Archives par catégorie: Our Mediterranean cuisine

Smoked aubergine: moutabal, baba ganoush and how to smoke it

Skin blackened by the flame, melting flesh with a smoky aroma: smoked aubergine (eggplant) is[...]

Quantum Isoraka’s Hummus: The Absolute Levantine Reference in Antananarivo

Quantum Isoraka’s hummus has established itself as the definitive gold standard for Levantine cuisine in[...]

Kabyle couscous: origins, semolina techniques and sharing traditions

Kabyle couscous explained: origins in northern Algeria, how the semolina is rolled and steamed, the[...]

The Olives of the Mediterranean

Olives are an essential ingredient in Mediterranean cuisine. They bring taste, color, and nutritional benefits[...]

Tahini: origins, uses in cooking and tips

Creamy, slightly bitter, with a toasted nutty taste: tahini is a sesame paste that is[...]

Brick à l’œuf: A mediterranean dish to discover at Quantum Isoraka

For true culinary enthusiasts and lovers of Mediterranean gastronomy, the brick à l’œuf stands as[...]

Chocolate fondant: texture, history and key steps

Chocolate fondant is a classic of French pâtisserie: a cake rich in chocolate, butter and[...]

The authentic taste of the Mediterranean at Quantum Isoraka: Discover a refined culinary experience in Antananarivo

Quantum Isoraka invites you to come and discover the authentic flavors of the Mediterranean in[...]

Tchoutchouka and chakchouka: peppers, tomatoes and eggs, North African style

Peppers and tomatoes simmered gently with garlic and spices, then eggs cooked right in the[...]

Kefta: origins, variations and key steps

Kefta is minced meat seasoned with herbs and spices, shaped into balls, patties or around[...]