Algerian Radio
The Ramadan memory of Algeria preserves an ancient traditional dish that has graced the capital's kitchens since the dawn of the sixteenth century.
This refers to the dish “Tazdam El Agha” or “Tazdam El Qadi,” which holds a heritage spanning five centuries. “Tazdam El Agha” is directly linked to the period of Ottoman presence in Algeria. The name of this dish is derived from the ancient Algerian dialect, meaning “wallet” or “small money pouch”. At that time, men used to hang such pouches from their waists, and the name refers to the way the potatoes are “folded” to resemble a wallet. As for “El Agha,” it signifies the luxury and value of the dish, which was befitting of the “Bashas” and “Aghas” (high-ranking officials) of that era.
Ingredients:
- Lamb or Chicken
- Minced Meat
- Potatoes
- Onions
- Garlic
- Chickpeas
- Smen Butter
- Spices: White Pepper, Salt, and Cinnamon Stick (Optional).
Preparation Method:
- Preparing the Potatoes: First, slice the potatoes into rounds and lightly fry them (par-fry). Then, stuff them with the minced meat and fold them to resemble the shape of a "Tazdam" (pouch).
- The Base: In a traditional tagine (or pot), melt the smen and sauté the minced onions and garlic together over medium heat. Add the lamb or chicken pieces along with the chickpeas.
- Cooking: Season with the spices mentioned earlier. Add the stuffed potato slices to the pot and let the dish simmer until everything is fully cooked and the flavors meld.
- Garnishing: Finally, garnish the dish with a sprinkle of freshly chopped parsley.
