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August 21, 2005

Comments

Hala

Hello Farid -
I have been checking your blog ever since I (recently) discovered it. I am SO happy I found it, since your cooking brings together so many elements that I love. I just made whole wheat khobz last night, but with some leavening (yeast) to create the pocket effect. I look forward to trying other recipes from your site. I am vegetarian, but your meat and chicken dishes look sublime.

Roohi

Walaikum Salaam WRWB.
The amlou was delicious -but very expensive. I bought 125 g for $16 (Canadian). I have already finished more than half of the jar! I am not sure that this is going to be sustainable (financially). Maybe I will have to buy wholesale:). I was surprised to find amlou at a mainstream cheese shop. I had not heard of it until I saw it there last week. I am hoping to buy some organic lemons and salt today, so that I can start my education in Algerian cuisine.

Roohi

The amlou was delicious -but very expensive. I bought 125 g for $16 (Canadian). I have already finished more than half of the jar! I am not sure that this is going to be sustainable (financially). Maybe I will have to buy wholesale:). I was surprised to find amlou at a mainstream cheese shop. I had not heard of it until I saw it there last week.

Farid Zadi

Salaam Aleikum Roohi

The basic flat Khobz could be similar to Indian rotis.

The first time I had a paratha they reminded me of Algerian layered khobz.

Amlou can be very expensive, was it worth it? :-)

Roohi

Interesting. I have never had this before but it is very much like paratha.

Aisha

Flat Khobz is the best bread in the world. I'll take it over your baguette's Farid! ;-)

I agree with you the Atta flour is a good substitute if you are in America.

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Culinary School Pasadena and Los Angeles

Culinary School Pasadena and Los Angeles

Los Angeles Culinary Arts School

School of Culinary Arts in California