« Chtithat el Kercha/ El Bekbouka, Algerian Spicy Tripe, Tripe en Sauce | Main | Algerian Desserts »

October 23, 2005




Chapeau et bravo pour ce superbe travail. Votre coup d'oeil m'épate. Le blog est formidable et le sujet proposé trés original. Toutes mes félicitations.
A mon tour de vous convier à visiter mes blogs. L'un sur Alger centre: http://biladi02.skyblog.com/
et un autre sur la Kabylie : http://djamalh.skyblog.com/
Merci de me laisser un message et pourquoi pas, de mentionner mon blog parmi la liste de vos préférés.Salutations. Djamal d'Alger


Thanks for the recipe. I really enjoyed making it. I obtained the Moroccan version from my in-laws, which does, in fact, use a lot more flour than this one. They also let it rise for two hours-- I wonder if that contributes to the more bubbly surface. Both recipes were great during Ramadan.


me too
perfect at this time


I like very much these crepes!


Looks delicious. That's interesting that semolina flour is the flour of choice. While we can get semolina flour here in the States, it isn't too prevalent, and often costs more than more popular flours. Thanks for sharing,


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