بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
Many customs regarding bread can be found all over Algeria, that we may assume stem from some Hadiths found reported by Jaʿfar ibn Muhammad al-Sādiq whose mother, Umm Farwah, was the grand-daughter of Muhammad ibn Abi Bakr, who was the son of Abu Bakr Siddiq. Abū Hanīfa – founder of the Hanafi school of thought and Malik ibn Anas – founder of the Maliki school of thought were said to be have learnt under him. But this is not confirmed or authenicated Hadiths so I won't not post them here.
Algerian proverbs regarding bread:
"Each day brings its loaf."
"Share your bread with your friend, but do not do business with him."
"Who breaks bread with others, others will break it with him."
"Who eats the bread and salt of another and forgets is worse than a
"If the stars shot bread we should spend our nights out of doors."
I am sure many of you familar with Algerian cooking have tried the Algerian semolina galette Kesra; also called Khoubz f'tir. Today I would like to present another version of this famous and delicious bread called Aghroum vousoufer. This stuffed galette comes from the foothills of Djurdjura in Kabylie country. It is traditionally eaten during the Winter and is stuffed with an array of dried herbs, vegetable and a dried meat similar to beef jerky called Quadid. Well, most cooks do not have this type of dried meat in their kitchen today I present a user-friendly version using commonly available ingredients so you can prepare this delicious galette all year round. I, myself like this galette since it is very easy to prepare, ecomonical and travels well. I like to make this galette to take this on picnics or pack in the children's school lunches. Think of it as an Algerian "Hot Pocket" J
This galette can be found all over Kabilya and eastern Algeria, even in some regions in Tunisia that border Algeria. Some of its other regional names are Kersa farci, kersa harra'a, M'tabga, Galette Kabyle, Aghroum Kabyle or even Thametount. For all you linguists out there, Aghroum is the Kabyle (Berber) word for bread and vousfour a term which means Kabyle bread filled with spices or different herbs. The dough is the same dough used to make Kesra (also called Khoubz f'tir, M'taqba or M'besses. In my recipe I use much oil and use water and yeast to obtain the same delicate galette but with less fat. For more information on the dough itself click here.
For the above pictured galette I've made the filling using ground turkey I use for many of my boureks Bourek Algéroise and Bourek Laâdjine with some changement but many times I use leftover filling that I have in the fridge/freezer or any other leftovers that are leaving around. This galette is delicious food recycling vehicle.
Traditionally this galette is served with rich Kabyle olive oil poured on top, olives and a glass of lben (buttermilk) but I personally think the galette is just delicious on its own, or with tea or juice. Makes for a prefect accompaniments to soups or salads, great to take on picnics or shool lunchbox.
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