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Recipes From Kamel El Harrachi

Dolmas

So, this is the recipe for the DOLMAS, for 4 persons, you have to adapt the quantity for more people...

Ingredients
600g of minced lamb,
two onions,
thyme,
bay leaves,
salt,
pepper,
coriander,
200 g of wheat meal,
some raisins,
grape leaves.

Method
1. Prepare the mince with salt, pepper, onions and coriander.
2. Wrap the mince mixture into the vine leaves, making parcels, and put into the oven on a well oiled plate.
3. Poach the wheatmeal in broth or failing that, in salt water, until all the liquid has been absorbed. (Pour water into pan so it covers the wheatmeal and cook with lid on, stirring occasionally)
4. Arrange the dolma on a platter and serve with semolina topped with raisins.

M'halbi

M'Halbi, A, a typical sweetmeal of Algeria, is excellent, with a fresh, creamy texture and to complete this lovely flavour- lines of cinnamon across the top.

Ingredients
7 measures of whole milk
1 measure of rice powder
1 measure sugar
3 CS of orange flower water
Cinnamon for decoration

NB: You can often find rice powder in Arab grocery stores. However, if you do not find it, you can easily make it yourself by grinding rice in a coffee grinder or mixer.

MEASUREMENTS: A measure may be a glass, a cup, a mug, a bowl, the same measuring implement needs to be used throughout the recipe.

Method
Add cold milk, sugar, rice powder and orange blossom into a saucepan.
Mix these ingredients well and put over the heat, stir constantly until the cream thickens and you have a similar texture to porridge (the mixture should coat the spoon).
Remove from heat and pour into cups.
Let it cool completely then refrigerate for several hours overnight.
Decorate the M'halbi with lines of cinnamon or powdered almonds.
Serve chilled.

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