Junaid

Mderbel Badendjel – Algerian Aubergine Tagine with Lamb or Mutton. Lamb and chickpeas stewed with

Kaber El Louz – Tunisian Sweet Almond Paste Balls. I chose these sweet little almond paste

My Best Loubia Recipe ~ White Bean Soup 1437 A.H / 2015!  Every year as

Algerian Kbab – A lightly cinnamon spiced chicken stew with chickpeas, topped with fried potatoes and

Tabaa in the Algerian language means baking mold – in this case a cookie/pastry cutter. It also can

Exotic flavours of a yummy curry merged into a traditional cornish pasties recipe. The Oxford English Dictionary suggests that

Today I’m sharing a recipe for my family’s favourite, Khobz Ftir bel Chakchouka. An Algerian semolina

 Twabaa – Algerian cookies that are traditionally flavoured with citrus zest, vanilla and/ or anise seeds.

Extra Virgin Olive Oil Scones; light and tender quick breads with deep fruity olive flavour and the

Gers Ogely – A light and dairy free cake from Kuwait flavoured with saffron and green cardamom,

Khanfaroosh / Khanfaroush: Emirati fried saffron and cardamom ‘cakes’. Are they pancakes, cakes, doughnuts or crumpets/pikelets?

It’s time to reveal what we have all been cooking up in the MENA cooking club this

Chicken Machbous was this month’s savoury recipe for MENA Cooking Club Members (sign up today!) to try. Chosen

Today I’m going back to basics with this simple recipe for how to cook white

Taam / Couscous with meat and vegetables: a North African dish of lightly spiced stewed mutton

What is Trida? Also known as Mkartfa/Mkatfa or in Tunisia Nwasser. Trida is small square pasta. I can buy

For those unfamiliar with scones, really all they are a small, slightly sweet quick breads.

A light fluffy couscous and legume dish that works just as well in winter as

Mesfouf ~ super-soft, steamed, sweet buttery couscous with raisins and nuts or anything you like! This dish exists

Doubara Biskra – A spicy chickpea soup from Biskra, Algeria. The name doubara comes from the arabic word دبر dabara which means

Harira; the traditional soup of Maghreb, North Africa. This week I bring you not one but two soups, what can

Khobz Ftir is an Algerian, unleavened, no-knead semolina bread. Traditionally served at breakfast and enjoyed at

Sfinz / Sfenj – North African doughnuts. MENA Cooking Club  challenged us this month with 3 dishes from

The cuisine of Jordan was this months MENA cooking club challenge hosted by Evelyne of Cheap Ethnic Eats. 

Bradj also known as Kesra Mbardja, are pieces of rich semolina galette stuffed with fragrant

Lham Lahlou ~ Algerian sweet lamb tagine is a traditional North African lamb and fruit stew. Usually reserved

Smoky aubergine and sweet tomato taken to another flavour level with: pungent garlic, earthy cumin, fruity

Algerian Basbousa – a citrus semolina cake soaked in sugar syrup. Flavoured with citrus fruit and

Jelbana wa Djaj Tagine ~ A rich and flavourful Algerian green peas (jelabana) and chicken (djaj) tagine

As-Salaamu Alaykum Wa Rahmatullah, I hope you’re all having a productive Ramadan. I was delighted

Chicken Salona / Saloona: Emirati Chicken Stew, flavoured with Loomi (dried lime) and easy, home-made Bezar spice mix. Over the last

Qalb El Louz; The queen of Algerian sweets You also must have plenty of patience to make

Syrian roast chicken & potatoes As part of MENA Cooking Club we were given Syrian dishes to try. This chicken

Palestinian lentil soup ~ smooth, flavoursome and simple to make! The past month’s MENA Cooking Club challenge was to

Algerians love their chorba freek and this Brit does too. We have it almost every

Ramadan Mubarak Apologies for the delay, I’ve been without an internet connection the first 2

I’ve always preferred soups made with Lamb and not Chicken, but after tasting this Chorba Bayda

Mhadjeb (singular) Mahdjouba (plural); A labour of love, even with the help of my trusty stand mixer! Mhadjeb

Mutabbaq مطبق ~ Middle Eastern flatbreads filled with a lightly spiced minced meat and egg mixture, folded then pan-fried.

Matazeez مطازيز / Margoog ~ A Middle Eastern hearty stew of lamb and vegetables with whole-wheat ‘pasta’ discs. MENA Cooking Club host

Breakfast, dinner or dessert; Algerian Couscous with Pomegranate. Traditionally-steamed, soft & fluffy couscous with bursts of

Algerian Tajine Zitoune ~ Chicken stew with green olives and carrots. Vibrant in both colour and taste. A welcome addition

  Latay A few months back I posted this photo in my Instagram story. Someone

It may be near the end of summer here in Algeria, yet the heat and

After breaking fast with dates and/or water, Chorba Freek to me is the epitome of the breaking

Mhadjeb plural Mahdjouba are semolina based crepe-like flatbreads stuffed with chakchouka. Mhadjeb/Mahdjouba are a popular North African street-food