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Traditional dishes

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1 Traditional dishes on Sat Apr 09, 2011 6:03 pm

Admin

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Admin
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(Mint Tea)

Ingredients
1-1½ Tablespoons green tea
2-Boiling water
3-Tablespoons sugar, or to taste
4-Handful of fresh mint leaves

Procedure
1-Put the tea in a teapot.
2-Pour in a cupful of boiling water, then immediately pour it out again. This is to wash the leaves.
3-Add the sugar to taste, then the mint leaves.
4-Pour
in boiling water 12 inches aw
ay from the top (this oxygenates the tea)
and stir well. Be extre
mely careful not to splash the boiling water.
5-Serve the tea very hot, again pouring it from a height of about 12 inches.

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2 Re: Traditional dishes on Sun Jul 03, 2011 9:56 pm

mimi cici

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Food in Daily Life. The national dish of Algeria is couscous, steamed semolina wheat served with lamb or chicken, cooked vegetables, and gravy. This is so basic to the Algerian diet that its name in Arabic, ta'am, translates as "food." Common flavorings include onions, turnips, raisins, chickpeas, and red peppers, as well as salt, pepper, cumin, and coriander. Alternatively, couscous can be served sweet, flavored with honey, cinnamon, or almonds. Lamb also is popular, and often is prepared over an open fire and served with bread. This dish is called mechoui. Other common foods are chorba, a spicy soup; dolma, a mixture of tomatoes and peppers, and bourek, a specialty of Algiers consisting of mincemeat with onions and fried eggs, rolled and fried in batter. The traditional Berber meal among the poorer people is a cake made of mixed grains and a drink mixed together from crushed goat cheese, dates, and water.

Strong black coffee and sweetened mint tea are popular, as well as apricot or other sweetened fruit juices. Laban also is drunk, a mixture of yogurt and water with mint leaves for flavoring. Algeria grows grapes and produces its own wine, but alcohol is not widely consumed, as it is forbidden by the Islamic religio
n.


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