Algerian Cuisine Cuisine Algerienne by Farid ZADI

Comments and Questions

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Chorba Akhtaboot, Soupe aux Poulpes, Algerian Octopus Soup

This spicy soup can also be made like a stew with less water with fennel, pumpkin or chick peas added. With even less water it becomes a shatitha. Shatitha means "sauce that dances". Shatta is a type of chili. If you make it like a soup you can add bulghur wheat or vermicelli noodles to the broth. If you make it like a stew serve it with flat or leavened bread, some people would eat it with bulghur or semolina couscous. If you make it like a shatitha you can serve it over pasta.

Octopus cooked like this is very tender and not at all rubbery, It's hearty and satisfying.

Crimes Against Couscous

When I feel like laughing or crying I google recipes for couscous. The vast majority are junk. Look at the source please before trying the recipe. Another thing I've noticed is that many, many celebrity chefs feel compelled to publish at least one couscous recipe. Couscous salads seem to be the most common. Of course I'm delighted that couscous is becoming increasingly popular in different parts of the world and it's none of my business to tell someone what they can or cannot do with couscous.

If you want to eat delicious couscous it must be steamed at least 2-3 times. There really is no other way. I will say though that the boil in the bag couscous tend to be better than following the packaged instructions. But if you follow the package directions and dump hot water, cover and fluff with a fork the product will not be good. If you are chef who has published such a recipe I really hope you don't prepare it like that in your restaurant. Try steaming it 2-3 times using my directions for packaged couscous, your customers will thank you for it.

Okay, I've been googling more. It looks like every Tom, Dick and Harry site has a couscous recipe! Maghrebis and couscous fans UNITE, email them, tell them how couscous should be prepared!!!!