Bumerdukh is a wonderful condiment cherished by the shawias for centuries. It's a base for most of their dishes like thashakhshukhth (that's not a welsh word!!), tharektha, thishinbirin etc.This is the original recipe of this cured condiment that I got from my nanna. You need:
1/2lb of lamb fat*
1-2tbs of crushed red sweet and/or hot red pepper
2- 4tbs of coarse salt
2tbs of coriander powder(kosbor) or fresh cilantro
6-10 gloves of fresh garlic.
In a mortar or a food processor work all the ingredients together until you get a smooth paste. Divide the paste into balls using a tablespoon. In a tide lid container store the Bumerdukh balls until they're cured(at least 2 weeks or more).
Now start cooking!! Every time you cook a dish that required bumerdukh, drop a ball or two of this spiritual bliss. The smell will tell you if you are shawi or not. enjoy!!
* I replaced lamb fat with butter or olive oil. It worked as well, except that this recipe variation needs to be kept in the frigde for a solid state.
9 commentaires :
Congrats a memmiss n Tmurt!
It would be a good idea to write the ingredients s Tashawit first, then give the translation.
Keep up the good work.
It would be a good idea to write the ingredients s Tashawit, followed by the translation.
Keep up the good work!
I wonder if the word "bumerdukh" comes from the word "aferdekh" which means to smash? Any ideas?
Very nice recipe.
Hi Farid,
Any similar recipes in the region of Setif?
There is dried lamb fat that is spiced. The spices can include dried pepper. That is the closest thing I know of. I will look into it more.
I also tried looking in "Cuisine Kabyle" and there is nothing there. But the book misses a few recipes that I know of, so it isn't exactly comprehensive.
Anonymous Wrote
I wonder if the word "bumerdukh" comes from the word "aferdekh" which means to smash? Any ideas?
Hello there,
In our region chez Aith mlul we use the word "ardhekh" or "aferdhekh" which both means to smash or to crush.Therefore, bumerdukh and aferdhekh are from the same family loool. A+ fi Chawiyen t chawiyin anegh. Ghimet dhi lahna o Halaq.
Anonymous Wrote
I wonder if the word "bumerdukh" comes from the word "aferdekh" which means to smash? Any ideas?
Hello there,
In our region chez Aith mlul we use the word "ardhekh" or "aferdhekh" which both means to smash or to crush.Therefore, bumerdukh and aferdhekh are from the same family loool. A+ fi Chawiyen t chawiyin anegh. Ghimet dhi lahna o Halaq.
Hello everyone,
It's nice to have a feed back from you.
I' will translate the ingredients of this recipe s'tchawith.
I agree that the word bumerdukh maybe comes from the word smash or better the word compound. A friend of mine told me that redekh means also marinate or ferment.
Anyway, I'm thinking about posting a new recipe of a shawi /east algerian condiment that sounds like bufejukh.
Farid, you blog is wonderful. It's such a breath of fresh air and innovation for the algerian cuisine.
I would like to pick your brains about a korean beef recipe? I'll post my question on your blog
Good luck to you all
Alichir
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