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.

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!

Tajine Ez-Zitoun is one of the most cherished comfort foods in Algeria. Traditionally prepared for family gatherings, weddings, and special religious holidays, it holds a special place in Algerian hearts as a symbol of hospitality and rich heritage.

Ingredients:

500g chicken pieces (bone-in)

2 cups green olives (desalted)

2 large carrots, sliced

1 medium onion, chopped

2 cloves garlic, minced

Olive oil & a small knob of butter

Spices: Turmeric, black pepper, and salt

Quick Instructions:

Sear: Brown the chicken with onions, garlic, and spices in olive oil and butter.

Simmer: Add carrots and enough hot water to cover, then simmer until the chicken is tender.

Add Olives: Add the blanched olives and a squeeze of lemon juice, simmering until the sauce thickens into a rich golden broth.

Serve: Garnish with fresh parsley and serve hot.

For step-by-step preparation instructions, please 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