Coca Algérienne

What we know so far

The coca is a small baked turnover of oil-and-egg-yolk shortcrust filled with frita, the slow-cooked mash of peppers, tomato and onion (or garlic) reduced in olive oil until almost dry. The name and the idea came from Catalonia and Valencia with the Spanish settlers of Oran, and the turnover stayed when they left: today it is the summer meal, the picnic and beach food, and the Ramadan side to a bowl of chorba, sometimes with tuna and black olives in the filling, sometimes made as one big stuffed galette cut like a pizza. It is eaten warm or cold.

The draft was written from 2 published sources and holds 14 ingredients and 6 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