{"id":3915,"date":"2025-04-16T14:52:40","date_gmt":"2025-04-16T12:52:40","guid":{"rendered":"https:\/\/allomouton.com\/mag\/?p=3915"},"modified":"2026-04-06T12:22:12","modified_gmt":"2026-04-06T10:22:12","slug":"kbab-dagneau-ragout-algerien","status":"publish","type":"post","link":"https:\/\/allomouton.com\/mag\/kbab-dagneau-ragout-algerien\/","title":{"rendered":"Kbab d\u2019agneau : rago\u00fbt  alg\u00e9rien."},"content":{"rendered":"\n<script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Kbab d\u2019agneau : rago\u00fbt alg\u00e9rien\",\n  \"description\": \"D\u00e9couvrez le Kbab d\u2019agneau, un rago\u00fbt traditionnel alg\u00e9rien pr\u00e9par\u00e9 avec des morceaux d\u2019agneau mijot\u00e9s dans une sauce onctueuse, blanche citronn\u00e9e ou rouge \u00e9pic\u00e9e, selon les r\u00e9gions.\",\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"name\": \"Allo Mouton\"\n  },\n  \"datePublished\": \"2025-04-17\",\n  \"image\": \"https:\/\/allomouton.com\/wp-content\/uploads\/2025\/04\/kbab-agneau.jpg\",\n  \"recipeCategory\": \"Plat principal\",\n  \"recipeCuisine\": \"Alg\u00e9rienne\",\n  \"keywords\": \"kbab d\u2019agneau, rago\u00fbt alg\u00e9rien, recette traditionnelle, agneau, cuisine alg\u00e9rienne\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT90M\",\n  \"totalTime\": \"PT2H\",\n  \"recipeYield\": \"6 personnes\",\n  \"recipeIngredient\": [\n    \"1,5 kg d\u2019agneau (\u00e9paule, collier, souris ou gigot)\",\n    \"2 oignons r\u00e2p\u00e9s\",\n    \"2 c. \u00e0 soupe de smen ou beurre clarifi\u00e9\",\n    \"1 c. \u00e0 caf\u00e9 de cannelle\",\n    \"1 c. \u00e0 caf\u00e9 de poivre blanc\",\n    \"Sel\",\n    \"Jus de citron\",\n    \"Eau chaude ou bouillon\",\n    \"Olives vertes (optionnel)\",\n    \"Pommes de terre ou pois chiches (selon la version)\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Saisir les morceaux d\u2019agneau \u00e0 feu vif avec le smen pour concentrer les sucs.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Ajouter les oignons r\u00e2p\u00e9s et les \u00e9pices, bien faire revenir.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Mouiller avec l\u2019eau chaude ou le bouillon, couvrir et laisser mijoter \u00e0 feu doux pendant 1h30.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Ajouter les l\u00e9gumes (pommes de terre, pois chiches) \u00e0 mi-cuisson si n\u00e9cessaire.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"En fin de cuisson, rectifier l\u2019assaisonnement et ajouter le jus de citron. Incorporer les olives si souhait\u00e9.\"\n    }\n  ],\n  \"aggregateRating\": {\n    \"@type\": \"AggregateRating\",\n    \"ratingValue\": \"4.9\",\n    \"reviewCount\": \"18\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"name\": \"Allo Mouton\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/allomouton.com\/wp-content\/uploads\/2025\/04\/logo-allomouton.png\"\n    }\n  },\n  \"mainEntityOfPage\": {\n    \"@type\": \"WebPage\",\n    \"@id\": \"https:\/\/allomouton.com\/mag\/kbab-dagneau-ragout-algerien\/\"\n  }\n}\n<\/script>\n\n\n\n<p>Dans la cuisine alg\u00e9rienne, certains plats ne sont pas juste des recettes : ce sont des <strong data-end=\"552\" data-start=\"531\">h\u00e9ritages vivants<\/strong>, transmis de g\u00e9n\u00e9ration en g\u00e9n\u00e9ration, porteurs de gestes, de saveurs, d\u2019odeurs et de souvenirs. Le <strong data-end=\"670\" data-start=\"653\">Kbab d\u2019agneau<\/strong> \u2014 ou <strong data-end=\"684\" data-start=\"676\">Kbeb<\/strong>\u2014 fait partie de ces plats sacr\u00e9s. C\u2019est un <strong data-end=\"766\" data-start=\"748\">rago\u00fbt raffin\u00e9<\/strong>, souvent pr\u00e9par\u00e9 pour les grandes occasions, \u00e0 base de morceaux d\u2019agneau mijot\u00e9s dans une sauce onctueuse, parfum\u00e9e \u00e0 souhait.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Un plat de f\u00eate<\/h2>\n\n\n\n<p>Le Kbab est un plat traditionnel que l\u2019on retrouve dans plusieurs r\u00e9gions d\u2019Alg\u00e9rie, sous diff\u00e9rentes formes. Dans l\u2019est du pays, il est souvent pr\u00e9par\u00e9 dans une <strong data-end=\"1141\" data-start=\"1114\">sauce blanche au citron<\/strong>, relev\u00e9e de cannelle ou de raz el hanout. \u00c0 l\u2019ouest, on le retrouve plus souvent dans une <strong data-end=\"1247\" data-start=\"1232\">sauce rouge<\/strong>, avec tomate, paprika, et pois chiches fondants. Mais partout, il a un point commun : c\u2019est un plat de <strong data-end=\"1363\" data-start=\"1351\">prestige<\/strong>, r\u00e9serv\u00e9 aux invit\u00e9s d\u2019honneur, aux tables de l\u2019A\u00efd, des mariages ou des grandes f\u00eates.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Quels morceaux d\u2019agneau choisir pour un Kbab r\u00e9ussi ?<\/h2>\n\n\n\n<div class=\"bloc-info\">\n<strong>\u00c0 retenir<\/strong>\nLe Kbab est un rago\u00fbt alg\u00e9rien traditionnel \u00e0 base d&rsquo;agneau mijot\u00e9 dans une sauce onctueuse (blanche citronn\u00e9e \u00e0 l&rsquo;est, rouge aux tomates \u00e0 l&rsquo;ouest) : un plat de prestige r\u00e9serv\u00e9 aux grandes occasions. La cl\u00e9, c&rsquo;est la cuisson lente et douce pendant 1h30 avec le smen et les oignons r\u00e2p\u00e9s pour bien concentrer les saveurs.\n<\/div>\n\n\n\n<p>La r\u00e9ussite du Kbab repose d\u2019abord sur le <strong data-end=\"1585\" data-start=\"1565\">choix du morceau<\/strong>, car il doit <strong data-end=\"1619\" data-start=\"1599\">fondre en bouche<\/strong> tout en <strong data-end=\"1649\" data-start=\"1628\">restant structur\u00e9<\/strong> \u00e0 la cuisson :<\/p>\n\n\n\n<div class=\"pointer-events-none relative left-[50%]! flex w-[100cqw] translate-x-[-50%] justify-center *:pointer-events-auto\"><div class=\"tableContainer horzScrollShadows\"><table class=\"min-w-full\" data-end=\"2031\" data-start=\"1666\"><thead data-end=\"1719\" data-start=\"1666\"><tr data-end=\"1719\" data-start=\"1666\"><th data-end=\"1676\" data-start=\"1666\">Morceau<\/th><th data-end=\"1687\" data-start=\"1676\">Avantage<\/th><th data-end=\"1719\" data-start=\"1687\">Temps de cuisson (\u00e0 mijoter)<\/th><\/tr><\/thead><tbody data-end=\"2031\" data-start=\"1775\"><tr data-end=\"1846\" data-start=\"1775\"><td class=\"max-w-[calc(var(--thread-content-max-width)*2\/3)]\" data-end=\"1806\" data-start=\"1775\"><strong data-end=\"1805\" data-start=\"1777\">\u00c9paule (d\u00e9soss\u00e9e ou non)<\/strong><\/td><td class=\"max-w-[calc(var(--thread-content-max-width)*2\/3)]\" data-end=\"1831\" data-start=\"1806\">Moelleuse, g\u00e9latineuse<\/td><td class=\"max-w-[calc(var(--thread-content-max-width)*2\/3)]\" data-end=\"1846\" data-start=\"1831\">1h15 \u00e0 1h30<\/td><\/tr><tr data-end=\"1902\" data-start=\"1847\"><td class=\"max-w-[calc(var(--thread-content-max-width)*2\/3)]\" data-end=\"1861\" data-start=\"1847\"><strong data-end=\"1860\" data-start=\"1849\">Collier<\/strong><\/td><td class=\"max-w-[calc(var(--thread-content-max-width)*2\/3)]\" data-end=\"1894\" data-start=\"1861\">Tr\u00e8s savoureux, fibres courtes<\/td><td class=\"max-w-[calc(var(--thread-content-max-width)*2\/3)]\" data-end=\"1902\" data-start=\"1894\">1h30<\/td><\/tr><tr data-end=\"1969\" data-start=\"1903\"><td class=\"max-w-[calc(var(--thread-content-max-width)*2\/3)]\" data-end=\"1925\" data-start=\"1903\"><strong data-end=\"1924\" data-start=\"1905\">Souris d\u2019agneau<\/strong><\/td><td class=\"max-w-[calc(var(--thread-content-max-width)*2\/3)]\" data-end=\"1956\" data-start=\"1925\">Effet confit, chair fondante<\/td><td class=\"max-w-[calc(var(--thread-content-max-width)*2\/3)]\" data-end=\"1969\" data-start=\"1956\">1h30 \u00e0 2h<\/td><\/tr><tr data-end=\"2031\" data-start=\"1970\"><td class=\"max-w-[calc(var(--thread-content-max-width)*2\/3)]\" data-end=\"1991\" data-start=\"1970\"><strong data-end=\"1990\" data-start=\"1972\">Gigot en cubes<\/strong><\/td><td class=\"max-w-[calc(var(--thread-content-max-width)*2\/3)]\" data-end=\"2018\" data-start=\"1991\">Plus ferme, bon maintien<\/td><td class=\"max-w-[calc(var(--thread-content-max-width)*2\/3)]\" data-end=\"2031\" data-start=\"2018\">1h \u00e0 1h15<\/td><\/tr><\/tbody><\/table><\/div><\/div>\n\n\n\n<p>\ud83d\udca1 <em data-end=\"2069\" data-start=\"2036\">Astuce de cuisini\u00e8re alg\u00e9rienne<\/em> : pour un plat de f\u00eate, n\u2019h\u00e9site pas \u00e0 m\u00e9langer plusieurs morceaux dans une m\u00eame cocotte : \u00e9paule + gigot + souris, pour un rendu en bouche plus riche.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Deux grandes versions de la sauce<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Kbab bel lham (sauce blanche citronn\u00e9e)\n\n<\/h3>\n\n\n\n<p>C\u2019est la version la plus noble, souvent servie avec des olives vertes, des pommes de terre ou des boulettes d\u2019amandes lors des grandes occasions.<\/p>\n\n\n\n<p><strong data-end=\"2493\" data-start=\"2485\">Base<\/strong> :<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li class=\"\" data-end=\"2514\" data-start=\"2498\"><p class=\"\" data-end=\"2514\" data-start=\"2500\">Huile + smen<\/p><\/li><li class=\"\" data-end=\"2541\" data-start=\"2515\"><p class=\"\" data-end=\"2541\" data-start=\"2517\">Oignons finement r\u00e2p\u00e9s<\/p><\/li><li class=\"\" data-end=\"2573\" data-start=\"2542\"><p class=\"\" data-end=\"2573\" data-start=\"2544\">Cannelle, poivre blanc, sel<\/p><\/li><li class=\"\" data-end=\"2609\" data-start=\"2574\"><p class=\"\" data-end=\"2609\" data-start=\"2576\">Jus de citron en fin de cuisson<\/p><\/li><li class=\"\" data-end=\"2634\" data-start=\"2610\"><p class=\"\" data-end=\"2634\" data-start=\"2612\">Eau chaude ou bouillon<\/p><\/li><\/ul>\n\n\n\n<p><strong data-end=\"2648\" data-start=\"2636\">Variante<\/strong> : ajoute un <strong data-end=\"2697\" data-start=\"2661\">jaune d\u2019\u0153uf battu avec du citron<\/strong> en fin de cuisson pour lier la sauce et lui donner un aspect cr\u00e9meux (technique traditionnelle de Constantine ou de Tlemcen).<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Kbab sauce rouge<\/h3>\n\n\n\n<p>Plus simple, plus rustique, mais tout aussi savoureux, notamment dans l\u2019Ouest alg\u00e9rien.<\/p>\n\n\n\n<p><strong data-end=\"2957\" data-start=\"2949\">Base<\/strong> :<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li class=\"\" data-end=\"2989\" data-start=\"2962\"><p class=\"\" data-end=\"2989\" data-start=\"2964\">Huile d\u2019olive ou neutre<\/p><\/li><li class=\"\" data-end=\"3006\" data-start=\"2990\"><p class=\"\" data-end=\"3006\" data-start=\"2992\">Ail + oignon<\/p><\/li><li class=\"\" data-end=\"3030\" data-start=\"3007\"><p class=\"\" data-end=\"3030\" data-start=\"3009\">Concentr\u00e9 de tomate<\/p><\/li><li class=\"\" data-end=\"3062\" data-start=\"3031\"><p class=\"\" data-end=\"3062\" data-start=\"3033\">Paprika, carvi, poivre, sel<\/p><\/li><li class=\"\" data-end=\"3087\" data-start=\"3063\"><p class=\"\" data-end=\"3087\" data-start=\"3065\">Pois chiches tremp\u00e9s<\/p><\/li><li class=\"\" data-end=\"3114\" data-start=\"3088\"><p class=\"\" data-end=\"3114\" data-start=\"3090\">Eau chaude ou bouillon<\/p><\/li><li class=\"\" data-end=\"3152\" data-start=\"3115\"><p class=\"\" data-end=\"3152\" data-start=\"3117\">Pommes de terre, navets ou carottes<\/p><\/li><\/ul>\n\n\n\n<p>\ud83d\udca1 <em data-end=\"3169\" data-start=\"3157\">Petit plus<\/em> : une pinc\u00e9e de sucre en d\u00e9but de cuisson permet de casser l\u2019acidit\u00e9 de la tomate.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">La cuisson du Kbab<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li class=\"\" data-end=\"3382\" data-start=\"3299\"><p class=\"\" data-end=\"3382\" data-start=\"3302\"><strong data-end=\"3332\" data-start=\"3302\">Saisir la viande \u00e0 feu vif<\/strong> avec le smen ou l\u2019huile pour concentrer les sucs.<\/p><\/li><li class=\"\" data-end=\"3440\" data-start=\"3383\"><p class=\"\" data-end=\"3440\" data-start=\"3386\">Ajouter les oignons et les \u00e9pices, bien faire revenir.<\/p><\/li><li class=\"\" data-end=\"3485\" data-start=\"3441\"><p class=\"\" data-end=\"3485\" data-start=\"3444\">Mouiller avec l\u2019eau ou le bouillon chaud.<\/p><\/li><li class=\"\" data-end=\"3579\" data-start=\"3486\"><p class=\"\" data-end=\"3579\" data-start=\"3489\">Laisser mijoter \u00e0 feu doux et \u00e0 couvert pendant <strong data-end=\"3550\" data-start=\"3537\">1h \u00e0 1h30<\/strong>, en v\u00e9rifiant l\u2019\u00e9vaporation.<\/p><\/li><li class=\"\" data-end=\"3630\" data-start=\"3580\"><p class=\"\" data-end=\"3630\" data-start=\"3583\">Ajouter les l\u00e9gumes \u00e0 mi-cuisson si n\u00e9cessaire.<\/p><\/li><li class=\"\" data-end=\"3735\" data-start=\"3631\"><p class=\"\" data-end=\"3735\" data-start=\"3634\">En fin de cuisson, rectifier l\u2019assaisonnement et ajouter citron, olives, ou liaison selon la version.<\/p><\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Avec quoi servir le Kbab ?<\/h2>\n\n\n\n<p>Traditionnellement, le Kbab se sert avec :<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li class=\"\" data-end=\"3870\" data-start=\"3825\"><p class=\"\" data-end=\"3870\" data-start=\"3827\"><strong data-end=\"3842\" data-start=\"3827\">Pain maison<\/strong> (kesra, matlouh, khobz dar)<\/p><\/li><li class=\"\" data-end=\"3948\" data-start=\"3871\"><p class=\"\" data-end=\"3948\" data-start=\"3873\"><strong data-end=\"3891\" data-start=\"3873\">Semoule vapeur<\/strong> (pour une version plus raffin\u00e9e fa\u00e7on \u00ab\u00a0kebab bel seffa\u00a0\u00bb)<\/p><\/li><li class=\"\" data-end=\"4011\" data-start=\"3949\"><p class=\"\" data-end=\"4011\" data-start=\"3951\"><strong data-end=\"3977\" data-start=\"3951\">Frites fines \u00e0 la main<\/strong> pour la version moderne familiale<\/p><\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"> Les secrets d\u2019un Kbab r\u00e9ussi :<\/h2>\n\n\n\n<p>\u2714\ufe0f Ne pas saler en d\u00e9but de cuisson pour \u00e9viter que la viande ne durcisse<br data-end=\"4140\" data-start=\"4137\"\/>\u2714\ufe0f Utiliser du smen ou du beurre clarifi\u00e9 pour le go\u00fbt authentique<br data-end=\"4209\" data-start=\"4206\"\/>\u2714\ufe0f Ne pas trop remuer la viande pendant la cuisson pour ne pas la casser<br data-end=\"4284\" data-start=\"4281\"\/>\u2714\ufe0f Laisser reposer le plat 15 min avant de servir pour que les ar\u00f4mes se d\u00e9veloppent<br data-end=\"4371\" data-start=\"4368\"\/>\u2714\ufe0f Pr\u00e9parer la veille pour un go\u00fbt encore plus profond<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">O\u00f9 trouver une viande d\u2019agneau id\u00e9ale pour un vrai Kbab alg\u00e9rien ?<\/h2>\n\n\n\n<p>Chez <strong data-end=\"4526\" data-start=\"4511\">Allo Mouton<\/strong>, nous s\u00e9lectionnons pour vous une viande <strong data-end=\"4606\" data-start=\"4568\">halal, fra\u00eeche, d\u00e9coup\u00e9e avec soin<\/strong>, et livr\u00e9e partout en France et en Belgique. Collier, \u00e9paule, gigot ou souris : \u00e0 vous de composer votre plat.<\/p>\n\n\n\n<p><strong data-end=\"4823\" data-start=\"4755\">D\u00e9couvrez Allo Mouton : <a class=\"\" data-end=\"4821\" data-start=\"4803\" href=\"http:\/\/www.allomouton.com\/\" rel=\"noopener\" target=\"_new\">www.allomouton.com<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dans la cuisine alg\u00e9rienne, certains plats ne sont pas juste des recettes : ce sont des h\u00e9ritages vivants, transmis de g\u00e9n\u00e9ration en g\u00e9n\u00e9ration, porteurs de gestes, de saveurs, d\u2019odeurs et de souvenirs. Le Kbab d\u2019agneau \u2014 ou Kbeb\u2014 fait partie de ces plats sacr\u00e9s. C\u2019est un rago\u00fbt raffin\u00e9, souvent pr\u00e9par\u00e9 pour les grandes occasions, \u00e0 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":3955,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_elementor_edit_mode":"","_elementor_data":"[{\"id\":\"ac5d875\",\"elType\":\"container\",\"settings\":{\"flex_direction\":\"column\"},\"elements\":[{\"id\":\"aa265dc\",\"elType\":\"widget\",\"settings\":{\"content_width\":\"full\",\"html\":\"<script type=\\\"application\\\/ld+json\\\">\\n{\\n  \\\"@context\\\": \\\"https:\\\/\\\/schema.org\\\",\\n  \\\"@type\\\": \\\"Recipe\\\",\\n  \\\"name\\\": \\\"Kbab d\\u2019agneau : rago\\u00fbt alg\\u00e9rien\\\",\\n  \\\"description\\\": \\\"D\\u00e9couvrez le Kbab d\\u2019agneau, un rago\\u00fbt traditionnel alg\\u00e9rien pr\\u00e9par\\u00e9 avec des morceaux d\\u2019agneau mijot\\u00e9s dans une sauce onctueuse, blanche citronn\\u00e9e ou rouge \\u00e9pic\\u00e9e, selon les r\\u00e9gions.\\\",\\n  \\\"author\\\": {\\n    \\\"@type\\\": \\\"Organization\\\",\\n    \\\"name\\\": \\\"Allo Mouton\\\"\\n  },\\n  \\\"datePublished\\\": \\\"2025-04-17\\\",\\n  \\\"image\\\": \\\"https:\\\/\\\/allomouton.com\\\/wp-content\\\/uploads\\\/2025\\\/04\\\/kbab-agneau.jpg\\\",\\n  \\\"recipeCategory\\\": \\\"Plat principal\\\",\\n  \\\"recipeCuisine\\\": \\\"Alg\\u00e9rienne\\\",\\n  \\\"keywords\\\": \\\"kbab d\\u2019agneau, rago\\u00fbt alg\\u00e9rien, recette traditionnelle, agneau, cuisine alg\\u00e9rienne\\\",\\n  \\\"prepTime\\\": \\\"PT30M\\\",\\n  \\\"cookTime\\\": \\\"PT90M\\\",\\n  \\\"totalTime\\\": \\\"PT2H\\\",\\n  \\\"recipeYield\\\": \\\"6 personnes\\\",\\n  \\\"recipeIngredient\\\": [\\n    \\\"1,5 kg d\\u2019agneau (\\u00e9paule, collier, souris ou gigot)\\\",\\n    \\\"2 oignons r\\u00e2p\\u00e9s\\\",\\n    \\\"2 c. \\u00e0 soupe de smen ou beurre clarifi\\u00e9\\\",\\n    \\\"1 c. \\u00e0 caf\\u00e9 de cannelle\\\",\\n    \\\"1 c. \\u00e0 caf\\u00e9 de poivre blanc\\\",\\n    \\\"Sel\\\",\\n    \\\"Jus de citron\\\",\\n    \\\"Eau chaude ou bouillon\\\",\\n    \\\"Olives vertes (optionnel)\\\",\\n    \\\"Pommes de terre ou pois chiches (selon la version)\\\"\\n  ],\\n  \\\"recipeInstructions\\\": [\\n    {\\n      \\\"@type\\\": \\\"HowToStep\\\",\\n      \\\"text\\\": \\\"Saisir les morceaux d\\u2019agneau \\u00e0 feu vif avec le smen pour concentrer les sucs.\\\"\\n    },\\n    {\\n      \\\"@type\\\": \\\"HowToStep\\\",\\n      \\\"text\\\": \\\"Ajouter les oignons r\\u00e2p\\u00e9s et les \\u00e9pices, bien faire revenir.\\\"\\n    },\\n    {\\n      \\\"@type\\\": \\\"HowToStep\\\",\\n      \\\"text\\\": \\\"Mouiller avec l\\u2019eau chaude ou le bouillon, couvrir et laisser mijoter \\u00e0 feu doux pendant 1h30.\\\"\\n    },\\n    {\\n      \\\"@type\\\": \\\"HowToStep\\\",\\n      \\\"text\\\": \\\"Ajouter les l\\u00e9gumes (pommes de terre, pois chiches) \\u00e0 mi-cuisson si n\\u00e9cessaire.\\\"\\n    },\\n    {\\n      \\\"@type\\\": \\\"HowToStep\\\",\\n      \\\"text\\\": \\\"En fin de cuisson, rectifier l\\u2019assaisonnement et ajouter le jus de citron. Incorporer les olives si souhait\\u00e9.\\\"\\n    }\\n  ],\\n  \\\"aggregateRating\\\": {\\n    \\\"@type\\\": \\\"AggregateRating\\\",\\n    \\\"ratingValue\\\": \\\"4.9\\\",\\n    \\\"reviewCount\\\": \\\"18\\\"\\n  },\\n  \\\"publisher\\\": {\\n    \\\"@type\\\": \\\"Organization\\\",\\n    \\\"name\\\": \\\"Allo Mouton\\\",\\n    \\\"logo\\\": {\\n      \\\"@type\\\": \\\"ImageObject\\\",\\n      \\\"url\\\": \\\"https:\\\/\\\/allomouton.com\\\/wp-content\\\/uploads\\\/2025\\\/04\\\/logo-allomouton.png\\\"\\n    }\\n  },\\n  \\\"mainEntityOfPage\\\": {\\n    \\\"@type\\\": \\\"WebPage\\\",\\n    \\\"@id\\\": \\\"https:\\\/\\\/allomouton.com\\\/mag\\\/kbab-dagneau-ragout-algerien\\\/\\\"\\n  }\\n}\\n<\\\/script>\\n\"},\"elements\":[],\"widgetType\":\"html\"},{\"id\":\"93c6c6e\",\"elType\":\"widget\",\"settings\":{\"content_width\":\"full\",\"editor\":\"<p>Dans la cuisine alg\\u00e9rienne, certains plats ne sont pas juste des recettes : ce sont des <strong data-start=\\\"531\\\" data-end=\\\"552\\\">h\\u00e9ritages vivants<\\\/strong>, transmis de g\\u00e9n\\u00e9ration en g\\u00e9n\\u00e9ration, porteurs de gestes, de saveurs, d\\u2019odeurs et de souvenirs. Le <strong data-start=\\\"653\\\" data-end=\\\"670\\\">Kbab d\\u2019agneau<\\\/strong> \\u2014 ou <strong data-start=\\\"676\\\" data-end=\\\"684\\\">Kbeb<\\\/strong>\\u2014 fait partie de ces plats sacr\\u00e9s. C\\u2019est un <strong data-start=\\\"748\\\" data-end=\\\"766\\\">rago\\u00fbt raffin\\u00e9<\\\/strong>, souvent pr\\u00e9par\\u00e9 pour les grandes occasions, \\u00e0 base de morceaux d\\u2019agneau mijot\\u00e9s dans une sauce onctueuse, parfum\\u00e9e \\u00e0 souhait.<\\\/p>\"},\"elements\":[],\"widgetType\":\"text-editor\"},{\"id\":\"921097d\",\"elType\":\"widget\",\"settings\":{\"content_width\":\"full\",\"title\":\"Un plat de f\\u00eate\"},\"elements\":[],\"widgetType\":\"heading\"},{\"id\":\"4e28079\",\"elType\":\"widget\",\"settings\":{\"content_width\":\"full\",\"editor\":\"<p>Le Kbab est un plat traditionnel que l\\u2019on retrouve dans plusieurs r\\u00e9gions d\\u2019Alg\\u00e9rie, sous diff\\u00e9rentes formes. Dans l\\u2019est du pays, il est souvent pr\\u00e9par\\u00e9 dans une <strong data-start=\\\"1114\\\" data-end=\\\"1141\\\">sauce blanche au citron<\\\/strong>, relev\\u00e9e de cannelle ou de raz el hanout. \\u00c0 l\\u2019ouest, on le retrouve plus souvent dans une <strong data-start=\\\"1232\\\" data-end=\\\"1247\\\">sauce rouge<\\\/strong>, avec tomate, paprika, et pois chiches fondants. Mais partout, il a un point commun : c\\u2019est un plat de <strong data-start=\\\"1351\\\" data-end=\\\"1363\\\">prestige<\\\/strong>, r\\u00e9serv\\u00e9 aux invit\\u00e9s d\\u2019honneur, aux tables de l\\u2019A\\u00efd, des mariages ou des grandes f\\u00eates.<\\\/p>\"},\"elements\":[],\"widgetType\":\"text-editor\"},{\"id\":\"8cd5e4b\",\"elType\":\"widget\",\"settings\":{\"content_width\":\"full\",\"title\":\"Quels morceaux d\\u2019agneau choisir pour un Kbab r\\u00e9ussi ?\"},\"elements\":[],\"widgetType\":\"heading\"},{\"id\":\"78f95ad\",\"elType\":\"widget\",\"settings\":{\"content_width\":\"full\",\"editor\":\"<p class=\\\"\\\" data-start=\\\"1523\\\" data-end=\\\"1664\\\">La r\\u00e9ussite du Kbab repose d\\u2019abord sur le <strong data-start=\\\"1565\\\" data-end=\\\"1585\\\">choix du morceau<\\\/strong>, car il doit <strong data-start=\\\"1599\\\" data-end=\\\"1619\\\">fondre en bouche<\\\/strong> tout en <strong data-start=\\\"1628\\\" data-end=\\\"1649\\\">restant structur\\u00e9<\\\/strong> \\u00e0 la cuisson :<\\\/p><div class=\\\"pointer-events-none relative left-[50%]! flex w-[100cqw] translate-x-[-50%] justify-center *:pointer-events-auto\\\"><div class=\\\"tableContainer horzScrollShadows\\\"><table class=\\\"min-w-full\\\" data-start=\\\"1666\\\" data-end=\\\"2031\\\"><thead data-start=\\\"1666\\\" data-end=\\\"1719\\\"><tr data-start=\\\"1666\\\" data-end=\\\"1719\\\"><th data-start=\\\"1666\\\" data-end=\\\"1676\\\">Morceau<\\\/th><th data-start=\\\"1676\\\" data-end=\\\"1687\\\">Avantage<\\\/th><th data-start=\\\"1687\\\" data-end=\\\"1719\\\">Temps de cuisson (\\u00e0 mijoter)<\\\/th><\\\/tr><\\\/thead><tbody data-start=\\\"1775\\\" data-end=\\\"2031\\\"><tr data-start=\\\"1775\\\" data-end=\\\"1846\\\"><td class=\\\"max-w-[calc(var(--thread-content-max-width)*2\\\/3)]\\\" data-start=\\\"1775\\\" data-end=\\\"1806\\\"><strong data-start=\\\"1777\\\" data-end=\\\"1805\\\">\\u00c9paule (d\\u00e9soss\\u00e9e ou non)<\\\/strong><\\\/td><td class=\\\"max-w-[calc(var(--thread-content-max-width)*2\\\/3)]\\\" data-start=\\\"1806\\\" data-end=\\\"1831\\\">Moelleuse, g\\u00e9latineuse<\\\/td><td class=\\\"max-w-[calc(var(--thread-content-max-width)*2\\\/3)]\\\" data-start=\\\"1831\\\" data-end=\\\"1846\\\">1h15 \\u00e0 1h30<\\\/td><\\\/tr><tr data-start=\\\"1847\\\" data-end=\\\"1902\\\"><td class=\\\"max-w-[calc(var(--thread-content-max-width)*2\\\/3)]\\\" data-start=\\\"1847\\\" data-end=\\\"1861\\\"><strong data-start=\\\"1849\\\" data-end=\\\"1860\\\">Collier<\\\/strong><\\\/td><td class=\\\"max-w-[calc(var(--thread-content-max-width)*2\\\/3)]\\\" data-start=\\\"1861\\\" data-end=\\\"1894\\\">Tr\\u00e8s savoureux, fibres courtes<\\\/td><td class=\\\"max-w-[calc(var(--thread-content-max-width)*2\\\/3)]\\\" data-start=\\\"1894\\\" data-end=\\\"1902\\\">1h30<\\\/td><\\\/tr><tr data-start=\\\"1903\\\" data-end=\\\"1969\\\"><td class=\\\"max-w-[calc(var(--thread-content-max-width)*2\\\/3)]\\\" data-start=\\\"1903\\\" data-end=\\\"1925\\\"><strong data-start=\\\"1905\\\" data-end=\\\"1924\\\">Souris d\\u2019agneau<\\\/strong><\\\/td><td class=\\\"max-w-[calc(var(--thread-content-max-width)*2\\\/3)]\\\" data-start=\\\"1925\\\" data-end=\\\"1956\\\">Effet confit, chair fondante<\\\/td><td class=\\\"max-w-[calc(var(--thread-content-max-width)*2\\\/3)]\\\" data-start=\\\"1956\\\" data-end=\\\"1969\\\">1h30 \\u00e0 2h<\\\/td><\\\/tr><tr data-start=\\\"1970\\\" data-end=\\\"2031\\\"><td class=\\\"max-w-[calc(var(--thread-content-max-width)*2\\\/3)]\\\" data-start=\\\"1970\\\" data-end=\\\"1991\\\"><strong data-start=\\\"1972\\\" data-end=\\\"1990\\\">Gigot en cubes<\\\/strong><\\\/td><td class=\\\"max-w-[calc(var(--thread-content-max-width)*2\\\/3)]\\\" data-start=\\\"1991\\\" data-end=\\\"2018\\\">Plus ferme, bon maintien<\\\/td><td class=\\\"max-w-[calc(var(--thread-content-max-width)*2\\\/3)]\\\" data-start=\\\"2018\\\" data-end=\\\"2031\\\">1h \\u00e0 1h15<\\\/td><\\\/tr><\\\/tbody><\\\/table><\\\/div><\\\/div><p class=\\\"\\\" data-start=\\\"2033\\\" data-end=\\\"2233\\\">\\ud83d\\udca1 <em data-start=\\\"2036\\\" data-end=\\\"2069\\\">Astuce de cuisini\\u00e8re alg\\u00e9rienne<\\\/em> : pour un plat de f\\u00eate, n\\u2019h\\u00e9site pas \\u00e0 m\\u00e9langer plusieurs morceaux dans une m\\u00eame cocotte : \\u00e9paule + gigot + souris, pour un rendu en bouche plus riche.<\\\/p>\"},\"elements\":[],\"widgetType\":\"text-editor\"},{\"id\":\"bbc1f30\",\"elType\":\"widget\",\"settings\":{\"content_width\":\"full\",\"title\":\"Deux grandes versions de la sauce\"},\"elements\":[],\"widgetType\":\"heading\"},{\"id\":\"8c1be74\",\"elType\":\"widget\",\"settings\":{\"content_width\":\"full\",\"title\":\"Kbab bel lham (sauce blanche citronn\\u00e9e)\\n\\n\",\"header_size\":\"h3\"},\"elements\":[],\"widgetType\":\"heading\"},{\"id\":\"6e8b142\",\"elType\":\"widget\",\"settings\":{\"content_width\":\"full\",\"editor\":\"<p class=\\\"\\\" data-start=\\\"2338\\\" data-end=\\\"2483\\\">C\\u2019est la version la plus noble, souvent servie avec des olives vertes, des pommes de terre ou des boulettes d\\u2019amandes lors des grandes occasions.<\\\/p><p class=\\\"\\\" data-start=\\\"2485\\\" data-end=\\\"2497\\\"><strong data-start=\\\"2485\\\" data-end=\\\"2493\\\">Base<\\\/strong> :<\\\/p><ul data-start=\\\"2498\\\" data-end=\\\"2634\\\"><li class=\\\"\\\" data-start=\\\"2498\\\" data-end=\\\"2514\\\"><p class=\\\"\\\" data-start=\\\"2500\\\" data-end=\\\"2514\\\">Huile + smen<\\\/p><\\\/li><li class=\\\"\\\" data-start=\\\"2515\\\" data-end=\\\"2541\\\"><p class=\\\"\\\" data-start=\\\"2517\\\" data-end=\\\"2541\\\">Oignons finement r\\u00e2p\\u00e9s<\\\/p><\\\/li><li class=\\\"\\\" data-start=\\\"2542\\\" data-end=\\\"2573\\\"><p class=\\\"\\\" data-start=\\\"2544\\\" data-end=\\\"2573\\\">Cannelle, poivre blanc, sel<\\\/p><\\\/li><li class=\\\"\\\" data-start=\\\"2574\\\" data-end=\\\"2609\\\"><p class=\\\"\\\" data-start=\\\"2576\\\" data-end=\\\"2609\\\">Jus de citron en fin de cuisson<\\\/p><\\\/li><li class=\\\"\\\" data-start=\\\"2610\\\" data-end=\\\"2634\\\"><p class=\\\"\\\" data-start=\\\"2612\\\" data-end=\\\"2634\\\">Eau chaude ou bouillon<\\\/p><\\\/li><\\\/ul><p class=\\\"\\\" data-start=\\\"2636\\\" data-end=\\\"2823\\\"><strong data-start=\\\"2636\\\" data-end=\\\"2648\\\">Variante<\\\/strong> : ajoute un <strong data-start=\\\"2661\\\" data-end=\\\"2697\\\">jaune d\\u2019\\u0153uf battu avec du citron<\\\/strong> en fin de cuisson pour lier la sauce et lui donner un aspect cr\\u00e9meux (technique traditionnelle de Constantine ou de Tlemcen).<\\\/p>\"},\"elements\":[],\"widgetType\":\"text-editor\"},{\"id\":\"bfd1d30\",\"elType\":\"widget\",\"settings\":{\"content_width\":\"full\",\"title\":\"Kbab sauce rouge\",\"header_size\":\"h3\"},\"elements\":[],\"widgetType\":\"heading\"},{\"id\":\"7b2e696\",\"elType\":\"widget\",\"settings\":{\"content_width\":\"full\",\"editor\":\"<p class=\\\"\\\" data-start=\\\"2860\\\" data-end=\\\"2947\\\">Plus simple, plus rustique, mais tout aussi savoureux, notamment dans l\\u2019Ouest alg\\u00e9rien.<\\\/p><p class=\\\"\\\" data-start=\\\"2949\\\" data-end=\\\"2961\\\"><strong data-start=\\\"2949\\\" data-end=\\\"2957\\\">Base<\\\/strong> :<\\\/p><ul data-start=\\\"2962\\\" data-end=\\\"3152\\\"><li class=\\\"\\\" data-start=\\\"2962\\\" data-end=\\\"2989\\\"><p class=\\\"\\\" data-start=\\\"2964\\\" data-end=\\\"2989\\\">Huile d\\u2019olive ou neutre<\\\/p><\\\/li><li class=\\\"\\\" data-start=\\\"2990\\\" data-end=\\\"3006\\\"><p class=\\\"\\\" data-start=\\\"2992\\\" data-end=\\\"3006\\\">Ail + oignon<\\\/p><\\\/li><li class=\\\"\\\" data-start=\\\"3007\\\" data-end=\\\"3030\\\"><p class=\\\"\\\" data-start=\\\"3009\\\" data-end=\\\"3030\\\">Concentr\\u00e9 de tomate<\\\/p><\\\/li><li class=\\\"\\\" data-start=\\\"3031\\\" data-end=\\\"3062\\\"><p class=\\\"\\\" data-start=\\\"3033\\\" data-end=\\\"3062\\\">Paprika, carvi, poivre, sel<\\\/p><\\\/li><li class=\\\"\\\" data-start=\\\"3063\\\" data-end=\\\"3087\\\"><p class=\\\"\\\" data-start=\\\"3065\\\" data-end=\\\"3087\\\">Pois chiches tremp\\u00e9s<\\\/p><\\\/li><li class=\\\"\\\" data-start=\\\"3088\\\" data-end=\\\"3114\\\"><p class=\\\"\\\" data-start=\\\"3090\\\" data-end=\\\"3114\\\">Eau chaude ou bouillon<\\\/p><\\\/li><li class=\\\"\\\" data-start=\\\"3115\\\" data-end=\\\"3152\\\"><p class=\\\"\\\" data-start=\\\"3117\\\" data-end=\\\"3152\\\">Pommes de terre, navets ou carottes<\\\/p><\\\/li><\\\/ul><p class=\\\"\\\" data-start=\\\"3154\\\" data-end=\\\"3252\\\">\\ud83d\\udca1 <em data-start=\\\"3157\\\" data-end=\\\"3169\\\">Petit plus<\\\/em> : une pinc\\u00e9e de sucre en d\\u00e9but de cuisson permet de casser l\\u2019acidit\\u00e9 de la tomate.<\\\/p>\"},\"elements\":[],\"widgetType\":\"text-editor\"},{\"id\":\"0754f1c\",\"elType\":\"widget\",\"settings\":{\"content_width\":\"full\",\"title\":\"La cuisson du Kbab\"},\"elements\":[],\"widgetType\":\"heading\"},{\"id\":\"0dec59f\",\"elType\":\"widget\",\"settings\":{\"content_width\":\"full\",\"editor\":\"<ul><li class=\\\"\\\" data-start=\\\"3299\\\" data-end=\\\"3382\\\"><p class=\\\"\\\" data-start=\\\"3302\\\" data-end=\\\"3382\\\"><strong data-start=\\\"3302\\\" data-end=\\\"3332\\\">Saisir la viande \\u00e0 feu vif<\\\/strong> avec le smen ou l\\u2019huile pour concentrer les sucs.<\\\/p><\\\/li><li class=\\\"\\\" data-start=\\\"3383\\\" data-end=\\\"3440\\\"><p class=\\\"\\\" data-start=\\\"3386\\\" data-end=\\\"3440\\\">Ajouter les oignons et les \\u00e9pices, bien faire revenir.<\\\/p><\\\/li><li class=\\\"\\\" data-start=\\\"3441\\\" data-end=\\\"3485\\\"><p class=\\\"\\\" data-start=\\\"3444\\\" data-end=\\\"3485\\\">Mouiller avec l\\u2019eau ou le bouillon chaud.<\\\/p><\\\/li><li class=\\\"\\\" data-start=\\\"3486\\\" data-end=\\\"3579\\\"><p class=\\\"\\\" data-start=\\\"3489\\\" data-end=\\\"3579\\\">Laisser mijoter \\u00e0 feu doux et \\u00e0 couvert pendant <strong data-start=\\\"3537\\\" data-end=\\\"3550\\\">1h \\u00e0 1h30<\\\/strong>, en v\\u00e9rifiant l\\u2019\\u00e9vaporation.<\\\/p><\\\/li><li class=\\\"\\\" data-start=\\\"3580\\\" data-end=\\\"3630\\\"><p class=\\\"\\\" data-start=\\\"3583\\\" data-end=\\\"3630\\\">Ajouter les l\\u00e9gumes \\u00e0 mi-cuisson si n\\u00e9cessaire.<\\\/p><\\\/li><li class=\\\"\\\" data-start=\\\"3631\\\" data-end=\\\"3735\\\"><p class=\\\"\\\" data-start=\\\"3634\\\" data-end=\\\"3735\\\">En fin de cuisson, rectifier l\\u2019assaisonnement et ajouter citron, olives, ou liaison selon la version.<\\\/p><\\\/li><\\\/ul>\"},\"elements\":[],\"widgetType\":\"text-editor\"},{\"id\":\"9e44a47\",\"elType\":\"widget\",\"settings\":{\"content_width\":\"full\",\"title\":\"Avec quoi servir le Kbab ?\"},\"elements\":[],\"widgetType\":\"heading\"},{\"id\":\"c79956e\",\"elType\":\"widget\",\"settings\":{\"content_width\":\"full\",\"editor\":\"<p class=\\\"\\\" data-start=\\\"3781\\\" data-end=\\\"3823\\\">Traditionnellement, le Kbab se sert avec :<\\\/p><ul data-start=\\\"3825\\\" data-end=\\\"4011\\\"><li class=\\\"\\\" data-start=\\\"3825\\\" data-end=\\\"3870\\\"><p class=\\\"\\\" data-start=\\\"3827\\\" data-end=\\\"3870\\\"><strong data-start=\\\"3827\\\" data-end=\\\"3842\\\">Pain maison<\\\/strong> (kesra, matlouh, khobz dar)<\\\/p><\\\/li><li class=\\\"\\\" data-start=\\\"3871\\\" data-end=\\\"3948\\\"><p class=\\\"\\\" data-start=\\\"3873\\\" data-end=\\\"3948\\\"><strong data-start=\\\"3873\\\" data-end=\\\"3891\\\">Semoule vapeur<\\\/strong> (pour une version plus raffin\\u00e9e fa\\u00e7on \\\"kebab bel seffa\\\")<\\\/p><\\\/li><li class=\\\"\\\" data-start=\\\"3949\\\" data-end=\\\"4011\\\"><p class=\\\"\\\" data-start=\\\"3951\\\" data-end=\\\"4011\\\"><strong data-start=\\\"3951\\\" data-end=\\\"3977\\\">Frites fines \\u00e0 la main<\\\/strong> pour la version moderne familiale<\\\/p><\\\/li><\\\/ul>\"},\"elements\":[],\"widgetType\":\"text-editor\"},{\"id\":\"8e6bbe9\",\"elType\":\"widget\",\"settings\":{\"content_width\":\"full\",\"title\":\" Les secrets d\\u2019un Kbab r\\u00e9ussi :\"},\"elements\":[],\"widgetType\":\"heading\"},{\"id\":\"8babeb6\",\"elType\":\"widget\",\"settings\":{\"content_width\":\"full\",\"editor\":\"<p>\\u2714\\ufe0f Ne pas saler en d\\u00e9but de cuisson pour \\u00e9viter que la viande ne durcisse<br data-start=\\\"4137\\\" data-end=\\\"4140\\\" \\\/>\\u2714\\ufe0f Utiliser du smen ou du beurre clarifi\\u00e9 pour le go\\u00fbt authentique<br data-start=\\\"4206\\\" data-end=\\\"4209\\\" \\\/>\\u2714\\ufe0f Ne pas trop remuer la viande pendant la cuisson pour ne pas la casser<br data-start=\\\"4281\\\" data-end=\\\"4284\\\" \\\/>\\u2714\\ufe0f Laisser reposer le plat 15 min avant de servir pour que les ar\\u00f4mes se d\\u00e9veloppent<br data-start=\\\"4368\\\" data-end=\\\"4371\\\" \\\/>\\u2714\\ufe0f Pr\\u00e9parer la veille pour un go\\u00fbt encore plus profond<\\\/p>\"},\"elements\":[],\"widgetType\":\"text-editor\"},{\"id\":\"e4f16b9\",\"elType\":\"widget\",\"settings\":{\"content_width\":\"full\",\"title\":\"O\\u00f9 trouver une viande d\\u2019agneau id\\u00e9ale pour un vrai Kbab alg\\u00e9rien ?\"},\"elements\":[],\"widgetType\":\"heading\"},{\"id\":\"b8a1dda\",\"elType\":\"widget\",\"settings\":{\"content_width\":\"full\",\"editor\":\"<p class=\\\"\\\" data-start=\\\"4506\\\" data-end=\\\"4750\\\">Chez <strong data-start=\\\"4511\\\" data-end=\\\"4526\\\">Allo Mouton<\\\/strong>, nous s\\u00e9lectionnons pour vous une viande <strong data-start=\\\"4568\\\" data-end=\\\"4606\\\">halal, fra\\u00eeche, d\\u00e9coup\\u00e9e avec soin<\\\/strong>, et livr\\u00e9e partout en France et en Belgique. Collier, \\u00e9paule, gigot ou souris : \\u00e0 vous de composer votre plat.<\\\/p><p class=\\\"\\\" data-start=\\\"4752\\\" data-end=\\\"4823\\\"><strong data-start=\\\"4755\\\" data-end=\\\"4823\\\">D\\u00e9couvrez Allo Mouton : <a class=\\\"\\\" href=\\\"http:\\\/\\\/www.allomouton.com\\\/\\\" target=\\\"_new\\\" rel=\\\"noopener\\\" data-start=\\\"4803\\\" data-end=\\\"4821\\\">www.allomouton.com<\\\/a><\\\/strong><\\\/p>\"},\"elements\":[],\"widgetType\":\"text-editor\"}],\"isInner\":false}]","footnotes":""},"categories":[17],"tags":[],"class_list":["post-3915","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Kbab d\u2019agneau : rago\u00fbt alg\u00e9rien. | Allo-Mouton<\/title>\n<meta name=\"description\" content=\"Kbab d\u2019agneau : rago\u00fbt alg\u00e9rien. 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