Best 4 Algerian Stew With White Beans Barboucha Recipes

Embark on a culinary journey to the heart of North Africa with Algerian stew, a traditional dish that embodies the rich flavors and vibrant spices of Algeria. This tantalizing stew, also known as "barboucha," is a comforting and hearty meal that showcases the perfect harmony of succulent white beans, tender lamb or beef, and an array of aromatic spices. Discover the authentic Algerian stew recipe, along with variations that cater to vegetarian preferences, using wholesome ingredients like zucchini, carrots, and chickpeas. Explore the delightful simplicity of the traditional Algerian stew, where the flavors of onion, garlic, tomatoes, and cumin dance together in a flavorful symphony. Uncover the secrets of the slow-cooked version, where the lamb or beef simmers gently until fall-apart tender, infusing the stew with its rich and savory essence. For those seeking a meatless option, delve into the vegetarian adaptations that celebrate the bounty of fresh vegetables, creating a vibrant and satisfying stew. Whichever path you choose, the Algerian stew experience promises a delightful journey through the vibrant culinary landscape of Algeria.

Let's cook with our recipes!

ALGERIAN STEW WITH WHITE BEANS - BARBOUCHA

Algerian Stew With White Beans - Barboucha image

The first time I had this stew was in a remote town in Morocco. The smell of the spices, bursting through the steam caught my attention, then, the flavours melted in my mouth. Serve with couscous or bread.

Provided by rainna

Categories Stew

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb tripe or 1 lb lamb, if preferred
4 yellow onions, chopped
2 -4 cloves garlic, minced
2 green peppers
1/2 teaspoon black pepper
2 teaspoons cumin
1 teaspoon paprika
1 cup white beans, soaked for at least 2 hours
salt
4 tablespoons chopped cilantro
2 tomatoes, chopped

Steps:

Roast the peppers on a flame, till the skins turn black, then cover with saran wrap for ten minutes to allow the steam to moisten the peppers.
Remove the wrap and peel off the skin.
Do not rinse under running water as you will take away the taste.
Dice the tripe into 1 inch squares and blanch in hot water, and drain.
If using lamb, brown in a little oil to remove the oil, and cut into cubes.
In a stewing pot, saute the onions, garlic, green peppers in 2- 3 tablespoons of olive oil for 5 minutes on medium flame.
Add spices and continue frying for 1- 2 minutes.
Add meat, and stir until the meat is coated with all the ingredients.
Cover with water, add the white beans and bring to boil for at least an hour, or until the beans are cooked. Add 2 chopped tomatoes, 20 minutes after cooking the white beans
Garnish with chopped cilantro.

Nutrition Facts : Calories 125.2, Fat 2.5, SaturatedFat 0.8, Cholesterol 68.9, Sodium 61.9, Carbohydrate 16.1, Fiber 3.4, Sugar 3.9, Protein 10.4

NORTH AFRICAN BEAN STEW WITH BARLEY AND WINTER SQUASH

North African Bean Stew With Barley and Winter Squash image

This warming, highly spiced stew is rich in beans, grains and chunks of sweet winter squash. Feel free to substitute other grains for the barley. Farro works particularly well. If you'd prefer something soupier, thin it with a little broth or water before serving.

Provided by Melissa Clark

Categories soups and stews, main course, side dish

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 18

Ingredients

1/3 cup extra-virgin olive oil, more for serving
2 leeks, white and green parts, diced
1 bunch cilantro, leaves and stems separated
1 cup finely diced fennel, fronds reserved (1/2 large fennel bulb)
3 garlic cloves, finely chopped
2 1/2 tablespoons baharat (see note)
1/2 cinnamon stick
2 tablespoons tomato paste
2 quarts chicken or vegetable broth
1/2 cup pearled barley
2 1/2 teaspoons kosher salt, more as needed
Large pinch saffron, crumbled (optional)
4 cups cooked beans or chickpeas
2 cups peeled and diced butternut squash (1 small squash)
3/4 cup peeled and diced turnip (1 medium)
1/2 cup red lentils
Plain yogurt, for serving
Aleppo pepper or hot paprika, for serving

Steps:

In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes.
Finely chop cilantro stems. Stir into pot, along with diced fennel and garlic. Cook for 2 minutes. Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.
Stir in broth, 3 cups water, the barley and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. Simmer uncovered for 40 minutes. Stir in beans, squash, turnip and lentils; cook until barley is tender, about another 20 to 30 minutes. Taste and adjust seasonings, if desired. Remove cinnamon stick.
Ladle stew into bowls. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 546 milligrams, Sugar 4 grams

ALGERIAN STEW FOR COUSCOUS

Algerian Stew for Couscous image

This is our family's traditional recipe, usually served with plain steamed couscous. As it takes quite a while, it is always a big event, everyone loves it! This is my first recipe, so be kind!! NOTE: If you cannot find Ras el Hanout in the stores, there are some recipes here on zaar! It is a mixture made of cumin, coriander, cinnamon, pepper and other spices. It can be omitted in this recipe, just go a little heavier on the other spices mentioned and add a pinch of cinnamon!

Provided by Halalmom

Categories Stew

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 pieces leg of lamb
4 carrots, peeled and cut into big chunks
4 yellow zucchini, cut into chunks
1 cup chickpeas, soaked the night before
1 medium onion, diced
1 teaspoon salt
1 teaspoon ras el hanout spice mix
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon ground coriander
1 liter water (approx.) or 1 liter broth
3 tablespoons oil

Steps:

Heat the oil in a large pot, e.g. one for soup. Add the onion and the meat and let it take some colour.
Add enough water or broth to cover the meat, usually about 1 liter. Stir in the spices.
Add the chickpeas right now, or they will never become soft!
Let it simmer on low for about 1 hour.
After 1 hour, add the vegetables, make sure everything is slightly covered with water/broth. Let simmer for another hour.
After these two hours, vegetables should be soft, and you should be able to tear apart the meat with a spoon, as this is how it is eaten!
Check for seasoning and serve with steamed couscous!

Nutrition Facts : Calories 235.8, Fat 11.9, SaturatedFat 1.6, Sodium 828.5, Carbohydrate 28.8, Fiber 7.2, Sugar 9, Protein 6.4

ALGERIAN CHICKEN STEW

Algerian Chicken Stew image

This recipe is from "Extending the Table" and is meant to be eaten with couscous. If you prefer, substitute goat or lamb for the chicken.

Provided by luvinlif2k

Categories Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

3 cups chicken broth
1 chicken bouillon cube
2 cups cooked chicken, chopped
1 medium onion, chopped
2 cups fresh green beans, cut
2 carrots, sliced
1 teaspoon ground cumin
1 teaspoon basil
1 garlic clove, minced (optional)
2 bay leaves (optional)
1/2 teaspoon dried parsley (optional)
salt
pepper
2 medium tomatoes, chopped
2 small zucchini, sliced (or 1 medium)
1 (16 ounce) can garbanzo beans, drained (also known as chick-peas)
1/4 teaspoon ground red pepper (to taste)

Steps:

In a large saucepan combine broth, bouillon, chopped chicken, onion, green beans, carrots, cumin, basil, garlic, bay leaves, parsley, salt and pepper.
Bring to a boil; reduce heat, cover and cook about 8 minutes.
Add tomatoes and zucchini and cook briefly.
Add garbanzo beans and red pepper.
Cover and cook until heated through.
Serve over steaming bowls of couscous.

Tips:

For the best flavor, use dried white beans that have been soaked overnight. If you don't have time to soak the beans, you can use canned white beans, but the flavor will not be as good.
Use a variety of vegetables in your stew. This will add flavor and texture. Some good options include carrots, celery, onions, potatoes, and tomatoes.
Don't be afraid to add some spices to your stew. Common spices used in Algerian cuisine include cumin, coriander, paprika, and cayenne pepper.
Serve the stew with a side of bread or rice. This will help to soak up the delicious sauce.

Conclusion:

Algerian stew with white beans, also known as barboucha, is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, with more or less vegetables, barboucha is sure to please everyone at the table. So next time you're looking for a new stew recipe to try, give this one a try. You won't be disappointed!