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ARABIC PASTRIES WORKSHOP. THE TASTE OF ALGERIA

[*Modified*] 23/03/2012

Photographer: Laura Borrás 

In this course we intend to approach the gastronomy of Algeria attendees, focusing on the rich cakes and pastries abounds in the country and constitutes a very important part of everyday life and, above all, of the Algerian celebrations.

Through demonstrations, explanations and tasting we will be familiar with the different flavors and varied ingredients which constitute the Algerian pastries and among which predominate the nuts and honey, typical in most Arab countries. Finally, you will learn to develop these rich recipes at home to get back to enjoy the taste of Algeria in our special occasions.


Calendar

Monday March 26th, 2012

BAKLAWA (sweet pastry, almonds and walnuts).

TAMINA (sweet special to celebrate births).

 

Tuesday March 27th, 2012

MSAMAN (Arab tasty crepe).

SIGAR (delicious roll stuffed with almonds).

 

Friday March 30th, 2012

DJELJLANIYA (sweet Sesame and peanut).

 

 

Ingredients needed (NO NEED TO BRING THEM)

Pasta filo, nuts, almonds, butter, sugar, honey, flour, yeast bread, salt, semolina wheat, water, cinnamon, orange blossom water, pasta, brick, eggs, baking, peanuts, Sesame, paper doilies.


Schedule

The sessions will take place at 20:15 h.


Certification

Receipt of assistance.

 

Registration

 

Coordinator and teacher

Rabea Djellal.


Organizers

Alicante Town University Venue and El Djazairia Cultural Association.

 

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Sede Universitaria Ciudad de Alicante


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