Algerian Radio
Khobz El Bey is considered the master of Ramadan evenings in Algeria.
Usually served with mint tea, it is also known as "Khobz Tounes" in some regions.
The roots of this dessert date back to the Ottoman era, and the name "Khobz El Bey" is linked to its status as a luxurious type of sweet.
During the time of the Regency of Algiers, Khobz El Bey was served exclusively on the tables of the Beys in both Algiers and Constantine.
This sweet was a favorite and never absent from the tables of the Bey (the ruler of the Constantine province) at that time, which is why it was named "The Bey's Bread."
As for the name "Khobz Tounes," some historical accounts link it to a woman from the Casbah of Algiers named "Tounes."
This lady, "Tounes," was famous for making this dessert, while other sources attribute the name to the later spread of the recipe to Tunisia and Libya.
Ingredients:
- Sherbet (Syrup): Sugar, water, orange blossom water, lemon slices.
- Ground toasted bread (breadcrumbs).
- Ground nuts.
- Eggs.
- Melted butter.
- Sugar.
- Lemon zest.
Preparation:
- Place a measure (kila) of toasted and ground bread in a bowl, along with a measure of nuts (almonds, walnuts, peanuts, or coconut).
- Add a measure of melted butter and half a measure of sugar with lemon zest, then mix the ingredients until a homogeneous mixture is obtained.
- Use a tray pre-greased with butter and bake in a hot oven until golden brown.
- Pour the cold syrup directly over the hot bread immediately after baking so it absorbs it well.
- It is recommended to serve Khobz El Bey cold, and it is preferable to leave it overnight before serving.
Garnishing: Khobz El Bey is often cut into squares or diamond shapes (loziyat).
It is decorated with whole or flaked almonds, walnuts, or pistachios, with a cherry placed in the center.
