Home » 2011 » July

Monthly Archives: July 2011

Karane / Karantita / Calentita – Savory Chickpea Flan Recipe – CookingWithAlia – Episode 147

Karane / Karantita / Calentita – Savory Chickpea Flan Recipe – CookingWithAlia – Episode 147

To print this recipe, click this link: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=146&category_id=1&Itemid=110 My grandmother is from Oujda, which is a city located in the Easter side of Morocco, not far from the Algerian borders. When I used to visit her as a child, she would take me out and buy me my favorite street food called Karane! Karane is a sort of a flan made with chickpea flour. Althought it is very popular in the Eastern region of Morocco and Western region of Algeria, it is actually the national dish of Gibraltar where it is called "Calentita", from the Spanish word "Caliente" which means hot. Probably because the street vendors used to shout out "Calentita, Calentita" to let people know that their product was hot, fresh out of the oven! Karane is super easy to make, you just have to make sure not to overbake it. It is supposed to have a crusty bottom and a smooth top layer, that makes it so special. You have my word that this is going to become your favorite street food!

Read More »

Sellou (Sfouf) Recipe – Ramadan Special – CookingWithAlia – Episode 146

Sellou (Sfouf) Recipe – Ramadan Special – CookingWithAlia – Episode 146

To print the recipe, click this link: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=145&Itemid=110 In the last 2 videos we looked at how to make different kinds of chihwat, which means treats in Moroccan, we saw how to prepare a refreshing Strawberry lemonade and a delicious chicken mhencha, and now I am going to show you how to make a unique Moroccan sweet called Sellou or sfouf. Sellou is made with browned flour, almonds, and sesame seeds. It is like an energy bar - In Morocco it is an essential dish during Ramadan where muslims fast. it is also served to women after childbrith to give them more strength. Every family in MOrocco has their special way of making sellou, some prefer it dry, others buttery, some fine and others crunchy. and they adjust the amounts of ingredients and spices to their taste. So today I am going to show you how to make the traditional recipe, but I am also sharing with you my 2 secret ingredients that make my sellou special! so if you choose to use them, I garantee that people taste and say "there is seomthing that makes it different and special!" - well, dont tell what it is!

Read More »

Alia’s Tips: How to Present Ice Cream like a Chef

Alia’s Tips: How to Present Ice Cream like a Chef

To print the tip, click here: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=144&Itemid=110 When I was in Las Vegas, I had lunch at the Burger Bar where you can eat awesome burgers and yummy desserts! I ordered this trio of ice cream, and from the moment saw it I pledged to always present my ice cream like a chef! In this tip I am using the exact same ice cream combination as in the Burger Bar, but YOU should definitely use your own combo!

Read More »