{"id":60694,"date":"2022-08-21T12:24:08","date_gmt":"2022-08-21T11:24:08","guid":{"rendered":"https:\/\/jazairhope.org\/?p=60694"},"modified":"2022-08-21T12:24:08","modified_gmt":"2022-08-21T11:24:08","slug":"algerian-cuisine-with-rabah-ourrad-and-his-recipe-for-zviti","status":"publish","type":"post","link":"https:\/\/jazairhope.org\/en\/algerian-cuisine-with-rabah-ourrad-and-his-recipe-for-zviti\/","title":{"rendered":"Algerian cuisine with Rabah Ourrad and his recipe for zviti"},"content":{"rendered":"<section class=\"article__section\">\n<div class=\"article__section--intro\">While some dismiss the idea that that celebrity chefs are the new rockstars, Rabah Ourrad\u2019s history leaves no room for interpretation: he toured the world with the first Arabic rap band MBS in the \u201890s and is an active musician to this day. He\u2019s also a gifted chef, having worked in high-end restaurants in France, Spain and the UK. He now works in Algiers, the capital of Algeria (Africa\u2019s biggest country) where he serves an eclectic mix of Algerian and European flavours at Mim Restaurant. Here he leads diners from the Sahara desert in the south to the Atlas mountains in the west and Mediterranean coast in the north.<\/div>\n<\/section>\n<div>\n<aside class=\"article__chef\">\n<div class=\"chef-aside\">\n<h4 class=\"chef-aside__title\"><span class=\"chef-aside__title-first\">Rabah<\/span><span class=\"chef-aside__title-last\">Ourrad<\/span><\/h4>\n<div class=\"chef-aside__img-container\">\n<figure class=\"chef-aside__img-wrapper\"><img decoding=\"async\" class=\"chef-aside__img alignleft\" src=\"https:\/\/kuli-kuli-public-images.s3.eu-west-1.amazonaws.com\/images\/qPPT58NWgpuQcglNVyziRgdyyeprpTKAhVtKCFdG_s.jpeg\" alt=\"Rabah Ourrad\" width=\"110\" height=\"116\" \/><\/figure>\n<div class=\"chef-aside__social-list\"><a class=\"chef-aside__social-link\" href=\"https:\/\/www.instagram.com\/chef_rabah\/\" target=\"_blank\" rel=\"noopener\"><span class=\"sr-only\">Instagram<\/span><\/a><\/div>\n<\/div>\n<p>Rabah Ourrad (1977) was born in\u00a0<strong>Algiers<\/strong>, left for Paris to pursue an\u00a0<strong>international music career<\/strong>\u00a0age 20, got signed by Island Records a year later and toured the world with his rap band\u00a0<strong>MBS<\/strong>. He worked with famous chefs like Pierre Gagnaire and Brett Graham in\u00a0<strong>Michelin starred<\/strong><strong>\u00a0restaurants<\/strong>\u00a0in London but ultimately came back to Algeria in 2018. He now runs\u00a0<em>Mim by Rabah Ourrad\u00a0<\/em>and\u00a0<em>Mimrooftop\u00a0<\/em>in (and on) the MSuite Hotel in Algiers.<\/p>\n<\/div>\n<\/aside>\n<section class=\"article__section\">&nbsp;<\/p>\n<p><strong>There was something you wanted to ask me before we start, right?<\/strong>\u201cYes! What does Kuli-Kuli mean?\u201d<\/p>\n<p><strong>It\u2019s a snack popular in West-Africa! It\u2019s made from ground, roast peanuts that are deep-fried in all shapes and sizes.\u00a0<a href=\"https:\/\/kuli-kuli.com\/benin\/kuli-kuli\/by\/angela-n-dah-sekou\">Angela N&#8217;Dah-S\u00e9kou from Benin tells us all about it.<\/a> Why do you ask?\u00a0<\/strong><\/p>\n<p>\u201cWell, that\u2019s funny, because it\u2019s also the feminine imperative of the word\u00a0<i>akala<\/i>\u00a0(to eat) in Arabic \u2013 if you want to say \u2018eat eat!\u2019 to a woman, you\u2019d say \u2018kuli kuli!\u2019 (\u0643\u064f\u0644\u0650\u064a \u0643\u064f\u0644\u0650\u064a). West Africa isn\u2019t that far away, so who knows if it\u2019s etymologically related!\u201d He laughs, \u201cyou\u2019ve got the Arabic world covered with the name of your website.\u201d<\/p>\n<p><strong>That\u2019s brilliant! Speaking of eating\u2026 what was on the menu when you grew up?<\/strong>\u201cLike most, I grew up with my mum\u2019s food. Couscous, lentils, beans and traditional, home-baked, semolina breads like\u00a0<i>kesra\u00a0<\/i>(also called\u00a0<i>galette<\/i>\u00a0in Algeria). Semolina is used in Algeria much like flour is used in other countries. No one in the world uses it the way we do.<\/p>\n<p>\u201cI remember our home kitchen as the centre of the house. To use the\u00a0<i>tabouna<\/i>\u00a0[a gas stove on the floor] you had to be flexible too \u2013 my mother would sit on one leg and stretch the other, whilst working the dough to make pasta. And she would sing while doing it too \u2013 she had such a nice voice.\u201d<\/p>\n<p><strong>Does musical talent run in the family? You became famous rapping before you got into cooking.<\/strong>\u201cYeah, I became the leader of the rap band\u00a0<i>MBS\u00a0<\/i>in 1998. We were the first Arabic rap band and got picked up abroad pretty quickly. We moved to Paris, toured the world and signed a contract with Island Records in 1999. The same label that once signed Bob Marley!<\/p>\n<p>\u201cI loved music, but I also needed to study. I studied mechanical engineering when I still lived in Algeria and couldn\u2019t get into the engineering school I had applied to in Paris. I ended up studying French literature and finished with a degree.<\/p>\n<figure class=\"article__img-section\" data-section-image=\"257\"><img fetchpriority=\"high\" decoding=\"async\" class=\"quote__img alignleft\" src=\"https:\/\/kuli-kuli-public-images.s3.eu-west-1.amazonaws.com\/images\/WytNr4yx9ST4z0YQ6h3qP500u5HAlC1sJ1MhC9cN_s.jpeg\" srcset=\"\n            https:\/\/kuli-kuli-public-images.s3.eu-west-1.amazonaws.com\/images\/WytNr4yx9ST4z0YQ6h3qP500u5HAlC1sJ1MhC9cN_s.jpeg   640w,\n            https:\/\/kuli-kuli-public-images.s3.eu-west-1.amazonaws.com\/images\/WytNr4yx9ST4z0YQ6h3qP500u5HAlC1sJ1MhC9cN_m.jpeg   960w,\n            https:\/\/kuli-kuli-public-images.s3.eu-west-1.amazonaws.com\/images\/WytNr4yx9ST4z0YQ6h3qP500u5HAlC1sJ1MhC9cN_l.jpeg  1280w,\n            https:\/\/kuli-kuli-public-images.s3.eu-west-1.amazonaws.com\/images\/WytNr4yx9ST4z0YQ6h3qP500u5HAlC1sJ1MhC9cN_xl.jpeg 1920w\n        \" alt=\"Kesra\" width=\"383\" height=\"270\" \/><\/p>\n<p class=\"image-source image-source--dark\"><span style=\"color: #545454; font-size: 13px; font-style: italic; text-transform: initial;\">Kesra, traditional Algerian semolina bread<\/span><\/p>\n<\/figure>\n<p>\u201cBy accident, I ended up on an intensive\u00a0<i>CAP<\/i>\u00a0<i>course<\/i>\u00a0[<i>Certificat d&#8217;Aptitude Professionnelle<\/i>\u00a0is a French diploma] to become a cook. After graduating, I began working in great brasseries like\u00a0<i>le Vaudeville<\/i>\u00a0in Paris. Then I started cooking in Barcelona, a city that I came to love after doing a show there and later in London, where I worked in Michelin starred restaurants Sketch (with Pierre Gagnaire) and The Ledbury (with Brett Graham).\u201d<\/p>\n<p>&nbsp;<\/p>\n<p><strong>When did you return to Algeria?<\/strong>\u201cI came back to Algeria in 2016 to be the judge of Masterchef Algeria, but it wasn&#8217;t until 2018 that I moved back and settled in Algeria with my family. I agreed to join the MSuite hotel owner Meriem Bisker as partner in\u00a0<i>Mim Restaurant\u00a0<\/i>that then became\u00a0<i>Mim by Rabah Ourrad<\/i>. I am inspired by the classic techniques of French cookery that I learned in Paris, and the flavours I have tasted elsewhere, for example I have foods such as Spanish\u00a0<i>croquettas<\/i>\u00a0[a breaded, deep-fried snack] with Algerian spiced roast chicken on my menu, and Britain\u2019s fish and chips with a local twist. Anything you get in touch with becomes part of your DNA.\u201d<\/p>\n<p><strong>Where else do you find your inspiration?<\/strong>\u201cResearch, research, study, study. Sometimes new dishes come about by exploring all possibilities of ingredients. But for me, the best method is the instinctive one, when you get inspired by something around you.<\/p>\n<p>\u201cFor example, we have a dish called\u00a0<i>karentika<\/i>\u00a0here, based on chickpeas with an omelette-like structure. It\u2019s a classical Algerian dish \u2013 actually invented by the Spaniards in the coastal city Oran, in Fort Santa Cruz, where they had nothing but chickpea flour. You add water, salt, refrigerate. The flour sinks to the bottom and becomes compact. The top becomes fluffy after baking it.<\/p>\n<p>\u201cIt\u2019s the cheapest street food in Algeria, and popular with my staff as well. It\u2019s easy to make. One day there was a tray leftover. I thought: we cannot throw this out. Let\u2019s see if there\u2019s an haute-cuisine approach to this dish\u2026I wanted to make it gastronomical.<\/p>\n<p>\u201cI took a leftover tray, scraped off the fluffy top, whipped it into an emulsion and piped it into squares. I blowtorched the top to caramelise it (as\u00a0<i>karentika<\/i>\u00a0always comes browned on top), and I served it with a smoked harissa in a little pipette.\u201d<\/p>\n<figure class=\"article__img-section\" data-section-image=\"250\"><img decoding=\"async\" class=\"quote__img alignleft\" src=\"https:\/\/kuli-kuli-public-images.s3.eu-west-1.amazonaws.com\/images\/EYrSP8RYsdAzcqgxife7sopMNXCUU8lvnIFIH7w5_s.jpeg\" srcset=\"\n            https:\/\/kuli-kuli-public-images.s3.eu-west-1.amazonaws.com\/images\/EYrSP8RYsdAzcqgxife7sopMNXCUU8lvnIFIH7w5_s.jpeg   640w,\n            https:\/\/kuli-kuli-public-images.s3.eu-west-1.amazonaws.com\/images\/EYrSP8RYsdAzcqgxife7sopMNXCUU8lvnIFIH7w5_m.jpeg   960w,\n            https:\/\/kuli-kuli-public-images.s3.eu-west-1.amazonaws.com\/images\/EYrSP8RYsdAzcqgxife7sopMNXCUU8lvnIFIH7w5_l.jpeg  1280w,\n            https:\/\/kuli-kuli-public-images.s3.eu-west-1.amazonaws.com\/images\/EYrSP8RYsdAzcqgxife7sopMNXCUU8lvnIFIH7w5_xl.jpeg 1920w\n        \" alt=\"Rabah Ourrad\" width=\"393\" height=\"389\" \/><\/p>\n<p class=\"image-source image-source--dark\"><strong style=\"text-transform: initial;\">Are there any local ingredients that inspire you? <\/strong><span style=\"text-transform: initial;\">\u201cWell, many of the ingredients I love, like coriander and mint, can easily be found elsewhere. But something really Algerian that I love to work with is\u00a0<\/span><i style=\"text-transform: initial;\">freekeh<\/i><span style=\"text-transform: initial;\">. It\u2019s wheat that\u2019s harvested when it\u2019s still green and then cleaned, dried and smoked by laying it on\u00a0the floor and burning the skins of the grain around it. It has a light smoky flavour and is an essential ingredient in a traditional, tomato-based meat soup called\u00a0<\/span><i style=\"text-transform: initial;\">chorba frik<\/i><span style=\"text-transform: initial;\">. I use\u00a0<\/span><i style=\"text-transform: initial;\">freekeh<\/i><span style=\"text-transform: initial;\">\u00a0instead of rice in risotto.\u201d He laughs, \u201cI call it\u00a0<\/span><i style=\"text-transform: initial;\">freekotto<\/i><span style=\"text-transform: initial;\">.\u201d<\/span><\/p>\n<\/figure>\n<p><strong>I see what you did there! What makes Algerian cuisine Algerian?<\/strong>\u201cThe absolute essential thing in Algerian cuisine &#8211; that I had to learn over the years &#8211; is the dosage of spices. The way they use spices in India: BAM! I love Indian cuisine, but their way of using spices can be overwhelming! Then you travel west to the Arabic countries in the Middle East and the spices are still there but not as strong as in India. On the complete opposite end of the spectrum you\u2019d find the US and, to a lesser extent, Europe, where traditionally fewer spices are used.<\/p>\n<p>\u201cBut in the centre of it all, you\u2019ll find North Africa in general and Algeria in particular. You&#8217;ll find only one or two spices in a dish but they&#8217;ll be in perfect equilibrium. Use another spice in the same dish, and you&#8217;ll end up with a completely different dish. We love spices, but we treat them with respect.<\/p>\n<p>\u201cAnd even though we might be neighbouring Morocco and have many similar dishes and preparations, there are important differences too. In Morocco, they use many sweet\/sour or sweet\/salty contrasts, for example by using fruit in savoury dishes. That\u00a0has had its influence on the cuisine in northwestern Algeria, but that doesn\u2019t happen in the rest of the country \u2013 we use sweetness in desserts, and in abundance too. But not in the couscous!\u201d<\/p>\n<p><strong>Does the preparation of couscous differ much from one place to the other?<\/strong><\/p>\n<p>\u201cYeah. Different preparations of couscous almost act as dialects. Every region has its variations. Some use whole wheat, some use barley. Some add dried herbs, giving a greenish hue to the couscous. Or different salsas, different veggies or herbs.<img loading=\"lazy\" decoding=\"async\" class=\"quote__img alignleft\" src=\"https:\/\/kuli-kuli-public-images.s3.eu-west-1.amazonaws.com\/images\/2Whl7pr2Y15tPXxt59tyHlQOrWYeLABIONnXzZSi_s.jpeg\" srcset=\"\n            https:\/\/kuli-kuli-public-images.s3.eu-west-1.amazonaws.com\/images\/2Whl7pr2Y15tPXxt59tyHlQOrWYeLABIONnXzZSi_s.jpeg   640w,\n            https:\/\/kuli-kuli-public-images.s3.eu-west-1.amazonaws.com\/images\/2Whl7pr2Y15tPXxt59tyHlQOrWYeLABIONnXzZSi_m.jpeg   960w,\n            https:\/\/kuli-kuli-public-images.s3.eu-west-1.amazonaws.com\/images\/2Whl7pr2Y15tPXxt59tyHlQOrWYeLABIONnXzZSi_l.jpeg  1280w,\n            https:\/\/kuli-kuli-public-images.s3.eu-west-1.amazonaws.com\/images\/2Whl7pr2Y15tPXxt59tyHlQOrWYeLABIONnXzZSi_xl.jpeg 1920w\n        \" alt=\"Sahara desert in Algeria\" width=\"354\" height=\"105\" \/><span style=\"text-transform: initial;\"> \u201cThe most remarkable variation can be found in the Sahara: the driest place on earth, far away from the sea. The only river there is dry, but they make the only fish couscous in the country. I still need to find out how that came about. Nowadays it\u2019s not that difficult to get a fish or two to the desert, but back in the days\u2026<\/span><\/p>\n<p>\u201cThey use interesting cooking techniques there, too. It gets so hot in these areas that they can use the sun for cooking. They bury eggs under the sand to get them cooked.\u201d<\/p>\n<p><strong>Sounds like an amazing place to visit!<\/strong>\u201cIf you don\u2019t get to travel to the moon or Mars, at least travel to the Sahara. You may not find aliens there, but you\u2019ll see landscapes you\u2019ve never seen before. It\u2019s breathtaking.<\/p>\n<p>\u201cAlgeria, in general, doesn\u2019t see as many tourists as our neighbours Morocco and Tunisia. We\u2019ve had loads of troubles in the \u201890s (and before), and Algeria was portrayed as a country of death and terrorism, but it\u2019s a very peaceful place now. The people here are so welcoming and very interested in getting to know others too! And if anything, come for the food \u2013 you won\u2019t regret it.\u201d<\/p>\n<\/section>\n<div class=\"article__recipe-text\">\n<div class=\"article__recipe-text__inner\">\n<figure class=\"article__recipe-text-img-container\"><img loading=\"lazy\" decoding=\"async\" class=\"article__recipe-text-img alignleft\" src=\"https:\/\/kuli-kuli-public-images.s3.eu-west-1.amazonaws.com\/images\/JnViOcls1KFqKRsSELy872b2XrqnhFpgW0eijRam_m.jpeg\" alt=\"Zviti\" width=\"376\" height=\"376\" data-vertical=\"Algerian cuisine with Rabah Ourrad\" \/><\/p>\n<p class=\"image-source image-source--dark article__recipe-text-image-source\">\u00a9 Instagram: welcometomykitchen123<\/p>\n<\/figure>\n<div class=\"article__recipe-text-container\">\n<h2 class=\"article__section-title article__recipe-title\">THE DISH<\/h2>\n<div class=\"article__recipe-text-text\">\n<p><strong>What is your favourite dish from Algeria and what is the story behind it?<\/strong><br \/>\n\u201c<i>Zviti!<\/i>\u00a0Unfortunately we Algerians were never really interested in our own culture, so we didn\u2019t document much.\u00a0<i>Zviti<\/i>\u00a0was made to use up yesterday&#8217;s traditional bread; the\u00a0<i>galette<\/i>\u00a0or\u00a0<i>kesra<\/i>\u00a0we spoke about earlier. They&#8217;d cut up the stale flatbread, soak it in water to rehydrate it and then use it in the\u00a0<i>zviti<\/i>. It\u2019s more common to use freshly baked bread now.<\/p>\n<p>\u201cIt\u2019s a dish that comes from\u00a0M\u2019Sila \/ Bous\u00e2ada, south of Algiers and close to the Sahara. You won&#8217;t find it elsewhere in Algeria.\u00a0The traditional way of making it is in a big wooden mortar and pestle that is also used for serving the dish. That\u2019s not something you\u2019d have at home, so you\u2019d have to find an alternative.<\/p>\n<p>\u201cA rolling pin and a big, plastic measuring cup could work too. But it\u2019s important not to use a stick blender; that would destroy the texture and therefore the dish.\u201d<\/p>\n<p><strong>Why is\u00a0<i>zviti\u00a0<\/i>special to you?<\/strong><br \/>\n\u201cI\u2019ve only had it two or three times, but it\u2019s my absolute favourite dish from Algeria. The different types of chilli, the garlic, the tomato, the bread. It should be piping hot. When I have it, I can\u2019t stop eating. I start sweating. Crying. I fight the dish but I can\u2019t stop. It\u2019s beautiful.\u201d<\/p>\n<p><strong>Any tips?<\/strong><br \/>\n&#8220;You can confit the garlic by slowly roasting the cloves in olive oil before you use them, if raw garlic is too strong for you. It will give another direction to the taste that is\u00a0quite delicious and different!&#8221;<\/p>\n<p>Source : https:\/\/kuli-kuli.com\/algeria\/zviti\/by\/rabah-ourrad<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>While some dismiss the idea that that celebrity chefs are the new rockstars, Rabah Ourrad\u2019s history leaves no room for interpretation: he&hellip;<\/p>\n","protected":false},"author":50,"featured_media":60695,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[15,10,4],"tags":[],"class_list":["post-60694","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-algeria","category-art","category-featured-articles"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Algerian cuisine with Rabah Ourrad and his recipe for zviti - AAH.JZR<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jazairhope.org\/en\/algerian-cuisine-with-rabah-ourrad-and-his-recipe-for-zviti\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Algerian cuisine with Rabah Ourrad and his recipe for zviti - AAH.JZR\" \/>\n<meta property=\"og:description\" content=\"While some dismiss the idea that that celebrity chefs are the new rockstars, Rabah Ourrad\u2019s history leaves no room for interpretation: he&hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/jazairhope.org\/en\/algerian-cuisine-with-rabah-ourrad-and-his-recipe-for-zviti\/\" \/>\n<meta property=\"og:site_name\" content=\"AAH.JZR\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/jazairhope\" \/>\n<meta property=\"article:published_time\" content=\"2022-08-21T11:24:08+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/jazairhope.org\/wp-content\/uploads\/2022\/08\/Capture-49-1024x560.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Hope Jzr\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Hope Jzr\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/jazairhope.org\\\/en\\\/algerian-cuisine-with-rabah-ourrad-and-his-recipe-for-zviti\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/jazairhope.org\\\/en\\\/algerian-cuisine-with-rabah-ourrad-and-his-recipe-for-zviti\\\/\"},\"author\":{\"name\":\"Hope Jzr\",\"@id\":\"https:\\\/\\\/jazairhope.org\\\/fr\\\/#\\\/schema\\\/person\\\/0b50f60fad840cf92313307e38c9d20d\"},\"headline\":\"Algerian cuisine with Rabah Ourrad and his recipe for zviti\",\"datePublished\":\"2022-08-21T11:24:08+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/jazairhope.org\\\/en\\\/algerian-cuisine-with-rabah-ourrad-and-his-recipe-for-zviti\\\/\"},\"wordCount\":1857,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/jazairhope.org\\\/en\\\/algerian-cuisine-with-rabah-ourrad-and-his-recipe-for-zviti\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/jazairhope.org\\\/wp-content\\\/uploads\\\/2022\\\/08\\\/Capture-49.png\",\"articleSection\":[\"Algerian Algeria\",\"Art &amp; 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