Ingredients: For the bread: fine semolina dried yeast salt warm water
For the stuffing: 250gminced beef 1 pepper 1 to 2tomatoes 1 onion Salt and pepper
Method ofpreparation: Prepare the breadason this video: (recipe here)
For the filling:
Sweat the onioninatbsp ofoil,
add thepeppers and tomatoescut small, add the minced meat. Season
and cookuntil the meatisthoroughly cooked. Allow to cool. Divide doughinto small balls. Place incentre of each balla little filling, closeand then make itinto smallpatty.
Sprinkle withfine semolinaand cover witha clean cloth. let stand for1 hourto1:30hr Cook on apancake pan or onahottagineon both sides.
Methodof preparation: Mix the flourand sugar. Add the melted butter, egg anddissolved yeastin the lukewarm milk. Slowlymoistenwith orange blossom water and knead. Let the dough restfor 1:30 to2 hoursoruntil doubledin volume. Kneadthe doughagain. Shape into smallballsand leave toriseagainona baking sheet. (Cover with cling film) for about
45min. Brush withegg yolkand sprinkle with lightly toasted sesame
seeds, Bakein a preheated180 degreesfor 20-25min.
I am always looking for new ideas to make children eat vegetables and especially spinach, I usually prepare them in quiche, and
as my children like focaccia, so I stuffed it with spinach andmozzarella.This focaccia is kneaded by hand but I
personally prefer the one I prepared with the breadmaker (recipe here) lol although this focaccia remained very light and delicious for next day
450g strong bread flour
2 tsp quick action dried yeast
300ml warm water
3 tbsp olive oil
200g frozen spinach
1 tbsp of mixed herbs (sage, thyme, Origano, rosemary)
Salt and pepper
Coarse Sea salt (not for children)
Sift flour into a large bowl, add yeast. Make a well then add gradually water and oil to make a dough.
Knead the dough by hands for 10 minutes or until the dough is soft and elastic.
Cover and let stand until the dough doubles in volume.
Squeeze spinach to remove any excess water, add the diced mozzarella, and herbs.Season.
Divide the dough into two equal parts.
Roll out each ball on a floured surface.
Line a well buttered tin, spread the stuffing and cover with the other half of dough.
Squeeze the edges (brushing the dough with a little water).
Garnish with rosemary and coarse salt and moisten with a little olive oil.
Crumpets just as Scones (recipe here) are traditional British
tea-time treats. Crumpets are generally eaten hot with butter with or without a second (sweet or savoury) topping. Popular second toppings are cheese, honey, poached egg, jam and golden syrup
etc. For me English scones are just the English version of the Algerian crepes Baghrir (recipe here) but
375g strong white flour
1/2 tsp salt 1/2 tsp caster sugar 1 tsp fast action dried yeast 300ml tepid water 250ml tepid milk
Put the flour and caster sugar into a large bowl and stir in the salt and yeast.
Make a well in the middle, pour in the water and milk, and beat to form a smooth batter. Cover and leave in a warm place torise for about 1 hr or until the surface is bubbling. Beat the mixture for 2 min, then pour into a jug. Lightly oil the crumpet rings and oil a frying pan. Place the rings on the pan and then leave for 1-2 min to heat through. Pour 2 cm of batter into each ring and cook for 5-7min until the surface is dry and full of holes. Lift the rings, turn the crumpets over, and cook for 1 min. Serve with butter and honey or any other choice of topping.
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During my holiday in Turkey,
a niceTurkish lady was kind enough to show me how to prepare Turkish pancakes, or stuffed Turkish bread.The pancakes can be stuffed with spinach, cheese, meat, vegetables, etc., or stuffed with sugar
and cinnamon and brushed with butter for a sweet option- I tested it and and it's very nice --. Without stuffings, these pancakes are served as bread to accompany any delicious Turkish dishes.I brought back with me a special tagine to cook
this bread but I have not had time yet to do it, so I share with you her pancakes while waiting for mine.. lol
1 / 2 kg flour 1 / 2 cup of yogurt 1 / 2 glass of milk 5 eggs salt
Mix all ingredients until a homogeneous dough. Divide the dough into 5 balls. Roll out each ball to get a puff of a few millimeters
thick. Refrigerate. Spread the dough again. Cover with a layer of finely cut spinach. Cover with another circle of
dough. Cook on a tagine or a pan with very little oil.
I wanted to make chicken fajitas for the picnic but I didn’t have all the ingredients to make the floury tortillas so I have made this
Oriental flat bread and the result was very nice. The bread is very light, great to roll for a wrap and very easy to make with a bread machine.
cooking blog, Algerian and international recipes, detailed step by step with photos. Passionate about good food, I love all that is tasty, successful, quick and easy to prepare.Iam sharing with you what is on my table, food that I, my husband and my children like to eat. Ideas,tips and recipes from all over the world discovered through my travels.
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