Hazelnut Cake

IMG_5759IMG_5760IMG_5776IMG_5797Time flies so fast, I cannot believe it we are in August plus I missed a couple of Fiesta Friday but I’m back with a light, simple and delicious Hazelnut Cake. It reminds me a meringue and also crunchy with the addition of roasted hazelnut.

This cake is from the Aquitaine region (southwestern France), and the original recipe is made with nuts, not butter and is gluten free. I opted to use roasted hazelnuts, and adapted the recipe from the book Gâteaux from Christophe Felder and Camille Lesecq, which I think I’m becoming addicted to!

Now it’s time to go to Fiesta Friday #131A huge thanks to Angie and to our co-host ladies for this week Su @ Su’s Healthy Living and Laura @ Feast Wisely

Serves: 8/10 Slices


  • 1 egg
  • 1 egg yolk
  • 160g of caster sugar
  • 45g of Maizena/Corn Starch
  • 3 eggs white
  • 100g of chopped roasted hazelnut (for me)
  • Cocoa powder


  1. Preheat the oven to 180C degrees.
  2. Grease a cake pan with a movable bottom (23 centimeters for me).
  3. In a large bowl, beat energetically the egg yolk, 1 egg and 80g of caster sugar until you obtain a light and creamy texture.
  4. Add the maizena/corn starch and continue to beat.
  5. In another bowl add the 3 eggs white and the rest of the caster sugar (80g), with an electric mixer, whisk until soft peaks form.
  6. Pour this mixture to the first one, and add the chopped roasted hazelnuts.
  7. Mix gently with a spatula.
  8. Pour the mixture into the cake pan and bake for 25 minutes (more or less depending the oven).
  9. Remove from the oven and allow to cool for 30 minutes.
  10. Transfer the cake onto a serving plate.
  11. Sprinkle some cocoa powder on the top, and decorate with some chocolate sauce.
  12. Serve with a good hot coffee.

Bonne Dégustation!

PS: Maizena is a brand name for a popular cornstarch!

For the chocolate sauce frosting, I used some pieces of 70% of dark chocolate. Add the dark chocolate in a pan with 1 tablespoon of milk. Cook on a medium heat and stir until the chocolate melts with the milk together. Remove from the heat, and place the melting chocolate in a pastry bag, or a ziplock bag with the corner cut off, and  cover the cake.


Macarons of Nancy


Everyone knows macarons, the little round cookies.They come in pastel colors filled with a ganache or jam in the middle and on sale everywhere.

There is another version of macarons, more rustic, golden brown color. This version is made with almond powder, egg white and icing sugar. These macarons are from Nancy, the capital of the north-eastern French. They were created 200 hundreds years ago by two nones, Marguerite and Marie-Élisabeth to help funding their monastery. Now, these macarons are popular and became the reputation of the city of Nancy.

They are delicious, crunchy, sticky and smells almond. I love to serve them with a coffee.

This recipe is adapted from the book Gâteaux from Christophe Felder and Camille Lesecq!

Serves: 16


  • 190g of almond powder
  • 255g of icing sugar
  • 100g of egg white
  • 20g of acacia honey
  • A few drops of Almond extract for me


  1. In a large bowl add the almond powder, the icing sugar, the egg white, the honey and finally the almond extract.
  2. Mix very well all the ingredients together with a spatula.
  3. Cover with a plastic wrap paper and refrigerate for 3 hours (more is better).
  4. Remove the dough from the refrigerator and let the dough rest for 15 minutes at room temperature.
  5. Preheat the oven to 180C degrees.
  6. Line a wax paper on a large tray and set aside.
  7. With a teaspoon take a little piece of the dough and drop it on the tray.
  8. Repeat the same way with the remaining dough (don’t forget to late space between them).
  9. Flatten the macarons with a wet teaspoon to try to have a nice circle (6 centimeters).
  10. Bake for 2o minutes (more or less depending the oven).
  11. Remove form the oven when they are golden brown and allow to cool for a few minutes.
  12. Serve with a hot strong coffee.

Bonne Dégustation!

PS: If you want to have perfect macarons use a piping bag.



IMG_5658IMG_5660IMG_5663I’m a lover of Turkish food, especially as it always reminds me of my first trip to Turkey a few years ago. On Instagram, I follow a page filled with delicious Turkish recipes called @TurkishRecipes. I’ve tried many up till date, always with great success. It has been a while that I wanted to try this recipe of Poğaça, a delicious savoury, on sale everywhere in the streets of Istanbul that I knew I had to try. They are delicious and filled with feta cheese and parsley, perfect for a breakfast or for a lunch served hot with an aromatic tea!

I hope you will enjoy it as much as we did at home (I’ve already made it twice this week)!

I’m ready for Fiesta Friday #128, with a big thanks to our host Angie!

PS: I’ve made some changes from the original recipe.

Serves: 10 Poğaça

Ingredients: (for the dough)

  • 500g of all purpose flour/plain flour
  • 7g of baking powder
  • Salt
  • Black pepper
  • 80ml of Greek yogurt
  • 125ml of sunflower oil
  • 100g of melted butter

Ingredients: (for the filling)

  • 200g of feta cheese
  • 1 bouquet of chopped coriander

Ingredients: (for the topping)

  • 1 egg yolk
  • Roasted sesame seeds
  • Nigelle seeds


  1. Preheat the oven to 180C degrees.
  2. Line a wax paper on a large tray and set aside.
  3. In a large bowl, add the flour, the baking powder and the salt.
  4. Swift with your fingers the three ingredients.
  5. Make a hole in the middle and pour the yogurt, the oil and finally the melted butter.
  6. Mix all the ingredients an knead until the dough becomes smooth and soft.
  7. Cover with a kitchen cloth and set aside for 30 minutes.
  8. In a medium bowl, crumble the feta cheese with the chopped coriander.
  9. Divide the dough into 10 equals balls.
  10. Roll each ball onto a clean and floured surface.
  11. Flatten as a round shape and add in the middle 1 tablespoon of the filling (not too much).
  12. Fold the dough to cover completely the filling.
  13. Flatten the dough with your hands and pinch the end of each Poğaça.
  14. Proceed the same way for the rest of the dough.
  15. Brush the top with an egg yolk, and also sprinkle with a mix of roasted sesame and nigelle seeds.
  16. Bake for 30 minutes (more or less depending the oven) or until they are golden brown.
  17. Remove from the oven and allow to cool.

It’s best when served hot, and accompanied with an aromatic tea.

Bonne Dégustation!


Sweet Eid

IMG_5631IMG_5635IMG_5641IMG_5640IMG_5638Last Wednesday marked the celebration of Eid El Fitr, signifying the end of Ramadan. To mark this occasion, I prepared some Algerian treats for my family and friends. It was nice to finally smell the aroma of coffee around the house in the morning again. The warm honey on top of the Makrout (filled with dates), the meting Mechmech (stuffed with nuts, génoise and apricot jam), the flavored Tcharek, the softness of the Mchakak and the last one (and a first for me) is the Aarayech (stuffed with almonds, and covered with a lemon glazed).

I have no recipe today, I just wanted to share a part of my family’s traditions with you and with Fiesta Friday #127 . Thanks to our fantastic Lady, Angie and also to our co-hosts for this week, Suzanne and Jess.

PS: Here are my recipes for previous Algerian treats I’ve served during Eïd. The recipe of the Aarayech will come soon on the blog (Aarayech in Arabic means Starfish) !


Ghribia, Montecaos

IMG_5537IMG_5552IMG_5546Time flies so fast! Ramadan is almost done, and Eïd is just around the corner, meaning these next few days will be very busy. I made these yummy Ghribia (also called Montecaos). They are round, buttery and have cracks all over them. The origin of these cookies are Spanish, from the city of Andalusia. Algerian cuisine was heavily enriched by the presence of the Spanish, as seen in this delicatessen. These sweets/patisserie are also popular across North Africa, and called Ghribia in Algeria. They are made with a few ingredients and varies from city to city, served with a café au lait or a mint tea on the side.

We always prepared Ghribia at my grandmother’s house, and the smell was always great. I hope you will enjoy it as much as we did at home!

See you at Fiesta Friday #126   and a big thanks to  Angie !

Serves: 20


  • 400g plain flour/all purpose flour
  • 200g of almond powder
  • 180ml of sunflower oil
  • 200g of caster sugar
  • 1 teaspoon of vanilla sugar
  • Ground pistachios


  1. Preheat the oven to 180C degrees.
  2. Line a wax paper on a large tray and set aside.
  3. In a large bowl add the flour, the almond powder, the vanilla sugar and the caster sugar.
  4. Mix with your fingers the four ingredients.
  5. Slowly pour the sunflower oil and mix just enough to moisten the dough.
  6. The dough should be crumbly, sticky and very soft.
  7. Take a small portion in your hand (the size of a small egg) and shape it to form a round shape.
  8. Place the Ghribia on the tray.
  9. Repeat the same way with the remaining dough.
  10. Bake for 30minutes (more or less depending the oven) or until the bottom is golden brown.
  11. Remove from the oven and allow to cool.
  12. Sprinkle the top of each Ghribia with some ground pistachios and enjoy with a good café au lait.

When you hold the Ghribia between your fingers the texture is sticky and powdery, and crunchy when you bite into it. A delicious and tasty treat!

Bonne dégustation!

PS: Here are a few recipes of popular Algerian desserts served during Eïd!


Chicken with Coriander and Kalamata Olives


The weekend has arrived so fast, and I’m in my kitchen busy preparing special dishes for my friends and family for Ramadan. Yesterday I prepared this Roasted Chicken with Coriander and Kalamata Olives. It’s a flavorful and tasty combination. The chicken is tender and aromatic with the addition of coriander (one of my favorite herbs). The Saffron brings a delicious flavor and a nice color to this simple dish. We really enjoy this recipe in my family (with Arabic homemade bread on the side of course), and hopefully so will you!

Ready for for Fiesta Friday #124. Thank you to our wonderful host Angie, a big thanks to  Lindy @ Love in the Kitchen and Liz @ spades, spatulas & spoons  for co-hosting this week’s Party!

Serves: 6


  • 6 chicken thighs
  • 6 garlic cloves
  • 1 brown onion
  • 1 bouquet of coriander
  • 100g of kalamata olives (soaked in water)
  • Black pepper
  • Salt
  • 6 saffron threads
  • 3 tablespoons of extra virgin olive oil
  • Water


  1. Rub the chicken thighs with olive oil, salt, black pepper and set aside.
  2. In a large deep pot add the olive oil, the garlic cloves and the sliced onion.
  3. Start to cook on a medium heat for a 2/3 minutes.
  4. Add the chicken thighs, sprinkle the saffron threads and finally add the chopped coriander.
  5. Roast the chicken legs tights a few minutes then cover with water.
  6. Pour the olives on the top.
  7. Cook for about 30/45 minutes depending the stove or until the chicken is very tender and the sauce becomes reduced.
  8. Remove from the heat and transfer the chicken on a serving dish.
  9. Sprinkle with coriander leaves and enjoy!

Bonne dégustation, Saha Ftourkoum!

PS: Here are some popular chicken recipes served during Ramadan.

Algerian Chicken Tajine

Chtitha Djedj/ Algerian Spicy Chicken Stew



IMG_5492IMG_5491IMG_5483Since the Month of Ramadan started last Monday, I’d like to take this opportunity to wish a Ramadan Mubarek to all those observing the blessed Month. Ramadan is a sacred month for all Muslim communities around the world, during which fasting is observed from dawn to sunset.

This year, I will continue to share some recipes of what we prepare in my family during this Holy Month.

I made this Harira soup for this evening’s Iftar. This soup comes in different versions, sometimes with meat or chicken, and sometimes only with vegetables. I opted for the vegetarian version. This soup is mostly served during Ramadan, and this version originates from the city of Wahran (located in the north-west of Algeria). Each family has their own recipe. This one comes from my family made with vegetables and spices (cumin and caraway). Harira has a creamy velvet texture and served with a homemade bread or bourek on the side!

During Ramadan we love to vary our menu with different kind of soups.

Harira in Arabic means Silky!

I’m on time for Fiesta Friday #123 this week, and am ready to have fun with you! I also have the chance to co-host this week with Margie from La Petite Casserole.

If this will be your first time joining, click on the link to read the guidelines and link up to this Fiesta! (Please link your post to the main page of Fiesta Friday, my page and Margy @ La Petite Casserole). Once again, a huge thank you to Angie  for organizing these weekly Fiestas!

Serves: 6


  • 1 medium potato
  • 1 medium courgette
  • 1 medium carrot
  • 1 medium turnip
  • 1 small bouquet of coriander
  • Black pepper
  • Salt
  • 1 teaspoon of caraway powder
  • 1 teaspoon of cumin powder
  • 100g of chickpeas (soaked overnight)
  • 150g of green lentils (no need to soak, just rinse with cold water before cooking)
  • 150g of plain flour
  • 1 lemon
  • 2 liters of water
  • Coriander
  • Lemon


  1. In a large pot add the peeled vegetables; the potato, the courgette, the carrot and the turnip.
  2. Rinse and add the chickpeas.
  3. Add the chopped coriander.
  4. Add the salt and the black pepper.
  5. Cover with 2 liters of water and cook for 30 minutes on a medium heat.
  6. Remove the vegetables from the pot and mix them as a purée, and set aside.
  7. In a medium bowl add the plain flour and 300ml of your vegetable broth and whisk constantly then add the juice of 1 lemon and whisk again.
  8. Pour the vegetable purée and the mixture (above) into the large pot.
  9. Add the caraway powder and the cumin powder.
  10. Finally add the lentils and cook on a low heat for about 45 minutes, or until the lentils become soft (do not forget to stir from time to time).
  11. Serve hot with coriander leaves on the top and drizzle with some lemon juice!

Bonne dégustation!

PS: Here are some popular soup recipes served during Ramadan.

Chorba Adess (Lentil Soup)

Chorba Bsmid (Semolina Soup)

Chorba Beida (White Soup)

Chorba Mkatfa (Red Soup with Vermicelli)

Chorba Frik (Crushed Green Wheat Soup)