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September 16, 2007

Comments

Samantha

Wow this looks absolutely good and probably taste delicious.

Sophie

We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)

Cheryl

Upon my visit to my future sister-in-law's home for lunch in Algeria, I was served a different variation of these. They were like small meatballs covered in a crisp coating of what seemed to be the same consistancy of mashed potatoes surrounding the meatball fried into this ball resembling the 1st photo above. They were very yummy and his sister called this Sfiriya.

Sorina

i have to try this recipe...it looks delicious

Rose

The kind of Algerian Sfiriya recipe that I have is from Tlemcen. It's very different from the one you have here as it is sweet, made with ground almonds, ground crackers, orange blossom water...etc. I tried it once and didn't like it. It was too dry for me. Is it possible Farid to have the exact recipe of the sfiriyat that you photographed? It looks delicious. And I can't wait to see the maakouda recipe. Mine tends to be greasy and doesn't hold its shape. Have a nice Ramadan and a nice week.

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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