Ros bratel explained

Ros Bratel
Country:	Originally: Algeria ; Today: Israel & France
Creator:	Algerian Jews
Course:	Main
Type:	Vegetable dish, tagine
Served:	Hot
Main Ingredient:	Fava beans, spices, coriander, olive oil, salt, couscous

Ros bratel is a traditional Algerian Jewish tagine dish made with fresh fava beans, olive oil, and spices such as coriander. It is paired with couscous, and is commonly served on Shabbat, and today is popular among the Israeli and French Jewish communities.^{[1] [2] [3]}

Origin

Ros bratel originated several thousand years ago among members of the Algerian Jewish community who resided in Constantine, Algeria until their expulsion in the 1960s.^{[1] [2] [3]}

See also

• Hamin
• Sephardi cuisine
• Kuru fasulye

Notes and References

1. Web site: Recette Ros-bratel ragoût ou tajine de fèves vertes tendres : cuisine algerienne. www.cuisine-orientale.com.
2. Web site: Fêves à la constantinoise.
3. Book: Clabrough, Chantal. A Pied Noir Cookbook: French Sephardic Cuisine from Algeria. March 22, 2005. Hippocrene Books. 9780781810821. Google Books.