البليدة

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Maqroun Laama

If you love authentic Algerian cuisine, you’ll fall in love with Maqroun Laama (also known as Maqroun Turki).
This traditional Algerian pasta dish is famous in البليدة و Algiers, combining handmade semolina pasta, flavorful minced beef, و hard-boiled eggs for a hearty and comforting meal.

Whether you’re celebrating a special occasion or simply want to taste a piece of Algeria’s culinary heritage, this recipe is perfect for you.

Why You’ll Love This Recipe

  • 100% traditional Algerian recipe passed down through generations.
  • Uses simple ingredients you probably already have at home.
  • The pasta can be prepared in advance and stored for days.
  • Perfect for family gatherings, Ramadan, or Eid celebrations.

Ingredients

For the Filling

  • 400 g minced beef
  • 1 large onion, diced
  • 2 tbsp chopped parsley
  • Salt (to taste)
  • ½ tsp black pepper
  • ¼ tsp ground cinnamon
  • 1 tbsp butter
  • 5 tbsp vegetable oil
  • 4 hard-boiled eggs

For the Dough

  • 700 g fine semolina
  • Salt (to taste)
  • Water (for kneading)

Step-by-Step Instructions

Step 1: Prepare the Minced Meat Filling

  1. Heat butter and oil in a large frying pan.
  2. Add diced onions and sauté until soft.
  3. Add minced beef, breaking it apart with a spoon.
  4. Season with salt, black pepper, ground cinnamon, and parsley.
  5. Cook over low heat, stirring occasionally, until the meat is fully cooked.

Step 2: Make the Pasta Dough

  1. In a mixing bowl, combine semolina and salt.
  2. Gradually add water and knead until the dough becomes firm.
  3. Knead for about 5 minutes without adding extra water.
  4. Wrap in plastic wrap and let rest for 10 minutes.

Step 3: Shape and Dry the Pasta

  1. Shape the pasta into small pieces (like short macaroni).
  2. Spread them on a clean cloth over a sieve to dry.
  3. Leave for up to a week, flipping daily for even drying.

Step 4: Toast, Boil & Steam the Pasta

  1. Lightly toast the dried pasta in a frying pan.
  2. Boil in salted water until just tender.
  3. Drain without rinsing, then steam for 10 minutes.

Step 5: Assemble the Dish

  1. In a large serving dish, mix the pasta with 2 chopped hard-boiled eggs and most of the cooked minced beef.
  2. Garnish with the remaining 2 eggs (cut in halves), reserved minced beef, and a sprinkle of parsley.

Serving Suggestions

  • Serve with fresh salad or yogurt sauce for a complete meal.
  • Pair with traditional Algerian bread like Kesra for extra authenticity.

Storage Tips

  • Dried pasta can be stored for up to 7 days before cooking.
  • Cooked Maqroun Laama can be refrigerated for up to 3 days.

Recipe Notes & Variations

  • Replace beef with minced lamb for a richer flavor.
  • Add chickpeas for extra protein.
  • Spice it up with paprika or harissa for a bolder taste.