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Too much salt cook a bit of beef fat then add chicken to that oil, too much tomato the acidity is unbelievable, adding water won’t reduce it add some carrots to the sauce at least oh no the chicken is not well cooked you can add a bit of lemon towards to neutralise the mess, try using natural tomatoes and fry them apart not with the chicken, you can even put them in the oven with a bit of salt, garlic and olive oil, then add them to the sauce, to lessen the acidity of the tomatoes you can also add a tablespoon of sugar, then add some parsley and coriander I don’t think that chicken goes well with tomatoes, I would personally use meat, and let the meat absorb the tomatoes sauce sort of like a barbecue flavoured meat that’s also something you can achieve but I would add some more vegetables instead of make it thick and acidic, to make any sauce thick add a tablespoon of flour this recipe needs to come out lighter than simply that, you need let the beans cook with the sauce, clean them before so they don’t have starch, and then sit them in water for one night, and I noticed you poured too much water and then parsley to clean up the mess.😊

My eyes hurt, fry chicken first get that sauce a bit more flavour, then add the onions you can also add little bit scratch of carrot fry it just tiny bit to balance acidity of onion, onion needs to be thinner so it melts we don’t wanna eat onions in the sauce, also add more water at level of the meatballs and add salt to both meat use at least 3-4 garlic heads, not one or two this recipe likes garlic, the meatball should have a bit of salt , a bit of black pepper and a bit of cummon not what you added then 2-3 garlic depending on the quantity of meat and parsley, then add a bit of of flour and water to make the meatballs soft let them cook for god’s sake and make them smaller, then finally add the cheek peas if they are already cooked if not cook them at the beginning.😊

The meat needs to cook first then you add the onion, the onions need to be thinner so they can caramelise and melt this dish is too acidic nothing like the traditional one you can add a bit of scratched carrot just a tiny bit fry it with the onions so the flavour is balanced, paprika is fine unless you want a bit of a chilly taste, and then you need to balance that as well, we don’t want to cover the flavour of liver so much so not so many spices, if you want more flavour you can try frying beef fat and use it as oil to fry the meat, which gives it an incredible taste, add acidity like tomato make it a red sauce but not paprika professionally speaking, regarding the lemon I believe no meat should have that type of acidity especially liver. 😊

I liked that you added olive oil so the bread becomes softer but the way you cut the bread I noticed you messed it up it’s very hard it needs to be softer add some more water and olive oil to the bread, the cut should be round and the bread should be a little thicker also I have also noticed that the bread in some areas did not cook properly lower down the fire and let it cook properly without burning it the colour that you want is not yellow/white but Goldish orange, don’t put too much salt please my eyes hurt, the olive oil already contain salt😊

You done it perfectly in the beginning but then you messed it up with the flavour towards the middle and end, you did fry the chicken to extract the flavour I prefer using butter though with chicken, then you cut thin onions so they melt quickly and also caramelise a bit and you added carrots genius to fry them so you get a bit of that fried flavour and anti acidic flavour, spices you could’ve used are cinnamon, or cummun and black pepper, you can also put a bit of Zafron, and typically my grandma adds zaatar for a traditional flavour, or can use parsley and coriander, regarding the sauce doesn’t seem to be balanced or I think I saw the olives boiling at the middle they often become chewy, and lastly add a small slice of lemon to decorate and for balancing the acidity and salt. As for the consistency you can make the sauce a bit thick by adding a table spoon of flour like bechamel but thinner the more flour you add the thicker, and we don’t want that.

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I've done this so many times. So good!

No garlic ?

I love Algerian traditional dishes

Delicious thank you for sharing

🤜🏼🇩🇿🤛🏻

I did not undrestood the spices used, can someone write it down for me please?

Mom tells me it's better to just leave the dough rest for as long as possible ( overnight ) instead of kneading it. For those who are asking for the exact measurements, it depends on the type of semolina. What matters is to get a very soft dough that can be stretched after resting. To enhance the flavour of the stuffing it's better to use dried tomatoes and don't use the blender.

I have not let a comment anywhere in 5 years, but this soup is insanely good and I hope you make more videos 🥹💖

Algerian food is the best in the world 🇩🇿

Guys ignore those who say baghrir is moroccan. They are either paid to cause fitna or are just too ignorant to reas history. All theae political borders are imposed by white colonists (read scramble for africa). Algeria paid with the blood of martyrs for its independence. Morocco remains under the Zionist king. May Allah unite all muslims and stop this nonsense of closed borders, and free palestine.

Im from north Europe and love mhajeb ,but to make these takes half of day lol so if anyone is planning to do so it won’t be 10 min just like in video. Barak Allahu feek for this though it’s very helpful 🌸

Yummy

Hey in Algeria do you speak Arabic

Thank you im from America an i loved when my mother inlaw cooked this an im learning how to cook it here .

This dish looks delicious❣️. But I only have olive oil. Do I HAVE to run to the store for some Sunflower oil???

Assalamu alaikum. I made this for my Algerian husband. He really liked it but he said they dont put cardmon powder . He likes to add olive oil on top with some chopped spicy peppers. I really enjoyed the recipe. I added some fried potatoes to it also.

Thank you so much

Looks delicious!

This is a great recipe! Thank you ☺️

Very nice.I will try

Pardon, Does the dough need to rest two times ?

Algerian beghrir is the best

Algerian msemen is the best

It’s a Moroccan🇲🇦 baghrir not Algerian 😅 just for information

msamen is Moroccan not Algerien so stop stole our foods

In algeria we call it mhajeb not msemen no?

Really it became Algerian as well , it’s Moroccan brother be honest

It’s Moroccan brother you guys have Mhadjeb not msamen

Used the recipe tonight...easy..great recipe to follow...husband loves it and I blew off the diet. Very good.

Looking very nice recipe and easy to makes. Very good explanation not very quick talking.Bravo young man. I will try ur recipe.Thanks.carry on this good work and good calming explanation.

Happy ramadan, Your videos are straight to the point ! I appreciate them ❤this is the 2nd dish I make for my iftar table .

If I’m not using pressure cooker, about how long will it take to finish cooking? And should I leave it covered?

Salam. My Algerian mother-in-law adds fresh cilantro, ras El hanout (algerian spice Mix) which includes cinnamon, cumin, s&p, garlic, and paprika to her meatballs and into the sauce. I also use half beef broth and water to make the sauce a bit richer in flavor so as to not water down the lamb. You might want to adjust the salt due to the salt in the broth. Do so to taste. The sauce is the heart of this dish to serve with French fried potatoes, salad, and crusty French baguette. Don't make it to thin or over do the amount of water. Your sauce should cook down to just cover the meat. Your version has a nice measure of sauce. There are many variations based on taste and your recipe is a nice version. Thank you for posting. Ramadan Mubarak 2024.

Hope have translated in english

I'm making this dish for the second time tonight. It was out of this world the first time.

I just did this today and it was easy n fantastic! Thank u for the recipe

There's something magical about your food. I appreciate your efforts; I was wondering if you could share a video of you cooking with KHAL viewers 🥰😘🤩 ********

There's something magical about your food. I appreciate your efforts; I was wondering if you could share a video of you cooking with KHAL viewers 🥰😘🤩 *****

Great recipe! Thanks for sharing!!

We need the exact amount not the cups everyone has a different size of cups 😂

This looks delicious! Spice measurements please?

My Algerian partner makes this exact recipe but just with salt pepper tumeric and cumin and bay leaf. I love it

Hi, what oil do you use on the pan to fry them? Or do you use any?

thank you for this! needed it for the winter