La Petite Maman is moving :D


Hello Loves,

I am happy to announce that La Petite Maman is moving to it’s new site at !!! If you’re are a subscriber to this blog, I would appreciate if you followed me there too. and if you haven’t subscribed yet, I hope for you to do so soon ;D

Also, I will be going on a short hiatus until the New Year where I will only work from my new site.

See you guys soon and Happy Holidays!

– Ashley


Chou-fleur Algérienne (Algerian Cauliflower in Red Sauce)


With every recipe on my blog I have a vivid memory of the first time I have eaten or the first time I have prepared it. All of my food leave happy memories even when I make a mistake, just the laughter at the thought of “what the heck happened?” makes up for mess. This dish right here I remember my husband made for the first time and we sat down to watch Meet the Parents. He asked if that’s how it would be when he finally met my parents, and no it wasn’t! 😉 But I remember how every time he took out a piece of fried cauliflower from the boiling pan, I would secretly pop one in my mouth and he’d playfully get mad that there would be none left for the sauce. Just the cauliflower alone was amazing and paired with the sauce it was heavenly. I hope one day this recipe will leave you with just as happy memories.


  • 1 head of cauliflower cut into florets
  • 2 tomatoes diced
  • 2 garlic cloves minced
  • 2 carrots cut into discs
  • 1 onion grated
  • 4 tablespoons olive oil
  • 2 eggs
  • 1/2 cup of fresh parsley chopped
  • 3 cups water
  • 1 tablespoon paprika (my husband likes the sauce really red, add less if need be)
  • 1 teaspoon ras el hanout
  • 1 teaspoon cumin
  • 1 teaspoon ground saffron
  • 1 tablespoon of milk
  • salt to taste
  • pepper to taste
  • vegetable oil for frying


  1. In a pot, heat olive oil over medium heat.
  2. Add in grated onions and sprinkle with salt to slightly sweat. Then add tomatoes and garlic.
  3. Season with spices, once the tomatoes and onions have began to caramelize add the 3 cups of water and carrots.
  4. Bring to a boil for 1 minutes and then reduce to a simmer.
  5. Continue cooking for 20 minutes.
  6. Set aside.
  7. In another pot bring enough water to a boil to cover cauliflower. Add in saffron and tablespoon of salt. (If saffron is not available you can use turmeric, it’s only used in the coloring not for any taste.)
  8. Boil only for 5 minutes!! (To reduce in the smell of cauliflower you can add a piece of bread that can be seen in the slide show. This step is not necessary but does help.)
  9. Remove from pot and blot dry.
  10. In a new pot heat vegetable oil over medium heat to fry cauliflower.
  11. In a bowl beat the eggs and mix in milk and chopped parsley.
  12. Dip the cauliflower in the egg wash and place in oil.
  13. Fry until golden brown.
  14. Blot with paper towel to drain excess oil.
  15. Add cauliflower into sauce.
  16. Serve with fresh crusty bread.

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Berkoukes (Algerian Couscous Stew)

Berkoukes (Algerian

Berkoukes is a traditional Berber dish made of a large couscous that is a hand rolled semolina pasta shaped like small balls or pellets. Of course throughout the country the recipes vary from the Kabylie region of the Atlas Mountains to the Capital of Algiers. Typically the recipes from Algiers are mild in flavor whereas in the mountains dried meats and fats are added for a much stronger flavor. Second after taste is how much sauce is in it. My husband always wants extra sauce, but for this dish not much is needed. Depending how you like it doesn’t make much difference, either add more water or not. Serve this dish on a cold winter’s night with a drizzle of olive oil and warm kesra or matlou3.


  • 1 pound meat (lamb, chicken, beef)
  • 1 1/2 cups berkoukes
  • 1 onion, grated
  • 1 tomato, diced
  • 1 carrot, diced
  • 1 potato, diced
  • 1 zucchini, diced
  • 1/2 cup frozen peas
  • 1/2 cup chickpeas (soaked overnight)
  • 1 tablespoon tomato paste
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh parsley
  • 4 cups hot water +/-
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ras el hanout
  • 4 tablespoons olive oil
  • salt and pepper to taste


  1. In a soup pot heat olive oil over medium heat, add onions and sprinkle with salt to sweat.
  2. Add meat and brown.
  3. Season and continue to brown.
  4. Add tomatoes and tomato paste and slightly caramelize.
  5. Add chickpeas, carrots and potatoes, continue to brown.
  6. Then add cilantro and parsley, stir then add hot water, bring to a boil for 1 minute.
  7. Lower temperature and simmer for 30 minutes.
  8. Mix in zucchini and peas, simmer for an additional 5 minutes.
  9. Add 1 cup of water, and berkoukes cook for an additional 15 minutes.
  10. Stir frequently and check to see if more water is needed as the berkoukes will absorb a lot of water. Garnish with parsley and harissa, serve with bread.

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