Al-Refeess

[k_s]

People in my town think this is a dish which can only be found there and in the areas arround (small radius).

It is very tasty especially when made with Zabda instead of Margarine and Hleeb Elbagra instead of hleeb.
The touch also is very important, nearby regions are notorious for attempting and failing to make it right.

Drawbacks: dont ahve this and sleep straight away.
Warning 2: dont have too much of it.

Personal perference: Hasseeh m3a ellaben.

Trivia: People have it in Spring fi wakt elfool but nowadays people yfawroo elfool in large quantities and then store it in the fridge. E.g. by my family for me when I go home in Summer :P

[nedjma95]

Ahla ya K_s ,
now is that like a pasta be'lfoul? and witch region is that ?
Erfiss for the south of Algeria is a sweet with a coarse wheat flour, butter and honey, some nut or peanuts optional . and better than a proteine barre
and in some regions R'fiss is like a couscous made with a flat bread and walnuts ,butter and sugar soooo delicious yammi . (Canstantine)

[k_s]

We call both of them alrefeess
The latter one (brown bits of i dont know) which we almost have only in weddings on Friday (third day) is usually shipped from the house of the bride.

You have it also with Laban usually they put a cross mark of sucre glasse on top yummy yummy

The naming is understood from the context, similar to shtitha which we use to call both checkchoucka and normal chtitha which has often eggs inside it. Again the naming is contextual.

The region is between Jijel and Constantine

[nedjma95]

So is it pasta b'lfoul?

[k_s]

it`s shakhshoukha belfool and it tastes great

[nedjma95]

Yammeeeiiii, b'sahtek, I have to try it

[k_s]

Y3aychek
Honesly if I get the resipee I will post it but if I am not wrong it`s very simple.

Tfawri elfool.
Tfawri eshakhshoukha.
Tdawbi zabda
Tghalee elheleeb

And somehow you mix the lots into a very good meal