Doubara Biskra – A spicy chickpea soup from Biskra, Algeria. The name doubara comes from the arabic

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

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

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

The cuisine of Jordan was this months MENA cooking club challenge hosted by Evelyne

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

Lham Lahlou ~ Algerian sweet lamb tagine is a traditional North African lamb and fruit

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

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

Jelbana wa Djaj Tagine ~ A rich and flavourful Algerian green peas

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

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

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

Syrian roast chicken & potatoes As part of MENA Cooking Club we were given Syrian dishes

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

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

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

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

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

Mutabbaq مطبق ~ Middle Eastern flatbreads filled with a lightly spiced minced meat and

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

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

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

  Latay A few months back I posted this photo in my

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

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

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

  Khfaf is a spongy fried rounds of bread dough with a thick,

Algerian Couscous – Steamed couscous covered in a lamb and vegetable stew with chickpeas

La Mona – Algerian brioche with a super light and fluffy crumb. Flavoured with

  Tamina – An Algerian sweet of Toasted Semolina with Butter and Honey. I