A Taste From Algeria
Algeria, located in North Africa is the largest country in the whole of Africa. It has a unique and beautiful culture. Despite being the biggest country, not many know what the country has to offer. Today, I will be showing you how to make the traditional Algerian pan made bread called Mathlou3 paired with the lovely Arab mint tea. It is so soft and fluffy to the point where 7 out of 8 that I made were gone before I had a chance to take a picture of them in the bread basket.
The dough:
This recipe I use has been passed down by my mother who is known for her amazing bread. She has this gift where her eye is her measurement and this is what we're going to go by.
All-purpose flour: About 1 lb.
Yeast: About 2 tbs
Sugar: 1 tbs
Salt: 1 1/12 tsp
Olive Oil: 1 tbs
Warm Water: About 2 1/2 cups of water
Note: Make sure to follow the steps closely and accurately as although it may be simple, mixing the yeast and salt will ruin the dough.
First, pour the flour in a large Kitchen Aid (or alternative mixer) mixing bowl. On the bottom of the bowl, pour the salt and cover it so that it doesn't come in contact with the yeast and kill it. Once covered, in the upper center of the bowl, make a small hole and add the yeast and sugar together. Add about a 1/4 cup of warm water over the yeast and sugar and let it rest for 5 minutes until it starts to foam up. Add the oil, then gradually add the warm water. Let it rest for about 10-15 minutes until the dough becomes soft but not sticky. Note: if the dough feels very sticky add about a tbs at a time of flour. Don't over do it. Then transfer the dough onto a marble surface. Knead the dough for about 5 minutes. Divide the dough and form them into medium sized balls. Let them rest for about 5 minutes. Then roll each ball into a circular shape onto a floured surface. Set the bread to rest on a clean dry towel. Cover them up and let them rest for about 25-30 minutes.
Preheat a nonstick pan on medium to high heat. Once heated well, continue to turn the bread until golden brown. The key is to have the bread puff up as this will create the perfect opening once cut. Proceed to transfer onto a cooling rack.
Visiting Algeria, one thing I loved the most was waking up to my grandmothers homemade fig jam. Having the bread fresh off the pan and pairing it with butter and fig jam creates an amazing taste that will have you eating a whole bread (or more).
A nice combination that goes hand in hand with the Mathlou3 whether you want to eat it savory or sweet with the jam is Arab style mint tea. My dad is actually the only one who makes the best tea in the house. Not sure, but I think he has the magic touch because no matter what we do, his always comes out better.
How to make the perfect Mint Tea:
Boil water in either a kettle or over the stove. Put the loose tea in a teapot with about a cup of boiled water. Gently swirl the tea and rinse it. Grab a strainer and keep the leaves while discarding the washed water. Add the rest of the water (about 4 cups) and let it steep for a couple of minutes. Add sugar to your tasting along with mint leaves for that fresh mint taste. Proceed to let steep for another 4 minutes. You may add fresh mint leaves to your cup for a stronger mint taste. Enjoy!
The dough:
This recipe I use has been passed down by my mother who is known for her amazing bread. She has this gift where her eye is her measurement and this is what we're going to go by.
All-purpose flour: About 1 lb.
Yeast: About 2 tbs
Sugar: 1 tbs
Salt: 1 1/12 tsp
Olive Oil: 1 tbs
Warm Water: About 2 1/2 cups of water
Note: Make sure to follow the steps closely and accurately as although it may be simple, mixing the yeast and salt will ruin the dough.
First, pour the flour in a large Kitchen Aid (or alternative mixer) mixing bowl. On the bottom of the bowl, pour the salt and cover it so that it doesn't come in contact with the yeast and kill it. Once covered, in the upper center of the bowl, make a small hole and add the yeast and sugar together. Add about a 1/4 cup of warm water over the yeast and sugar and let it rest for 5 minutes until it starts to foam up. Add the oil, then gradually add the warm water. Let it rest for about 10-15 minutes until the dough becomes soft but not sticky. Note: if the dough feels very sticky add about a tbs at a time of flour. Don't over do it. Then transfer the dough onto a marble surface. Knead the dough for about 5 minutes. Divide the dough and form them into medium sized balls. Let them rest for about 5 minutes. Then roll each ball into a circular shape onto a floured surface. Set the bread to rest on a clean dry towel. Cover them up and let them rest for about 25-30 minutes.
Visiting Algeria, one thing I loved the most was waking up to my grandmothers homemade fig jam. Having the bread fresh off the pan and pairing it with butter and fig jam creates an amazing taste that will have you eating a whole bread (or more).
A nice combination that goes hand in hand with the Mathlou3 whether you want to eat it savory or sweet with the jam is Arab style mint tea. My dad is actually the only one who makes the best tea in the house. Not sure, but I think he has the magic touch because no matter what we do, his always comes out better.
How to make the perfect Mint Tea:
Boil water in either a kettle or over the stove. Put the loose tea in a teapot with about a cup of boiled water. Gently swirl the tea and rinse it. Grab a strainer and keep the leaves while discarding the washed water. Add the rest of the water (about 4 cups) and let it steep for a couple of minutes. Add sugar to your tasting along with mint leaves for that fresh mint taste. Proceed to let steep for another 4 minutes. You may add fresh mint leaves to your cup for a stronger mint taste. Enjoy!
Hope you enjoyed your breakfast in Algeria. To find out more breakfast options Algerians have, comment below. To find out how to make Tcharak el louz (almond crescent cookies), comment below for step by step instructions! As we say in Algerian, Shahia Thayba! (Good appetite)
This looks amazing! I love tea and bread. I think it’s a great combination and brings a taste of North Africa and the Middle East. I will be having my wife make this bread and letting you know how it turns out. Thank you!
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