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!
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