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Couscous à Lavande, Taâm Hâlhal | Algerian Lavendar Scented Couscous


بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
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There's a tradition here in Algeria around the foothills of the Atlas Mountains near the city of Blida. Women in the spring and early summer months can be seen collecting  lavender. Lavender is a much loved herb that is a part of local seasonal practices. The picking of wild lavender reminds all of the harmony we have with nature. Eating of one famous dish, called "Hammama Blidéen" or "Taâm Hâlhal" is one of luxury and nostalgia that people of the north living near these ancient wild fields still enjoy today.

This dish gets its name "Hammama" (meaning sauna bath) from the sweating effect after its consumption. It's quite an interesting phenomenon. It's  a fusion of the expertise of the Berber and Andalusian kitchen. The exact composition of the herb bouquet for the Hammama differs from a cook to another. Some cooks just use the wild lavendar while others like to add other herbs in like wild thyme and zaatar. There seems to be several versions, according to the virtues the cook wishes to draw out.



The appearance of wild lavender, in Algeria symbolizing tradition, end of the winter chill and the arrival of spring's bounty. The eating of this couscous is like a spring cleansing of the Algerian stomach. It's said to bring immunity of the colds and flu of of the colder months. I don't have any concrete evidence to share but lavender's medicinal use has been documented for centuries.

Traditionally, this dish is made by rolling fine and medium grained semolina with steamed lavendar buds, but I'm taking a shortcut ... making this dish more accessible for home cooks and using store bought couscous - not rolling my own. I've added less lavendar then most Algerian cooks would, since I don't like to overpower the subtleness of this herb. In my opionion, adding too much lavendar makes you feel like you're eating parfume. J

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Couscous à Lavande, Taâm Hâlhal }
Algerian lavendar scented couscous 

 fragantly scented algerian couscous with fresh spring lavendar 

YIELD: serves 6-8 
ACTIVE PREP TIME: 10-15 mins 
INACTIVE PREP TIME: 10mins
COOK TIME: 30-35 mins


large mixing boxl, knife, couscousier, wooden spoon  

۞ = SUBSTITUTIONS



  • 1 kg -2 lb medium grain couscous
  • 15g -  ½ cup fresh lavendar buds (hâl'hal in Derdja) OR about 3 tsp dried culinary grade lavendar
  • 60 ml - ¼ cup fruity extra virgin olive oil 
  • 2 liters - 2quarts water
  •  ½ tsp salt
  • powdered sugar or honey to taste (optional)


    WASH the lavendar well. And then remove the buds from the stems.

    PLACE the couscous in a gass'âa or large bowl. Rub the grains of couscous with half the olive oil. Add in some salt and mix. 

    PLACE the lavendar buds in a food processor (robo) and mix until they are ground fine.

    ADD the  water to the couscous to cover it. Allow to rest until the water is absorbed. If after 10 minutes, all of the water isn't absorbed, don't worry it's fine. Just drain off the water.

    AS you're waiting, fill your couscousier with water. And place it on the fire.

    ONCE the water is boiling, you can spoon the couscous into the couscousier. 

    NOW you can either steam the couscous with lavendar or steam it seperately.

    ALLOW the couscous to steam for about 10 minutes. Then check it.

    TURN the couscous out into the gass'âa or a larger bowl and fork to seperate the grains.

    ADD back into the couscousier for an additional steam of 10 minutes.

    REPEAT the process once more. The couscous should be very light and fluffy after the third steaming.

    MIX the couscous with the lavendar well. Add sugar or honey to your liking.


    Spoon into a serving platter. Decorate with honey or powdered sugar. Enjoy!


    Storage
    This couscous will keep in the fridge for up to 2 days, but best eaten fresh after steaming. Doesn't freeze well. 

    Variadtion
    Adding soms vanilla to the couscous as you steam it is a delightful variation.

     CATEGORIES:  spring, algerian sweet, couscous, vegetarian main dishes

    SOURCE:  khalti kheira

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      WHAT food reminds you of spring? 



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      1 comment:

      1. Salaam alalykum,
        Oh wow this reminds my childhood. I miss Algérie! Saha for sharing this! samia

        ReplyDelete

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