La Maghrebine

Chef Salam Dakkak, the Algerian-born culinary mastermind behind the award-winning London restaurant Maroush Al Maghreb, has made it his life’s work to bring the vibrant flavors of his homeland to the world. With a passion for sharing his cultural heritage, Dakkak has perfected his take on Bandor Fry – a dish steeped in history and tradition, yet with a contemporary twist that speaks to the Algerian diaspora. In this recipe, he invites you to join him on a culinary journey that celebrates the rich flavors and aromas of his beloved country.

History and Origins

Bandor Fry, also known as Bandora, is a hearty Algerian stew that has been a staple of Algerian cuisine for centuries. This beloved dish has been passed down through generations, nourishing families and celebrating cultural heritage. As you prepare Dakkak’s modern interpretation of this classic, you’ll discover the secrets behind its rich flavor profile and the stories that have been woven into its history. Today, Chef Dakkak pays homage to his roots by sharing his take on this iconic dish, inviting you to join him on a culinary journey that celebrates the beauty of Algerian cuisine.

Ingredients (serves 4)

For a perfectly balanced Bandor Fry, precision is key. Here’s what you’ll need:

• 750 g beef shin or chuck, cut into 2-inch pieces – The foundation of this dish is the tender beef, which absorbs the rich flavors of the spices and aromatics.
• 2 tsp ground cumin – This earthy spice adds depth and warmth to the dish, complementing the sweetness of the onions and carrots.
• 2 tsp ground coriander – The citrusy notes of coriander enhance the overall aroma of the dish, while its subtle bitterness balances the sweetness of the tomatoes.
• 1 tsp sweet paprika – A hint of smokiness adds complexity to the dish, while its sweetness enhances the overall flavor profile.
• 1 tsp hot paprika – A touch of heat adds excitement to the dish, balancing the richness of the beef and the sweetness of the tomatoes.
• 2 tsp garlic powder – The pungency of garlic enhances the overall flavor profile, while its subtle bitterness balances the sweetness of the carrots and potatoes.
• 2 tsp onion powder – The sweetness of the onions complements the richness of the beef, while their subtle bitterness balances the sweetness of the tomatoes.
• 1 tsp turmeric – The earthy, slightly bitter notes of turmeric add depth and warmth to the dish, while its subtle bitterness balances the sweetness of the carrots and potatoes.
• 2 tsp salt – The savory flavor of salt enhances the overall flavor profile, while its subtle bitterness balances the sweetness of the tomatoes.
• 1 tsp black pepper – The pungency of black pepper enhances the overall flavor profile, while its subtle bitterness balances the sweetness of the carrots and potatoes.
• 3 tbsp olive oil – The richness of the olive oil enhances the overall flavor profile, while its subtle bitterness balances the sweetness of the tomatoes.
• 3 medium onions, finely chopped – The sweetness of the onions complements the richness of the beef, while their subtle bitterness balances the sweetness of the carrots and potatoes.
• 4 medium carrots, sliced – The sweetness of the carrots complements the richness of the beef, while their subtle bitterness balances the sweetness of the tomatoes.
• 4 medium potatoes, cubed – The earthy sweetness of the potatoes complements the richness of the beef, while their subtle bitterness balances the sweetness of the tomatoes.
• 400 g canned chickpeas, drained and rinsed – The nutty flavor of the chickpeas adds depth and warmth to the dish, while their subtle bitterness balances the sweetness of the carrots and potatoes.
• 400 g canned tomatoes – The sweetness of the tomatoes complements the richness of the beef, while their subtle acidity balances the sweetness of the carrots and potatoes.
• 4 cups vegetable stock – The savory flavor of the vegetable stock enhances the overall flavor profile, while its subtle bitterness balances the sweetness of the tomatoes.
• 2 tbsp tomato paste – The concentrated flavor of the tomato paste adds depth and warmth to the dish, while its subtle bitterness balances the sweetness of the carrots and potatoes.
• 2 tbsp honey – The sweetness of the honey complements the richness of the beef, while its subtle bitterness balances the sweetness of the tomatoes.
• 1 bunch fresh cilantro, finely chopped – The freshness of the cilantro adds a bright, citrusy note to the dish, while its subtle bitterness balances the sweetness of the carrots and potatoes.

Numbered steps with detail

Prep time: 15 minutes | Cook time: 2 hours | Difficulty: Medium

1. Marinate the meat: In a large mixing bowl, combine the beef, cumin, coriander, sweet paprika, hot paprika, garlic powder, onion powder, turmeric, salt, and pepper. Drizzle with 2 tbsp of olive oil, then massage the spices into the meat until well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours. As you marinate the meat, allow the flavors to penetrate deeply, enhancing the overall flavor profile of the dish.
2. Brown the meat: Heat the remaining 1 tbsp olive oil in a large heavy pot or Dutch oven over medium-high heat. Working in batches, add the marinated beef pieces and sear on all sides, about 5 minutes per batch. Transfer the browned meat to a plate and set aside. As you brown the meat, allow the rich flavors of the spices to caramelize, adding depth and warmth to the dish.
3. Build the stew: In the same pot, cook the onions, stirring frequently, until soft and translucent, about 5 minutes. Add the carrots, potatoes, chickpeas, tomatoes, vegetable stock, tomato paste, honey, and marinated beef. Stir to combine. As you build the stew, allow the flavors to meld together, creating a rich and complex flavor profile.
4. Simmer and season: Bring the stew to a boil, then reduce heat to low and simmer, covered, for 1.5 hours, or until the meat is tender and the flavors have melded. As you simmer the stew, allow the rich flavors to develop, balancing the sweetness of the carrots and potatoes with the savory flavors of the beef and spices.
5. Finish with cilantro: Stir in the chopped cilantro just before serving. As you finish the dish, allow the freshness of the cilantro to add a bright, citrusy note to the dish, balancing the richness of the beef and spices.

Tips for Success

For a truly unforgettable Bandor Fry, follow Chef Dakkak’s tips:

• Marinating the meat allows the spices to penetrate deeply, enhancing the flavor and aroma of the dish.
• Browning the meat in batches ensures even cooking and caramelization, adding depth and warmth to the dish.
• Use a heavy pot or Dutch oven for even heat distribution and a thicker stew, allowing the flavors to meld together and the meat to tenderize.
• Simmering the stew, covered, helps to tenderize the meat and develop the flavors, creating a rich and complex flavor profile.

Variations

While Chef Dakkak’s Bandor Fry is a modern take on the classic dish, there’s always room for personal touch:

• For a spicier version, add a pinch of cayenne or harissa to the marinade, adding a bold and fiery note to the dish.
• Substitute beef with lamb for a richer, more traditional flavor, adding depth and warmth to the dish.
• Add a can of drained and rinsed green beans for added nutrition and color, balancing the richness of the beef and spices.

Serving and Presentation

Serve Bandor Fry hot, in large bowls, with crusty bread or couscous on the side. Garnish with additional chopped cilantro, if desired. As you serve the dish, allow the vibrant flavors and aromas to transport you to the bustling streets of Algiers, where the rich cultural heritage of the country comes alive.

Conclusion

Chef Salam Dakkak’s Bandor Fry is a delicious reminder of the rich culinary heritage that binds the Algerian diaspora. With its modern twist and focus on precision, it’s the perfect dish to share with friends and family, or to savor alone on a cool evening. Try this recipe and let us know what you think in the comments below!