Welcome

Hello , bonjour, marhaba In the tapestry of my life, the threads of flavor and aroma weave a story that began in the vibrant tapestry of Algiers, Algeria. Like Obélix in the magic potion, I found myself immersed in the enchanting world of cooking from a young age. Algiers, with its kaleidoscope of colors and…

Brioche Nanterre

Nothing is more delicious than a good fluffy Brioche for our afternoon coffee. They taste so good when they come out of the oven and the house is filled with their aroma. And yesterday I prepared a Brioche called a Brioche Nanterre. Brioche Nanterre is a traditional French brioche named after the Nanterre region in…

Algerian Kaak or Hniwnat

What is Kaak, Kaak is a round crown like a sweet bread or brioche. Eaten in North Africa and Middle Eastern regions. They are flavored with orange zest, lemon zest, fennel seeds, or anise seeds, sometimes filled with dates. Recipes change and vary from family to family. Today, I present to you the recipe that my…

Berkoukes for Assegass Amegas

Yesterday, it was the Amazigh New Year, known as Yennayer, is a traditional celebration of the beginning of the agricultural year by the Amazigh people in North Africa. It typically occurs on January 12th or 13th. The celebration involves festive events, special meals like Berkoukes, Cherchem, Baghrir,  Kesra and much more bringing communities together to…

Batata Terfess wa Fliou, Sunchokes with Pennyroyal Mint

I come back today with a delicious Algerian dish called ‘batata terfess wa fliou.’ This dish is enjoyed during winter when the days shorten, and the weather is cold.” Batata Terfess is called Sunchoke in English. It’s a mix of rutabaga and potato taste with an artichoke flavor, delicious mashed, in soup, or, as today,…

Algerian Samsa with Almond Paste Filling

Introducing a homemade Samsa recipe: delectable golden pastries filled with almond paste, fried and drenched in honey. Perfect as a post-Iftar treat, this delicious Algerian dessert will elevate your baking game, even if you’re a beginner.

Algerian Style Stuffed Zucchini (Dolma Qaraa)

The Holy Month of Ramadan has begun, prompting a time of fasting, worship, and unity among Muslims globally. The post author reveals their Algerian traditional dish, Dolma Qaraa, celebrating both Algerian and Turkish culinary influences inherited from the Ottoman era. The recipe forms a key focus; comprising zucchini (courgettes), lamb, spices, and more, it showcases the versatility of Algerian cuisine. This well-loved dish encourages food lovers everywhere to explore the rich diversity of Algerian gastronomy.

Algerian White Bean Stew (Loubia B’lham)

Indulge in Loubia, a flavorful winter delight, made versatile with spice, cream, and meat. This global comfort food, passed down through families, awaits your culinary discovery. Enjoy this bean dish’s irresistible allure alongside homemade bread, as they together warm up your chilly days.

Algerian Maarek

  Embarking on a Culinary Journey: Maarek and Beyond Today, my kitchen was alive with the sizzling symphony of Maarek, a delectable traditional delight—a flat, square treat reminiscent of Indian Paratha. Hailing from the heart of Algeria, these culinary gems go by various names across North Africa, a tapestry of flavors woven with love. Picture…

Bourek Laâdjine

Bourek Laâdjine is a delicious Algerian starter served during Ramadan to accompany the traditional chorba (soup). Boureks Laâdjine are stuffed with onion, meat, parsley and eggs. Very similar to Spanish Empanadas. They are baked or fried like today and filled with whatever you like (meat, tuna, chicken or vegetables)! Serve 12 Boureks Laâdjine Ingredients: (for the dough) -400g…

Algerian Chorba Frik

Chorba Frik is a delicious Algerian soup made with crushed green wheat called Frik. Usually this soup is prepared during Ramadan Month and served for Iftar. Frik also called Freekeh is different from Burghoul. Frik /Freekeh is cracked green wheat. It is harvest before maturity. Toasted (hence its flavors) and left to dry. Burghoul is…