feasting with friends

La Petite Panière: Khobz El Bey

Today’s unique and delicious guest post comes to us via Linda of La Petite Panière. Linda is another of my beautiful blogger friends I met through Fiesta Friday. Just a few months back, in fact. I was immediately drawn to Linda’s site for the introduction to “new to me” foods. She has expansive knowledge of delicacies from all over the world. Her expertise seems to lie with African, or more specifically, Algerian cuisine. Linda offers such delicious food, emphasized by her beautiful photography. Stand out recipes, for me, include a gorgeous Khobz Eddar, which in Arabic means homemade bread and Chtitha Djedj, and Algerian Spicy Chicken Stew. Oh…and I can’t forget the intriguingly delicious Almond Cigars. Yes. Almond. Cigars. Not the smoking kind, mind you…the eating kind. A sweet pastry filled and rolled with almonds, sugar, honey, cinnamon and more. Yummy.

Linda’s willingness to supply a post here, at feasting with friends, speaks volumes of her generosity. Such a giving, beautiful soul. You can be a recipient of all this lovely lady has to offer just by reading through her blog. As a fellow blogger, I receive the most wonderful “Linda” comments on my posts. She is always kind, supportive and encouraging. Her comments fall in the category of those that keep me cooking! THANK YOU so much, Linda, for all you have offered me. Especially this deliciously sweet treat from Algiers. I will be making this soon! And now…I turn you over to Linda…

A few weeks ago, a charming and generous friend name Nancy from Feasting with Friends asked me to do a guest post for her. A real surprise, cooking for Nancy is a great honor. I met Nancy at Fiesta Friday, an adorable, charming mother, who loves cooking and sharing with us the beauty of feasting with friends. Always commenting on my post and curious when I introduce something new.
Nancy, is recovering from her surgery. I offer you a real Arabian Nights, a delicious and flavorful sweet from Algiers. Relax, sitting on a silky pouf, with the smell of the Jasmine around you and enjoy the evening with a fragrant mint tea in one hand and a sweet in the other.

I hope you feel much better after this evening.

La Petite Panière: Khobz El Bey La Petite Panière: Khobz El Bey La Petite Panière: Khobz El BeyThe Khobz El Bey is a typical sweet dessert from the city of Algiers made during Ottaman Empire, traditionally made for a ‘Bey’ (Governor in Arabic). Although ‘Khobz’ usually means bread, in this case it isn’t, as the Khobz El Bey is a dessert, however it utilizes breadcrumbs.

Khobz El Bey

Ingredients: (for the cake)
  • 250ml of ground rusk or breadcrumbs
  • 250ml of ground almonds
  • 250ml of whisk eggs (5 or 6)
  • 125ml of white granulated sugar
  • 1 tablespoon of vanilla sugar
  • 125ml of melted butter
  • Zest of 1 orange
  • Zest of 1 lemon
  • 1 tablespoon of orange blossom water
  • 11g of baking powder
Ingredients: (for the syrup)
  • 250ml of water
  • 125ml of white granulated sugar
  • 2 tablespoon of orange blossom water
Procedure: (For the cake)
  1. Grease very well 8 small ramequins and set aside.
  2. In a large bowl add the ground rusk, the ground almonds, the sugar, the vanilla sugar and the baking powder.
  3. Start to sift.
  4. Pour the melted butter the eggs and mix gently with a spatula.
  5. Add the lemon zest, the orange zest and the orange blossom water.
  6. Mix all the ingredients together.
  7. Preheat the oven to 180C degrees.
  8. Pour the mixture into each ramequins (only until half of the ramequin).
  9. Bake for 40 minutes (more or less depending the oven).
  10. Remove from the oven when the little cakes are golden or until a toothpick inserted in the center comes out clean.
Procedure: (for the syrup)
  1. In a pan add the water and pour the sugar.
  2. Add the orange blossom water.
  3. Cook on a medium heat for 20 minutes.
  4. Remove and set aside.
(I suggest you to prepare the syrup when you bake your cake)
Final Procedure:
  1. Pour the syrup on the top of each cake with a tablespoon (you can see how fast the syrup is absorbed)
  2. Repeat the procedure 5 times (the cake should be moist) and set aside for 30 minutes.
  3. Remove gently the cake from the ramequin (if it is sticking to the ramequin, use a knife on the edges to scoop it out).
Serve in small plate with a delicious North African tea.
Don’t forget to visit Nancy’s Feasting with Friends,
Bon Appetit.
Please don’t forget to stop over at La Petite Panière to see what else Linda is cooking up.
Thank you, Linda, for offering this scrumptious sweet to feasting with friends! I’m feeling a bit better just gazing upon your delicious photos. ❤

49 comments

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  3. tableofcolors

    Oh, how lovely! This dessert reminds me of the Finnish Runebergin torttu which are named after the famous Finnish poet Runeberg. I will have to try out this recipe…pinned it for future use.

    Reply

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