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RECIPE: https://www.cookingwithalia.com/964-whole-wheat-baghrir/ INGREDIENTS: 190g whole wheat flour 2 tablespoons Fino flour 8g baking powder 1 teaspoon yeast 1/2 teaspoon salt 460g lukewarm water DIRECTIONS: 1- Place all the ingredients in a blender, then blend until smooth. Set aside to rest for 15 minutes. 2- Blend the baghrir a second time. 3- Heat up a 20cm non-stick skillet over medium heat. Pour one ladle of the batter at a time, then cook for 1 minute until small holes start to form on the surface and the batter is no longer wet. 4- Place the baghrir on a clean cloth, one next to the other. If still hot and stacked, the baghrir will stick to each other. Serve the baghrir warm with almond butter, honey, olive oil, or any other topping of your choice.

RECIPE: https://www.cookingwithalia.com/963-date-and-walnut-muffins/ INGREDIENTS: For the date paste 160g (6 Oz) dates, pitted and chopped 150ml (1/2 cup) boiling water 1/2 teaspoon baking soda For the cupcakes 80g (2/3 cup) AP flour 80g (2/3 cup) whole wheat flour Pinch of salt 1/2 teaspoon cinnamon 8g (2 teaspoons) baking powder 2 medium eggs 100g (7 tablespoons) unsalted butter, melted 40g (1.5 Oz) walnuts, chopped DIRECTIONS: Step 1: Preparing the date paste 1- Place the dates, baking soda and boiling water in a heat proof bowl. Mix then set aside for 15 minutes. 2- Place the date mixture in a blender, then blend until smooth. Step 2: Preparing the muffins 3- Preheat the oven to 180°C/ 356°F. 4- In a bowl, whisk together the AP flour, whole wheat flour, salt, cinnamon, and baking powder. 5- In a second bowl, place the eggs, butter, and date paste, then whisk using an electric egg beaterfor 5 minutes until the mixture is thick. 6- Add the flour mixture, then whisk to combine. 7- Add the walnuts, then mix using a spatula. 8- Butter muffin molds, then fill them up 2/3 of the way with the batter. Bake for 20 minutes and enjoy!

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RECIPE: https://www.cookingwithalia.com/962-barley-harcha-with-dried-figs-and-black-olives/ INGREDIENTS: To prepare the harcha 240g barley semolina, soaked in water for 8 hours 4 tablespoons barley flour 1 teaspoon yeast 1/2 teaspoon salt 1 tablespoon dry thyme 2 tablespoons olive oil 100g dried figs, cut into small cubes 50g sliced ​​black olives To roll the harsha 70g sesame seeds DIRECTIONS: 1- Drain the barley semolina and place it in a large bowl. 2- Add all the harsha ingredients to the bowl, then mix everything by hand. Cover and set aside to rest for 10 minutes. 3- Preheat the oven to 200°C. 4- Form medium-sized balls, then roll them in the sesame seeds, and flatten into 8cm disks. 5- Place the harshas on a baking sheet covered with baking paper. Bake for 40 minutes, flipping halfway through, then enjoy!