Waiting for a cook

Fekkas

Morocco

What we know so far

Fekkas are Morocco's twice-baked biscuits, the cousins of Italian biscotti: a log of egg, sugar and oil dough with whole almonds, raisins, aniseed and sesame is half-baked, rested, sliced thin and baked again until dry and crunchy. They are the biscuit for mint tea, kept in tins for guests, and broken into a bowl of warm milk for breakfast. The classic msseoues version has almonds and raisins; there are also sesame-only, cranberry and pistachio versions from newer kitchens.

The draft was written from 2 published sources and holds 12 ingredients and 9 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

Waiting for a cook

Fekkas

Morocco

What we know so far

The draft was written from 2 published sources and holds 12 ingredients and 9 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