Algerian Msemen Recipe


  • 500g of flour
  • 300ml of warm water
  • 1 tsp of active dry yeast
  • 1 tsp of sugar
  • 1 tsp of salt
  • 1/4 cup of vegetable oil


  1. In a mixing bowl, combine the flour and salt.
  2. In a separate bowl, mix together the warm water, yeast, and sugar. Let it sit for 5-10 minutes until the mixture becomes frothy.
  3. Slowly add the yeast mixture to the flour mixture and knead for about 10-15 minutes, until the dough becomes smooth and elastic.
  4. Cover the dough and let it rest for about 1 hour, until it has doubled in size.
  5. Divide the dough into small balls (about the size of a golf ball).
  6. Flatten each ball of dough into a circle, about 1/4 inch thick.
  7. Brush the surface of the dough circle with vegetable oil.
  8. Fold the dough circle into a square shape.
  9. Roll out the square dough again, into a thin sheet.
  10. Heat a skillet or griddle over medium-high heat.
  11. Cook the Msemen for 1-2 minutes on each side, until golden brown.
  12. Serve warm with honey or jam.
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Albanian Flija Recipe

Popular in Albania and the neighboring Balkan countries, Albanian Flija is a traditional layered pastry. Here is a recipe for it, along with thorough directions:


  • 2 cups all-purpose flour
  • 1/2 cup semolina flour
  • 1/2 tsp salt
  • 1/2 cup warm water
  • 1/2 cup yogurt
  • 1 egg, beaten
  • 1/4 cup vegetable oil
  • 1/2 cup butter, melted
  • 1 cup cream
  • 1 cup sour cream
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp grated nutmeg


  1. Combine the all-purpose flour, semolina flour, and salt in a sizable mixing basin.
  2. Combine the heated water, yogurt, beaten egg, and vegetable oil in a different bowl.
  3. Once the dough develops, gradually add the wet components to the dry ones while thoroughly mixing.
  4. The dough should be smooth and elastic after 5 minutes of kneading.
  5. For around 30 minutes, cover the dough with a cloth and allow it to rest.
  6. Set your oven’s temperature to 375°F (190°C).
  7. The dough should be rolled out to a thickness of about 1/8 inch on a lightly dusted surface.
  8. Leave a thin border around the edges as you spread the melted butter over the dough.
  9. Cream, sour cream, sugar, vanilla extract, and freshly grated nutmeg should all be combined.
  10. Again maintaining a thin border all the way around the edges, spread the cream mixture over the butter in the dough.
  11. Start at one of the long sides and tightly roll up the dough.
  12. The remaining beaten egg should be used to brush the roll’s top once it is placed on a baking sheet.
  13. Bake for 25 to 30 minutes, or until the top is golden brown, in the preheated oven.
  14. Before slicing and serving, let the flia cool.
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Afghan Baklava Recipe

The Baklava is a popular pastry across the Middle East and here is the Afghan version:


-1 lb. phyllo dough

-1 lb. unsalted butter, melted

-1 lb. ground walnuts

-1/2 cup sugar

-1 tsp. ground cinnamon

-1/4 tsp. ground cardamom

-1/4 cup honey

-1/4 cup water

-1/4 cup sugar

-1 tsp. lemon juice

  1. Set the oven to 350 degrees Fahrenheit.
  2. Then ground walnuts, sugar, cinnamon, and cardamom should all be combined in a mixing dish. Mix thoroughly.
  3. In a saucepan over low heat, melt the butter.
  4. Pour some of the melted butter into a 9×13-inch baking dish and brush it with it.
    In the dish, arrange 8 sheets of phyllo dough, smearing each one with butter before putting another sheet on top.
  5. Over the phyllo layers, distribute half of the nut mixture.
  6. 8 more phyllo dough sheets should be layered on top, each one being brushed with butter before being added.
  7. Over the top, distribute the remaining nut mixture. The remaining phyllo sheets are layered on top, one sheet being added at a time, each one being butter-brushed.
  8. Create diamond-shaped baklava by cutting it.
  9. Bake for 45 to 50 minutes, or until golden brown, in a preheated oven.
  10. Combine the honey, water, sugar, and lemon juice in a small pot. Melt the sugar by heating it over medium heat.
  11. After taking the baklava out of the oven, immediately cover it with the honey mixture.
  12. Before serving, let the baklava cool for at least an hour.
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