Algerian dish with tomatoes, pimientos, etc.

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


One of the best known of all Algerian dishes is the Thetchouka, the recipe for which has found its way into several European cookery books. It consists of tomatoes, skinned and simmered till reduced to a pulp, with a little oil or butter, and a few cloves of garlic. To this is added thin strips of green pimientos, previously grilled, and, just before serving, well-beaten eggs are poured over the top and cooked till set.