I made these cookies for Eid Al-Adha, they are similar to cherry tea cakes but the flavor combination here is cinnamon and walnuts (or pecans) – very tasty :)
Let’s make Cinnamon Tea Cakes:
Archive for 2010
Cinnamon Tea Cakes
December 15th, 2010
Sabanekh Matboukhah
December 11th, 2010
Sabanekh Matboukhah is spinach cooked with ground meat, crushed garlic, ground coriander, and served with rice. Some people call it sabanekh bel-Lahemh (spinach with meat) or sabanekh w rez (spinach with rice).
Let’s make Sabanekh Matboukhah:
Cherry Tea Cakes
December 4th, 2010
I made these cookies for Eid Al-Adha and everybody loved them. The first thing my uncle said when he tasted them was “these are so delicious with a hint of almond, and not overpowering”.
Let’s make Cherry Tea Cakes:
Bamieh Bel-Bandourah
November 30th, 2010
Bamieh Bel-Bandourah is okra cooked with meat, garlic, ground coriander and tomato sauce.
Let’s make Bamieh Bel-Bandourah:
Bousou La Tmssou
November 24th, 2010
Bousou La Tmssou (Algerian cookies), the dough is almost similar to Ma’amoul Abiad, but the cookies are dipped in orange blossom water after baking them, then coated with powdered sugar, the cookies are delicate and that’s why they are called Bousou La Tmssou which means “kiss but don’t touch”.
My aunt lived in Algeria for a while and she gave me the recipe. But for best results, I asked Algerian friend about them (“food” blogging is a great way to make friends from all over the world, this lady contacted me last year and we are still writing to each other, she is so sweet and wonderful). I asked her about the cookies and she was kind enough to send me the recipe from an old book. The only difference between my aunt’s recipe and the book is the ghee, my aunt adds ghee without melting it but the book said that the ghee should be melted. I followed the book, and found that melting ghee is much better.
I made these cookies for Eid Al-Adha.
Let’s make Bousou La Tmssou:
