Search This Blog

Wednesday, June 3, 2015

Cous cous au beurre (Algerian/Jewish)

This is a traditional Jewish recipe from Algeria (and possibly other countries of Maghreb as well) that brings back many childhood memories for people who grew up there. It's both a dish associated with children and also with the holiday of Purim. It's also ridiculously simple and fast to make and quite delicious. Enjoy.
Recipe source: here and here.

Last year: Nasi Goreng (Indonesian fried rice).
Two years ago: Prosciutto-wrapped turkey fillets with early summer salad.
Three years ago: Ganse Schmaltz Back-Kartoffeln (German goose fat baked potatoes).
Four years ago: Stuffed baked avocados (Middle Eastern).

Ingredients (serves 1):
  • 100 g cous cous
  • 30 g butter (plus extra to serve, optionally)
  • 2 tablespoons raisins
  • 3 tablespoons blanched almonds
  • brown sugar and cinnamon to taste

Soak the raisins in hot water. Prepare the cous cous according to package instructions, then mix the butter in it. Place it in a plate, then top with the raisins and almonds. 
Sprinkle brown sugar and cinnamon in the middle and serve with extra butter, if you want. 
It's done, dig in!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...