
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Crispy mini tacos filled with spiced chicken, fries and mozzarella, baked in the oven for an original and tasty appetizer or snack.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
Similar recipes converted from YouTube cooking videos

Algerian family recipe for Vegetable Bercous, a dish rich in fiber and protein. Sautéed chicken, colorful vegetables, chickpeas, fava beans and couscous ...

These ultra‑soft milk buns are filled with a homemade Algerian spread, the famous “El Mordienne”. The secret lies in pre‑freezing the spread, which makes assembly easier and ensures an even distribution of flavor. Ideal for breakfast or a snack, they are golden, vanilla‑scented and very easy to make at home.

A complete Ramadan meal inspired by Algerian cuisine: a fragrant meat stew (CHBA), crispy bricks stuffed with spinach, potatoes and cheese sauce, and a grilled vegetable salad. Ideal for 6 people.

Small no‑bake cakes, crunchy and indulgent, made with roasted peanuts, honey, caramel and two layers of chocolate. Easy to make with sneaker molds, they are perfect for a quick dessert or a festive snack.

Un repas complet et convivial composé de burgers moelleux faits maison, de triangles croustillants farcis au poulet, de potatoes dorées au four, d'un velouté onctueux de courgettes et d'une salade de fruits rafraîchissante. Idéal pour un dîner en famille ou entre amis, avec la possibilité de préparer chaque élément à l'avance.

A traditional Algerian dish of lamb tripe and intestines simmered in tomato sauce with chickpeas, zucchini and fragrant spices. Meticulous cleaning of the offal, pressure‑cooking for optimal tenderness, and finishing with fresh coriander.