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.