Algerian Kisra Recipes

Steps:

• Mix the semolina and salt together and stir in the olive oil until all the grains are coated.
• Slowly add enough water whilst mixing to make a soft dough.
• Knead the dough until it has a slight spring when pressed and leave covered for 30 minutes.
• Divide the dough into two if using a frying pan and press into a circular disc approximately 1/4 inch deep.
• Cook in frying pan or kesra griddle for about 20 mins turning often. The kesra should have a firm crumbly exterior and be moist inside.

Steps:

• Combine the first three ingredients and blend until mixture has a crumbly texture.
• Slowly add the water until a soft, pliable dough forms.
• Divide the dough into two balls and flatten until the size of your pan.
• Place in the pan and cook over medium heat until golden, then turn and cook the other side.
• Cut into wedges and serve.

Steps:

• Pre-heat oven to 450°F.
• Place the chicken on a rack in a roasting pan and slide your fingers under the skin of the breast and thighs to loosen/separate it from the flesh.
• Mash the garlic with the salt, using a fork or a mortar and pestle.
• Work the garlic/salt paste into the butter and then work in the spices; using your fingers, spread the spiced butter into the cavities between the skin and the flesh of the chicken.
• Squeeze the juice of one lemon over the chicken; sprinkle with salt and pepper.
• Season the cavity with salt and pepper and place the four lemon halves and the thyme inside.
• Roast the chicken breast side down for 15 minutes.
• Turn the chicken breast side up and reduce the oven temperature to 350 degrees.
• Baste frequently, using additional water and olive oil as needed.
• If the skin begins to brown too soon, cover with foil (but remove the foil about 15 minutes before the roasting time is up).
• The chicken should be done in about 90 minutes; the skin between the breasts and the legs should become almost transparent, the legs should move easily in the socket, and any juices should be clear.
• Let rest before carving.
• Strain excess fat out of the cooking juices and squeeze in some lemon juice for a lovely flavor.
• Note: Zari suggests serving with orange salads dressed with pomegranate vinaigrette and carrot salads dressed with lemon, cumin and olive oil.

Steps:

• Heat a cast-iron skillet over very high heat (I used non-stick and it worked just fine) and put the cheese in it.
• Sprinkle with half the oregano and red pepper flakes and cook until the cheese begins to melt and you can see some brown around the bottom edges.
• Carefully flip the cheese, making sure you get all the crispy brown bits. Sprinkle with the remaining oregano and red pepper and continue to grill until you see those brown edges again.
• Remove from the pan and serve immediately with a crusty bread.