الطبخ الجزائري: الحلويات

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Algerian Cooking: Desserts

Algerian Cooking has a selection from a variety of delicious sweets and elegant body, which shows the influence of the Ottoman Empire era on the Algerian cooking. Some examples of Algerian desserts are Baklava, Basbousa, Alguendelat, Darizzat, Almkarod and the Kalb ellous, which is served a lot during the month of Ramadan. Desserts in Algerian cooking are from a variety of components from the fruits dry topped by figs, dates and apricots, as well as nuts, particularly almonds, rose water is also used extensively in the manufacture of sweets.

Algerian sweets cooking is a source of pride on special occasions, especially weddings. Algerian women are willing to spend long hours in the preparation of elegant desserts that will make her proud in front of her family or guests, most of the sweets of Algeria takes great time in their preparation because they are often small in size but manufactured by hand only without the use of machinery.
Sweets Algerian cooking will take you to a world of diverse and rich taste rhetoric beautiful form, with the following method Sweets months Algerian cooking is the Kalb ellous and it derives its name from the sweet stuffed with almonds, ground, and also uses almonds also embellished and often provide a sweet almond heart in the month of Ramadan.

Today we will make a dessert that we found on ArabiaCooking site.

The heart of the almond Ingredients:
Dough:
1 kg semolina (Algerian, known as Dashicp)

700 grams sugar normal
 A pinch of salt (necessary)

From 150 to 200 grams of margarine melted

250 grams of a mixture of water and orange water evenly

Padding:
Coarsely ground almonds
Cinnamon
Water Flowers
Drink (Alcherp):
Cup sugar
4 cups water
Water Flowers
Way:
Attend the drink mix water with sugar and leave to boil for 10 minutes then add the orange water, noting that the drink should be light and cool when it is used.
Semolina is placed in a pot and mixed with sugar and salt, then add the butter and mix well without kneading water mixture, then add water gradually until we cast a homogeneous mixture.
Half of the mixture in the tray or oven-safe template ghee.
Stuffing mix ingredients (almonds, cinnamon, coarse and a little orange water) and placed over the first half of the dough.
Placed second half of the dough, then cut in the form of boxes and placed in each box correctly almonds for decoration.
Baked in an oven of 200 to 220 degrees (medium heat) until it becomes golden in color and must be grilled parties well.
Out of the oven and cold drinks watered and then re-Almtefi to the oven and leave to cool completely.
Cut and served with tea.

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