Bird's Tongue Stew, Spinach Bricks with Cheese Sauce, Grilled Salad
Recipe by Lynoucha's Kitchen
A complete Ramadan meal inspired by Algerian cuisine: a fragrant meat stew (CHBA), crispy bricks stuffed with spinach, potatoes and cheese sauce, and a grilled vegetable salad. Ideal for 6 people.
MediumAlgerianServes 6
Printable version with shopping checklist
Source Video
1h 5m
Prep
2h 40m
Cook
27m
Cleanup
4h 12m
Total
Cost Breakdown
Total cost:$19.17
Per serving:$3.20
Critical Success Points
- • Brown the meat
- • Slow cooking of the CHBA (1 hour)
- • Prepare the meat by steaming
- • Prepare the cheese sauce until béchamel consistency
- • Assemble and seal the bricks
- • Fry the bricks at 180°C until golden
Safety Warnings
- • Handle very hot oil during frying – avoid splatters.
- • Use gloves or a thick towel to handle hot brick sheets.
- • Be careful of steam during steaming – avoid burns.
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