Ros bratel
Type | Vegetable dish, tagine |
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Course | Main |
Place of origin | Originally: Algeria ; Today: Israel & France |
Created by | Algerian Jews |
Serving temperature | Hot |
Main ingredients | Fava beans, spices, coriander, olive oil, salt, couscous |
Ros bratel is a traditional Algerian Jewish tagine dish made with fresh fava beans, olive oil, and spices such as coriander. It is paired with couscous, and is commonly served on Shabbat, and today is popular among the Israeli and French Jewish communities.[1][2][3]
Origin
Ros bratel originated several thousand years ago among members of the Algerian Jewish community who resided in Constantine, Algeria until their expulsion in the 1960s.[1][2][3]
See also
- Hamin
- Sephardi cuisine
- Kuru fasulye
References
- ^ a b "Recette Ros-bratel ragoût ou tajine de fèves vertes tendres : cuisine algerienne". www.cuisine-orientale.com.
- ^ a b "Fêves à la constantinoise".
- ^ a b Clabrough, Chantal (March 22, 2005). A Pied Noir Cookbook: French Sephardic Cuisine from Algeria. Hippocrene Books. ISBN 9780781810821 – via Google Books.
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Jewish cuisine
- Ancient Israelite cuisine
- 1902 kosher meat boycott
- Jewish-American patronage of Chinese restaurants
Ashkenazi breads | |
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Sephardic/Mizrahi breads | |
Ethiopian breads | |
Bagels and similar breads | |
Pancakes |
Cakes and sweet pastries |
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Other desserts | |
Cookies |
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- Brik
- Carciofi alla giudia
- Churro
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- Falafel
- Fatoot
- Fatoot samneh
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- Fish and chips
- Fried cauliflower
- Fritas de prasa
- Gribenes
- Jelly doughnut
- Keftes
- Keftes de prasa
- Kibbeh
- Ktzitzot Khubeza
- Latke
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- Tulumba
- Bsisa
- Bulgur
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- Egg noodles
- Dolma
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- Manti
- Matzo ball
- Orez Shu'it
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- Ptitim
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- Tahdig
- Vareniki
Category
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