Lemon Curd, Crème au Citron

A sweet and tangy lemon curd for today. This lemon curd is simple to make and perfect for filling tart, Swiss roll, cookies and much more. I always like to prepare in advance some jars and stored them into the refrigerator. I cooked this lemon curd for the first time when I was living in Paris (I…

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…

Tcharek M’saker, Algerian Gazelle Horns

Yesterday was the first day of Eid celebrations for muslims around the world, marking the end of the month of Ramadan. During Eid, we prepare some sweets that we share with our families, friends and neighbors. We also buy new clothes for children and give them money, whilst women put henna on their hands. This year,…

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…

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…

Cocas

Cocas, are a savory pastry imported by the Europeans living in Algeria during the French colonization (1830-1962) in Algeria. They are similar to the Spanish Empanadas and they are made with a basic dough and filled with peppers, tomatoes, garlic and spices. They can also sometimes be filled with meat and onions and prepared with a…

Tajine Zeïtoun

Tajine Zeitoun, is a traditional dish from the repertoire of Algerian cuisine. It is a stew, either made with chicken or lamb, and with green olives, and is slowly cooked to enrich the aromas of this dish. Aside from being the name of this dish, Tajine, is also Arabic for the name of the large clay…

Mtewem Marqa Hamra, Algerian Garlicky Meat Balls in Red Sauce

Today, I made Mtewem, which means garlicky in Arabic. This dish is originally from the capital city of Algiers and the original recipe is made with white sauce. In my family we always make this dish with a spicy red sauce. This dish consists of meatballs filled with garlic and cumin, extremely aromatic. So popular…

M’halbi

M’halbi is a fragrant, sweet and refreshing treat. It is popular in both Algeria and in the Middle East. The recipe varies from family to family, and it is usually served for celebrations and during the Holy Ramadan. Ingredients: 1 liter of full fat milk 100g of corn flour or Maïzena 180g caster sugar 2…

Saffron Cream Topped with Salted Caramel Sauce

Do you ever happen to overbuy milk sometimes, and are left with too much with the expiration date fast approaching? This was my mistake this week, and so to use the milk, I decided to make this easy, simple and no bake ‘custard cream’. It’s flavored with saffron, and topped with salted caramel sauce! A…