Bradj

What we know so far

Bradj are Constantine's spring pastry: two sheets of buttery semolina dough with a layer of spiced date paste pressed between them, cut into diamonds and cooked dry on a hot tajine or frying pan until both faces are golden and crusty. They are the cousin of makrout, but bigger, not fried, not soaked in honey, and made by the tray in eastern Algeria to welcome the spring and for Ramadan tea. Eaten with mint tea or a glass of cold lben.

The draft was written from 2 published sources and holds 8 ingredients and 8 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting