Recipe: Tasty Traditional Algerian Dessert: غريبة

A general food and cooking blog. I like to experiment and try all different types of cuisine and I have a passion for food photography and styling.

Traditional Algerian Dessert: غريبة. Traditional Algerian Dessert: غريبة Sarsoora Dubai, UAE. Whisk the cinnamon sugar, oil and butter.. See great recipes for Traditional Algerian Dessert: غريبة too!

Traditional Algerian Dessert: غريبة See great recipes for Fried Mango Raisin Ice-cream too! See great recipes for Berries & Creme (Breakfast Try eating some Makroudh, a traditional Algerian dessert. You can cook Traditional Algerian Dessert: غريبة using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Traditional Algerian Dessert: غريبة

  1. Prepare 1 cup of cinnamon sugar.
  2. Prepare 2 tablespoons of salted butter.
  3. Prepare 2 tablespoons of unsalted butter.
  4. It's 1.5 cups of oil.
  5. It's 3 cups of ground roasted almonds.
  6. Prepare 3 cups of flour.
  7. It's 0.5 teaspoons of baking powder.

This pastry is composed of a date or almond stuffing with deep fried semolina dipped in honey. Chakchouka - A Traditional Algerian Food for Breakfast. What is it: A simple and easy-to-make dish, comprising of small pieces of shredded round flatbread or rougag, blended with a stew or marqa, prepared with diced lambs. Ingredients like chopped onions, tomatoes, chickpeas, and a whole lot of aromatic spices serve as seasonings.

Traditional Algerian Dessert: غريبة instructions

  1. Whisk the cinnamon sugar, oil and butter..
  2. Add the ground almond, baking powder and flour. Knead with your hands..
  3. Let the dough rest for an hour..
  4. Shape the dough into small balls, and make a small indent. Place them in a pan..
  5. Cook at 150 degrees Celsius, until golden brown from the bottom..
  6. Add some cinnamon powder in the indent made. Enjoy..

Unlike desserts such as semolina pudding here in the UK, this dessert is all about that gritty but pleasant texture of coarse semolina. By toasting in a dry frying pan, you bring out lovely nuttiness as well as cooking it, before coating the grains in melted butter and honey. This traditional favorite comes from the northern mountain towns of Algeria. A humble, unleavened semolina flatbread compliments a zesty, roasted red-pepper sauce. The combination is fresh, simple and satisfying.