2 chicken tenders, cubed
¼ cup cornstarch
3 egg yolks, lightly beaten
2 tbsp canola oil
1 ½ tbsp ketchup
2 tbsp white vinegar
1 tsp soy sauce
3 tbsp sugar
1 tsp minced garlic
4-5 frozen broccoli florets
cooked rice, to serve
This delicious soup could be a meal in itself. I loved the flavor and thickness of it. You could easily make it vegetarian by using vegetable broth to create a wonderful meat free meal. This soup is even mentioned in the Bible. Jacob buys Esau's birthright by giving him a bowl of lentil soup and bread when Esau comes back hungry from starving. It must have been some pretty good soup to trade your entire inheritance for plus the position of being the oldest son.
Genesis 25: 29-34
29 Once when Jacob was cooking some stew, Esau came in from the open country, famished. 30 He said to Jacob, “Quick, let me have some of that red stew! I’m famished!” (That is why he was also called Edom.[d])
31 Jacob replied, “First sell me your birthright.”
32 “Look, I am about to die,” Esau said. “What good is the birthright to me?”
33 But Jacob said, “Swear to me first.” So he swore an oath to him, selling his birthright to Jacob.
34 Then Jacob gave Esau some bread and some lentil stew. He ate and drank, and then got up and left.
So Esau despised his birthright.
When I think of Algerian food, I generally don't picture spinach or gruyere cheese, but this recipe for slk fel kousha was on several Algerian food blogs. I guess it makes since with Algeria's previous status as a French colony. They must have brought some fancy cheese over with them to share with this couscous loving culture.
Bread is an Algerian staple served at every meal. Kesra is a very popular semolina flatbread cooked in a tagine over a flame. Bread has a very significant value to the Algerian culture, and is seen as life's sustenance. I made my kesra into miniature loaves in a small skillet, but feel free to make one large bread in a bigger tagine. It would be more traditional.