Kebab Maghdour

What we know so far

Kebab maghdour, the "betrayed kebab", is the Moroccan tagine born of a story every Fassi cook tells: a wife with meat cubed and ready for the skewers learns that her husband is bringing two friends to lunch, so she tips the kebab meat into a pot with a mountain of onions and stretches it into a stew, and finishes it with eggs to make it go further. The meat (veal, lamb or beef) is marinated with onion, garlic, ginger and pepper, cooked slowly in a thick onion sauce (daghmira) with paprika, parsley and smen, and served in the tagine with eggs poached in the sauce or fried on top.

The draft was written from 2 published sources and holds 5 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