Food: I am a foodie and i don't care

Easy, crunchy Berber bread recipe: Kesra

Kesra is the name of a Berber bread made of semolina. It is quite an easy and tasty dish to prepare as it does not need time for the dough to rise.

This traditional bread is widely spread in my home country , Algeria and is eaten at any time of the day.

It can be eaten for breakfast, Lunch, dinner or as a snack as it is the perfect bread to complement any type of sauce or saucy dish. I personally like to have it with cheese, Nutella or even plain.

If you want to learn how to make this easy , crunchy and yummy bread, you can watch my video above.

I hope you enjoyed the recipe!

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Food: I am a foodie and i don't care

Hummus recipe

Hummus, the new healthy must-eat

Hummus is the new healthy must eat that has incorporated strongly in our diets. Easy to buy, present, eat and share, it is suitable for almost any occasions . Made mainly of chickpeas cream it is a healthy , yummy and creamy dish that can be eaten with crackers, carrots, pita bread or anything you can dip really. Hummus has originated in the middle east and has now spread to the rest of the world evolving in terms of variety, consistency and presentation. It used to be traditionally served in a red clay bowl and accompanied with pita bread.

How to make easy and delicious Hummus

Traditional Hummus is the most authentic and easy to start with for beginners, so that is the recipe i will be sharing with you today. If you follow my steps you will be able to impress your friends and relatives with the most creamiest and delicous traditional Hummus.
Ever wondered how to make the best , creamiest Hummus ? It’s easy !


  • ½ cup chickpeas (3 ½ cups after cooking)
  • 1 tsp baking soda
  • 2-4 cloves garlic crushed
  • ¾ cup tahini sauce
  • 4 tbsp freshly squeezed lemon juice
  • 1 tsp ground cumin
  • ½ tsp salt
  • ½ black pepper
  • 3-4 tbsp extra virgin olive oil
  • 3-5 tbsp cooking liquid


Steps to happiness

  • Soak your chickpeas overnight
  • Place a saucepan over high heat
  • Add water, drained chickpeas and baking soda
  • Cook for about 20 to 40 minutes till tender
  • Reserve cooking liquid when you drain your chickpeas
  • In a food processor place chickpea, garlic, lemon juice, tahini and oil
  • Allow it to mix until you get a very smooth and creamy paste
  • Add the cooking liquid that you reserved to have the required consistency
  • Taste to adjust acid, oil and salt
  • Serve in a bowl and drizzle it with olive oil, a few chickpeas, paprika and enjoy.

NB: you can save time by skipping steps 1 to 5 using a can of chickpeas

Very easy, isn’t it ? Try it and let me know in the comments below!

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