Table 1 Traditional culinary preparations based on “Klila” cheese

Chech h’rire (Assida bougheliya)

Preparation made with fresh Klila, semolina, and cow butter

Assida essafra

Egg-based preparation, cow butter, and Klila

El aiche (Berkoukess); Chekhchoukha; Berboucha

Traditional pasta with Klila incorporated in red sauce with vegetables

Couscous

Fresh Klila is added to the couscous steamed; it gives it a very special taste

El merdoud

Variety of “berkoukess” with herbs, cooked with vegetables, pulses, and Klila especially intended for pregnant women in southern Algeria

B’ssissa or Tamina

Fat and sweet preparation containing butter, honey, and almonds and/or nuts added with Klila, specially intended for women who have just given birth in order to favor the secretion of maternal milk

M’ Laoui; Kessra rekhssisse

A kind of fat traditional bread. Fresh Klila is incorporated into the dough during hand kneading

El merdoukh

Traditional food condiment made with dry Klila, animal fat, salted meat (khlii), spices, and peppers, made into balls, and used as flavor enhancers for traditional red pasta sauces

Ellebri

Whole wheat kernels cooked with dried Klila and chickpeas

Imedghess

Milk dessert obtained by a mixture of fresh Klila and fresh milk

Edhane el hor

Rancid butter obtained after washing and brining fresh butter and added with Klila

Medghissa

Molten cheese prepared by heating semi dry Klila and whole milk

R’fiss

Traditional Algerian cake made from roasted semolina, gherss (crushed dates), butter, and Klila. It is flattened and cut in lozenges

Lehrira

Thick soup with vegetables and/or pulses and Klila

Lemkartfa

Fine traditional Pasta; Klila is incorporated in the sauce

Zri Zri

Traditional cake made from dates, Klila powdered, “edhane el hor,” or olive oil

B’radjs

Traditional Algerian cake made from semolina, cow milk, and crushed dates; Klila is incorporated to the dough and/or gherss