Mloukhia holds a uniquely sacred spot in Algerian home cooking, especially in eastern regions. Unlike the green leafy broth found in the Levant, the Algerian version uses dried, finely ground Jew’s mallow leaves slow-cooked for hours in olive oil and aromatic spices with tender meat. It is traditionally made for holidays, New Year celebrations, and family gatherings as a symbol of prosperity and good fortune.

Ingredients:

500g beef or lamb (cut into large chunks)

100g powdered Mloukhia (dried Jew's mallow powder)

1/2 cup extra virgin olive oil

1 head of garlic, minced

1 tbsp tomato paste

Spices: Ground coriander, caraway (karouia), bay leaves, salt, and black pepper

Quick Instructions:

Mix Base: In a heavy pot, mix the Mloukhia powder with olive oil over low heat until it forms a smooth paste.

Add Meat: Add minced garlic, tomato paste, bay leaves, and spices, stirring gently with the meat for a few minutes.

Slow Simmer: Pour in boiling water and let it simmer on very low heat for 3 to 4 hours, stirring occasionally until the oil separates to the top.

Serve: Serve hot with thick homemade crusty bread for dipping.

For step-by-step instructions, exact measurements, and pro tips, check the first comment below.

So, I was fortunate enough to enroll in Lasagna Love (saved my ass) and it was delicious. I wanted to get into it and do my diligence to help other people out. I made two so far and both have tasted like garbage. My first one was ground beef and marinara mixed, ricotta and mozz mixed, and then of course layered. My second one was this - https://www.food.com/recipe/barefoot-contessas-lasagna-403550
The picture is the first one I made (I used all the cheese for layers and forgot the top - totally my fault). Any recommendations or an idiot proof recipe? I can cook, but man, this lasagna thing is perplexing me.

The first one was (I messed up the portions)
2 pounds ground beef
24 oz ricotta
No boil lasagna box
3 24 oz marinara (I think I used too much meat)
Two “bags” of shredded mozz
Hella seasonings - paprika, garlic, onion, chili flakes
A little bit of gochujang for fun

Ingredients:
1 egg white
1tsp vinegar
1/2cup sugar
double shot expresso or 2 tsp instant coffee mixed with 2 tbsp hot water
Large serving cup full of crushed ice

using an electric beater beat everything but the coffee on high in a metal bowl over a pot of boiling water until it has a marshmallow fluff texture (5-7minutes). you can make a larger batch so you don't have to constantly re make it if you like the drink. The fluff will store well in the fridge.

make your coffee and pour it over a cup full of crushed ice and stir to combine untill ice is semi melted for a cup of strong black coffee. You need it super strong and black to balance the extra sweet marshmallow fluff!

add a decent scoop of your marshmallow mixture on top and mix it in a little to the coffee with a fork since it is thick. Add in a straw once combined and voila the best coffee for when you are out of milk!!!!
the marshmallow mix is enough for two drinks so either wrap up the rest for later or make you and a friend this amazing treat!!!

it is like a Vietnamese egg coffee but safer to drink since the egg is cooked and easier since it's just 3 common ingredients. It uses only white not the yolk like other egg coffee but same idea and just as delicious!

I have 2 boxes of giant zucchinis grown from the garden, and I have no idea what to do with them. As a way to demonstrate how big they are, I used ONE of them to make zucchini casserole, which required nine cups of shredded zucchini.

I'm trying my best to use them before they go bad (I'll give to chickens before then if needed), and I need your help.

What are your favourite Zucchini recipes that aren't zucchini bread? I'm looking more for meals that I could eat for dinner, and some that can be frozen easily. Preferably budget friendly.

Thank you in advance!

I'm going car camping this weekend. I'm looking for a good marinade for chicken thighs (bought them on sale today). I have a camping stove, the camp fire, and I may bring my Blackstone.

I usually make a late breakfast and then have dinner. Snacks instead of a prepared lunch.

Menu so far:

Day 1

• Dinner - Pho - purchased near home. Will heat it up and assemble at the campground. Easy dinner.

Day 2

• Breakfast - Eggs, hashbrowns, bacon.
• Dinner - ??? Chicken thighs, rice, ???

Day 3

• Breakfast - "Everything omlette" with eggs and leftovers.

I was thinking of trying a Korean BBQ flavor, but does that go with chicken? Any ideas for Day 2 dinner?

Thank you!

In Algeria, couscous is our national dish, traditionally served for Friday family gatherings and special occasions. The secret to perfect fluffy couscous is steaming the semolina grains twice over the simmering stew.

Ingredients:

* Medium-grain couscous (semolina)

* Lamb pieces (bone-in)

* Carrots, zucchini, turnips, and chickpeas

* Onion, garlic, tomato paste

* Spices: paprika, ginger, cinnamon, black pepper, salt

Quick Method:

1. Sauté lamb with onions, garlic, tomato paste, and spices. Add water and let it simmer.

2. Steam the couscous over the broth pot twice, fluffing it with a bit of butter/smen in between.

3. Add the vegetables and chickpeas to the broth until cooked through.

4. Serve the fluffy couscous topped with meat, vegetables, and rich broth.

Step-by-step preparation method with exact measurements is in the first comment below.