Dessert Articles & Tips |Cadbury Desserts Corner

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

Written by Devki Nehra | Apr 8, 2024 4:30:00 AM

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.