Fresh Orzo Salad & Kesra.

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The weather is so nice outside and we decided to have our lunch in the garden. The flowers are blooming and the smell of the Frangipani tree is sublime.

Serves 8

Ingredients:

  • 250g of Orzo (small pasta, look like rice seeds)
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 2 tomatoes
  • Mint leaves
  • Black olives Kalamata
  • Feta cheese
  • 1 tablespoon of caper
  • 1 cucumber
  • 2 long green onions
  • Salt
  • Olive oil

Procedure:

  1. Boil a cooking pot on a medium heat and pour your orzo and cook for 15 minutes. The small pasta should be soft. Remove from the cooking pot and set aside into a colander.
  2. Wash and rinse all the vegetables. Usually I rinse my vegetables in a bowl with water and a few drops of white vinegar.
  3. Cut in a small cubes, the tomatoes, the green pepper, the red pepper, the yellow pepper, the cucumber and the green onions.
  4. Pour the fresh vegetables into a serving bowl and add the Orzo.
  5. Then add the feta cheese, the black olives Kalamata, the capers, a pinch of salt and drizzle with olive oil.
  6. Mix all the ingredients together.
  7. Cut on the top of the salad, fresh mint leaves.

This salad is fresh, healthy and so colorful just like the weather and much appreciated when we go for a picnic.

For the Algerian Kesra (bread in Algerian language), yes another one.

Serves 2 breads

Ingredients:

  • 500g of medium wheat semolina
  • Pinch of salt
  • 1 tablespoon of  granulated white sugar
  • 2 tablespoons of olive oil
  • 11g of dry instant yeast
  • 300ml of warm water

Procedure:

  1. In a Kitchen Aid (my hands for me), I hope having a new one very soon. Add the semolina, the yeast and the olive oil.
  2. Start kneading and add slowly the water and  the salt and continue to knead for 15 minutes.
  3. The dough becomes very soft.
  4. Flour a clean surface and cut the dough into to equal balls. Set aside for 1o minutes.
  5. Put a big pan (or a cast iron pan, perfect if you don’t have a Tajine) on a medium heat.
  6. Flatten the first one with a rolling pin and make a circle shape, place the dough into the pan, poke the top of the dough with a fork and cook until the bottom is golden then flip your bread to cook the other side (as you cook a pancake).
  7. Remove from the heat and place your bread into a clean kitchen towel.
  8. Proceed with the second dough as the same as the first one.

Bon Appetit.

11 thoughts on “Fresh Orzo Salad & Kesra.

  1. Le top du top …the best of the best !!!
    Ça se sent qu’il fait encore chaud chez vous ,car cette salade estivale en est la preuve !! Je l’adore et dés que je la fais ,mon fils me dit ” on va à la plage ? ” elle est très belle,que de belles couleurs qui nous attirent …
    Et El matlou3 …rien à dire …que,Allah ya3tik essaha ya Linda wa ikabar el khobza !!!
    Boussa kabira !!

    • Oh oui Mima, on a passe une belle journee dans le jardin, c’est la plus belle saison pour moi ici…Il n’y a pas que ton fils a ce que je vois, le mien aussi adore cette salade 🙂 surtout bien fraiche.
      Pour le pain, celui la c’est “khobz ftir”, tu ne le laisses pas lever (juste 10 minutes), il est bien plat.
      En tout cas ykater khirek pour les visites et je te fais une grosse boussa aussi 🙂

  2. This salad looks so delicious! I love the vibrant colours – they’re a feast to the eyes. I’m looking forward to trying this recipe this week!

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