Digital Dine & View: 143 rue du désert (143 Sahara Street) 2019

Hassen Ferhani | Algeria 2019 | 1h40m | Arabic with English subtitles | 15

Sorry, this online screening is not available in your country.

Sunday 22nd November 2020

at 6:00 PM /

Digital Dine & View: 143 rue du désert (143 Sahara Street)

Description

In the middle of the Algerian Sahara, a woman writes her history. Malika, "gatekeeper of the void”, runs a lone roadside truck stop along the desert’s Route nationale 1 and welcomes travellers for a cigarette, a coffee or some eggs. Malika is a character who will stay with you: forthright but warm, with a sharp sense of humour and a contagious laugh. Filmmaker Hassan Ferhani has created a reverse road movie of sorts with his documentary. It is slow-paced but engrossing and filled with a host of interesting characters who pass through Malika’s shop on 143 Sahara Street.

The screening is presented in partnership with Küche and is accompanied by a special Algerian recipe for you to prepare in advance and dine along with us! 

Algerian Recipes by Glasgow based cook Zina

Tajine Jelbane Karnoune (Artichoke and Lamb Stew)

Image of Zina's Algerian Away Home still-life that she made in collaboration with photographer Kotryna Ula Kiliulyte

 

Ingredients

Serves 5-6 people

  • 4 artichokes (can be bought frozen from most multicultural shops) – add extra if cooking just a vegetarian stew
  • 700g green peas (frozen)
  • 500g diced Lamb
  • 2 carrots chopped in chunks
  • 1 large onion finely chopped
  • 2 garlic cloves finely chopped
  • 2 fresh tomatoes grated
  • Pinch of Salt
  • Black Pepper 
  • Teaspoon Paprika
  • Teaspoon Turmeric
  • 4tsp olive oil
  • 2 courgettes roughly chopped for vegetarian option

Method

In sauce pan heat up oil. Add and cook lamb, onions, garlic, salt, pepper, paprika, turmeric. Fry altogether then add in the grated tomatoes together with about a cup and half of water. Leave to cook until the meat is tender. Once tender add the vegetables - start with the artichoke, then the carrots and the green peas at the end. Leave to cook on a low heat for about 30 to 40 minutes. Serve with Khoubz el Dar – Home Bread (see recipe below).

*For vegetarian option please just start with frying the onions and miss out lamb. I suggest adding 2 chopped courgettes together with the carrots for vegetarian option.

 

Khoubz el Dar – Home Bread

Ingredients

  • 2 cups of Semolina
  • Half cup of plain flour
  • 1 teaspoon salt
  • 1 tablespoon yeast
  • 1 tablespoon sugar
  • Half cup oil (can be vegetable, sunflower or olive oil)
  • Warm water
  • 1 egg yolk
  • Dash of milk
  • Nigella seeds (optional)
  • Sesame seeds

Method

Combine all ingredients together apart from the water. Little by little add water to ingredients; slowly kneading as you go – add enough water so that you have a nice soft dough. Lightly oil a baking bowl and leave dough to rest  in a warm spot for 10 minutes. Knead dough again so that it feels soft and elastic. Leave the dough to rise in a warm spot for a final 30 minutes. Pre-heat oven to 180 degrees. Roll out dough (can be any shape you like) but make sure rolled out dough is kept around 1 ½ finger in height. In a cup mix egg yolk with a dash of milk. Wash bread with egg and milk mixture. Then sprinkle with some nigella seeds and sesame seeds. Bake in the oven until golden – around 45 minutes. Eat together with your stew. Bon appétit.

 

 

Watch Live

Sunday 22nd November 2020 / 6pm / Online

How AIM 2020 works

Films will be available to watch for 48 hours from the Watch Live date and time.

Discussions and Masterclasses will be streamed live to our Facebook and Vimeo pages on the Watch Live date and time.

Workshops are closed and require registration.

For full ticketing information click here.


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