Sweet Discoveries from Algeria: Basboussa, Creppone, Makroud el Louse, and More

Nestled between the Mediterranean coastline and the Saharan desert in Africa is the country of
Algeria. The nation boasts a rich culinary culture that is impossible to encapsulate entirely here.
When it comes to desserts, Algerians have a vast array to choose from. While fresh fruits are
typically enjoyed at the end of a meal, thanks to their antioxidant and cooling properties,
especially beneficial in the hot climate, there are also pastries and cookies to relish. Some treats
are available year-round, while others are reserved for special occasions, such as Eid. We've
handpicked some desserts for you to try at home and savor a taste of Algeria easily.

Makroud el Louse

Ingredients:

• 3 cups of peeled and blanched almonds
• 1 ½ cups of sugar
• 2 eggs
• 1 cup of powdered sugar
• 1 tbsp of orange blossom water

Instructions:

• Preheat the oven to 180 C, then blend the blanched almonds with the sugar until you get
  a smooth paste.
• Transfer this paste into a bowl and create a well in the middle. Crack the eggs and start
  mixing them with the almond paste till you get a dough.
• Cut the dough into four equal pieces. On a liberally floured surface, roll the dough into a
  rope, then flatten it, and cut into diamonds. Rinse and repeat the process till all of your
  dough is over.
• Place the cookies on a parchment lined paper and bake for about 12-15 minutes.
• Until then, take ½ cup of sugar in a saucepan full of water and simmer on medium heat
  till the sugar has dissolved, and the syrup starts to thicken. Mix in the orange blossom
  water.
• Let the syrup and the cookies cool a little and then dip them one-by-one in the syrup. Roll
  them in powdered sugar.

Basboussa

Ingredients:

Cake:

• 1 cup of homemade yogurt
• 1 cup of sugar
• 1 ½ tsp of baking powder
• ½ tsp of baking soda
• 3 cups of semolina (sooji)
• ½ cup of melted, unsalted butter
• 1 cup of coconut flakes
• ¾ cup of milk
• 24 almonds
• 2 tbsp of tahini paste (store bought or make at home with toasted sesame seeds)

Syrup:

• 2 cups of sugar
• 1 ½ cups of water
• 1 tsp of lemon juice

Instructions:

• Preheat the oven to 180° C and brush your baking dish or cake tin with tahini paste. This
  recipe doesn’t use butter or oil to grease the baking tray.
• Combine yogurt, sugar, baking powder, and baking soda in a bowl. Set aside this mixture
  for 5 to 10 minutes.
• In a separate bowl, mix the semolina, coconut flakes, and melted butter until everything
  is well-combined.
• Combine the yogurt mixture with the semolina, and incorporate the milk. Mix thoroughly.
• Next, transfer the semolina cake batter into your baking tray, making sure the top is
  perfectly level.
• The batter should have a solid enough consistency, allowing you to cut it into 24 or more
  diamond-shaped pieces. Decorate each diamond with a whole almond piece.
• Bake for 25 to 30 minutes, and for the final 5 minutes, move the tin to the top rack for a
  golden-brown finish.
• As the cake cools, prepare the sugar syrup by combining two cups of sugar and water.
• Allow it to thicken for approximately 10 minutes, and finish with a squeeze of lemon.
• Recut the cake and then generously pour the warm syrup over it. Allow the basboussa to
  soak in the syrup for about an hour before serving.

Creponne

Ingredients:

• ¾ liter of water
• 1 cup of sugar
• 2 cups of freshly squeezed lemon juice
• 2 egg whites
• 1 tbsp of orange blossom water

Instructions:

• Zest the two lemons before squeezing their juice.
• Then, heat the water and sugar in a saucepan until you get a clear syrup. Set aside to cool.
• Once it's cool to touch, add lemon zest, lemon juice, and the orange blossom water.
• Whip the egg whites until you get stiff peaks and gently fold them into the sugar syrup.
• Keep mixing until everything is fully integrated.
• The next step is to transfer the mixture into an airtight container and freeze for 30
  minutes. After the first half-hour, whip the mixture using a handheld whisk or an electric
  blender.
• Serve with a garnish of zested lemon, but do give it one last blend.