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…

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…

Zrodiya M’chermla

I prepared this simple, fresh dish with carrots called Zrodiya M’chermla. A spicy Algerian dish served as an entrée (marinated carrots full of garlic, caraway, cumin…)! 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…

Algerian Tchakchouka

Tchakchouka is a very tasty Algerian dish but also popular across North Africa in general. It is easy to prepare, especially with the abundance in tomatoes and peppers during summertime. It’s appetizing and colorful and much better when cooked with a good extra virgin oil. Ingredients: 6 long sweet pepper (Anaheim or Cubanelle) 1 long…

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…