Waiting for a cook

Halwat Tabaa

Algeria

What we know so far

Halwat tabaa, "the stamped sweet", is the plain cut-out biscuit that fills the tins of every Algerian house at Eid, made in the hundreds: an egg, oil and sugar dough rolled half a centimetre thick, stamped with a fluted cutter or a glass, glazed with egg yolk and baked golden. The classic is scented with vanilla and toasted sesame; in Oran it is called torno, made with cornflour for a more melting crumb and perfumed with lemon zest or anise. It costs almost nothing, keeps for weeks, and goes with tea, coffee or a glass of milk. Children are given the cutter and the offcuts.

The draft was written from 2 published sources and holds 9 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

Waiting for a cook

Halwat Tabaa

Algeria

What we know so far

The draft was written from 2 published sources and holds 9 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