Sfenj are popular Moroccan and Algerian doughnut-like fritters made from sticky unleavened batter, similar to Libyan sfinz and Tunisian bambalouni. The dough is traditionally shaped into rings and deep-fried until it develops a golden, crispy exterior. The interior should be fluffy, tender, and chewy. These fritters are usually served hot when sold by street vendors, and they can be consumed plain or dusted with icing sugar.
Makroud el louse are flourless Algerian cookies consisting of almonds, eggs, sugar, and a flavoring of orange flower water. Baked until lightly browned, these cookies are typically tossed in powdered sugar in order to be completely coated. Once consumed, makroud el louse should melt in the mouth. It is recommended to serve these cookies with a cup of tea or coffee on the side.
Baghrir is a soft and spongy Moroccan and Algerian pancake made with semolina flour. It is characterized by numerous holes on its surface, a result of yeast-produced bubbles in the batter that form and break as the pancake cooks. The pancake is cooked on one side only. It's recommended to serve baghrir with fruit jams or a syrup made with butter and honey.
Tamina is an ancient Algerian sweet treat consisting of toasted ground semolina, butter, and honey. It is typically decorated with cinnamon or sugared almonds. Traditionally, it is served when celebrating the birth of a child, but it can be prepared any day of the year. Tamina is usually shared between a few people, as it is served in small plates and consumed with small spoons.
Kalb-el-louz is a popular Algerian baked dessert consisting of semolina and ground almonds as key ingredients. It's typically flavored with cardamom, cinnamon, vanilla, and orange blossom water. After it has been cooked, kalb-el-louz is combined with a fragrant syrup that makes it sweet. In the west of Algeria, it is also known as chamia, while in the east, it is known as h'rissa. This dessert is especially popular during the month of Ramadan, when it is traditionally paired with a cup of coffee.
Every important celebration in Algeria is never complete without mkhabez, a traditional and delicate Algerian pastry. It is made with nuts (mostly almonds), sugar, eggs, and flavorings, then cut into small, elegant shapes. Essentially, it is easy to make, however; when the pastry is baked, it is meticulously decorated with royal icing. Usually, ground almonds are used to make the base of the cake, but pistachios and walnuts are also frequently used. The most common flavoring is lemon or lemon zest, but other typical extracts such as rose water or vanilla can also be added. Traditionally, mkhabez has a triangular shape and uses only blue, pink, or white royal icing. The modern varieties include numerous possibilities for decoration. The almond pastry can be cut in any form, and there are no restrictions or rules concerning royal icing or the final decoration. This has led to the development of a wide range of possible designs which make this dessert unusual and extremely decorative. It is unique to the Algerian area and combines African and French culinary traditions. Because of its intricate decorations, it is usually served on special occasions, especially on Eid, a traditional feast marking the end of Ramadan.
Créponné is a traditional lemon sorbet, created by Gilbert Soriano of the Crèmerie l'Oranaise in Oran. It is made by mixing lemon zest and juice with boiling sugar syrup, leaving it to rest in the freezer for a couple of hours, and then mixing it again with whipped egg whites. The concoction is left in the freezer until the next day, although it is advisable to pull it out every half an hour for the first few hours of freezing to beat the mixture with the whisk until the sorbet sets. Créponné is a dessert usually made at home, but numerous street vendors and ice cream shops in Oran offer it during hot summer days.
Mbesses, also known in some parts of Algeria as mtekba or mtaqba, is a thick semolina galette made with durum-wheat semolina, fat, salt, and water. It has a crisp, golden exterior and a tender, crumbly interior and is commonly eaten warm with honey, butter, jam, coffee or tea. The dough is based on medium or coarse semolina rather than ordinary wheat flour. Melted butter, clarified butter known as smen, vegetable oil, or a combination of fats is worked thoroughly into the semolina. The mixture is rubbed between the hands so that the grains are evenly coated with fat, a step that gives mbesses its characteristic sandy, crumbly texture. Water is then added gradually until the semolina holds together as a firm dough. Some versions perfume the water with orange-blossom water, while others use plain water and keep the flavor almost entirely focused on the toasted semolina and butter. The dough is handled gently rather than kneaded like bread, since too much kneading can make the finished galette tougher. After resting, the dough is flattened into a relatively thick round or slab and cut into diamonds, squares, or individual rounds. One common method is to cook the pieces on a dry Algerian tajine, griddle, or heavy frying pan over moderate heat. They are cooked slowly on both sides until golden and lightly crisp outside while remaining soft and crumbly in the center. Another way to prepare it is to fry it in oil rather than cook it on a dry griddle. The semolina pieces are fried until golden, drained, and often dipped in warm honey while still hot. This produces a richer, sweeter mbesses with a slightly crisper surface. Both fried and griddled versions appear in Algerian cooking, rather than one being a modern modification of the other. Honey is one of the most familiar accompaniments. It may be drizzled over the warm mbesses or used to soak the surface more generously. Butter, jam and olive oil can also be served alongside it. Nuts and sesame seeds can be added, but they are not essential to the traditional version. Mbesses can be mildly sweet or almost savory depending on the recipe. Some versions contain a little sugar, while others contain none at all. Some regional and household versions also include aromatic additions such as fennel, anise, nigella, or thyme. The dish belongs to Algeria's long tradition of foods made from durum-wheat semolina, an ingredient that also forms the basis of couscous, several flatbreads and numerous pastries. Its precise date and place of origin are not documented, so it cannot reliably be traced to early-20th-century farm workers or described as having been invented specifically as a portable food for agricultural laborers. Mbesses is commonly served for breakfast or as an afternoon snack and pairs especially well with coffee, mint tea, or lben, a fermented milk drink. It is best eaten warm or at room temperature, when the outside remains lightly crisp, and the fat-rich semolina interior is still tender. One closely related use of mbesses is in rfiss, particularly in eastern Algeria. The cooked semolina galette is crumbled and combined with ingredients such as butter and sugar to make a richer dish served on celebrations and special occasions.
Zulbia is a sweet confection prepared by deep-frying thin coils of fermented batter and then soaking them in a fragrant sugar syrup. Although it is believed to have its origins in Persia, zulbia or jalebi is an international dessert with variations that spread throughout the Middle East, India, and Asia. Its golden color and delicate crispness have made it a favorite accompaniment to tea in both homes and pastry shops. To make zulbia, a batter is prepared by mixing refined flour with yogurt or fermented starter, a little cornstarch, baking soda, and sometimes a splash of rosewater. The batter is rested to develop a slight tang and a smooth consistency. Using a special funnel or piping bag, it is poured into hot oil in looping, spiral patterns that expand and puff as they fry. The pieces are turned until evenly golden and crisp, then immediately immersed in warm syrup made with sugar, water, saffron, rosewater, and sometimes a dash of lemon juice to prevent crystallization. After a short soak, they are removed and set to drain on racks, leaving them saturated but not soggy. The flavor is sweet and floral, with a hint of acidity from the syrup balancing the richness of the fried dough. Because it holds up well over time, zulbia is often prepared in large batches to be served over several days or packaged as a gift. Historical records suggest that variations of zulbia were made across Persia and the Indian subcontinent as early as the medieval period, with recipes spreading along trade routes and adapting to local tastes.
Bradj, also known as mbardja, mteqba, or mbarja, is a traditional diamond-shaped pastry from the northeast, traditional consumed in Constantinois, Jijel, Bibans, and Kabylie region. This diamond-shaped delicacy consists of two layers of semolina dough (kesra) filled with a date paste (ghers). The preparation starts with a dough of semolina mixed with oil, water, and salt, which is then shaped, filled, and cooked on a griddle or heavy pan. It is often flavored with cinnamon and sometimes cloves. Bradj is typically prepared in spring and served with leben, rayeb, or mint tea.
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