K'bab with options

Memories come with options...

The ones you like to push away …as far away as you can….

Others.. you like to keep, value and review..

When you find the triggers, you play them again and again.. they draw smiles in your face…

I fry egg battered cauliflowers to travel to El Harrach (my birth city in Algiers) in the eighties.

I fry pre boiled potatoes in olive oil to travel to M’ghanem, the village where I spent most of my holidays as a child.

I make both to complement an Algerian djwaz for my family to enjoy their dinner while I create a
new memory!

Recipe

Djwaz

500grs meat with bones cut into chunky pieces

300 grs chick peas soaked overnight

1 onion finely diced

Salt

Pepper

1Tbs finely chopped parsley

½ tsp cinnamon

Boiled water

2 small cauliflower cut into florettes preboiled, drained and cooled

3 eggs lightly beaten

1Tbs finely chopped parsley

½ tsp black pepper

½ tsp cinnamon

salt

 

5 large potatoes pre-boiled

oil for frying

Method

Make your djwaz:

In a large pan over a medium heat, fry the onion until translucent. Add meat and fry for extra minutes, season, add cinnamon and parsley . Add water to cover the meat and add chick peas. Reduce the heat and simmer until the meat is tender. Adjust the seasoning.

Meanwhile add spices, salt and parsley to the egg and fry the cauliflower after rolling each florette in the egg batter.

Cut the potatoes into chunks, sprinkle with salt, toss with olive oil and fry in sunflower oil.

Serve with French bread and slices of lemon.