This is my mom’s recipe. Over the past few months, I have experimented with it to create the detailed one that can be used by anybody. My mom’s recipe does not require an overnight rise (like most brioche recipes), and while the buns look like any regular brioche bun, there is a surprise on the inside for anyone who bites into it or breaks it apart.
Read MoreAsparagus and eggplants are grilled and cooked with other vegetables and served with watercress and olive oil for flavorful and healthy spring salad.
Read MoreWe like a well cooked egg-white and soft semi-runny egg yolk. Depending on how soft you like your yolk to be, all you need is 6-8 minutes.
Read MoreFlaky puff pastry is what makes vol-au-vent so delicious with any stew.
Read MoreThis keto bread recipe has less than 2g of sugar per slice. You are welcome.
Read MoreThese little french nut cakes are moist and delicious.
Read MoreAlgerian kissra is an essential cornerstone of Algerian cuisine.
Read MoreIf you love dark chocolate (50% and above) then this is the brownie recipe for you. It is also keto compliant, no flour and only 2 teaspoons of sugar.
Read MoreThe flavor profile of the fig & garlic chevre savory salad is decidedly Algerian. The figs which ripen at the end of the summer can be as sweet as honey and fresh garlic adds enough of a bite to balance the whole plate.
Read MoreTraditionally, Mahajeb are filled with a simple tomato and onion mixture and cooked over a hot stove. In Algeria, you’ll find street vendors everywhere making them right on the grill. It’s quick, cheap, and hits the spot every time. Stories passed down through the generations say that mahajeb were once considered food for the poor. There are commonly made in the spring after the wheat harvest when semolina is readily available and also in the time when tomatoes and onions are in season and affordable to most. In the past, bakers would add meat fat to the mahajeb to make them more substantial. As time changes, most people no longer include the fat but the process is still very much the same. The dough is made and left to rest while the filling is prepared. While mahajeb are usually filled with sauteed onions and tomatoes however, here at The Lore, we love experimenting with flavors so of course we made the traditional mahajeb but then also did several with our own twist!
Tart dough can seem daunting but with this easy recipe you will have a flaky tart crust to use for sweet and savory tarts.
Read MoreThis watercress and arugula salad recipe has all the makings of a classic. The only trick is to get the best watercress and arugula your supermarket has to offer. We love the combination of spicy watercress, crispy celery and snappy arugula. Sometimes, I add pomegranates and feta cheese to add sweetness and tanginess. Other times, I add apples or garlicky potatoes.
Read MoreOur chicken vegetables and grains protein bowl has more than four layers to it. Separately each layer is a powerhouse of nutrition and flavor, but together the whole thing is almost decadent.
Read MoreHow to make authentic tomato sauce in 20 minutes
Read MoreBurrata herbs olives salad recipe made with fresh burrata or farmer cheese, parsley, chives, french bread, olives and olive oil. Salad recipe spring recipe.
Read MoreThis orange tart recipe uses the blender to make the mixing easy. We combined freeze dried strawberries with whole oranges for a zippy-sweet orange flavor.
Read MoreThese baked potatoes are proof that the humblest of veggies can be delicious and inviting. With this recipe, potatoes come out moist and buttery every time.
Read MoreUmm Joe meets Umm Ali. This American version of an Arab dessert is more savory, uses brioche bread as its base, and is served with sour cream.
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