« Semolina Bread- Quick Version for Ramadan | Main | Ten Lucky Hospital Students Are Going to Paris »

September 16, 2007



Wow this looks absolutely good and probably taste delicious.


We would like to feature this recipe on our blog. Please email [email protected] if interested. Thanks :)


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.


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


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.

The comments to this entry are closed.


  • Media Requests can be made directly via email or through Endeavor agency

Culinary School Pasadena and Los Angeles

Los Angeles Culinary Arts School

Register for The Food Rendezvous in Los Angeles, CA  on Eventbritetp

Coffee Grinders

Translate This Page

Culinary School Pasadena and Los Angeles

Culinary School Pasadena and Los Angeles

Los Angeles Culinary Arts School

School of Culinary Arts in California