Algerian cauliflower and potato stew

    1 hour

    Algerian chtiha is similar to a tagine. I especially like this vegetarian version with potatoes and cauliflower. To thicken the sauce, I add 2 eggs beaten with minced parsley 5 minutes before the end.

    3 people made this

    Serves: 6 

    • 5 to 6 cloves garlic, peeled
    • 1 teaspoon salt
    • 1 teaspoon paprika
    • 1 teaspoon black pepper
    • 1 tablespoon water
    • 3 tablespoons oil
    • 300g potatoes, cubed
    • 1 (600g) cauliflower, cut into small florets
    • 1 to 1.5L water
    • 2 eggs (optional), beaten
    • minced parsley (optional)

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Place the garlic, salt and spices in a mortar and, using a pestle, crush. Add a little water and mix well to obtain a homogeneous puree.
    2. Pour in a large saucepan. Add the oil and simmer cook over low heat for about 10 minutes.
    3. Add the potatoes and cauliflower. Cover with water and cook till the vegetables are soft, about 20 minutes.
    4. Stir in beaten eggs and parsley and simmer till thickened, about 5 minutes.

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