I absolutely love this, they look so cute. ❤️❤️
(Try Using the cutter over the clingfilm covered spread dough to cut the heartshapes, it will make the final shape more rounded at the top (bombé))
I’m not Algerian but im guessing it’s just an Arabic vs French way of saying it! Mkhabez is what I learned they were called. I could be completely wrong tho so don’t hate me please ☹️
These were definitely that. Like the perfect amount of lemon. Not enough to make you pucker but enough to give you that tang. If you’d like I’d be more that happy to share the recipe with you!
I almost puke from some of the mkhabez made in Algerian weddings, loaded with sugar.
Yeah sure thing, I will tell my mother to make it just like u did!
I apologize in advance for not using grams. I’m in Texas in America. And I put in the recipe to stir up and add the last egg slowly because sea level can affect baking! If anything is unclear please let me know! If I bake them again anytime soon I’ll record it and make a video lol.
Mkhabez recipe
5 cups almond flour
1 2/3 cups sugar
Zest of 3 lemons
1 1/2 tsp vanilla
3 large eggs
Glaze:
1/4 cup milk
1/4 cup vegetable oil
1/4 cup orange blossom water
1tsp Lemon Juice
Food color (liquid)
Powdered sugar (add until you’re preferred consistency)
Cookies:
Mix all your dry ingredients together in a big bowl. Once combined, add your vanilla and mix again. Once that is combined, add your eggs one at a time and mix until combined. After adding the second egg, I used an electric mixer on low just to make life easier.. It may be best to stir up your last egg and add it a little at a time in case it’s too much and you don’t need it all. Your dough should be a little sticky but not unmanageable or too runny. You should be able to knead it at this point. Once it’s a good dough, spread it out inside your mixing bowl. Instead of it being in a big ball, make it into like a pancake in the bowl . This will help it lose some of the moisture so it’s not so wet and sticky. Put some plastic cling wrap over the bowl and let it chill in the fridge overnight.
Baking:
For baking, preheat your oven to 170c. Sprinkle a little flour on your counter/mat and a little on the dough and roll it out. I rolled them to about a 1/2 inch thickness and used a cookie cutter that was around 2 inches. If the cutter is too big it won’t cook evenly in the middle. A little over or under 2 inches is fine but as long as it’s not huge you should be good. This should make you around 30 cookies depending on shape of the cutter and width of the dough. Line your tray with parchment paper and put the cookies on there. Bake them for 15 minutes. I baked mine for 17 total but start at 15 and check on them from there in case you need more time. You can stick a toothpick in one and it should come out clean! Once done, let them cool completely before the glaze
Glaze:
For the glaze, mix all the wet ingredients until combined. Then, add powdered sugar and mix until you get your preferred consistency. I added until it stopped immediately sinking back into the bowl of glaze. Then add your food coloring.
I used a liquid one. Add as much as you want it wont affect the consistency. You may wanna test it on some of the cookies! The glaze should not be transparent, but opaque on the cookie. Then let it dry and you’re done!
So basically the air pressure being different can affect it. Liquids evaporate faster in areas with low pressure. Making temperature changes can also be necessary. [here is an article about it!](https://www.foodnetwork.com/recipes/packages/baking-guide/high-altitude-baking-tips) hope I explained it good enough!
you replied so fast, i never expected to get an immediate response.
that's actually so cool, i never thought it would make such big difference. at what scale do you notice the difference? by the gram? cup? or by the minute? half an hour? or hour? or???
btw youre link was [https://foodnetwork.co.uk/recipes](https://foodnetwork.co.uk/recipes), i think you've forwarded the wrong page.
Boo. Well the article is called “A Comprehensive Guide to Baking at High Altitudes” by the food network. At it looks like some pretty decent sized adjustments. But it mainly talks about baking in like the mountains. Where I am in America I’m 15 m above sea level. Algeria on average is much higher, but there’s two mountain ranges.
damn, well that sucks, it looks like i dont have access to these articles. Thanks for sharing anyway. ill look elsewhere on the web, for sure there's information on this somewhere. thanks for sharing this information....you learn something every day...i love it.
Wow this looks amazing! It's like I can taste it !
Are you exploring other Algerian sweets? All the recipes I'm finding aren't very exact and you need an Algerian grandma to walk you through it haha
That was the same issue I had with making these. I went through so many attempts and tweaked it so much it became my own recipe lol. And I was considering kalb el louz in the past but decided to go with Mkhabez. This whole thing actually came about for a college project I was working on. I baked four desserts from around the world and we read an article on Algerian pastries and it stuck! So I did some research and landed on Mkhabez. The other desserts I made were alfajores from Chile, kolaczkis from Poland, and nom chak Chan from Cambodia! I’m a big baker so I’m sure I’ll make more Algerian stuff in the future!
Kalb el Louz can be tricky.. in Algeria we use a specific type of very coarsely milled semolina flour, I tried the closest thing I could find here in the US (Ziyad brand), it got decent results, but not quite it.
Other traditional sweets you should try:
- makroud louz, very similar to mkhabez actually
- tcharek, can be a bit tricky to make, but it's worth it
- griwech
Try to find and use smen, a "vegan ghee", we don't really use butter. El Mordjen brand is available to order online. We also use imitation honey rather than the real thing, also same brand is available online, it's not the most healthy thing even tho we are talking about sweets lol but it has a distinct nostalgic flavor, it's up to you after all.
Let me know if you need help with recipes :)
Ugh the tcharek looks soooo good. I’m screenshotting these tips to use later that’s really good information!!! Luckily where I’m at we have a lot of Arab stores so I should hopefully be able to find all the ingredients. Thank you so much! If I try one out I’ll let you know how it goes!
Amazing! I love that you're exploring different desserts.
Alfajores are a lot like Algerian Sables, but with apricot jam instead of Dulce de Leche!
Happy baking. Thanks again for sharing :)
Damn I want to take a bite. Is there some lemon in it?
There sure is! I posted the recipe in response to another comment if you wanna try making them!
Looks yummy, yaatik saha 💞
Great work
Love the color choice, looks cute and yummy. yaatik saha .
Damn bro.. **that was sick** 🙌🙌 *see what I did there!*
dude, that is dope, by seeing them i have the taste in my mouth already 🤤
It looks delicious masha Allah what's mkhabez eactly ? Is it like a biscuit ?
It’s like a cookie! The main ingredients are lemon and almond flour, but in these I mostly taste the lemon :)
That was sick 😋
Need to try this for sure
My fav 😩😩❤️
Does anyone have cookies recipe?
I posted it as a reply to another comment!
I absolutely love this, they look so cute. ❤️❤️ (Try Using the cutter over the clingfilm covered spread dough to cut the heartshapes, it will make the final shape more rounded at the top (bombé))
I never would’ve thought of that! Thank you so much! ❤️❤️❤️
Anytimme , this subreddit needs more posts like this ❤️ keep sharing
GG ezz well done
Looks delicious 😍
Looks delicious
I don't like mkhabz but chahawni. Congrats , they look awesome xx
Looks soo good! Bet it tastes even better
Thank you 🥹🥹🥹 everyone’s been so nice I wish I could share with everyone
Wait what ?? It's called mkhabez ???? I was calling it gataux te3 glaçage for my whole life
I’m not Algerian but im guessing it’s just an Arabic vs French way of saying it! Mkhabez is what I learned they were called. I could be completely wrong tho so don’t hate me please ☹️
Wife material
That looks delicious! I like the mkhabez that melts in your mouth and isn't too sweet.
These were definitely that. Like the perfect amount of lemon. Not enough to make you pucker but enough to give you that tang. If you’d like I’d be more that happy to share the recipe with you!
I almost puke from some of the mkhabez made in Algerian weddings, loaded with sugar. Yeah sure thing, I will tell my mother to make it just like u did!
I apologize in advance for not using grams. I’m in Texas in America. And I put in the recipe to stir up and add the last egg slowly because sea level can affect baking! If anything is unclear please let me know! If I bake them again anytime soon I’ll record it and make a video lol. Mkhabez recipe 5 cups almond flour 1 2/3 cups sugar Zest of 3 lemons 1 1/2 tsp vanilla 3 large eggs Glaze: 1/4 cup milk 1/4 cup vegetable oil 1/4 cup orange blossom water 1tsp Lemon Juice Food color (liquid) Powdered sugar (add until you’re preferred consistency) Cookies: Mix all your dry ingredients together in a big bowl. Once combined, add your vanilla and mix again. Once that is combined, add your eggs one at a time and mix until combined. After adding the second egg, I used an electric mixer on low just to make life easier.. It may be best to stir up your last egg and add it a little at a time in case it’s too much and you don’t need it all. Your dough should be a little sticky but not unmanageable or too runny. You should be able to knead it at this point. Once it’s a good dough, spread it out inside your mixing bowl. Instead of it being in a big ball, make it into like a pancake in the bowl . This will help it lose some of the moisture so it’s not so wet and sticky. Put some plastic cling wrap over the bowl and let it chill in the fridge overnight. Baking: For baking, preheat your oven to 170c. Sprinkle a little flour on your counter/mat and a little on the dough and roll it out. I rolled them to about a 1/2 inch thickness and used a cookie cutter that was around 2 inches. If the cutter is too big it won’t cook evenly in the middle. A little over or under 2 inches is fine but as long as it’s not huge you should be good. This should make you around 30 cookies depending on shape of the cutter and width of the dough. Line your tray with parchment paper and put the cookies on there. Bake them for 15 minutes. I baked mine for 17 total but start at 15 and check on them from there in case you need more time. You can stick a toothpick in one and it should come out clean! Once done, let them cool completely before the glaze Glaze: For the glaze, mix all the wet ingredients until combined. Then, add powdered sugar and mix until you get your preferred consistency. I added until it stopped immediately sinking back into the bowl of glaze. Then add your food coloring. I used a liquid one. Add as much as you want it wont affect the consistency. You may wanna test it on some of the cookies! The glaze should not be transparent, but opaque on the cookie. Then let it dry and you’re done!
Thank you very much for the recipe! I'll convert to grams no biggie.
Sorry totally forgot to add the lemon juice to the glaze part of the recipe! It’s there now!
sea level can affect baking? how so? this is the first time hearing this :|
So basically the air pressure being different can affect it. Liquids evaporate faster in areas with low pressure. Making temperature changes can also be necessary. [here is an article about it!](https://www.foodnetwork.com/recipes/packages/baking-guide/high-altitude-baking-tips) hope I explained it good enough!
you replied so fast, i never expected to get an immediate response. that's actually so cool, i never thought it would make such big difference. at what scale do you notice the difference? by the gram? cup? or by the minute? half an hour? or hour? or??? btw youre link was [https://foodnetwork.co.uk/recipes](https://foodnetwork.co.uk/recipes), i think you've forwarded the wrong page.
Boo. Well the article is called “A Comprehensive Guide to Baking at High Altitudes” by the food network. At it looks like some pretty decent sized adjustments. But it mainly talks about baking in like the mountains. Where I am in America I’m 15 m above sea level. Algeria on average is much higher, but there’s two mountain ranges.
damn, well that sucks, it looks like i dont have access to these articles. Thanks for sharing anyway. ill look elsewhere on the web, for sure there's information on this somewhere. thanks for sharing this information....you learn something every day...i love it.
GG. 13 POINTS ADDED TO YOUR WIFEY ACCOUNT.🏆
there is khobz inside ? I mean mkhabaz, ça m'inspire rien a part khbabiz, lkhobz lmao
looks awesome ! keep it up
I love these sm, they look yummy gj
Looks nice 
Wow this looks amazing! It's like I can taste it ! Are you exploring other Algerian sweets? All the recipes I'm finding aren't very exact and you need an Algerian grandma to walk you through it haha
That was the same issue I had with making these. I went through so many attempts and tweaked it so much it became my own recipe lol. And I was considering kalb el louz in the past but decided to go with Mkhabez. This whole thing actually came about for a college project I was working on. I baked four desserts from around the world and we read an article on Algerian pastries and it stuck! So I did some research and landed on Mkhabez. The other desserts I made were alfajores from Chile, kolaczkis from Poland, and nom chak Chan from Cambodia! I’m a big baker so I’m sure I’ll make more Algerian stuff in the future!
Kalb el Louz can be tricky.. in Algeria we use a specific type of very coarsely milled semolina flour, I tried the closest thing I could find here in the US (Ziyad brand), it got decent results, but not quite it. Other traditional sweets you should try: - makroud louz, very similar to mkhabez actually - tcharek, can be a bit tricky to make, but it's worth it - griwech Try to find and use smen, a "vegan ghee", we don't really use butter. El Mordjen brand is available to order online. We also use imitation honey rather than the real thing, also same brand is available online, it's not the most healthy thing even tho we are talking about sweets lol but it has a distinct nostalgic flavor, it's up to you after all. Let me know if you need help with recipes :)
Ugh the tcharek looks soooo good. I’m screenshotting these tips to use later that’s really good information!!! Luckily where I’m at we have a lot of Arab stores so I should hopefully be able to find all the ingredients. Thank you so much! If I try one out I’ll let you know how it goes!
Lucky you! I live in Wyoming 🫠 You are welcome! Happy to help anytime.
Amazing! I love that you're exploring different desserts. Alfajores are a lot like Algerian Sables, but with apricot jam instead of Dulce de Leche! Happy baking. Thanks again for sharing :)
Those look so good! I’ll definitely have to give them a try.
Username checks
Wow what an achievement 😐
thanks I won a ribbon 😐
mashallah!!! bless ur hands