Category: Cooking

Ghoriba au Chocolat is a decadent chocolate cookie that originates from Algeria, a country located in the Maghreb region of North Africa. Ghoriba, which translates to “cookies” or “biscuits” in Arabic, is a staple dessert in Algerian cuisine, often served at special occasions and gatherings. The addition of chocolate gives this traditional treat an extra layer of richness and indulgence.

In Algeria, Ghoriba au Chocolat is typically made with simple ingredients like butter, sugar, eggs, and flour, which are combined to form a dough that’s then shaped into small balls or logs and baked until golden brown. The cookies are often flavored with vanilla or orange zest, adding an extra depth of flavor to the rich chocolate.

Ghoriba au Chocolat is a beloved dessert throughout Algeria, particularly in the south where it’s often served at family gatherings and celebrations. But what makes this cookie truly special is its connection to the country’s rich history and culture.

As you’ll soon discover, Ghoriba au Chocolat is just one of many delicious treats that can be found in the Maghreb region. This enchanting area, which includes Algeria, Morocco, Tunisia, Libya, and Western Sahara, is home to a diverse array of cultures, languages, and cuisines.

Maghreb: A Region of Rich Culture and History

The Maghreb region has a rich history that dates back thousands of years. From the ancient Phoenicians and Romans to the medieval Islamic dynasties, each civilization has left its mark on the region’s architecture, art, and cuisine. Today, visitors can explore the vibrant souks (markets) and medinas (old cities) of Marrakech and Fez in Morocco, the ancient city of Carthage in Tunisia, and the colonial towns of Algiers in Algeria.

The Maghreb is also home to a diverse array of languages and dialects. Arabic, Berber, and French are just a few of the many languages spoken throughout the region. Visitors may hear the sounds of prayer calls from mosques, the chatter of market vendors, or the rhythms of traditional music drifting through the streets.

Recipe: Ghoriba au Chocolat

Ingredients:

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup dark chocolate chips (at least 70% cocoa)
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and sugar.
3. In a large bowl, cream together butter and eggs until light and fluffy. Add vanilla extract and mix well.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Roll out the dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes (e.g., logs or balls).
6. Place cookies on prepared baking sheet, leaving about 1 inch of space between each cookie.
7. Bake for 12-15 minutes or until golden brown.
8. Remove from oven and let cool completely.
9. Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
10. Dip cooled cookies into melted chocolate, coating them evenly.
11. Place coated cookies on a piece of parchment paper or a silicone mat. Refrigerate for at least 30 minutes to set.

Conclusion

As you enjoy these delicious Ghoriba au Chocolat, remember the rich history and culture that surrounds them. The Maghreb region is full of hidden gems waiting to be discovered. Visit the ancient medinas of Morocco, explore the Roman ruins of Tunisia, or marvel at the stunning Sahara Desert landscapes.

If you’re feeling adventurous, try some local specialties like tatatouine (a sweet potato and carrot dish) in Algeria or b’stilla (a savory pie filled with meat, onions, and spices) in Morocco. Don’t be afraid to strike up a conversation with locals – they’ll likely greet you with a warm “as-salamu alaykum” (“peace be upon you”).

As you wander through the souks and markets, keep an ear out for the legendary tales of mythical creatures like the djinn (genies) and the shapeshifting ifrit. In some locations, you might even stumble upon ancient legends about hidden treasures buried beneath the sands.

For tourists, here are a few key phrases to help you navigate:

• “Shukraan” (شكراً) means “thank you”
• “Mabrook” (مبروك) means “congratulations”
• “Insha’Allah” (إن شاء الله) means “God willing”

As you indulge in these delicious Ghoriba au Chocolat, remember that the real magic lies in the people, places, and stories that make up this enchanting region. Bon appétit!

Lablabi, a hearty and comforting Tunisian chickpea soup, is more than just a meal; it’s a cultural cornerstone, deeply woven into the fabric of Tunisian daily life. Its origins are humble, born from the need for an inexpensive yet nutritious dish that could sustain laborers and families. The beauty of Lablabi lies in its simplicity and adaptability, transforming basic ingredients into a rich and flavorful experience. It’s a dish that embodies the warmth and generosity of Tunisian hospitality, often shared among friends and family, especially on a chilly morning or after a long day.

While the exact historical genesis of Lablabi is somewhat elusive, like many traditional dishes, it undoubtedly evolved over centuries. Chickpeas have been a staple crop in the Mediterranean and North Africa for millennia, providing a vital source of protein and energy. The use of stale bread as a base is a clever and ancient way to prevent waste, adding texture and substance to the soup. Over time, the addition of harissa, cumin, and other spices, along with a drizzle of olive oil, perfected the dish we know and love today.

The provenance of Lablabi is intrinsically linked to the souks and bustling streets of Tunisia. It’s a dish often sold by street vendors, served piping hot from large vats, inviting passersby with its aromatic steam. Each vendor might have their own subtle variations, a secret touch passed down through generations. This street food culture is central to its identity, making it accessible to everyone, from students to merchants, and solidifying its place as a democratic and universally loved dish.

Lablabi is particularly cherished during the cooler months, providing warmth and sustenance. It’s also a popular choice for breakfast, offering a robust start to the day that is both filling and energizing. The ritual of assembling one’s own bowl, customizing it with various toppings, is part of its appeal, allowing for a personalized culinary journey with every spoonful.

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Tunisian Lablabi: A Step-by-Step Guide

Here’s how to make this quintessential Tunisian comfort food in your own kitchen.

Yields: 4 servings Prep time: 15 minutes (plus overnight soaking for chickpeas) Cook time: 45-60 minutes

Ingredients:

• 250g dried chickpeas, soaked overnight
• 1.5 liters water or vegetable broth
• 4-6 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon ground caraway (optional, but recommended)
• ¼ teaspoon turmeric (for color, optional)
• Salt to taste
• Olive oil, for drizzling
• Harissa, to taste
• 4-8 slices of stale crusty bread (baguette or country bread works well)
• Optional toppings: Canned tuna, a fried or poached egg, capers, pickled cucumbers, olives, a squeeze of lemon juice

Instructions:

Step 1: Prepare the Chickpeas If you haven’t already, soak the dried chickpeas in plenty of cold water overnight. This significantly reduces cooking time and aids digestion. The next day, drain and rinse them thoroughly.

Step 2: Cook the Chickpeas Place the soaked and rinsed chickpeas in a large pot. Add 1.5 liters of water or vegetable broth. Bring to a boil, then reduce the heat to a simmer, cover, and cook for 45-60 minutes, or until the chickpeas are very tender. You should be able to easily mash them with a fork. Skim off any foam that rises to the surface during cooking.

Step 3: Add Aromatics and Spices Once the chickpeas are tender, add the minced garlic, ground cumin, ground caraway, turmeric, and salt to the pot. Stir well and let it simmer for another 5-10 minutes to allow the flavors to meld. Taste and adjust seasoning as needed. The broth should be savory and well-spiced.

Step 4: Prepare the Bread Bowls While the soup is simmering, tear or cut the stale bread into bite-sized pieces. Divide the bread among 4 individual serving bowls. This forms the base of your Lablabi.

Step 5: Assemble and Serve Ladle the hot chickpea soup generously over the bread in each bowl. The bread will absorb some of the flavorful broth.

Step 6: Garnish and Enjoy! Now for the best part: customization! Drizzle generously with good quality olive oil. Add a dollop of harissa (or more, if you like it spicy!). If desired, add your choice of toppings like tuna, a fried or poached egg, capers, or olives. A squeeze of fresh lemon juice at the end brightens all the flavors. Serve immediately and enjoy the warmth and rich flavors of homemade Tunisian Lablabi.

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Conclusion:

Lablabi is more than just a recipe; it’s an experience that encapsulates the spirit of Tunisian cuisine – resourceful, flavorful, and incredibly satisfying. From its humble origins as a street food staple to a beloved dish enjoyed in homes across the country, Lablabi offers a comforting embrace in a bowl. Each spoonful tells a story of tradition, warmth, and the simple joy of good food. By making Lablabi, you’re not just cooking; you’re participating in a culinary tradition that has brought comfort and sustenance to generations. Enjoy this taste of Tunisia!

Corne de Gazelle, also known as gazelle horn or gazelle-shaped cookies, is a traditional Algerian treat that has been delighting palates for centuries. These sweet, crunchy cookies are shaped like gazelle horns, hence the name, and are typically served at special occasions such as weddings, holidays, and family gatherings. The origins of Corne de Gazelle date back to the Ottoman Empire when Turkish influences merged with local Algerian traditions. The cookies have since become an integral part of Algerian cuisine and culture.

The unique shape of Corne de Gazelle is said to symbolize good luck, prosperity, and fertility. The cookies are usually flavored with rose water, orange blossom water, or almond extract, giving them a distinctive aroma and taste. The process of making these cookies involves several stages, from preparing the dough to shaping and baking the cookies.

In Algeria, Corne de Gazelle is often served at special occasions such as Eid al-Fitr (the Festival of Breaking the Fast) and Eid al-Adha (the Festival of Sacrifice). They are also a popular snack at street markets and stalls. The cookies have gained popularity worldwide, with many Algerian expats and food enthusiasts seeking to recreate this delicious treat.

Maghreb

The Maghreb region refers to the countries located in Northwest Africa, including Algeria, Morocco, Tunisia, Libya, and Mauritania. This culturally rich and diverse region is home to a blend of African, Arab, and Mediterranean influences. The Maghreb region is known for its vibrant cities, stunning natural landscapes, and unique cultural heritage.

From the bustling souks (markets) of Marrakech to the ancient medinas of Fez and Tunis, the Maghreb region offers endless opportunities for exploration and discovery. Visitors can immerse themselves in the region’s rich history by visiting museums, historical landmarks, and traditional architecture. The region is also famous for its delicious cuisine, which often features a combination of spices, herbs, and sweet treats like Corne de Gazelle.

Recipe

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup vegetable oil
• 1/4 cup rose water (or orange blossom water or almond extract)
• 1 egg
• 1 tablespoon sugar
• Confectioner’s sugar for dusting

Instructions:

1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the flour and baking powder.
3. Add the vegetable oil, rose water (or orange blossom water or almond extract), egg, and sugar to the dry ingredients. Mix until a dough forms.
4. Divide the dough into small portions and shape each portion into a gazelle horn shape. Place the cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie.
5. Bake for 20-25 minutes or until the edges are golden brown.
6. Allow the cookies to cool before dusting with confectioner’s sugar.

Conclusion

Visiting Algeria, Morocco, and Tunisia is an incredible experience that will leave you in awe of the region’s rich history, stunning natural beauty, and warm hospitality. From exploring ancient medinas and souks to savoring delicious local cuisine, including Corne de Gazelle, there’s something for everyone in this enchanting part of the world.

In Algeria, be sure to visit the iconic Casbah of Algiers, the ancient city of Tipaza, and the beautiful Sahara Desert. In Morocco, immerse yourself in the vibrant cities of Marrakech and Fez, and explore the stunning natural landscapes of the Atlas Mountains. Tunisia offers a unique blend of ancient Roman ruins, stunning beaches, and bustling markets.

As you wander through the streets of these incredible countries, be sure to try some local specialties like Corne de Gazelle, mint tea, and delicious street food. And don’t forget to learn a few words in Arabic, such as “Shukraan” (thank you), “Ahlan wa sahlan” (welcome), and “As-salamu alaykum” (peace be upon you).

Some Algerian phrases:

• “Shukraan” (thank you) – شكرا
• “As-salamu alaykum” (peace be upon you) – السلام عليكم
• “Ahlan wa sahlan” (welcome) – أهلا وسهلا

I hope you enjoy making and savoring Corne de Gazelle, as well as exploring the incredible Maghreb region!

The Story of Tunisian Tagine: A Culinary Journey Through Time

The term “tagine” often conjures images of the conical clay pot dishes famous in Morocco, but in Tunisia, “tagine” refers to something entirely different and equally delicious: a rich, savory, and often egg-bound casserole or frittata-like dish. This unique culinary identity speaks volumes about Tunisia’s distinct history and diverse cultural influences. Unlike its Moroccan counterpart, the Tunisian tagine is typically baked in the oven, emerging as a golden-crusted, deeply flavorful creation that can be served hot or cold.

The origins of Tunisian cuisine, and by extension its tagine, are a fascinating tapestry woven from centuries of interaction between indigenous Amazigh (Berber) populations, Phoenicians, Romans, Byzantines, Arabs, Ottomans, and Andalusian Moors. Each wave of influence left an indelible mark on the ingredients, cooking techniques, and flavor profiles that define Tunisian food today. The concept of baking savory mixtures in an oven, possibly introduced or refined by Andalusian refugees who fled Spain during the Reconquista, could have contributed to the evolution of the Tunisian tagine into its current form.

While the exact moment the Tunisian tagine solidified its identity is hard to pinpoint, it undoubtedly developed as a practical and versatile dish. It’s a testament to Tunisian resourcefulness, often made with leftover cooked meats or vegetables, bound together with eggs, cheese, and sometimes breadcrumbs. This makes it a perfect dish for family meals, gatherings, and even picnics, as it holds up well and can be enjoyed at room temperature. Its versatility also means there are countless regional variations, each family often having its own cherished recipe.

Today, the Tunisian tagine remains a beloved staple, embodying comfort, tradition, and the rich culinary heritage of the nation. It’s more than just a dish; it’s a symbol of Tunisian hospitality and the ability to transform simple ingredients into something extraordinary. Whether it’s a hearty chicken and potato tagine or a lighter, vegetable-focused version, it consistently delivers a satisfying and authentic taste of Tunisia.

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Tunisian Chicken and Potato Tagine: A Step-by-Step Recipe

This recipe will guide you through creating a classic Tunisian chicken and potato tagine, a comforting and flavorful dish perfect for any occasion.

Yields: 6-8 servings Prep time: 30 minutes Cook time: 50-60 minutes

Ingredients:

• 500g boneless, skinless chicken thighs or breasts, cut into small cubes
• 3 medium potatoes, peeled and diced into small cubes
• 1 large onion, finely chopped
• 3-4 cloves garlic, minced
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1/2 cup grated hard cheese (like Parmesan or a Tunisian blend)
• 6-8 large eggs
• 1/4 cup breadcrumbs (optional, for binding)
• 1 teaspoon turmeric
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon cayenne pepper (optional, for a kick)
• 3 tablespoons olive oil
• Olive oil for greasing the baking dish

Equipment:

• Large frying pan
• Large mixing bowl
• 9×13 inch (or similar) baking dish

Instructions:

1. Cook the Chicken and Potatoes: Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the diced chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
   
2. Add the remaining 1 tablespoon of olive oil to the same pan. Add the diced potatoes and cook until tender and lightly golden, about 10-15 minutes. You can cover the pan to help them cook through. Set aside with the chicken.
   
3. Sauté Aromatics: In the same pan, add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
   
4. Combine Ingredients: In a large mixing bowl, combine the cooked chicken, potatoes, sautéed onion and garlic, fresh parsley, fresh cilantro, grated cheese, breadcrumbs (if using), turmeric, black pepper, salt, and cayenne pepper (if using).
   
5. Add Eggs: Whisk the eggs in a separate bowl until well combined. Pour the whisked eggs over the chicken and potato mixture in the large bowl and mix everything thoroughly until all ingredients are evenly coated.
   
6. Prepare for Baking: Preheat your oven to 180°C (350°F). Lightly grease your baking dish with olive oil.
   
7. Bake the Tagine: Pour the mixture into the prepared baking dish, spreading it evenly. Bake for 35-45 minutes, or until the tagine is set, golden brown on top, and a knife inserted into the center comes out clean.
   
8. Serve: Let the tagine cool for a few minutes before slicing and serving. It can be enjoyed warm, at room temperature, or even cold. Garnish with extra fresh parsley or cilantro if desired.

Conclusion

The Tunisian tagine is a culinary gem that beautifully encapsulates the country’s rich history and vibrant culture. More than just a dish, it’s a testament to the ingenuity of Tunisian home cooks who transformed simple, often leftover, ingredients into a hearty and flavorful meal. This recipe for chicken and potato tagine offers just one glimpse into the versatility and deliciousness of this beloved North African staple. We encourage you to experiment with different fillings, vegetables, and spices to make it your own. Enjoy this taste of Tunisia! Sources