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Algerian pastries--Dziriates

toodie jane Jan 11, 2009 11:56 AM

featrured in a NYTimes article with an acompanying recipe. The instructions are vague about how to shape. http://www.nytimes.com/2006/03/29/din...


  1. d
    DeppityDawg Jan 11, 2009 02:38 PM

    Here are some photos:

    1. v
      VTtoMAtoCAfoodie Jan 11, 2009 12:12 PM

      It sounds to me like you put one round of the dough on your work surface, put some filling in the middle of that round. Wash the edges of that circle with a little bit of water (the water will help with the next step). Then put another round of dough on top of your round with the topping. Press the edges of the circles together so that they form something like a round pillow.

      I hope that helps.

      1. k
        Kelli2006 Jan 11, 2009 12:10 PM

        I found a French recipe and my French is a bit rusty, but it appears that you cut rounds of dough and put the almond filling into the middle of the round. You wet the edges and then pull them up around the filling to form a enclosed cup.

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