Waiting for a cook

Cherbet

Algeria

What we know so far

Cherbet (cherbet el karess, lemon cherbet) is the lemonade of the Algerian Ramadan table, poured at the ftour beside the chorba and the zlabia. Whole lemons are infused or blended with their peel so the drink carries the oils of the skin, then sweetened and lengthened with water; Boufarik, near Algiers, is famous for the best, and people drive out for it in Ramadan. The Algiers version adds a spoon of orange-flower water and a splash of milk to round the acidity; Djouza's economical version boils and freezes the lemons to take the bitterness out of the peel before blending.

The draft was written from 2 published sources and holds 11 ingredients and 4 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

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

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Waiting for a cook

Cherbet

Algeria

What we know so far

The draft was written from 2 published sources and holds 11 ingredients and 4 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
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