Waiting for a cook

Khobz Eddar

Algeria

What we know so far

Khobz eddar means "the house bread": the round, golden, oven-baked loaf of Algeria, made with fine semolina (or semolina and flour), a little sugar and oil or butter, brushed with egg and scattered with nigella or sesame seeds. The crumb is soft and close, almost like a brioche, and it is the bread of Ramadan tables, torn to eat with chorba, and of breakfasts with butter and jam. Every household bakes it, and each has its own touch: an egg in the dough, milk powder, a spoon of orange-blossom water.

The draft was written from 3 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

Waiting for a cook

Khobz Eddar

Algeria

What we know so far

The draft was written from 3 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