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:
Eid Al-Adha, Sweets – 2010
November 19th, 2010
Thanks so much for the Eid wishes…Love you all ♥
In this post, I want to share some photos with a brief description about the sweets I prepared for Eid Al-Adha. I will post the recipes very soon, so please bear with me! :)
More pictures with details:
Eid Al-Adha – 2010
November 16th, 2010
There are two great religious festivals in Islam, Eid Al-Fitr and Eid Al-Adha. Eid Al-Fitr comes after a whole month of fasting (Ramadan) and Eid Al-Adha comes a few months after Eid Al-Fitr.
Eid Al-Adha “Festival of Sacrifice” or “Greater Eid”, Eid Al-Adha annually falls on the 10th day of the month of Dhul Hijja of the lunar Islamic calendar. The festivities last for three days or more depending on the country. Eid Al-Adha occurs the day after the pilgrims conducting Hajj, the annual pilgrimage to Mecca in Saudi Arabia by Muslims worldwide, descend from Mount Arafat.
Today is the first day of Eid Al-Adha, I’ll enjoy Eid and will soon write about the sweets I prepared for Eid.
Happy Eid, Eid Mubarak, Kul A’am Wa Anotum Bi-Khair :)
Salbin Bet-Tehineh
November 9th, 2010
I said in my post Salbin Bel-Lahmeh that salbin (gundelia) is cooked in two ways. Salbin Bet-Tehineh is salbin (gundelia) cooked with olive oil, garlic, paprika, tahini and lemon juice.
Let’s make Salbin Bet-Tehineh
Muthallathat As-Smid
November 5th, 2010
Muthallathat As-Smid means semolina triangles. The dough is made from (semolina, flour, baking powder, yeast, corn oil and water), and the filling is Ackawi cheese. A mold is used to make the triangles, then the triangles are deep fried in hot oil and dipped in sugar syrup.
Let’s make Muthallathat As-Smid:
