Chakchoukaalgeria Recipes

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CHAKALAKA AND CHEDDAR BRAAIBROODJIES (GRILLED CHEESE SANDWICHES)

The liberal spoonful of Chakalaka (spicy vegetable relish) makes this grilled cheese sandwich recipe extra special.

Provided by Hawa Hassan

Categories     Lunch     Sandwich     Cheese     Tomato     Cabbage     Quick & Easy     South Africa

Number Of Ingredients 5



Chakalaka and Cheddar Braaibroodjies (Grilled Cheese Sandwiches) image

Steps:

  • Set a cast-iron pan or other heavy skillet over medium-high heat. Spread 1 tablespoon of the mayonnaise on one side of each slice of bread. Place one slice of bread mayonnaise-side down in the skillet and top it with half the cheese, then top with the chakalaka and onion. Sprinkle the remaining cheese on top of the onion, then place the second piece of bread, mayonnaise-side up, on top.
  • Cover the pan and cook until the bottom of the sandwich is browned, about 2 minutes. Give the sandwich a good press with a spatula and then carefully flip it over, cover, and cook until the second side is browned and the cheese has melted, about 2 minutes. Serve immediately.

2 tablespoons mayonnaise
2 slices good-quality sandwich bread
¼ cup grated sharp white Cheddar cheese
¼ cup Chakalaka or any relish or chutney of your choice
2 thin slices onion (any type)

CHAKCHOUKA(ALGERIA)

This dish, with many variations, is a popular breakfast in North Africa, especially in Algeria and Tunisia. Most recipes include the eggs, but they can actually be left out if you like. Jewish immigrants from the Maghreb have made this a popular breakfast dish in Palestine too. From whats4eats.

Provided by Sharon123

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11



Chakchouka(Algeria) image

Steps:

  • Heat the oil in a deep skillet over medium flame. Stir in the paprika and cook slighly to color the oil, about 10 to 15 seconds. Add the onions and garlic and sauté until the onions are translucent and wilted but not browned, about 5 minutes.
  • Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers, water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.
  • Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through to your liking.
  • Serve with crusty bread, pita or rice.
  • Variations:.
  • •Add 1 teaspoon of cuminseed to the hot oil for about 15 seconds before you add the paprika. Add 2 to 3 teaspoons of ground coriander along with the onions.
  • •For a little spice, sauté 1 tablespoon of harissa paste or a minced chile pepper with the onions.
  • •Sometimes a spicy lamb sausage called merguez is added to the simmering peppers along with the eggs.
  • •Add 1 small, diced eggplant along with the peppers.
  • •Add 1 potato, cut in a small dice, along with the peppers.
  • •Sprinkle the top of the cooked dish with chopped parsley or cilantro.
  • •Add a few olives and capers and eliminate the eggs. Chill and serve garnished with hard-boiled eggs or tuna.

3 tablespoons olive oil
1 -2 tablespoon paprika
1 onion, diced
2 -3 garlic cloves, minced
3 tomatoes, peeled, seeded and diced
1 -2 green pepper, diced (or use all red or all green, your choice)
1 red bell pepper, diced (or use 2 red peppers and 1 green pepper)
1 cup water
salt
pepper
4 eggs (optional)

WOW - ALGERIAN CHAKHCHOUKHA - FAMILY RECIPE!

This is a FABULOUS dish - one of my faves! Very fine flat bread in pieces with sauce over it. It is a big help if you are lucky enough to have your own m'ri, but if you don't then you can manage with a large flat pan/skillet (try to find one for chappattis etc). I only make this when I can rope someone in to help. It is one of my favourite dishes and I like to get the kids involved tearing the bread if I can't get an adult in time! NB: Both the khobz and the marga freeze very well (separately!).

Provided by Um Safia

Categories     One Dish Meal

Time 3h35m

Yield 8 large portions, 8 serving(s)

Number Of Ingredients 20



Wow - Algerian Chakhchoukha - Family Recipe! image

Steps:

  • Method For the Khobz (bread):.
  • Put the semolina and flour in a very large but shallow bowl - a gas'a if you have one is best. Make a well in the centre and add 1/2 a glass of water. Mix enough water to create a workable dough then begin kneading. Do this (until your hands hurt! ) until the dough becomes very smooth and elastic - you can put this dough in the bread maker on dough setting to make things easier if you like. Once the dough has reached elastic stage leave it to stand for 5 minutes.
  • Take sunflower/vegetable oil etc and lightly coat work surfaces then pull off pieces of dough and form balls slightly larger than a golf ball.
  • Gently stretch these balls over the m'ri or pan and cook (approx 30 seconds). Keep the cooked bread covered with cloth or towel so it doesn't dry up and finish cooking the rest.
  • You can start tearing the bread straight away or leave it until you are finished if you are alone (I say this because it is best done with 2 people - one cooking one tearing!) Depending on your personal preference/which side of Algeria you come from, you'll decide whether to tear it into smaller or larger pieces --.
  • Method for the Marga (sauce):.
  • Finely chop the onion and garlic and place it in a large heavy bottomed pan with the meat or chicken and ras el hanout. Fry gently to seal the meat/chicken. I use my pressure cooker for this.
  • Chop the carrot, parsnip & courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. (Peel the carrots, potatoes, parsnip & swede).
  • Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt & pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
  • Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
  • Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes.
  • Finally, place the Khobz in a a gas'a or very large dish (or individually if preferred) and pour over the Marga (sauce) arranging the meat so that everyone has a piece.

500 g fine semolina
500 g flour
1 teaspoon salt
water
8 lamb chops or 8 skinless chicken pieces, on bone but skin & fat free if possible
1 large onion
3 garlic cloves
2 medium carrots
2 medium courgettes (zucchini)
2 large potatoes
1/4 swede or 1/4 turnip
1 parsnip
1 cup chickpeas, drained
2 teaspoons ras el hanout spice mix
salt & pepper
1 pinch dried mint
1 tablespoon sunflower oil or 1 tablespoon vegetable oil
1 cup of liquidised tomato puree
1 1/2 liters water
1 large green chili (optional)

CHAKALAKA AND CHEDDAR BRAAIBROODJIES (GRILLED CHEESE SANDWICH)

These grilled cheese sandwiches are typically truly grilled, meaning they are thrown on an outdoor grill over open coals, and are usually served as a sort of snack after a big barbecue (known as a braai in South Africa). They're a perfect midnight snack and the best way to make use of still-hot coals if you get a second wave of hunger after you've eaten a meal and the party is still going. The liberal spoonful of Chakalaka (Spicy Vegetable Relish) makes these extra special. If you don't have a jar of it in your fridge, you can use any type of relish or chutney. Since we don't want you to have to wait until you have an outdoor grill going just to make these, we simply call for a hot cast-iron pan. The mayonnaise spread on the outside of the sandwiches means every single bit of the bread will get browned and caramelized (remember, mayonnaise is basically just oil).

Provided by Food Network

Time 10m

Yield 1 sandwich (easily multiplied)

Number Of Ingredients 20



Chakalaka and Cheddar Braaibroodjies (Grilled Cheese Sandwich) image

Steps:

  • Set a cast-iron pan or other heavy skillet over medium-high heat. Spread 1 tablespoon of the mayonnaise on one side of each slice of bread. Place one slice of bread mayonnaise-side down in the skillet and top it with a slice of cheese, then top with the chakalaka and onion. Add another slice of cheese on top of the onion, then place the second piece of bread, mayonnaise-side up, on top. Cover the pan and cook until the bottom of the sandwich is browned, about 2 minutes. Give the sandwich a good press with a spatula and then carefully flip it over, cover, and cook until the second side is browned and the cheese has melted, about 2 minutes. Serve immediately.
  • Warm the oil in a large Dutch oven or other heavy pot set over medium heat. Stir in the onion, garlic, jalapeño, and ginger. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the turmeric, cumin, coriander, and salt. Cook, stirring, just until the spices are wonderfully fragrant, about 30 seconds. Stir in the bell peppers, carrots, cabbage, and tomatoes. reduce the heat to medium-low and cook, uncovered, giving the mixture a stir every so often, until all the vegetables are tender and most of the liquid has evaporated, about 30 minutes. Turn off the heat, stir in the vinegar, and season the chakalaka to taste with salt. Let the chakalaka cool to room temperature and season it to taste one final time. Serve immediately or store in an airtight container in the refrigerator for up to a week, then serve it either cold or at room temperature.

2 tablespoons mayonnaise
2 slices good-quality sandwich bread
2 thin slices sharp white Cheddar cheese
1/4 cup Chakalaka (Spicy Vegetable Relish), recipe follows, or any relish or chutney of your choice
2 thin slices onion (any type)
2 tablespoons canola oil
1 small red or yellow onion, finely diced
2 garlic cloves, minced
1 jalapeño, stemmed and minced
1 tablespoon minced ginger
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt, plus more as needed
1 small red bell pepper, stemmed, seeded, and finely diced
1 small yellow bell pepper, stemmed, seeded, and finely diced
3 large carrots, coarsely grated
1/2 small green cabbage, finely chopped (about 3 cups)
One 28-ounce can crushed tomatoes
2 tablespoons white vinegar or freshly squeezed lemon juice

CHAKCHOUKA (SHAKSHOUKA)

Chakchouka (also called shakshouka) is a Tunisian and Israeli dish of tomatoes, onions, pepper, spices, and eggs. It's usually eaten for breakfast or lunch, but I think it's tasty anytime. And it's easy to make. It is similar to the Turkish dish 'Menemen' and to the Latin American breakfast dish 'Huevos Rancheros.'

Provided by Ben

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 40m

Yield 4

Number Of Ingredients 10



Chakchouka (Shakshouka) image

Steps:

  • Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
  • Combine the tomatoes, cumin, paprika, salt, and chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine.
  • Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they're firm but not dry, about 5 minutes.

Nutrition Facts : Calories 209 calories, Carbohydrate 12.9 g, Cholesterol 163.7 mg, Fat 15 g, Fiber 3.1 g, Protein 7.8 g, SaturatedFat 2.9 g, Sodium 653.7 mg, Sugar 6.8 g

3 tablespoons olive oil
1 ⅓ cups chopped onion
1 cup thinly sliced bell peppers, any color
2 cloves garlic, minced, or to taste
2 ½ cups chopped tomatoes
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1 hot chile pepper, seeded and finely chopped, or to taste
4 eggs

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