An Algerian celebration tray reads like a map. Makrout, a lozenge of semolina filled with dates and soaked in honey, comes from the East and the South. Kalb el louz, « almond heart », is the cake of Ramadan evenings in Algiers.
Dziriette, « the girl from Algiers », is a little cup of fine pastry filled with almonds and orange blossom and decorated with tweezers. Griwech is plaited, fried and dipped in honey; mchekla is pinched into a bouquet; baklawa is built leaf by leaf.
At the Pastry Shop we make them as families do at home, with clarified butter, almonds blanched that morning and orange-blossom honey. Then we reinvent some at the restaurant: Chemâa’s makrout is served warm, with a semolina ice cream.
For a wedding or an Eid, trays are ordered ten days ahead: every piece is made and decorated by hand.
An article signed by the house