Month: July 2017

These cookies are dairy and gluten free. They are soft, a little chewy and obviously yummy!

1. In a bowl, put all the ingredients except the powdered sugar and egg whites.
2. Mix all the ingredients with hands and add in the beaten egg whites little by little. Mix well until the mixture get together. The dough mixture should not be too wet, so you may not need to use all the egg whites.
3. Let the pistachio mixture rest for 10 minutes.
4. Make small balls with the pistachio mixture.
5. Roll the dough balls in the powdered sugar.
6.  Place dough balls in a baking sheet covered with parchment paper two inches apart from each other.
7. Flatten the dough balls slightly by gently pressing with your hands.
8. Bake in a 350°F preheated oven for 15 minutes or until they turn lightly brown. The cookies will have pretty little cracks as they bake.
9. Let cool then serve.
   

1. Place peppers and tomatoes in a baking sheet, lined with aluminum paper (for easy clean up).

2. Spray the peppers and tomatoes with vegetable oil (about 2 tablespoons).

3. Bake in a 400°F preheated oven for about 30 to 40 minutes.

4. Flip the peppers and tomatoes over after the first 15 to 20 minutes of baking.

5. Take out from the oven and place peppers in a ziploc bag (it makes it easy to peel off the outer skin). Set aside for about 5 minutes.

6. Peel off the outer skin of both tomatoes and peppers.

7. Remove the seeds and the internal rib of the peppers.

8.  Use a wooden mortar and pestle to mash the peppers and tomatoes.

9. First mash the peppers, then the tomatoes.

10. Mix tomatoes and peppers well and add salt to taste.

11. Drizzle with 2 to 3 tablespoons olive oil.

12. Serve warm or cold with Algerian traditional bread or any other type of bread.