Algerian traditional sweets are distinguished by their elegance, sweet smell, and taste that resembles a springtime country, where the scent of orange rose water that tells about the Mitidja region (south of the capital), as well as its artistic forms, tells about the refined taste of Algerians from all regions of the country.
Chef Mohamed Yassin Shekalali (24 years old), who specializes in making traditional and modern sweets, is one of the young names that adheres to traditional Algerian cuisine with its modernity, and is trying to develop some of its recipes, which will offer us a number of sweets that are usually served on holidays. Read also Mothers innovate … the best ways to make our children happy with Eid Al Fitr in light of the Corona crisis Despite Corona and simple decor ideas … Bring the joy of Eid al-Fitr into your homeIn the hands of Lebanese village women … the traditional homemade Eid sweets Corona changes the customs of the people in Lebanon .. the Eid and Eid celebrations have gone
Chef Chiklali tells Al-Jazeera Net that “Algerian sweets are always renewable, because they are made with flexible foundations that can be played on.” This young man is proud of the material culinary heritage in his country, and despite his studies of contemporary sweets, he sticks to old recipes “as the rule.”
Chef Shiklali went to the world of cooking despite his university studies in economics and enterprise management. He started his career as a home amateur after he was inspired by an international program in Australia in 2014. He then joined a modern pastry school in the city of Oran, “50 kilometers west of the capital,” in 2015, to start his journey in The world of professionalism – after graduating from it – within a number of institutions and forums.
“My love for the world of sweets increases when I interact with people who are the best chefs and artists in this field,” says Shekalali.
He adds, “Until now, I am working to develop my capabilities in this field, which is known to be a limitless space, and I aspire to open my own store in the future, and why not? A private school for teaching traditional and contemporary sweets.”
Chef Muhammad Yassin Sheqalali, who is watched by thousands on his official ” Instagram ” page, offers us a number of sweets that are usually served on holidays and for which different regions of the country are known, and here he combines ingredients and the method of preparation together.
We mix 250 grams of butter with fine sugar and two eggs, two egg yolks as well.
Then we add a spoonful of vanilla and the roasted ground peanuts and continue mixing by hand until all the ingredients are incorporated and we have a creamy texture.
Add flour and chemical yeast (confectionery yeast) and continue mixing until we get a soft dough that does not stick to the hand.
We mix the egg whites (which were left when we took the yolks), then take a quantity of the dough and form it in the form of a small ball and dip it in it, then pass it in the ground, unroasted peanuts, then put it in paper molds placed in a tray, then plant half a grain of dried cherries on top of each grain .
We put it into the oven – which is preheated at 180 degrees – until it takes a golden color, and after removing it from the oven we put an amount of cold honey (sherbet) on it.
We mix 125 grams of butter with the amount of a cup of tea of orange blossom water, an egg, a cup but a quarter of fine sugar, and a tablespoon of vanilla until we get a cream, then add the white flour in batches and the yeast desserts and continue mixing until we get a soft, non-sticky dough.
For the filling, mix 3 cups of crushed almonds with a cup of sugar and a teaspoon of vanilla, mix the dough with blossom water and knead it with the tips of the fingers until the sugar dissolves and then leave it for some time.
We form the dough in the form of small balls, spread them out in the form of a rectangle, then put the filling inside, close it and shape it in the form of a crescent.
In a plate, mix an egg well with vanilla, then brush the face of the charak kernels with it, and put the greased face in the pointy almonds (thin) or almond chips, then put it in the oven tray at 180 degrees until it turns red from the bottom.
Then we turn off the oven from the bottom and ignite it from the top until it is done.
Mix 3 scoops of medium coarse semolina, 1 teaspoon vanilla and 1/4 teaspoon salt.
We pour a measure of melted butter on it, rub it well with fingertips, and leave it for two hours.
We take a little semolina of medium coarseness, sprinkle it with a little water and mix with the tips of the fingers well until we get a soft and coherent dough that we form balls in a conical shape.
We have already prepared the filling and it consists of 500 grams of date paste or almond filling with sugar and flower water “optional” with a teaspoon of cinnamon and butter.
Then we transfer it in hot oil on a low heat, until it becomes soft and brown, and we take it directly to soak in honey.
We put a kilogram of flour, a spoonful of sugar, a spoonful of yeast, a teaspoon of lemon juice and 200 grams of melted butter, and mix the ingredients and add an amount of water, and start kneading with the tips of the fingers, then add two tablespoons of blossom water, and knead until it becomes soft and coherent, and leave it for a quarter of an hour.
We prepare the dough after it has fermented, and we sprinkle the flour on a smooth surface and separate pieces of the dough, and we roll them out using the rolling pin, and divide the dough in the form of a pigtail.
Now we do the frying stage in very hot oil until it turns red, and after frying it is placed directly in honey (sherbet), and finally sesame is sprinkled on the “Qriosh”, and served hot or cold with tea.