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…

Algerian Chorba Beïda

Algerian Chorba Beïda, is a fragrant soup from the city of Algiers (Algeria) and served during the Ramadan month. Made with few ingredients but always with chicken. His particularity is the addition of the egg yolk into the soup at the end of the cooking. The egg yolk brings the white color to this soup,…

Palouza

Yesterday, the Holy Month of Ramadan started for muslims around the world. During this sacred month, I always cook Algerian cuisine; especially traditional dishes, breads, and sweets. Yesterday, I made Palouza, a creamy, sweet and refreshing dessert. Similar to M’halbi, both are popular in Algeria. The recipe varies from family to family, and it is…

Almond paste stuffed dates

Almond paste stuffed dates are a very popular sweet treat in Algeria, usually served in small saucers or into a large copper tray. They are made with the famous Algerian dates called Deglet Nour, which grows in abundance in Algeria and especially in Biskra, located in north east of Algeria and famous for its palm grove. They are…

Algerian Chtitha Djedj

Today I made an inviting Algerian dish called Chtitha Djedj, always served during the month of Ramadan. A simple and tasteful dish made with chicken and chickpeas; and strongly flavored with garlic. Djedj means in chicken in Arabic. Chtitha is related to the world chtih, which in Arabic means dance. The anecdote behind this is that this dish…

Algerian Bourek

Bourek is a delicious Algerian starter served during Ramadan to accompany the traditional chorba (soup). Boureks are stuffed with onion, meat, parsley and eggs. The origin of the name comes from Turkish, and this delicious starter is the signature of the city of Algiers. The name, as well as the filling options, vary from country…

Algerian Mchewek

Mchewek are an old Algerian pastry, similar to the French Petits Fours served with coffee or tea. These delicious and pleasant delicatessen are made with almond paste, then rolled into almond flakes. Simple to make and extremely delicate “en bouche”. Mchewek in Arabic means thorny! Ingredients: 300g of almond powder 100g of caster sugar 1/2 spoon…

Chorba L’sen Tir

Chorba L’sen Tir, is a spicy Algerian soup made with orzo pasta. It is very rich and healthy, and is often served during Ramadan to break the fast. There are many varieties of soups served during Ramadan but this one is my favorite. This soup is piquant, peppery and delicious. Chorba means soup in Arabic and…