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…

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…

Chorba M’katfa

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…