Dans une grande jatte, mettre la semoule fine Samia et y ajouter la levure et le sel. Verser l’huile et sabler la semoule en la frottant du bout des doigts. Ajouter l’eau tiède petit à petit en pétrissant avec la paume de la main jusqu’à obtention d’une pâte bien lisse. Couvrir avec un linge et […]
Kesra is a Moroccan country bread that is common at every meal in the region. It can be eaten for breakfast, lunch, and dinner, and to sop up all of the delicious sauces and salads that are traditional to Moroccan and north African food. It is often used in the place of utensils. (I've also seen it referred to as hobz or khobz.) This bread is typically prepared with a mixture of wheat flour and medium grind polenta flour (corn meal). I've also seen versions with semolina in place of the corn flour (I've tried it with both corn meal and semolina, and loved it either way). It's easy to make, as it only requires one rise. The hardest part is determining when you have achieved the right balance of flour and water, as the dough appears to be pretty wet when you start out. Only add extra flour by the tablespoon and wait until it is incorporated. You don't want your dough to be too dry. It can be flavored with anise, nigella, or fennel seeds for special occasions, or it can be sprinkled with toasted sesame seeds or coarsely ground polenta. You could also substitute some whole wheat flour as well as your favorite herbs. This bread smells so amazingly good when it is baking! This bread is wonderful fresh out of the oven and passed around prior to a dinner of a stew or tagine. It's also terrific dipped in olive oil seasoned with pepper or chile flakes. It also freezes well for later. You can simply tear off pieces, or cut it into wedges. This month, the #BreadBakers are making yeasted flatbreads!! After the recipe, check out all 23 of the linked yeasted flatbread recipes from this wonderful group! Thank you to Mireille of The Schizo Chef for hosting this month. Kesra - Moroccan Country Bread Recipe Ingredients 1/2 tsp instant yeast 1 tsp sugar 15 ounces (3 1/2 C) unbleached all purpose flour 3 ounces cornmeal (2/3 C), plus more for dusting 1 tsp salt 2 tablespoons melted butter or olive oil 2 1/4 cups warm water (about 100 degrees F) Spray oil or olive oil Toasted sesame seeds Instructions Whisk the yeast, sugar, flour, cornmeal, and salt together in the bowl of a stand mixer, or in a large bowl if kneading by hand. Add the butter/oil and water, and knead for about 10 minutes by hand, or 7 minutes by mixer with the dough hook, adding flour by the tablespoon, until you have a smooth slightly sticky dough. Divide the dough in half and form each piece into a ball. Lightly oil the bottom of a half sheet pan, and sprinkle it with cornmeal. Place each dough ball on the baking sheet, and pat them into disks, about 8 inches in diameter and 1/2 inch thick. Lightly brush the tops with oil, and sprinkle with toasted sesame seeds. Cover with plastic wrap and let rise until puffy and about 1 inch thick, about 1 to 2 hours. Preheat the oven to 425 degrees F. Bake the loaves for 30 minutes, reducing the heat to 350 degrees halfway through. The loaves should be golden and sound hollow when tapped on the bottom. Adapted from Flavors of Morocco: Delicious Recipes from North Africa. Chickpea Moroccan Bread by Food Lust People Love Focaccia by Simply Veggies Garlic Naan by Seduce Your Tastebuds Grilled Bacon Onion Cheese Flatbread (Flammkuchen) by Magnolia Days Grilled Naan by A Day in the Life on the Farm Homemade Naan by Hezzi-D's Books and Cooks Hönökaka - Swedish Flatbread by Passion Kneaded Kesra - Moroccan Flatbread by Karen's Kitchen Stories Margherita-Style Grilled Flatbread by Cali's Cuisine Orange Herb Pitas by Cindy's Recipes and Writings Paneer Kulcha by I Camp in my Kitchen Roghni Roti by Sneha's Recipe Spelt Biskers by What Smells So Good? Whole Wheat Pita Bread by G'Gina's Kitchenette Za'atar & Cheese Manakish - Levantine Flatbread by Ruchik Randhap Za'atar Spiced Khobez by Cook's Hideout #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].
ne délicieuse galette algérienne répandue à toute l'Algérie et qui porte un nom différent selon sa région. Du côté d'Alger, c'est khobz ftir, kesra du côté de Constantine et arhlum akoran en Petite Kabylie.
C'est une galette qu'on fait souvent en Algérie , elle est cuite sur un tajine sur feu vif et non dans un four, a chacun sa façon de la faire. Cette galette peut être dégustée aussi bien chaude que froide, seule ou tartinée de beurre, de confiture...
The most commonly eaten bread in Algeria - perfect served with casseroles or stews, or simply with butter.
Algeria is a North African country on Mediterranean coast. With Algiers as capital, Algerian cuisine is a part of Maghreb cuisine. This cuisine is influenced by various cultures like Berber, Andalusican, Ottoman, Arabic and French. Algerian cuisine differs from region to region and most of the Algerian dishes consists of Bread, lamb,beef, poultry, olive oil, fresh vegetables and herbs. Algerian meal is incomplete without bread and their bread is always made with semolina. Matlou is a well known bread in Algeria which is also consider as a Tunisian bread. This bread is also called as Khubz al-tajin or Kesra Matlou or else as Matlou. This bread is an Algerian staple food which is cooked on a typical clay pan called 'Tajine'. This bread calls for fine semolina and its a leavened flatbread which is consumed everyday in Algeria/Tunisia.And this bread is must during Ramadan to enjoy with varieties of foods cooked during the fasting.In Algeria, bread is highly respected and its considered as a sin to desecrate it. If someone find a piece of a bread in street, people who have find it bring it closer to their lips and forehead as a sort of reverence before putting them aside so that none would step on it. Matlou do exists in two types, one is yeast leavened and quite thick flatbreads while Kesra Rakshis is not leavened, thinner and contains lots of oil which makes its rich, heavy and delicious. Matlou aka Kesra Matlou is made completely either with a combination of fine semolina and wheat flour or else just with semolina flour. This bread can stuffed with different stuffings or else flavored with spices and herbs.The word Kesra refers to the round or circular shaped breads, hence this bread is called as Kesra Matlou. Since this bread is also cooked in Algerian neighbour countries like Tunisia and Morocco, their name differs as Batbout,Mkhamer or Matlou. Am running a month of blogging marathon with A-Z International Flatbreads from various countries. Since am supposed to post a flatbread with 'M' as the alphabetical letter of the day, here comes the well known and daily bread of Algerian locals aka Matlou. Matlou is definitely one of the easiest flatbread you can prepare easily at home with less efforts. Though you dont have the typical Algerian clay pot to cook this bread, a simple griddle works awesome to cook them prefectly through stove-top method. Give a try and enjoy this bread with any accompaniment though we enjoyed our Matlou with butter and honey. Recipe source: Here 4cups Fine semolina 1tbsp Instant yeast 1tbsp Sugar 1tsp Salt 3tbsp Olive oil 1cup Luke warm milk 1/4cup Lukewarm water Take the semolina, instant yeast,sugar, salt in a large bowl. Mix the olive oil, milk and water in an another bowl, give a mix. Slowly add the wet ingredients to the dry ingredients and mix everything well, knead well until the dough turns soft. Knead well again for few minutes and drop the dough in a greased bowl, wrap it and keep aside for two hours. Once the dough gets double the volume, drop the dough on a floured surface, punch the dough and knead again. Divide the dough into 4-5balls. Roll the balls as round shaped medium sized disc and transfer it to a baking tray lined with a baking sheet. Continue the same process with the remaining dough balls. Cover loosely the tray with a kitchen towel. Let them sit for an hour. Heat a griddle and drop the rolled dough delicately. Cook the flatbread in simmer until its turns golden brown, flip it and cook again. Once the both sides gets well cooked, remove the pan and conserve them with a kitchen towel and let it cool completely. Slice the bread and serve with your favourite accompaniments. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92 An InLinkz Link-up
Coucou tout le monde, aujourd'hui je partage avec vous la recette de la galette algérienne farcie, je l'ai fait à ma façon avec un mélange de semoules et farine, après vous pouvez la faire qu'avec la semoule fine, ou juste un mélange de semoule fine...
Recette Kesra
La galette rekhssiss est une galette au beurre, au smen ou à l’huile, selon les habitudes et les disponibilités. Contrairement au Matlou3 ou la kesra Khmira, c’est une galette fine et un peu crous…
C'est une galette qu'on fait souvent en Algérie , elle est cuite sur un tajine sur feu vif et non dans un four, a chacun sa façon de la faire. Cette galette peut être dégustée aussi bien chaude que froide, seule ou tartinée de beurre, de confiture...
kesra rakhsis constantinoise au Thermomix ou non Bonjour tout le monde, Depuis que j’ai acheté le Thermomix, beaucoup des mes abonnés n’arrêtent pas de me demander des recettes traditionnelles qu’on peut adopter au thermomix. Personnellement j’ai encore pas fait des plats dedans, car je ne crois pas que le Thermomix va être plus rapide que...
Français Kesra is the Algerian national bread. Made of semolina, it is traditionally cooked on a terracotta dish (called tagine) beautifully hand-crafted and its patterns give kesra a fantastic loo…
The most commonly eaten bread in Algeria - perfect served with casseroles or stews, or simply with butter.
kesra rakhsis – galette rakhsiss Bonjour tout le monde, J’aime la galette rakhssis ou kesra rakhsis, mais je n’ai jamais aimé sa cuisson sur que ma crêpière électrique car je n’ai pas le gaz chez moi en Angleterre. Même c’est la kesra est trop bonne, je trouvai que la cuisson n’était pas uniforme jusqu’à l’intérieur....
Un petit retour aux sources que je vous propose de faire avec cette brève évasion en Kabylie avec la recette de cette délicieuse galette de semoule extra fine agréablement farcie d'une garniture de poivrons, oignons coriandre et menthe.
A simple recipe for traditional Moroccan Bread - Khobz Kesra. Hearty and versatile, this bread can be made with white or whole wheat flour.
Tear it, cut it, or just pick it up and take a bite—no matter how you get at it, this flatbread is amazing. Kesra rakhsis is an Algerian flatbread that comes together relatively quickly and makes a great snack, side, or vessel for dips. Our recipe is adapted from Wafa Bahloul, chef and co-owner of Kayma, a restaurant serving Algerian food in the La Cocina Municipal Marketplace in San Francisco. The base of the bread is semolina flour, which is made with whole-grain durum wheat. This flour gives this bread its signature chew and deep flavor that Bahloul enhances with sugar, salt, deeply toasted sesame seeds, chia seeds, nigella seeds, and a hefty dose of olive oil (preferably Algerian olive oil). When she lived in Algeria, Bahloul cooked this bread in a tagine (a sort of clay skillet without a handle) on the stovetop. We call for using a preheated cast-iron skillet on the stovetop to mimic the crisp edges created by the original cooking method.
The most commonly eaten bread in Algeria - perfect served with casseroles or stews, or simply with butter.
Coucou tout le monde, aujourd'hui je partage avec vous la recette de la galette algérienne farcie, je l'ai fait à ma façon avec un mélange de semoules et farine, après vous pouvez la faire qu'avec la semoule fine, ou juste un mélange de semoule fine...
This flat bread goes perfect with the roasted red pepper dip called Hmiss or the soup called shorba.
Un petit retour aux sources que je vous propose de faire avec cette brève évasion en Kabylie avec la recette de cette délicieuse galette de semoule extra fine agréablement farcie d'une garniture de poivrons, oignons coriandre et menthe.
Il y a longtemps, je vous avais proposé une galette algérienne fine et parfumée aux graines appelée kesra rakhsiss. Aujourd'hui, j...
Mon moment préféré pour la déguster c’est quand elle est encore tiède, mais elle se conserve très bien jusqu’au lendemain aussi .
Voilà comment réaliser une excellente kesra rakhsis , cette magnifique galette algérienne moelleuse. C'est un pain super simple à faire et à la portée de tout
The most commonly eaten bread in Algeria - perfect served with casseroles or stews, or simply with butter.
La galette ou kesra est un pain populaire Algérien, y a plusieurs sorte de galette, aujourd'hui j'ai choisis de partager avec vous ma préférée "kesra rakhsis" très répondu à Constantine (ma ville natale), la kesra est cuite généralement dans un tajine...
galette kabyle farcie a la chakchouka Bonjour tout le monde, La galette kabyle farcie a la chakchouka est un héritage culinaire de la kabylie, que j’ai eu la chance d’apprendre à mon plus jeune age, je me souviens que j’avais à peine 10 ans, peut être moins, quand j’avais commencé à pétrir pour aider ma mère. Elle...
Ingrédients : 1 kg de farine 2 c a s de levure boulangère 1 c a s de sucre 1 c a c de sel 2 c a s d'huile d'olive 500 ml d'e...
Le mois de mai est la bonne période pour préparer cette galette car la menthe du jardin est en pleine explosion. Je préfère utiliser de la menthe lorsqu'elle est fraîchement cueillie. Ensuite je prépare le pesto en mixant tous mes ingrédients avec une bonne huile d'olive extra vierge (celle de Kabylie est excellente).
La galette rekhssiss est une galette au beurre, au smen ou à l’huile, selon les habitudes et les disponibilités. Contrairement au Matlou3 ou la kesra Khmira, c’est une galette fine et un peu crous…
I am writing this post from a folding chair and a card table in our new (!) Chicago flat, in a rather dimly lit empty room that one day will be our library. Aside from our bed, and the folding chairs, we have precisely zero furniture, and yet I couldn't be more thrilled with our new home. Meanwhile, our stuff is floating on a Maersk ship somewhere out in the Atlantic Ocean, working its way infintessimally towards us. Paul and I are convinced that not having furniture means you burn a whole lot more calories not-sitting everyday (the by-product of not having furniture), which is a great excuse for regular trips to get ice cream. Meanwhile, all of my GRAND SUMMER PLANS have gone the way of Brazil's world cup dreams. Which is to say, I've been doing a whole lotta not much these days. And if you think several weeks of unstructured vacation sounds great, then clearly you have not met me. I need structure, I crave schedules and order and charts and routine. Naturally, knowing I would have this long summer break, I did what people like me do, which is I created the Perfect Summer Schedule. I would take some Arabic classes (my Algerian patois is not going to serve me well in our next assignment), I would work on our new home, sorting through our old stuff that's in storage. I would update the design of this blog and go on a trip to visit my family. Of course, this being the Perfect Summer Schedule that I had meticulously planned in advance, it was bound to fail. Our home closing got delayed, which meant rearranging my training schedule, which then threw everything else off course, as I should have expected. So instead, I did what any self-respecting world traveler does: I watched the World Cup. You guys, as someone who was obsessively supporting both Argentina and Algeria, can we take a moment to recognize the utter stress and heartbreak these past 4 weeks have been? Thank you. I also did what any new-home owner does, that is: design my dream kitchen. Realize I can't afford my dream kitchen. Think we really need somewhere to sit (like a couch). Obsess over looking at couches. Deal with the Comunistcast guy. Learn how to fix plumbing, since apparently it is a law that immediately after you own your new home, something must break. Destroy things: Then call a carpenter. I have a bunch of recipes saved up that I need to work my way through, so first up it's Algerian kesra bread. Also called aghroum, and a cousin to Moroccan harsha bread, this is a staple of the Algerian diet and probably one of the things I will miss most from Algiers. It's a very simple bread, but it takes a bit of technique and practice to get it right. The concept is basically like making biscuits or a pie crust, it's a very flaky bread, and you don't want to overwork the dough and make it rubbery. (Speaking from experience, rubbery kesra is the worst.) If you've never worked with semolina doughs before, they absorb liquids and develop gluten very differently than white flour doughs, so that may take a bit of getting used to if you're new to working with semolina. The semolina flour needs to rest a bit in order to absorb liquid, which it does quite slowly, but semolina doughs also develop gluten more slowly, which makes it slightly harder to over-work the dough, to your advantage. You'll probably have to seek out a good Middle Eastern or Mediterranean grocery for the two types of semolina. Algerian Kesra Bread You can see an example of fine and medium grain semolina in the photo above. Recipe adapted from interrogating many Algerians about kesra, lots of practice, and Heni over at the Teal Tadjine. 1 1/2 cups fine-grain semolina 1 1/4 cups medium-grain semolina 1 1/2 teaspoons salt 1/2 teaspoon sugar 1/2 teaspoon baking powder 1/4 cup olive oil 2 tablespoons butter 1 1/4 cups water plus 3-6 tablespoons more as needed 1. Melt the butter in the olive oil and set aside and let cool slightly. In a bowl combine the semolinas, salt, sugar and baking powder. Rub the butter/olive oil mix into the semolina mixture until it forms crumbles. Add in the 1 1/4 cups water and gently mix to form a dough. If still crumbly add more water until it comes together. Do not overmix. 2. Let the dough rest 10-15 minutes to absorb the water. (you can wrap the dough in plastic wrap and let it rest as long as 1-2 hours also.) 3. Rub a small amount of oil in a cast iron pot or flat griddle and heat over medium heat. 4. Divide your dough into three balls. On a stone surface (marble or granite countertops work nicely) pat one ball round out into a round about 1/2 an inch thick. Prick the dough all over on one side with a fork to prevent puffing. 4. Slide the dough into the preheated pan. Let the dough cook for 3-4 minutes on the first side. You may want to rotate the dough and take a peek at the bottom to make sure it doesn't burn. Using a spatula, carefully flip the dough onto the other side (alternately you can flip the dough onto a plate, then back into the skillet). Let cook another 2-4 minutes on the second side. While the dough is cooking, pat out the next round of dough. The dough should be golden and have some deep brown spots on it, but should not be burned. Repeat with remaining dough rounds. Let cool before eating.
The most commonly eaten bread in Algeria - perfect served with casseroles or stews, or simply with butter.
Une recette très simple mais qui fera pourtant voyager! Les « kesras » ou « galettes algériennes » sont composées de semoule, d’huile, de sel et d’eau et c’est tout. Elles sont un peu le pain que l’on consomme quotidiennement en Algérie avec la soupe. On peut trouver des variantes avec de la levure, mais ici tout est facile et réalisable chez soi avec une simple poêle. Merci encore à Fariza du « Délice de la Casbah » de m’avoir patiemment appris à rouler la pâte et de m’avoir transmis, d’une part sa passion et d’autre part cette recette simple, délicieuse et surtout traditionnelle, tout ce que j’aime!Dans cette recette, pour réaliser les « kesras », on utilise de la semoule moyenne. Il ne s’agit pas de graines de couscous (que l’on appelle en France « semoule de couscous ») mais bien de semoule de blé moyenne. On la trouve facilement dans les épiceries maghrébines ou dans certains magasins « bio ».
La galette ou kesra est un pain populaire Algérien, y a plusieurs sorte de galette, aujourd'hui j'ai choisis de partager avec vous ma préférée "kesra rakhsis" très répondu à Constantine (ma ville natale), la kesra est cuite généralement dans un tajine...
Selem alaykoum/Bonjour Je ne sais pas vous...mais à la maison impossible d'imaginer un jour de Ramadan sans kesra.. cette galette à la fois croustillante et moelleuse accompagne parfaitement le lben et les dattes pour la rupture du jeune,vous pouvez...
kesra au galettes algériennes farcie aux viande et mozzarella très très bon😋😋😋 e j'ai fais une soupe de légumes ,oeuf mimosa au thon maïs et mayonnaise Recette: Kesra ou galette algérienne farcie aux. Épinard et mozzarella Quantité: pour 1 grande galette...
