Explore Benbouzid's 988 photos on Flickr!

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم السلام عليكم و رحمة الله و بركاته Today, I am sharing with you a ingenius and very versatile little Algerian finger food called Maâkouda. For me, this is the prefect way to not only recycle leftovers but sneak in healthy foods for my little picky eaters. The method is simple and versatile to your needs. I have made this healthier by using a mix of potato and spinach. The traditional Maâkouda only included potatoes - no stuffing. But you can use my method, or add more other veggies like carrots, sweet potatoes ... or stuff them with again, whatever you like! So let's start... Maâkouda - (Crispy Algerian potato bites) 4 potatoes cut into cubes One bunch of fresh spinach (about half cup) very finely chopped 2 eggs Handful of chopped parsley and cilantro 3 cloves garlic (more or less depending on how garlicky you like it) 1 tsp cumin few threads of saffron salt and pepper Breading station: flour, egg, breadcrumbs (I added herbs, white pepper, salt and paprika to the crumbs) Optional stuffing: Cubes of cheese of your choice Wash and peel the potatoes. Do the same for the spinach. Cook the potatoes in salted water. When the potatoes are almost tender, add in the spinach. Drain the potatoes and spinach, allowing for the extra moisture to drain out. Mash with a mill or crushing them with a fork. Mix in the flavourings. Form balls with the mixture then stuff in each one a cheese. Prepare logs from the balls, flatten slightly with your fingers. You can form really any shape you like. Bread each log in the flour, egg then breadcrumbs.Take care to remove excess flour, patting lightly maâkoudas. In a hot frying plunge maâkoudas and brown on both sides. Drain the oil and then salt. Serve warm on a bed of salad or along with a dipping sauce if you like. Trick: You can use other vegetables, as I mentioned above like sweet potatos, pumpkin, carrot. And you can also stuff these with mortadella, salami, or other cheeses like cream cheese, Edam, Havarti or Halloumi. Let's keep in touch! Sign up for posts delivered right to your e-mail inbox or subscribe to my feed. You can also 'like' me on Facebook, pin posts on Pinterest or follow me on Twitter for all the latest recipes and updates. share this on

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Celebrating the awesomeness of sharing faith, family and food around our Algerian table ...

teenage algerian artist Baya Mahieddine in vogue paris february 1948

Algerian green beans, called Loubia, are a nice side dish to almost any meal. Make them ahead and reheat in the oven at the last minute.

Ritual, family heritage and decorative costumes are at the heart of Marie Hudelot’s series of portraits. Dressing her subjects with jewels, feathers, flowers and ribbons, she explores themes of femininity, honour, seduction and youthfulness. “I wanted to create a set of symbolic portraits inspired by my background,” explains Hudelot, born in Toulon in 1981. “My mother is…

Algerian Tea is a sweet tea with a citrus and mint hint of the exotic--delicious hot or cold.  A tasty and unusual beverage, it's good summer or winter!

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم السلام عليكم و رحمة الله و بركاته If you're new here, you may want to subscribe to my RSS feed. Or follow me on the social network Facebook. Thanks for visiting! 'Polar vortex' snowstorms plunging North America into record-breaking coldes temperatures of the 21st century. The dangerously -37°C cold polar air making it hazardous for people to venture outside and keeping many schools and businesses closed. I'd definitely say it's time to stay home and warm up with a hot soup or stew. Here's one that will do the trick .... Harira (also spelled H'rira الحريرة ) is traditional soup that is prepared by Muslims in North Africa during Ramadan to break the fast with. And in my opinion is one the easiest and nutritious meal you could have set in front of you on these freezing cold days. Harira is soup that both Algerians and Moroccans prepare, but with some slightly variations. Here in Algeria from Oran, Mascara, Sidi Bel Abbess to Tlemcen, Harira is much simpler then the Moroccan version. It's a smooth and silky soup that is hearty and quite filling that isn't weighed down by the over use of spiced. Nowhere near as extreme as the current weather in North America, but do you remember that rare snow that spread all over the coastal cities of central Algeria back in 2012? Recipes for Harira slightly city to city, but the base of tomatoes and meat staying true to a real Algerian Harira. The recipe I'm posting today is one of the region of Oran. The Oran cuisine has a rich and extensive culinary history and is one of Algeria's prized cities. It's one of my favourite soups, as it has the addition of the superfood frik (also called freekah) which lends a slightly smoky and Earthy flavour to the soup. Harira is traditonally prepared with a slightly fermented flour slurry that complements the smokiness of the frik beautifully. PLEASE make this soup soon, you won't be dissappointed! Another time I'll share the different regional versions of Harira. { harira ORANAISE - Harira Oranise } fragant traditional algerian soup (FROM ORAN ) SAVE PRINT YIELD: 6-8 servings PREP TIME: overnight + 1 hr COOK TIME: 1hr 30 mins . EQUIPMENT wooden spoon, heavy bottom soup pot, immersion blender, knife, vegetable peeler INGREDIENTS FOR THE SOUP: about 250g - ½ lb of lamb shoulder, cubed 1 large onion, finely chopped 2 handful of celery leaves OR 2 ribs of celery 1 large yellow potato, peeled and cubed 1 large courgette/zuchinni, cut into chunks 2 large carrots, cut into chunks 3 cloves of garlic 2 TBS tomato paste 100g - ½ cup Puy or brown lentils ½ tsp dersa (hot pepper sauce) or cayenne pepper (optional) ½ tsp black pepper, or to taste ½ tsp Ras el hanout spice ½ tsp ground caraway ½ tsp ground cumin 1 tsp ground coriander ½ tsp powdered saffron 2 bay leaves ½ cup chopped parsely ½ cup chopped cilantro leaves 2 TBS tomato paste 100g - about ½ cup frik (green wheat) salt, or to taste oil, to taste water FOR TABOUIRA (THICKENER): 2 TBS flour juice of half of a lemon ½ cup of water TO GARNISH: cilantro or celery leaves lemon slices METHOD PREPARE the tabouria (thickener) by mixing the flour, lemon and water in a small bowl. Allow to frement on the countertop while your soup cooks. This lends an extra deoth to the soup and complements the smokiness of the frik well. CUT your vegetables and meat into managable sizes. There's really no need to waset any time cutting them into prefect uniform cubes as you'll purée the soup later. HEAT the oil in a heavy bottomed 6 liter soup pot. Brown the meat, stirring occasionally until well browned, about 5 minutes. NOW add in the vegetables, tomato paste, spices, lentils and herbs. Stir to combine, then add enough water to fill the pot - about 2 - 3liters, depending on the size of your pot. BRING the soup up to a boil, then reduce the fire to a low simmer. Cover the soup partially with a lid and let simmer until the meat is tender about one hour. MEANWHILE, place the frik in a large bowl and add enough water to cover. Allow the frik to swell. ONCE the soup is cooked, remove the bay leaf and the meat. Transfer the meat to a plate to cool. You can shred the meat into the soup or puree it along with the rest of the ingredients. When my kids were smaller, I'd puree the meat but just just shred it into the soup. It's up to you! WITH an immersion blender, purée the soup. Harira is usually very smooth and silky. Optionally if you like, leave the soup with some chunky bits. Place the meat back into to the puréed pot of soup. Add the fik with the water into the pot. Let it simmer uncovered for 10 - 15 minutes on a very low fire. Taste and adjust seasoning. Be sure to remember to stir the pot, so the frik doesn't stick to the bottom of your pot. If you find your soup thick enough for your taste, you may not need the corn starch. PREPARE in a small bowl, mix the flour, lemon juice and 1½ cup of water.. Mix well making sure that there are no doughy lumps. Cover and let it sit at room temperature. AFTER the soup has simmered, stirring, pour the Tabouria (the flour slurry). Keep stirring the soup until it is thickened. If you find it is too thick for your liking, simply add more water. TO SERVE Ladle into soups and serve with some homemadeAlgerian bread, boureks and lemon wedges, but you can optionally serve it with a crusty French baguette or thick homestyle bread like this one. SAHA F'TOURKOUM! KITCHEN TIPS Quick Cooking You can alternatively cook this soup in a pressure cooker as many Algerian cooks do. The process is basically the same as above, but the cooking time will be reduced to about 20 minutes. Slow Cooking Sweet breads like this general stay fresh for only a day. If you have extra you didn't consume, place in a plastic bag then freeze for use later. To serve, thaw out on the countertop for about 1-2 hours. Choice of Meat A real Orani Harira uses lamb, but you're welcome to use beef or chicken instead of lamb. Or alternatively, make it vegetarian by omitting the meat altogether. CATEGORIES: ALGERIAN, MEDITERRANEAN, soup, ramadan, winter SOURCE: MY NEIGHBOR FATIHA how are you keeping warm on these extremely cold days? Let's keep in touch! Sign up for posts delivered right to your e-mail inbox or subscribe to my feed. You can also 'like' me on Facebook, pin posts on Pinterest or follow me on Twitter for all the latest recipes and updates. share this on Let's keep in touch! Sign up for posts delivered right to your e-mail inbox or subscribe to my feed. You can also 'like' me on Facebook, pin posts on Pinterest or follow me on Twitter for all the latest recipes and updates. share this on Follow my blog with Bloglovin

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم السلام عليكم و رحمة الله و بركاته Cuttlefish is a marine animal that can be found in the Mediterranean, amoung others large bodies of water around the World. It isin the same family as squid and octupuses. Here in Algeria, along the coasts one can find cuttlefish (and other seafood) fresh off the boats. But also frozen imported from Spain. Eating fresh seafood can be expensive here in Algeria, but when bought in small amounts as part of a banquet of Algerian dishes, one can benefit from its rich Protein and Phosphorus. In Algeria, generally cuttlefish is prepared in the traditional Andalusian way of being breaded and then fried, but also a piquant red sauce called 'Chtitha'. Today, I am presenting the later. Sépia Chtitha Algerian cuttlefish in a piquant sauce serves 4 1kg cuttlefish, cleaned and sliced (fresh or frozen) ๑۞๑ 2 tomatoes 1 onion, minced 2-3 cloves of garlic, minced 1 tablespoons of tomato paste 1 tsp paprika 1 tsp cumin 1 bay leaf 1 sprig of thyme oil salt and black pepper optional harissa parsely and cilantro chopped (for decor) lemon on the side Wash the cuttlefish, then carefully remove the ink sac. Be careful not to puncture the sac. Remove the bone. Slice the head part. And cut the tentacles in half. Or leave whole if it is small. Make the dersa: sauté the minced garlic and onion in oil. Add the rest of the ingredients. And also a large glass of water and the cuttlefish. Cover, bring to a boil, then lower to simmer. Simmer for 30 minutes or until the cuttlefish is tender. Serve with fried potatoes or steamed rice. Decorate with the chopped herbs and squeeze some lemon over the dish before serving. ๑۞๑ You can also use calamar (squid) or shrimp(prawns) in this recipe. Let's keep in touch! Sign up for posts delivered right to your e-mail inbox or subscribe to my feed. You can also 'like' me on Facebook, pin posts on Pinterest or follow me on Twitter for all the latest recipes and updates. share this on

An utterly delicious rustic Algerian bread enriched with Sunnah food that is said to cure all but death, the Nigella seed. It's one of our favorite breads! بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم السلام عليكم و رحمة الله و بركاته Marhaba - Welcome! If you're new here, you may want to subscribe to my RSS feed, check out the Recipe Index. Or follow me on the social network Facebook. Thanks for visiting! Last night was a crazy night. A night I woke up to rain dropping onto my face and a small pool of water under my bed. How could that be, you ask? It was Algerian's first monsoon rain. And it rained so hard Algeria really needed the weather to change.I have a love-hate relationship with the Monsoon season. Even though the temperature does cool down considerably, it's gets to be extremely humid & sticky (sigh). But it's a promise to the dry lands of vegetation so I shouldn't complain. With these rains, Algeria has it's dual growing season. The next day it was bit cold, even surprised me. It was prefect time to turn on the oven and bake something. And what is best to bake? Well, to me a nice crusty bread to sop up a thick soup with. Eid al Adha was the next day so I thought I'd revisit an old favorite. Warm up the house and have enough bread to tie us over until after Eid. This bread is flavored with Nigella seeds and oil. Nigella is also called black cumin, fennel flower, nutmeg flower,black caraway, Roman coriander, blessed seed, حبّة البركة, çörek otu, Habba Sawda, Hebbat Baraka or Sanoudj in Algeria. Nigella seeds are known to be very beneficial for health, full of virtues for the body and the various ills of the human body. And is often referred as "The remedy to everything but death". It is frequently used in cooking, natural medicine in Arabia and in India by Ayurvedic medicine. In Egypt, it is called elsewhere "habat al-baraka" or "blessed seed" symbol of his virtues recognized. It is found in both seed form, powder, and oil but also in soaps, honey, coffee or cosmetics. Nigella seeds are delicious in bread, it delicately perfumes of peppermint flavor mild aniseedy fragance. Today I'm sharing with you all an Algerian flat bread is very soft, very soft, plush and flexible - almost brioche-like. Very economical to prepare and healthy to serve with your Eid al Adha meals. But a regal treat to accompany a soup this time of year or a hot stew or tadjine! Just to note, I took these pictures with my camera phone as I had a little mishap with my rechargable batteries. -- They started to leak out battery fluid while in the charger. So I'll have to replace them after Eid. I was almost tempted to not share this recipe with you ... but it's a just right for Eid - so hopefully the pictures do. Khoubz b' Sanoudj Algerian nigella bread adapted from Oum Safiya For two loaves 2 cups - 500g semolina, extra fine 1 tablespoon yeast About 1 1/2 teaspoon salt 2 tsp sugar 3 tsp ground Nigella seeds 1 egg 1 tablespoon ground cumin 3 tablespoons of milk 1 tablespoon olive oil 1-2 tablespoon Nigella seed oil 1/2 tsp baking powder about 1/2 - 3/4 cups of warm water (depending on the absorbation of your semolina) oil for brushing Nigella seeds for decoration (optional) sweet anise seeds for decoration Egg wash Make the sponge by mixing the yeast with the sugar and about half cup of warm water. Allow to rest for 5-10 minutes or until bubbly. Add the semolina flour, along with the rest of the ingredients (except the remaining water) Mix well. If needed, add the remaning 1/4 cup of warm water to the dough to maintain a soft dough. Keep kneading the dough so it is even softer and elastic - for about 20 minutes by hand. Or optionally use a bread machine or stand mixer with a dough hook. Roll dough into a ball, cover and let rise about 1 hour: the dough should double in volume. After that time, punch down the dough and reknead a bit. Then flatten on a floured surface, with the palms of your hands to give it a form of disk. Place in floured dishes, cover and let rise again as previously for an extra one hour. Preheat oven to 200 ° C. Brush the surface of the disk or bread with a brush dipped in egg wash and sprinkle with nigella seeds. Bake in hot oven until the bread is nicely browned and cooked through. Once out of the oven, place on a rack so the bread does not form humidity . Eat with your favourite soup, tadjine, stew or any other Winter dish. Let's keep in touch! Sign up for posts delivered right to your e-mail inbox or subscribe to my feed. You can also 'like' me on Facebook,for all the latest recipes and updates or pin along with me on Pinterest . share this on

Baya Mahieddine. Her work was defined by her relationships with male artists in her life; it may well be closer to the truth she influenced their work.

by camilla leila

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم السلام عليكم و رحمة الله و بركاته In my opinion, the ultimate way to amuse the mouth is with the little finger foods eaten all over the Mediterrnean with the thin layers of crackly dough that encases a delicious mixture of oozing cheese, meats, vegetables and fresh herbs. Here in Algeria these are known as bourek Algeria; Briouates in Morocco, Brik in Tunisia, Burek in the Balkans, Börek in Turkey and bourekia in Greek. And even sambouseks in the Middle East. I remember when I was a teenager, we went on a road trip to Greece. This was my first taste of the delectable treat. One taste and I was addicted. After that I made my rounds sampling all the varieties of bourek out. So many to choose from ... who can really say which the best. They all are in my humble opinion. It being Ramadan, no iftar table in Algeria is complete without Bourek. I have mentioned bourek several times before here and here. But I have not shown the method of folding the Bourek cigares in which they are made in Alger, the capital of Algeria. So here goes ... Bourek Algéroise active prep time: 5-10mins | inactive prep time: 0min | cook time: 25-30 mins 12 boureks 12 leaves of diouel (brik) http://thetealtadjine.blogspot.com/2016/11/dioul-feuilles-de-bourek-homemade-north.html(recipe for homemade diouel here) 1 large onio, diced 250g - half pound ground beef 4 eggs bunch of chopped parsley wedges of Laughing cow cheese (or any other creme style cheese) half wedge per bourek pinch of salt, pepper, cinnamon 1 egg + water for brushing Oil to fry in Optional - 1 large courgette, diced Brown the onion until soft. Now add the minced meat and stir well Then add in the spices. Cook over low fire for 10 and when the meat is thoroughly cooked break the eggs over the mixture Keep stirring so the egg cooks in with the meat. Leave to cool before filling the bourek pastry with it. Fold the bourek as shown the above picture: Seperate each sheet of diouel. Place about 2 tablespoons of the filling in the lower center of the sheet. Fold the two o opposite edges of the sheet to get a rectangle. Roll into cigar shape. Egg wash the seam of the bourek. Fry the bourek in hot oil. Salt still hot from the oil. Drain dry in a napkin. Serve warm with wedges of lemon to cut the greasiness. I like to rub each bourek with some lemon right before eating. (Others just squeeze the lemon all over) Time - Wise You can prepare the filling in advance and store in the fridge or the freezer. Or alternatively, prepare the boureks and freeze on sheet pans. Thaw out on the counter about 2 hours before cooking them. Subsitute Alternatively, bake the bourek in a 180° C oven instead of frying, for a healthier option. If you can not find douel; also called Brik (in Tunisia) or warka (in Morocco) you can easily use phyllo dough, Turkish yutka, Chinese spring roll or eggroll leaves. Or you can do it by hand using a pastry dough for the bourek ... Or finally if you have the time, it is not very difficult to prepare your own douel. It is just time consuming: Just visit this post to learn how to make the diouel yourself!!! Variation You can use a wide variety of fillings for bourek. Anything you have in the fridge or pantry will work. Mediterranean, Algerian, appetizers, Ramadan Let's keep in touch! Sign up for posts delivered right to your e-mail inbox or subscribe to my feed. You can also 'like' me on Facebook, pin posts on Pinterest or follow me on Twitter for all the latest recipes and updates. share this on

Algeria is a North African country on Mediterranean coast. With Algiers as capital, Algerian cuisine is a part of Maghreb cuisine. This cuisine is influenced by various cultures like Berber, Andalusican, Ottoman, Arabic and French. Algerian cuisine differs from region to region and most of the Algerian dishes consists of Bread, lamb,beef, poultry, olive oil, fresh vegetables and herbs. Algerian meal is incomplete without bread and their bread is always made with semolina. Matlou is a well known bread in Algeria which is also consider as a Tunisian bread. This bread is also called as Khubz al-tajin or Kesra Matlou or else as Matlou. This bread is an Algerian staple food which is cooked on a typical clay pan called 'Tajine'. This bread calls for fine semolina and its a leavened flatbread which is consumed everyday in Algeria/Tunisia.And this bread is must during Ramadan to enjoy with varieties of foods cooked during the fasting.In Algeria, bread is highly respected and its considered as a sin to desecrate it. If someone find a piece of a bread in street, people who have find it bring it closer to their lips and forehead as a sort of reverence before putting them aside so that none would step on it. Matlou do exists in two types, one is yeast leavened and quite thick flatbreads while Kesra Rakshis is not leavened, thinner and contains lots of oil which makes its rich, heavy and delicious. Matlou aka Kesra Matlou is made completely either with a combination of fine semolina and wheat flour or else just with semolina flour. This bread can stuffed with different stuffings or else flavored with spices and herbs.The word Kesra refers to the round or circular shaped breads, hence this bread is called as Kesra Matlou. Since this bread is also cooked in Algerian neighbour countries like Tunisia and Morocco, their name differs as Batbout,Mkhamer or Matlou. Am running a month of blogging marathon with A-Z International Flatbreads from various countries. Since am supposed to post a flatbread with 'M' as the alphabetical letter of the day, here comes the well known and daily bread of Algerian locals aka Matlou. Matlou is definitely one of the easiest flatbread you can prepare easily at home with less efforts. Though you dont have the typical Algerian clay pot to cook this bread, a simple griddle works awesome to cook them prefectly through stove-top method. Give a try and enjoy this bread with any accompaniment though we enjoyed our Matlou with butter and honey. Recipe source: Here 4cups Fine semolina 1tbsp Instant yeast 1tbsp Sugar 1tsp Salt 3tbsp Olive oil 1cup Luke warm milk 1/4cup Lukewarm water Take the semolina, instant yeast,sugar, salt in a large bowl. Mix the olive oil, milk and water in an another bowl, give a mix. Slowly add the wet ingredients to the dry ingredients and mix everything well, knead well until the dough turns soft. Knead well again for few minutes and drop the dough in a greased bowl, wrap it and keep aside for two hours. Once the dough gets double the volume, drop the dough on a floured surface, punch the dough and knead again. Divide the dough into 4-5balls. Roll the balls as round shaped medium sized disc and transfer it to a baking tray lined with a baking sheet. Continue the same process with the remaining dough balls. Cover loosely the tray with a kitchen towel. Let them sit for an hour. Heat a griddle and drop the rolled dough delicately. Cook the flatbread in simmer until its turns golden brown, flip it and cook again. Once the both sides gets well cooked, remove the pan and conserve them with a kitchen towel and let it cool completely. Slice the bread and serve with your favourite accompaniments. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92 An InLinkz Link-up

A color fiesta on the blog today! I’m loving these vibrant & fun illustrations by Nottingham-based illustrator (and nice allround nice person) Mouni Feddag. Mouni has a Communications Design degree from the University of Applied Sciences Darmstadt in Germany. For many more, follow Mouni on Tumblr, Twitter or visit her site: Selling on: Society6

Celebrating the awesomeness of sharing faith, family and food around our Algerian table ...

Peinture de la prise de Malakoff pendant la guerre de Crimée, par Horace Vernet.

This roasted pepper and tomato salad, known as felfel, is an Algerian classic. That is, according to our Algerian hostess, Assia, who we stayed with while recently in Paris. Both Jérôme and I love this dish. Assia served it as an appetizer to the meal, which I suspect is probably how it is usually served in Algeria. Back home, we've been eating it as part of our meal. This will be a wonderful side-dish to different barbecued dishes come summer. It can be served either hot or cold and is delicious both ways, though I prefer it hot. Roasting the peppers is not super complicated, but takes a little bit of time. You can always double the recipe to have it last a bit longer to make the work of roasting the peppers worth it. In fact, I think I'm going to start making this in huge batches and freezing it so that it can be my "go to" vegetable staple this summer, in place of my (no) cream of vegetable soup, which I stashed away all winter. Assia mentioned to me that she prefers the longer green peppers, such as the ones you see in the pictures below, as she finds them more flavourful. I've never seen this shape of green peppers here, but it could just be because I haven't ever looked for them. I recently made this recipe with a mix of red and yellow peppers, as that's what I happened to have in my fridge, and that was yummy as well. Enjoy :) 5 green peppers 1 red pepper 2 tomatoes good quality olive oil fresh garlic, crushed salt and pepper 1. Roast washed whole peppers at 425 degrees Farenheit for 40 minutes. 2. In the meantime, dice two tomatoes and crush about 3 cloves of fresh garlic. Cook in a pan in a bit of olive oil for a few minutes, until the tomatoes are cooked. 3. Take peppers out of the oven and let cool. Once cooled, gently peel off skins, take off stems and scrape out seeds. Dice peppers. 4. Drain some of the juices from the tomatoes and peppers. Mix together and add olive oil, salt and pepper to taste. Serve hot or cold. Difficulty level: moderate

This flat bread goes perfect with the roasted red pepper dip called Hmiss or the soup called shorba.

The fillings for bourek really are endless, I love the traditional ground lamb & parsley, the prawn & bechemel, potato & cheese........the list goes on. Here I combined ground chicken with fresh coriander & a little preserved lemon for a delicious fried snack. You can freeze these bourek easily & when you come to cook them, allow to 1/2 thaw before deep frying. You can also shallow fry them in a frying pan about 1" deep in sunflower or vegetable oil. Bourek are wonderful whenever, but really they are a Ramadan essential in any Algerian household. (If you are new to making bourek & rolls, here is a step by step -in photos- demo for you: http://radiancerecipes.com/chinese-springrolls/)

To celebrate the Envisat satellite's 10th anniversary, we've selected a few of its most beautiful images for this gallery. Good luck deciding which one to use as wallpaper for your computer desktop.

Anders Zorn 1860-1920 Zweden