Algeria
Algerian lemon cherbet: the fresh drink that smells like summer in Algeria
The Algerian lemon cherbet is a sweet, tangy and ultra-refreshing drink, prepared with fresh lemons, a light syrup, a touch of orange blossom water and a little touch of milk. To make an Algerian lemon cherbet, mix the zest of a lemon with sugar, add water and heat until you get a light syrup. Let…
Algerian lemon mazagran: the ultra-fresh iced coffee that wakes up summer
Algerian lemon mazagran is a cold drink made with strong coffee, lemon juice, sugar, very cold water and ice cubes. To prepare it, we sweeten the hot coffee, let it cool, then mix it with squeezed lemon and cold water before serving everything well iced with lemon slices. It’s a thirst-quenching Algerian summer recipe, halfway…
Scottish haggis: traditional recipe, history, tips and secrets of a mythical dish
If there’s one dish that can sum up Scotland’s culinary soul, it’s haggis: rustic, generous, deeply rooted in history, and much tastier than it first appears. Haggis, a great classic of Scottish cuisine Scottish haggis intrigues, fascinates, sometimes confuses, but it deserves our attention. Behind its reputation as an atypical dish is actually an ancient,…
Thiéré bassi salté: Senegalese couscous with millet
Thiéré bassi salté is a generous and fragrant Senegalese couscous with millet, served with a sauce made of meat, chicken, vegetables, chickpeas, white beans, raisins and lalo, a baobab leaf powder used to bind couscous. A festive dish as much as a family dish, the thiéré occupies an important place in Senegalese cuisine. It is…