Algerian Orange Bread

Mounas

Preparation info
  • Makes

    4

    small loaves
    • Difficulty

      Medium

Appears in
Saffron Shores: Jewish Cooking of the Southern Mediterranean

By Joyce Goldstein

Published 2002

  • About

This recipe is a combination of one in Irene and Lucienne Karsenty’s book La cuisine de pied noir and one from Joelle Roesinger as transcribed by Leone Jaffin in 150 recettes et mille et un souvenirs d’une juive d’Algérie. Instead of making round loaves, they braid it like challan to serve after the Yom Kippur fast. Gilda Angel’s version omits the orange and the seeds and adds ½ cup <