Waiting for a cook

Dwida Mfawra

Tunisia

What we know so far

Dwida mfawra ("steamed vermicelli") is Tunisia's pasta cooked like couscous: broken vermicelli or angel hair rubbed with olive oil, steamed in the top of the couscoussier while a red, harissa-hot sauce of veal, lamb or chicken, tomato paste, tabel and chickpeas bubbles below, then moistened with ladles of that sauce and steamed again until tender and stained red. Vegetables (potato or turnip, carrot, whole green peppers) cook in the sauce and are laid on top with the meat. Tunisians eat more pasta than anyone but Italians, and this is the everyday proof; it is made in Algeria too.

The draft was written from 2 published sources and holds 11 ingredients and 7 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.
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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

Dwida Mfawra

Tunisia

What we know so far

The draft was written from 2 published sources and holds 11 ingredients and 7 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