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Halal Food Festival in Algeria: Kanduli’s 20-year Journey

In the heart of Algeria’s vibrant capital, the bustling streets of Algiers play host to a culinary extravaganza that celebrates the country’s rich Islamic heritage and the resilience of its people: the Halal Food Festival. Among the multitude of mouth-watering delicacies on offer, one stall stands out — Kanduli, a family-run business whose 20-year journey encapsulates the spirit of the festival and the enduring power of food to bring communities together. As you wander through the stalls, the aroma of spices and herbs fills the air, transporting you to a world of flavors and memories.

History

Founded in 2001 by the Saidani family, Kanduli began life as a humble street food stall in the city’s bustling Souk El-Had. With its delicious dishes and welcoming atmosphere, the stall quickly gained a loyal following, attracting both locals and tourists alike. As the years passed, Kanduli expanded, opening a restaurant in the heart of the souk and participating in the city’s annual Halal Food Festival. Today, the Saidani family’s commitment to preserving traditional recipes and sharing their passion for Algerian cuisine with the world has made Kanduli a beloved institution in the city.

Ingredients (serves 4)

Kanduli’s signature dish is a fragrant lamb and rice dish known as koussa m’hamsha, which translates to ‘stuffed zucchini’. The dish combines the flavors of Algeria, Tunisia, and Morocco, reflecting the Saidani family’s roots and their commitment to preserving traditional recipes. With its medley of spices, herbs, and fragrant aromas, koussa m’hamsha is a true reflection of the cultural diversity and richness of Algerian cuisine.

• 8 large zucchinis
• 1 kg bone-in lamb shoulder — cut into large chunks by your butcher
• 3 tbsp olive oil
• 2 large onions — finely chopped
• 4 cloves garlic — minced
• 2 tbsp tomato paste
• 1 tbsp ras el hanout
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp sweet paprika
• Salt and black pepper to taste
• 600 g basmati rice
• 600 ml chicken stock
• 150 g dried apricots — chopped
• 100 g toasted almonds — chopped
• 2 large bunches fresh coriander — finely chopped
• 150 ml olive oil for frying

Step-by-Step Instructions

Prep time: 30 minutes | Cook time: 1 hour 30 minutes | Difficulty: Medium

1. Prepare the zucchinis: trim the ends off the zucchinis and slice lengthwise. Scoop out the flesh, leaving a thin shell. Set aside. Make sure to handle the zucchinis gently to avoid bruising them, and take your time to ensure each one is perfectly prepared.
2. Brown the lamb: heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Add the lamb pieces and brown on all sides, about 8 minutes total. Remove and set aside. The key to a perfect browning is to not overcrowd the pot, so cook the lamb in batches if necessary.
3. Build the filling: in the same pot, fry the onions until soft and golden, about 5 minutes. Add the garlic, tomato paste, ras el hanout, coriander, cumin, and paprika, stirring for 30 seconds until fragrant. Return the lamb, along with the chopped apricots, almonds, and a generous pinch of salt and pepper. Cook until the lamb is fully cooked through. The aroma of the spices will fill your kitchen, transporting you to the bustling streets of Algiers.
4. Cook the rice: in a separate large pot, heat 100 ml olive oil over medium-high heat. Add the rice and cook until lightly toasted, about 5 minutes. Add the chicken stock and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. The key to a perfect rice is to not overcook it, so make sure to check its consistency before serving.
5. Assemble the dish: fill each zucchini shell with the lamb mixture, then top with a layer of cooked rice. Place the stuffed zucchinis in a large baking dish and pour the remaining rice over the top. The presentation of the dish is just as important as its taste, so take your time to arrange the zucchinis and rice in a visually appealing way.
6. Bake the dish: preheat the oven to 180°C. Bake the koussa m’hamsha for 30 minutes, until the zucchinis are tender and the rice is golden. Garnish with fresh coriander before serving. The aroma of the dish will fill your kitchen, and the flavors will transport you to the vibrant streets of Algiers.

Tips for Success

The key to a successful koussa m’hamsha lies in properly preparing the zucchini shells and cooking the rice to perfection. When preparing the zucchinis, make sure to leave a thin layer of flesh to prevent them from collapsing during cooking. To cook the rice to perfection, ensure that the stock is fully absorbed before removing from heat. If the zucchinis are not tender after baking, cover them with foil and continue baking for 10-15 minutes.

• When preparing the zucchini shells, make sure to handle them gently to avoid bruising.
• To cook the rice to perfection, ensure that the stock is fully absorbed before removing from heat.
• If the zucchinis are not tender after baking, cover them with foil and continue baking for 10-15 minutes.

Regional Variations

While koussa m’hamsha is most commonly associated with Algeria, the dish is also popular in Tunisia, where it is often flavored with harissa or preserved lemons. The dish has also gained popularity in Morocco, where it is often served at family gatherings and special occasions.

Serving and Presentation

Serve the koussa m’hamsha hot, garnished with fresh coriander and a dollop of yogurt or tzatziki on the side. The dish is best enjoyed family-style, with each person helping themselves to a stuffed zucchini and a spoonful of rice. The presentation of the dish is just as important as its taste, so take your time to arrange the zucchinis and rice in a visually appealing way.

Conclusion

Kanduli’s journey is a testament to the power of food to bring communities together and to the resilience of Algeria’s culinary traditions. At the Halal Food Festival, the Saidani family’s koussa m’hamsha stands as a shining example of the vibrant flavors and warm hospitality that define Algerian cuisine. As you sit down to enjoy this delicious dish, remember the rich cultural heritage and warm hospitality that has made Algeria a destination for foodies and travelers alike.