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…

Bourek Laâdjine

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 or vegetables)! Serve 12 Boureks Laâdjine Ingredients: (for the dough) -400g…

Rosemary Focaccia

Mediterranean aroma in my kitchen with another simple and delicious focaccia recipe. I added sea  salt of Guérande and a little rosemary to make it flavorful. Served with a bowl of extra virgin olive oil and some olives on the side. Ingredients: 20g of fresh yeast 250ml of lukewarm water (more or less depending of…

Ricotta and Blueberry Tart

A hot day outside and the perfect time to enjoy the afternoon with the family and of course with a delicious homemade Ricotta and Blueberry Tart. The combination of Ricotta and fruits is always creamy and smooth at the same time. Classic, delicious and perfect with a coffee or tea. Serves: 8/10 Slices Ingredients: (for…

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,…

Mesfouf B’Zbib

Mesfouf B’zbib is a steamed couscous made with dry golden raisins. This dish is served during the Holy Month of Ramadan and also throughout the year. A good couscous is best served when steamed twice, and can also be prepared either sweet or savory. This version is a sweet one. Zbib means dry raisins in…

Focaccia Bread

Yesterday I prepared a delicious Focaccia Bread, very simple to make and which was appreciated by all the family. I added some cherry tomatoes, 1 small red onion and a little thyme. I love the smell of thyme so fragrant and mine comes from my little balcony. We almost thought we were in Italy. Ingredients:…

Orange Curd

A sweet orange curd that I prepared last week, I used Valencia oranges for this recipe . This orange curd is easy to prepare and perfect for filling tart, on the top of pavlovas, cookies and much more. I always like to prepare in advance some jars and stored them into the refrigerator. Ingredients: 3…

Brittany Butter Cookies, Galettes Bretonnes

I have always had a soft spot for anything crispy, crack in the tooth that smells salty and tastes buttery with my tea or coffee. Galettes Bretonnes are French butter cookies from Brittany (located North West of France). They are made with only a few ingredients; sugar, egg, salted butter and flour. They are flat…

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…