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Maqroun Laama – Traditional Algerian Pasta Recipe from Blida

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 Blida and Algiers, combining handmade semolina pasta, flavorful minced beef, and 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.

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