Kesra Kabyle recipe with “Tata Habiba”
- Fine semolina: 380g
- Olive oil: 40g
- Salt: 6g
- Nigel seeds: 5g
- Tomato: 70g
- Spinach/Mint/Parsley/Coriander: 60g
- Green onion: 30g
- Water if necessary: 50g
Find the recipe for Mellah BREAD in my next free Newsletter:
www.boulangeri...
For this new series of videos, I take you to discover Algeria. We will start by taking a short tour of the Casbah where we will meet @Tatahabiba! She will show us some specialties and then we will go shopping to make “Kesra Kabyle” in her kitchen.
Finally, we will meet a desert baker "Tahal" who comes from Timimoune who will show us how to make Mellah bread or SAND Bread! It is a Galette which is made by the Tuaregs in the desert, and which is cooked in the sand.
Why Algeria?
Algeria is the largest country in Africa with more than 45 million inhabitants, and I know that Algerians are big fans of gastronomy for them it's almost a religion and moreover ALGERIA is my second biggest community so thank you again!!
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o Instagram: / boulangeriepasapas
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For any contact (pro only) please send me an e-mail to boulangeriepasapas@gmail.com
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00:00 Presentation of the BREAD TROTTER project
00:57 Program of the visit to Algeria
01:28 Algerian Pastry Tour
03:28 Visit to a bakery in the Casbah
05:00 Meeting with TATA Habiba
07:11 Recipe for “KESRA Kabyle” with Tata Habiba
10:40 Making “PAIN MELLAH” or sand bread
15:20 Recipe for “Mellah Bread”
16:25 Baking bread in the Sand
17:10 Tasting of “Mellah Bread”
Thanks :
- Tata Habiba.
- TECHNODIF France
- Village des Voyages and our guide Amina.
- Presentation: Fabrice COTTEZ @boulangeriepasapas
- Director: Maximilien VALTAT
- Editing by Neals Petitgas-Sumba
o Subscribe: / boulangerie pas à pas
#bakerypasapas
#breadtrotter
#kesra
#bakerywork
#Algeria
#algeria
#bakery
#home made
#recipe
17 авг 2024
