Chicken with Coriander and Kalamata Olives


The weekend has arrived so fast, and I’m in my kitchen busy preparing special dishes for my friends and family for Ramadan. Yesterday I prepared this Roasted Chicken with Coriander and Kalamata Olives. It’s a flavorful and tasty combination. The chicken is tender and aromatic with the addition of coriander (one of my favorite herbs). The Saffron brings a delicious flavor and a nice color to this simple dish. We really enjoy this recipe in my family (with Arabic homemade bread on the side of course), and hopefully so will you!

Ready for Fiesta Friday #124. Thank you to our wonderful host Angie, big thanks to  Lindy @ Love in the Kitchen and Liz @ spades, spatulas & spoons  for co-hosting this week’s Party!

Serves: 6


  • 6 chicken thighs
  • 6 garlic cloves
  • 1 brown onion
  • 1 bouquet of coriander
  • 100g of kalamata olives (soaked in water)
  • Black pepper
  • Salt
  • 6 saffron threads
  • 3 tablespoons of extra virgin olive oil
  • Water


  1. Rub the chicken thighs with olive oil, salt, black pepper and set aside.
  2. In a large deep pot add the olive oil, the garlic cloves and the sliced onion.
  3. Start to cook on a medium heat for 2/3 minutes.
  4. Add the chicken thighs, sprinkle the saffron threads and finally add the chopped coriander.
  5. Roast the chicken legs tights a few minutes then cover with water.
  6. Pour the olives on the top.
  7. Cook for about 30/45 minutes depending on the stove or until the chicken is very tender and the sauce becomes reduced.
  8. Remove from the heat and transfer the chicken to a serving dish.
  9. Sprinkle with coriander leaves and enjoy!

Bonne dégustation, Saha Ftourkoum!

PS: Here are some popular chicken recipes served during Ramadan.


Mchermla Batendjel

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The weekend is finally here, and so is the summer heat, which is why I prepared this simple, fresh dish with aubergines/eggplants! I love this dish, as it reminds me of my summer’s at my grandmother’s house. We used to prepare this dish in the garden, where we had a little shaded cooking corner. It’s fairly simple, and great when accompanied with some homemade khobz (bread).

I am also participating in Fiesta Friday today! I’ve missed quite a few of these amazing Fiesta’s created by the wonderful host Angie from The Novice Gardener, but I couldn’t miss this week’s as it is Fiesta Friday #80!! If you haven’t joined Fiesta Friday yet, I really encourage you to join the weekend fiesta with wonderful recipes and bloggers.

Serves: 4


  • 3 large aubergines/eggplants
  • 8 cloves of garlic
  • 1 teaspoon of caraway powder
  • 1 teaspoon of cumin powder
  • 1 tablespoon of red sweet paprika
  • A pinch of salt
  • A pinch of black pepper
  • Sunflower oil
  • Balsamic vinegar

Procedure: (simple)

  1. Wash and cut the aubergines lengthwise.
  2. In a large frying pan add the sunflower oil (not too much).
  3. Fry the aubergines slices until they become golden brown and put them in a colander.
  4. In the same pan add the chopped garlic, the caraway powder, the cumin powder, the red sweet paprika, the salt and the black pepper.
  5. Stir with a wooden spoon all the ingredients together and add the aubergines slices.
  6. Cook for 5 minutes and finally drizzle with vinegar.
  7. Transfer the aubergines to an oven dish and refrigerate until the following morning.
  8. Serve as an entrée or between two slices of toasted bread.

This dish is delicious in summer, spicy with the addition of garlic and sour with the vinegar.

Bon Appétit!

PS: This dish can be eaten warm, but trust me it is much better after a few hours inside the refrigerator.

Caramelized Semolina Pudding

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IMG_4106Only a few more days until the end of Ramadan, and the days will soon become busy with Eïd preparations (and then the celebration of course!). I decided to prepare a semolina pudding with a caramel topping, extremely popular in North Africa and always with a hint of orange blossom water. A sweet and fresh dessert is much appreciated after a long day of fasting.

Serves: 8

Ingredients: (for the caramel)

  • 150g of caster sugar
  • 3 tablespoons of water


  1. Pour the sugar and the water into a pan and start to cook on a low heat.
  2. When the caramel becomes golden brown remove from the heat.
  3. Immediately pour a little bit of caramel into each ramekin and set aside, (rotate the ramekin to cover the entire bottom surface with caramel).

Ingredients: (for the pudding)

  • 1 liter of full-fat milk
  • 100g of fine semolina
  • 150g of caster sugar
  • 1 tablespoon of vanilla sugar
  • 1 tablespoon of orange blossom water
  • 2 eggs


  1. Preheat the oven to 180C.
  2. Boil the milk in a large pan over a medium heat.
  3. Slowly pour the sugar, the vanilla sugar, and the orange blossom water into the pan.
  4. When you see bubbles, pour the semolina.
  5. Stir constantly with a wooden spoon until the semolina becomes thick (not too much).
  6. Remove the pan from the heat.
  7. In a bowl whisk the 2 eggs together and pour the mixed eggs on the top of the semolina.
  8. Whisk energetically the mixture and set aside for 5 minutes.
  9. Slowly pour the semolina into each ramekin and bake for 30 minutes into the oven.
  10. Remove from the oven and allow to cool for 10 minutes.
  11. Refrigerate for 2 hours before serving.
  12. Before serving, put a knife under water then scrape around on the outside of the pudding, tap gently on a serving dish to dislodge.

The semolina pudding is sweet and the aroma of the orange blossom water is always nice. Sometimes I add golden dried raisins to this recipe.

Bon Appétit / Saha Frourkoum.

Sardine Croquettes

IMG_3198I’ve decided no Sweet’s for Fiesta Friday but instead, a simple recipe with fresh sardines! A Sardines are beautiful little fish, inexpensive and delicious grilled, marinated or like today as spicy croquettes. Thank you Angie from The Novice Gardener  and thanks to Caroline @Caroline’s Cooking and Elaine @foodbod for co-hosting this week Fiesta Friday !

Serves: 12 pieces


  • 1 kg of fresh sardines
  • A pinch of salt
  • A pinch of black pepper
  • 1 teaspoon of red sweet paprika
  • 1 teaspoon of harissa paste or 2 red chilli peppers
  • 6 cloves of garlic
  • 1 small bouquet of fresh coriander (this one is from my garden)
  • 1 lemon
  • Oil for frying

PicMonkey Collage Procedure:

  1. Wash the sardines.
  2. Rub the sardines to remove the scales.
  3. Cut off the head.
  4. Cut along the belly to remove the organs.
  5. Rinse the sardines and put them into a colander (the technique is simple and fast).
  6. In a food processor add the sardines, the salt, the black pepper, the garlic, the paste harissa, the red sweet paprika and the coriander.
  7. Mix all the ingredients together, do not mix a long time just to assemble the ingredients (as seen in the picture).
  8. In a large pan add a little of the oil on a medium heat.
  9. Take a little of the sardines dough and make small croquettes.
  10. When the oil is hot add the croquettes and fry them.
  11. When they are gold, transfer them to a colander.
  12. Serve hot and drizzle with lemon juice.

The croquettes are tender, spicy and flavorful. You can add aïoli on the side for a delicious sauce (you can find my aioli recipe here). Bon Appétit.

Chaussons au Fromage et Épinard, Puff Pastry Roll with Cheese and Spinach

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IMG_2836Today is a very very special day, this is Fiesta Friday #52  but this is also Fiesta Friday Anniversary! One long year of partying every Friday, with the creator of this magnificent Fiesta, Angie from The Novice Gardener and many other bloggers! Thank you, Angie, and thank you to the fantastic co-hosts for their weekly efforts and work. Wonderful people, grateful supporters and enthusiastic bloggers!

And today, I have a really special and delicious savory, a Puff Pastry Roll with Cheese and Spinach with my first ever pâte- feuilletée. These little Chausson are very popular in Algeria, they are homemade like today or on sale in any bakery, hot and fresh, served on a paper with a drink on the side.

I was inspired by the recipe of this Pâte feuilletée/Puff pastry from this amazing blog,

Thanks to  Hilda @Along The Grapevine and Julianna @Foodie On Board, for co-hosting this week’s special Fiesta Friday #52

Come and have fun with us 🙂

For the pâte feuilletée/puff pastry

Serves: 1kg


  • 500g of flour (all purpose flour/plain flour)
  • 2 teaspoons of salt
  • 250ml of cold water
  • 380g of butter

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Procedure: Medium/difficult

  1. In the bowl of your stand mixer; add the flour, the salt, 80g of melted butter and the cold water.
  2. Mix with the dough hook for a few minutes until to have a rough dough.
  3. Remove the dough from the bowl and knead just to assemble (see as pictured) do not over knead the dough.
  4. Form a ball, wrap the dough in a plastic wrap and refrigerate for 1 hour.
  5. Place the butter (300g) between 2 sheets of waxing paper and beat it with a rolling pin (this process softens the butter).
  6. Form a square with the butter (see as pictured).
  7. Place the butter in the refrigerator with the dough.
  8. After 1 hour removes the dough and the butter from the refrigerator.
  9. Dust with flour a clean surface and add the dough in the middle.
  10. With a knife cut a cross on the top of a dough and using the rolling pin flatten the four pieces (keeping the shape of the cross) and make sure the middle is not rolled out, the middle/center should be thicker.
  11. Place the butter in the middle (as seen in the picture).
  12. Now fold each rolled out piece (of the cross) on the top of the butter, into a perfect square.
  13. Cover completely (all the butter must be completely covered).
  14. Flatten delicately with the rolling pin lengthwise to make a long rectangle (as seen in the picture above).
  15. Now we start the 1st round.
  16. Spread the dough lengthwise to get a long rectangle (about 3 times longer than wide).
  17. In order to overlay layers of butter, fold the bottom third of the dough up and fold the top third above.
  18. Turn the dough 90 degrees to the right, and lightly dust with flour. This is the end of round 1.
  19. Repeat the same process with the spread in front of you (round 2).
  20. Wrap the spread/dough in a plastic wrap and refrigerate it for 1 hour.
  21. After 1 hour removes from the refrigerator.
  22. Dust with flour the surface and place the dough on the surface and repeat exactly the same process two more times (2 rounds).
  23. You should have completed a total of 4 rounds now.
  24. Wrap in a plastic and refrigerate for 1 hour.
  25. Remove from the refrigerator and repeat 2 more rounds.
  26. The total is 6 rounds, and the folding process is over.
  27. You can use the dough immediately but it is much better to refrigerate for another 1 hour (you can keep the dough for 3 days in the refrigerator or in the freezer for 1 month, I kept mine 12 hours in the refrigerator before using the puff pastry for a better texture).
  28. Make sure the edges are sealed and regular all the time, don’t forget to dust with flour, make sure to brush off the flour excess on the top of the dough. Don’t use light margarine or light butter, you destroy the taste of the puff pastry.

For the Chaussons aux Fromage/Puff Pastry Roll with Cheese and Spinach

Serves: 8


  • 200g of pâte feuilletée/puff pastry
  • 300g of frozen spinach
  • Sauce Béchamel (recipe posted here)
  • 100g of cream cheese
  • A little of grated Gruyere
  • 1 egg yolk for the brush.

PicMonkey Collage

Procedure: Easy

  1. Preheat the oven to 180C degrees.
  2. Dust with flour a clean surface.
  3. Flatten your pâte feuilletée/puff pastry into a large rectangle (40cm/25cm).
  4. Cut the rectangle in two in the lengthwise (to obtain 2 rectangles) and cut the rectangle in four in the width wise direction (you obtain 8 small rectangles).
  5. Meanwhile, add the frozen spinach into a bowl and pour on the top a little hot water and set aside for 15 minutes.
  6. Remove the water and squeeze the water out of the spinach and set aside.
  7. For the sauce Béchamel (see the recipe here).
  8. Add the sauce Béchamel 100g of cream cheese and combine the ingredients together.
  9. Take 1 small rectangle, with a tablespoon add a little of spinach and a little of cream.
  10. Roll it and proceed the same way for the rest of the rectangles.
  11. Grease a large cookie pan and transfer the 8 Chaussons on the top.
  12. Brush with the egg yolk the top and the edges of each Chausson.
  13. Bake for 45 minutes into the oven, remove when they are golden brown and set aside for 15 minutes.
  14. Dip the ends of each Chausson into the cream and after into the cheese.
  15. Serve immediately with a salad on the side.

They are really delicious, the puff pastry is light and flaky.

Bon Appétit!

PS: With the leftovers of the sauce Béchamel and spinach, I used it to make a vegetable lasagna!

Naan Bread and Algerian Mutton Tajine

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I love Indian cuisine, the texture, the fragrance, the beautiful colors, the smell, the presentation into the copper Degchi! All the cuisine around the world brings something new, exotic, fusion and much more.

Today I made a fusion Indian Naan Bread and Algerian Mutton Tajine Recipe. For the Naan, the recipe comes from  Sweet & Savory By Shailja a beautiful and tasty Naan, that I first saw on Instagram. I followed her recipe step by step, however, I used grams and ml for my recipe (instead of cups as I am more familiar with these).

For the Naan:

Serves 6


  • 300g of all-purpose flour
  • 6g baking powder (1/2 of individual bag for me)
  • 6g of  dry instant yeast (for me, I don’t have baking soda)
  • A pinch of salt
  • 1 tablespoon of sunflower oil
  • 60ml of yogurt
  • 125ml of lukewarm water
  • Melted butter for brushing


  1. In a deep bowl add the flour, the yeast and the baking powder, the sunflower oil and the yogurt.
  2. Start to mix all the ingredients with your fingers.
  3. In a bowl dissolve the salt with 125ml of water.
  4. Pour gradually the water and start to knead with your hands.
  5. Knead until you feel the dough becomes soft and not sticky.
  6. Cover the dough with a kitchen towel and let the dough rise for 2 hours in a warm place.
  7. Dust with flour a clean surface.
  8. After 2 hours, remove the dough from the bowl.
  9. Knead 2 minutes and cut the dough into 6 equal balls.
  10. In a medium heat add a round cast iron flat skillet.
  11. Flatten each ball into a round shape, the size of your skillet.
  12. Add the Naan to the skillet (you can see bubbles, I was impressed)
  13. Now the tricky part for me, I turned with my fingers the Naan to cook the other side over the gas flame.
  14. When it’s cooked, remove from the flame (be careful not burning your bread and your fingers), brush with a little of the melted butter.
  15. Process the same way for the rest of your Naan.


For the Mutton:


  • 800g of mutton (cut into pieces, medium cubes)
  • A handful of dry chickpeas soaked overnight
  • 6 cloves of garlic (pressed)
  • 1 teaspoon or  Ras el hanout (the red one for this recipe)
  • A pinch of salt (more if you like salt)
  • A pinch of black pepper
  • 1 tablespoon of sweet red paprika
  • 1 teaspoon of harissa
  • 4 tablespoons of sunflower oil
  • 1 1/2 liter of water


  1. On a medium heat add a large pot or a Tajine with sunflower oil.
  2. Add the pressed garlic, the red paprika, the ras el hanout, the salt and the black pepper.
  3. Mix all the ingredients together.
  4. Add the mutton cut in pieces.
  5. Pour the chickpeas (rinsed and drained) into the large pot or a Tajine.
  6. Continue to cook a few minutes to let the flavor blend together and stir with a wooden spoon.
  7. Pour the water and cook for at least 45 minutes to 1 hour.
  8. When the sauce is reduced and the mutton tender removes from the stove.
  9. Serve directly with the Tajine or transfer into a serving dish.

The mutton is extremely tender, spicy with the harissa and accompanied perfectly the Naan bread.

Bon Appétit.

PS: Thank you Shailja for the Naan’s recipe, it was a great success at home!!

Almond Cigars




Hey, hey! 4th Fiesta Friday. Angie is a wonderful hostess, I’m delighted to go with my Petite Paniere full of surprises. Today, something sweet and full of flavor to share with you.

Almond Cigars are made with a dough called Diouls sheets or Brick sheets. It’s made with fine semolina a pinch of salt and spread with water. This pastry sheet is very popular in Algeria and in North Africa as a savory or as a sweet dessert. They are sold flat and round and they dry out very quickly, leave them with a clean kitchen towel and they cook perfectly in the oven.

Serves 10


  • 10 leaves of Diouls (or 5 Filo dough cut in half)
  • 250g ground almond
  • 100g of white granulated sugar
  • 1 teaspoon of cinnamon
  • 1 tablespoon of orange water blossom (or more)
  • Sunflower oil for frying
  • Honey


  1. In a large bowl, add the ground almond and the sugar.
  2. Mix with a fork.
  3. Add the cinnamon and mix.
  4. Pour slowly the orange water blossom until the dough becomes assembled, like almond paste and set aside.

For a cigar shape:

  1. Take one sheet and add a little of the stuffing  (a small roll of 10 centimeters) with a teaspoon at 3 centimeters of the edge of the sheet.
  2. Fold the edges of the sheet (right and then left).
  3. Fold the stuffing edge and roll slowly, you have a cigar shape.
  4. Proceed the same way for the rest of your Diouls sheet.
  5. In a cooking, pan adds a little of sunflower oil on a medium heat.
  6. Cook the cigars until they become golden color.
  7. Remove from the heat and drain it into a colander, set aside for 15 minutes.
  8. In a small cooking pot, add the honey (I choose a honey orange blossom for this recipe).
  9. Cook on a low heat.
  10. When the honey is warm, deep the cigar, one by one into the honey.
  11. Remove from the pan and put them into a serving dish.

Serve Almond Cigars with a hot North African mint tea. The smell of the fresh mint, the honey, the orange flower blossom and this delicatessen are sweet and invite you to relax.

Bonne dégustation!

PS: They come in different shapes, cigars like today, triangle or round like a snail. For this recipe you can use Filo dough, I suggest you cut in half the filo sheet, it will be easier for working because Filo dough is much bigger than Dioul dough.

Note, this is not Filo (sheet) Dough!