Best 2 Algerian Farina Rolls Recipes
Algerian Farina Rolls, also known as Matlouh or Matlou’ El Dchicha, are traditional Algerian pastries that are commonly served during special occasions and holidays. These delectable rolls are characterized by their golden-brown crispy exterior and soft, fluffy interior. The filling, typically consisting of a savory mixture of chicken, vegetables, and spices, tantalizes the taste buds with its rich and flavorful profile. This article features two variations of the Algerian Farina Rolls recipe: the classic chicken-stuffed rolls and a vegetarian-friendly version filled with a medley of vegetables. Both recipes provide step-by-step instructions to guide home cooks in preparing these delightful pastries from scratch. Whether you're a seasoned baker seeking to expand your culinary horizons or a novice cook eager to explore Algerian cuisine, this article offers the perfect opportunity to embark on a journey of flavors.
Check out the recipes below so you can choose the best recipe for yourself!
ALGERIAN FARINA ROLLS
These small Algerian rolls give an extra touch to any meal. The prep time includes resting time for the dough.
Provided by FDADELKARIM
Categories Breads
Time 2h
Yield 15 rolls
Number Of Ingredients 10
Steps:
- Mix the yeast with 1/4 cup of salted water. Let the yeast rest until it rises & becomes bubbly, roughly 5 minutes.
- Place the flour, farina, & salt in a large bowl then stir in the olive oil. Add the yeast mixture to the dry ingredients & stir. Slowly add 1/2 cup of water, stirring well to combine all the ingredients. Make sure you get rid of any lumps.
- Cover the dough in a clean damp cloth & let it rise in a warm place for 1 1/2 hours.
- Optional: Brown the sesame seeds on a pan in a hot oven for 2 minutes before using, this enhances their flavor.
- Preheat the oven to 400 degrees. Lightly spray a baking sheet with cooking spray.
- Mix the seeds into the dough, stirring gently. Place small amounts of dough in the shape of balls (roughly 15) on the baking sheet. Brush lightly with the egg & bake for 20 minutes.
REZIKA'S CHEESE & POTATO BOUREK (ALGERIAN SPRING ROLLS)
Here is the second of my Algerian bourek recipes. I have also posted a Chicken & Preserved Lemon Bourek recipe. This cheese & potato bourek is another of my family favourites & there never seem to be enough! You can use phyllo dough instead of the spring roll sheets. You can also add a few finely chopped olives in place of the gherkins. If you're not familiar with making bourek, have a look at the NA*ME Fourms Bourek Demo: http://www.recipezaar.com/bb/viewtopic.zsp?t=310912
Provided by Um Safia
Categories Potato
Time 50m
Yield 20-24 bourek
Number Of Ingredients 10
Steps:
- Mix all the ingredients together in a large bowl, check for seasoning - adjust if required. Allow the mixed filling to cool if the mash is hot.
- Fill & roll your bourek as follows:.
- Lay 1 spring roll sheet on your work surface & place 2 generous teaspoonfulls of the filling onto the sheet. You need to place it in a line approx 1" up from the bottom of the sheet & the line of filling should have a fraction over 1" of spring roll sheet visable on both the left & right side.
- Next bring the left side of the sheet over the filling - it will overlap the filling by about an inch. Do the same with the right side.
- Take the bottom of the sheet in both hands & pull it up so that it covers the line of filling.
- With a pastry brush or the back of a teaspoon, brush a small amount of the flour paste along the edges of the sheet.
- Now start to roll the bourek, be careful to keep it tight & even. When you have rolled it up securely, you can brush a tiny amount of the paste along the seam so that the bourek stays closed whilst it is being fried.
- Repeat these steps with the remaining spring roll sheets.
- Now you can either freeze the bourek or fry them in a little oil. Cook over a medium heat in batches, in a large frying pan / skiller & fry until a deep golden colour on all sides - turning as required!
Tips:
- To ensure your Algerian farina rolls turn out light and fluffy, make sure to activate the yeast properly. To do this, dissolve the yeast in warm water (105-115°F) with a pinch of sugar. Let it sit for 5-10 minutes, or until it becomes foamy. If the yeast does not foam, it means it is not active and should be replaced.
- When kneading the dough, be gentle and avoid overworking it. Overworking the dough can make the rolls tough. Knead the dough just until it comes together and forms a smooth, elastic ball.
- If the dough is too sticky to handle, add a little more flour. However, be careful not to add too much flour, as this can make the rolls dry.
- If you don't have a stand mixer, you can knead the dough by hand. Place the dough on a lightly floured surface and knead it for 8-10 minutes, or until it is smooth and elastic.
- Let the dough rise in a warm place until it has doubled in size, about 1-2 hours. To create a warm environment for rising, you can place the dough in a lightly greased bowl, cover it with plastic wrap, and place it in a warm oven (turned off) with a bowl of hot water at the bottom.
- When baking the rolls, preheat the oven to the correct temperature and bake them until they are golden brown on top. The baking time will vary depending on the size of the rolls.
Conclusion:
Algerian farina rolls are a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a little planning and effort, you can create a batch of these fluffy and flavorful rolls that will be sure to impress your family and friends.
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