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Algerian Egg Galette in a Vegetable Sauce called Thahvoult El Marka

Course Main Course
Cuisine Algerian
Keyword Thahvoult el marka, Algerian Kabyle egg galette in vegetable sauce
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 5
Author LDS’s Mom

Ingredients

For the sauce

  • 1 medium onion, finely chopped
  • 2 green onions, chopped
  • 3 cloves garlic, minced
  • 1 medium tomato, grated
  • 2 medium potatoes, cut into medium pieces
  • 2 zucchinis, diced
  • 1 cup peeled and diced butternut squash
  • 1 tbsp tomato paste
  • 1 tbsp paprika
  • 1 tsp coriander
  • 1 tsp ginger
  • Salt, pepper to taste
  • 2 tbsp olive oil
  • 1 cup green peas
  • 2 medium carrots, cut small
  • 1 tbsp chopped parsley or cilantro for garnish ( optional)

For the egg galette or Thahvoul Etmelalt

  • 3 eggs
  • 3 tbsp olive oil plus more to cook the egg galette
  • 1/2 tsp salt
  • 6 tbsp medium semolina
  • 1 tbsp baking powder

Instructions

  1. First, prepare the vegetable sauce.

  2. Place a saucepan with olive oil on medium heat.

  3. Add all the onions and let sweat for few minutes.

  4. Add the grated tomato, garlic, carrots, butternut squash, tomato paste, paprika, ginger, salt and pepper to taste.

  5. Let cook on medium heat for about 10 minutes.

  6. Add boiled water to cover all the vegetables.

  7. Let cook on medium temperature for about 15 minutes.

  8. Prepare the egg galette.

  9. In a bowl, whisk the eggs with salt until fluffy.

  10. Add olive oil. The amount of olive oil is usually measured with the empty egg shell but you can use a tablespoon for that.

  11. Whisk well until it’s light.

  12. Add semolina and baking powder.

  13. Mix everything with a spoon and let absorb for about 3 minutes. The batter should have a thick pourable consistency.

  14. In a Medium non stick frying pan, put 1 tablespoon of olive oil.

  15. Place the frying pan over medium low heat.

  16. Once the oil is heated, pour the egg galette batter on the pan.

  17. Cover with a lid and let cook on medium low heat.

  18. Check the bottom of the galette if it is cooked, using a knife or a fork.

  19. Use a large metallic spatula to gently and quickly flip the galette over. I usually take the frying pan around the sink and flip the galette with a spatula as it may get messy since the top of the galette is still liquid.

  20. Let cook uncovered for few minutes. You may need to add 1 tablespoon of olive oil to the bottom of the galette (pour the oil at the edge of the galette).

  21. Once the galette is almost cooked, cut it into pieces inside the frying pan. Make sure that all the pieces are cooked, otherwise flip them on sides. Set aside.

  22. Add potatoes to the sauce and let cook for 15 minutes or until potatoes are tender.

  23. Add zuchinis and peas to the sauce at the end of cooking. Let cook for 10 minutes or until the zucchinis are soft.

  24. Add more water to the sauce if needed.

  25. Let boil and adjust the seasoning. Reduce the heat to low.

  26. Place the egg galette pieces in the vegetable sauce.

  27. Let cook for about 15 minutes on low until the galette pieces absorb some of the sauce.

  28. Sprinkle parsley or cilantro if you like.

  29. Serve.

Recipe Notes

  • You can substitute peas with green beans.
  • You can use vegetables of your choice.
  • You can add hot pepper if you want your sauce to be spicy.
  • For butternut squash, I usually cut a small amount and cook it in boiled water until it’s a little tender, then I peel it and dice it. You can substitute it with pumpkin.
  • You can use spices of your choice.
  • You can add about 1/4 cup rinsed brown lentils to the sauce.