Hello – Bonjour A long time ago, I fell into the cooking pot (like Obélix into the magic potion). I had the chance to grow up in Algeria, in Algiers, a wonderful city full of flavors and colors just like it’s cuisine. Coming from a family who loves eating, cooking and enjoying the small pleasure…
Dolma Qaraa, Dolma Courgettes
The Holy Month of Ramadan started for muslims around the world (23 of March) this year. It means during this Blessed Month, fasting is observed from dawn to sunset. Also time to gather with family and friends. During, this sacred month, I always cook Algerian cuisine. Traditional dishes from Algeria and especially from my family….
Algerian Loubia B’lham
Loubia is a very tasty Bean dish that we cook in general in winter time when the days start to get cold. Even if I live in a desert (Dubai) I love concocting this dish. A slow cooked, simple and comforting dish and much better accompanied with a warm homemade bread on the side. ….
Algerian Maarek
Today, I made some Maarek, a delicious traditional flat, square (crêpes) and similar to Indian Paratha. They are popular in Algeria and North Africa in general. The name varies from regions to regions. They are made with two ingredients, fine semolina and water. Some mix semolina and flours, in my family we only work with…
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…
Algerian Chorba Mketfa
Today, the Holy Month of Ramadan started for muslims around the world. It means during this Blessed Month, fasting is observed from dawn to sunset. Also time to gather with family and friends. During, this sacred month, I always cook Algerian cuisine. Traditional dishes that we served in my family. For this evening, I prepared…
Baghrir
Baghrir is a delicious fluffy and spongy “crêpes” full of thousands holes on the surface and eaten for the breakfast or for tea time. Made with a few ingredients: fine durum wheat semolina, yeast and water. Cooked only on one side or on a nonstick pan or tawa. Served with a fragrant mint tea or…
Orange Cake
Actually, oranges are everywhere in the market, “Citrus season” of course. They are beautiful and so aromatic. Yesterday, I decided to bake a delicious Orange Cake for our tea time. Easy and really delicious. The texture is extremely moist and just melt in the mouth. Ingredients: 200g of sifted plain flour/all purpose flour 200g of…
Rosemary Focaccia
Mediterranean aroma in my kitchen with another simple and delicious focaccia recipe. I added sea salt of Guérande and a little rosemary to make it flavorful. Served with a bowl of extra virgin olive oil and some olives on the side. Ingredients: 20g of fresh yeast 250ml of lukewarm water (more or less depending of…
Petite Panière 