Terab Elmluk by Alia Alnoori
Biscuit, White cream & Cream
مهلبية بالقشطة by Alia Alnoori
محلبي بالقشطة يحتوي على حليب، نشا الذرة، قشطة، والتزيين بالجوز
Fig Tagine by طارق الجزائري
The Fig Tagine dish is characterized by its sweet, salty taste. It is eaten after the main course. This habit is one of the traditions known to Moroccans - enough for two people and contains figs.
Cup Cake by Alia Alnoori
Oil, eggs, sugar, milk, flour, vanilla, baking powder, cream, shanti cream
Test Dish by Team Comelite
Feast Bread by Djamila Mekki
Delicious Eid (feast) bread is made from high semolina, eggs, fat, and yeast - free from sugar.
Biryani by Team Comelite
It is a awesome dish
Stuffed Duck by هويام
Stuffed duck with mixed rice and nuts
A couple of Stuffed Pigeon by هويام
Stuffed Pigeon with special Egyptian Rice and Spices
CUSCOUS OF CORN DJAMAR-DJAMAR SAUTER by JOSEPH LAMACMA
The realization of this recipe is purely ancestral since the dawn of time tropical vegetables are cooked on this form it has a characteristic rich in vitamins and it is consumed by all the layers of the company. On the other hand, the couscous comes from East Africa. in Kenya we call "Ugali" and in Zimbabwe we call "Sadza".