Waiting for a cook

Ghribia

Algeria

What we know so far

Ghribia is Algeria's melting shortbread, baked for Eid and Mouloud and stacked in every pastry shop: the Constantine classic is smen (clarified butter) creamed with icing sugar, worked with roasted chickpea flour and enough wheat flour to hold, shaped into flowers or diamonds and baked pale; the everyday semolina version is a soft cookie of fine semolina, coconut, egg and oil, rolled in coconut sugar with an almond on top. Both are cousins of Morocco's ghoriba and Tunisia's ghraiba, and both are made in big tins because they disappear.

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

Waiting for a cook

Ghribia

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