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Le document regroupe des listes d’ingrédients et des étapes de préparation détaillées, notamment à base de beurre, sucre, yaourt, miel et farine pour plusieurs pâtes. Les farces et garnitures varient avec la noix de coco, les raisins secs, la confiture d’abricot, les pistaches, les amandes, les fruits confits et des glaçages au chocolat. Des techniques de repos, découpe, cuisson, assemblage et décoration permettent d’obtenir des desserts présentés en formes distinctes.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":53,"@type":76,"position":81},"https://docshare.wps.com/document/lifestyle/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/25-algerian-cuisine-recipes/35114/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/25-algerian-cuisine-recipes/35114.png","ImageObject",300,407,{"name":92,"@type":93},"Jiven","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-09-13","2026-06-26",true,{"@type":102,"interactionType":103,"userInteractionCount":81},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"Quelles pâtes de base sont utilisées dans ces recettes ?","Question",{"text":112,"@type":113},"On retrouve des pâtes réalisées avec beurre ramolli, sucre cristallisé, farine et, selon la recette, yaourt, œufs ou miel. La pâte peut nécessiter un repos avant étalage ou façonnage.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"Quels ingrédients de garniture et de farce reviennent le plus ?",{"text":117,"@type":113},"La noix de coco, les raisins secs, la confiture (abricot ou citron), les pistaches finement moulues, les amandes concassées et les fruits confits sont utilisés pour enrichir la texture et la saveur.",{"name":119,"@type":110,"acceptedAnswer":120},"Comment se déroule généralement la préparation jusqu’à la décoration ?",{"text":121,"@type":113},"Les étapes suivent souvent une phase de mélange puis de repos/étalage, une mise en moules ou en formes, la cuisson, puis l’ajout d’un glaçage (chocolat) et des éléments décoratifs comme amandes effilées ou perles.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},35114,1782509590,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":52,"category_name":53,"doc_title":65,"doc_description":67,"doc_content":66,"file_id":134,"file_url":135,"file_type":136,"file_size":137,"view_count":81,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":138,"language":139,"language_code":63,"site_id":62,"html_lang":140,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":129,"read_time":144},1099513958607,"https://ap-avatar.wpscdn.com/avatar/100002390cf8733938c?x-image-process=image/resize,m_fixed,w_180,h_180&k=1778829742770036399","cbCaieNfuwYdnvTZ","https://ap.wps.com/l/cbCaieNfuwYdnvTZ","pdf",7282625,32,"French","en","# Ingrédients\n## Pâte\n## Farce\n## Décoration\n# Préparation","[{\"question\":\"Quelles pâtes de base sont utilisées dans ces recettes ?\",\"answer\":\"On retrouve des pâtes réalisées avec beurre ramolli, sucre cristallisé, farine et, selon la recette, yaourt, œufs ou miel. La pâte peut nécessiter un repos avant étalage ou façonnage.\"},{\"question\":\"Quels ingrédients de garniture et de farce reviennent le plus ?\",\"answer\":\"La noix de coco, les raisins secs, la confiture (abricot ou citron), les pistaches finement moulues, les amandes concassées et les fruits confits sont utilisés pour enrichir la texture et la saveur.\"},{\"question\":\"Comment se déroule généralement la préparation jusqu’à la décoration ?\",\"answer\":\"Les étapes suivent souvent une phase de mélange puis de repos/étalage, une mise en moules ou en formes, la cuisson, puis l’ajout d’un glaçage (chocolat) et des éléments décoratifs comme amandes effilées ou perles.\"}]","25 Recettes Cuisine Algérienne | PDF",49]