Kaldi (Algerian Crescent Pastries) is a traditional Algerian recipe for a classic pasty-like pastry of a yeasted dough with a meat, tomato and onion filling flavoured with tawabel spice blend. The full recipe is presented here and I hope you enjoy this classic Algerian version of: Algerian Crescent Pastries (Kaldi).
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Algerian Kaldi (or Kaldy) is a savory, crescent-shaped yeasted pastry featuring a crispy exterior and a filling of tomatoes, onions, and often minced meat or fish. They are a beloved staple in the Constantine region of Algeria, commonly served as starters or savory snacks.
Ingredients:
For the Pastry:
350g plain (all-purpose) flour
50g butter, melted and cooled
1 large egg
1 tsp active, dried, yeast
100 to 120 ml warm milk
1/2 tsp sugar
1/2 tsp salt
For the Filling:
250g minced meat (lamb or beef) or flaked white fish (optional)
1 large onion, finely chopped
2 medium tomatoes, blanched, peeled and diced
1 garlic clove, minced
1/2 tsp paprika
2 tsp tawabel spice blend
1 tbsp olive oil
Salt and freshly-ground black pepper, to taste
For the Egg Wash:
1 egg yolk beaten with 1 tbsp milk
Method:
Begin by preparing the pastry: In a small bowl or a mug mix together the yeast, sugar and warm milk. Whisk gently to combine then set aside for 5–10 minutes until the yeast is active and frothy.
Sift together the flour and salt into a large mixing bowl then form a well and add in the melted butter, yeast mixture and the egg. Break the egg into the other liquid ingredients then using your fingers bring the flour into the liquid ingredients, mixing until everything comes together as a dough.
Oil a bowl and transfer the dough into this, turning to coat in the oil. Cover with a damp cloth or clingfilm then set aside to rise in a warm place for about an hour, or until doubled in volume.
In the meantime, prepare the filling: Set a large heavy-based frying pan over medium heat. Once hot add the oil and use to fry the onions for about 5 minutes, or until soft and translucent.
Add the garlic and your choice of minced meat (if using) and cook until browned. Add the diced tomatoes, paprika, and tawabel spice blend then season to taste with salt and freshly-ground black pepper.
bring to a simmer and cook until the tomatoes break down and the excess liquid evaporates away, leaving a thick, almost dry, filling. Take off the heat, turn into a bowl and set aside until completely cooled.
Pre-heat your oven to 190°C. Knock the dough back then divide into golfball-sized portions.
Roll each piece into a flat circle on a lightly-floured work surface then add a tablespoon of the cooled filling mixture in the centre.
Fold the dough over to form a half-moon shape then crimp the edges to seal.
Transfer the finished kaldi onto a greased or lined baking tray. Once all the kaldi are shaped and filled, brush the tops with egg wash.
Transfer to the centre of your pre-heated oven and bake for 20–25 minutes, until golden brown and cooked through.
Remove from the oven and allow to cool slightly. Serve warm.
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