El Brania is a traditional dish of Algerian cuisine, particularly known in Western Algeria. It represents one of the regional culinary specialties which testify to the richness and diversity of the gastronomic heritage of this region.
This dish is distinguished by the tender texture of the eggplants and the harmonious combination of flavors, which give it an authentic and particular taste. Brania occupies an important place in the eating habits of many families in Western Algeria. It is often prepared during family meals and is an example of the transmission of culinary traditions from generation to generation.
Thus, Brania is not only a dish to taste, but also an element of Algerian culinary heritage, reflecting the traditional know-how and gastronomic identity of the West of the country.
Ingredients (For 4 people)
4 pieces of lamb, approximately 50 g each
4 medium-sized eggplants.
4 cloves of garlic.
1 medium tomato.
1 handful of chickpeas.
2 tbsp of oil for the sauce.
Oil for frying.
Hot water for sauce.
Spices: 3 g salt, ½ tsp black pepper, ½ tsp red pepper, ½ tsp caraway.
Preparation
Cut the eggplants in half crosswise. Reserve the top part.
Peel the bottom pieces of the eggplant, making stripes. Cut them into slices and fry them. To book.
In a casserole dish, heat the oil then add the pieces of meat and brown them.
Once the pieces of meat are well browned on all sides, add the chickpeas, the tomato cut in half and the garlic cloves divided into 4.
Add the red and black pepper, let simmer for 5 minutes then add salt.
After 5 minutes, add hot water, cover 4 cm above the meat and leave to cook for around 1 hour.
Once the meat is cooked, take the tops of the eggplants and cut them in half lengthwise. Place them in the sauce, add 1 tsp of caraway, cook for around 10 minutes over medium heat then remove from the heat.
When ready to serve, arrange the plates by placing the end of meat in the middle of the plate, the eggplant slices all around topped by the tops of the eggplants and the chickpeas then sauce.
Enjoy your food.
Ms. Bereksi Nassima