinkle orange blossom water
at the end. – Serve garnished with **fried or

HISTORY OR DIFINITION

Aïch or Merdoud is an Algerian dish of Amazigh origin. Its name comes from the combination of two words: “ber,” meaning something large or thick, and “couscous,” referring to large-grained couscous. In all cases, the name is given due to the method of rolling the grains. In western Algeria, this dish has become a tradition for family occasions, such as celebrating a new birth or the Mawlid Ennabaoui Echarif (the Prophet .)Muhammad’s birthday

INGREDIENT HISTORY OR DIFINITION PICTURE NAMES

500g Lamb
meat, cut into
pieces

• 1 teaspoon tomato paste
• 2 tomatoes
• 1 onion
• 1 carrot
• 1 turnip
• Celery
• Chopped cilantro (coriander)
• Soaked chickpeas
• Green peas
• Minced garlic
• 200g berkoukes (large-grain couscous pasta)
• 1 teaspoon ras el hanout (spice blend)
• A pinch of black pepper
• Salt

PREPARATION

Put oil and sauté the meat, salt, onions, and tomatoes. Then add the carrots. After the ingredients are well browned, add ras el hanout, black pepper, the rest of the vegetables, chickpeas, crushed garlic, celery leaves, and cilantro, while continuing .to stir/mix
Add the tomato paste mixed with water, and continue to stir. Once the vegetables have softened, add a large amount of hot water and let it simmer over medium heat for half an .hour .Wash the berkoukes and steam it
Afterward, add the berkoukes to the .pot of broth for 15 minutes