Yesterday, I made a pecan pie. It had been ages since I last baked one, and I had almost forgotten how comforting it is. Pecan pie is a classic American dessert, originally from the southern United States. It’s made with a buttery crust and a …
A Vatrushka for our afternoon tea at home. Vatrushka is a little Eastern European pastry, very common in Russia and Ukraine. It’s made with a soft, slightly sweet dough brioche, shaped into a round bun with a dip in the middle. That dip is filled with a …
If you share my passion for pies, you’re bound to be enchanted by Turkish börek! This delightful dish is the epitome of comfort, irresistible in every way. Imagine delicate, thin layers of pastry lovingly wrapped around a savory blend of salty cheese and fresh spinach, …
Churros are such a tasty treat, a fun mix of fried dough that’s crispy on the outside and super soft on the inside. They’re usually long and skinny—sometimes twisted into a fun loop—and totally irresistible! Rolled in sugar, they’re perfect for dipping in ooey-gooey chocolate …
The Algerian square pizza is a popular street food in the streets of Algiers. As its name suggests, it’s always square-shaped, baked in rectangular trays, and sold in square pieces. It’s different from Italian pizza. The dough is similar to bread dough, making it soft …
Nothing is more delicious than a good fluffy Brioche for our afternoon coffee. They taste so good when they come out of the oven and the house is filled with their aroma. And yesterday I prepared a Brioche called a Brioche Nanterre. Brioche Nanterre is …
What is Kaak, Kaak is a round crown like a sweet bread or brioche. Eaten in North Africa and Middle Eastern regions. They are flavored with orange zest, lemon zest, fennel seeds, or anise seeds, sometimes filled with dates. Recipes change and vary from family to …
Yesterday, it was the Amazigh New Year, known as Yennayer, is a traditional celebration of the beginning of the agricultural year by the Amazigh people in North Africa. It typically occurs on January 12th or 13th. The celebration involves festive events, special meals like Berkoukes, …
The Holy Month of Ramadan has begun, prompting a time of fasting, worship, and unity among Muslims globally. The post author reveals their Algerian traditional dish, Dolma Qaraa, celebrating both Algerian and Turkish culinary influences inherited from the Ottoman era. The recipe forms a key focus; comprising zucchini (courgettes), lamb, spices, and more, it showcases the versatility of Algerian cuisine. This well-loved dish encourages food lovers everywhere to explore the rich diversity of Algerian gastronomy.
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 …