Ingredients
How the original is made (industrial)
- Algiers spring water, filtered and chilled
- cane sugar syrup
- natural citrus essences, above all lemon and bitter orange
- citric acid
- carbon dioxide, injected at about 4 g per litre
- returnable glass bottles, filled and crown-capped since 1878
Homemade lemonade in the same style
- 300 gcaster sugar
- 300 mlwater
- 250 mlfreshly squeezed lemon juice
- pared zest of 3 lemons
- 1 tspfinely grated bitter orange zest, or 2 tbsp bitter orange juice
- ¼ tspcitric acid
- 1 litrechilled sparkling water
To serve
- ice cubes
- lemon slices
Directions
- Understand what you are copying: Hamoud Boualem is a soft drink brewed in the Belouizdad district of Algiers since 1878, and the recipe is a family secret, so the version below is a close domestic lemonade, not the factory formula.
- For the home version, heat the sugar and water in a saucepan with the pared lemon zest over low heat, stirring only until the sugar dissolves.
- Simmer for 5 minutes without stirring, then take off the heat and infuse the zest for 20 minutes as it cools; do not let the syrup colour.
- Strain the syrup, stir in the lemon juice, the bitter orange zest or juice, and the citric acid, which sharpens the finish the way the commercial drink does.
- Chill the concentrate for at least 4 hours, and preferably overnight, so the citrus oils settle into the syrup.
- Mix one part chilled concentrate with three parts very cold sparkling water, pouring the water down the side of the jug to keep the bubbles.
- Serve immediately in tall glasses over ice with a slice of lemon; carbonation dies within minutes once mixed.
- In Algeria it is drunk cold with couscous, with a merguez sandwich or on the terrace of a cafe, taking the place cola occupies elsewhere, and the classic order is a chilled glass bottle with the metal cap levered off at the table.
Technique
- The commercial drink is carbonated under pressure in the bottle. You cannot match that fizz by stirring soda water in, so mix in small quantities and drink at once.
- Bitter orange is the note people struggle to place in the original. A little zest is enough; too much makes the drink medicinal.
- The company has survived colonial rule, nationalisation attempts and the arrival of global cola brands, and is drunk as a point of national identity as much as a soft drink.
Substitutions
- No bitter orange: use the zest of half a grapefruit for a similar edge of bitterness.
- Citric acid can be replaced by an extra 2 tbsp lemon juice, though the drink will taste rounder and less crisp.
Variations
- The brand also makes Slim, a bitter-orange soda, and Selecto, a darker caramel-and-fruit drink that Algerians hold up against cola.
- A common cafe serve is half lemonade, half cold mint tea over ice.
- For Ramadan, families mix it half and half with cherbet syrup for children.
History
Founded by the Hamoud family in Algiers in 1878, it is one of the oldest soft drink makers in Africa.
Frequently asked questions
What is Hamoud Boualem?
Hamoud Boualem is a drink from Algeria: algiers-brewed sparkling lemonade, drunk instead of cola with couscous. Founded by the Hamoud family in Algiers in 1878, it is one of the oldest soft drink makers in Africa.
How long does Hamoud Boualem take to make?
Hamoud Boualem takes 20 min of preparation and 10 min plus overnight chilling and carbonation of cooking. The recipe makes about 1.5 litres, 6 glasses. It is rated medium to make.
What can I substitute in Hamoud Boualem?
Yes, within limits. No bitter orange: use the zest of half a grapefruit for a similar edge of bitterness. Citric acid can be replaced by an extra 2 tbsp lemon juice, though the drink will taste rounder and less crisp.
What is the most important thing to get right in Hamoud Boualem?
Simmer for 5 minutes without stirring, then take off the heat and infuse the zest for 20 minutes as it cools; do not let the syrup colour.
