Saltar apartados


[*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.


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.


The sessions will take place at 20:15 h.


Receipt of assistance.




Coordinator and teacher

Rabea Djellal.


Alicante Town University Venue and El Djazairia Cultural Association.


Your comments

You can include your comments on this event Social network Facebook follow us.


Sede Universitaria Ciudad de Alicante

Universidad de Alicante
Av. Ramón y Cajal, 4
C/ San Fernando, 40
03001 Alicante (Spain)

Tel: (+34) 965 14 53 33 / 965 14 59 52

Fax: (+34) 965 14 59 58



For further information:, and for enquiries on this web server:

Carretera San Vicente del Raspeig s/n - 03690 San Vicente del Raspeig - Alicante - Tel. 96 590 3400 - Fax 96 590 3464