| Type | Vegetable dish, tagine |
|---|---|
| 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
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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This page was last edited on 24 August 2022, at 22:13