Khobz el Bey

What we know so far

Khobz el bey, "the bey's bread", is an old Algiers cake from the Ottoman days that turns stale bread into something rich: fine breadcrumbs (or crushed dry biscuits and semolina) beaten with eggs, sugar and melted butter or oil, ground almonds or walnuts and lemon, baked in a square tin and, still hot, drenched in a sugar syrup scented with orange-flower water. It comes out spongy, damp and honeyed, cut into lozenges and topped with crushed pistachios, and it is a Ramadan evening cake made with what the kitchen already has. Khobz tounes, "Tunis bread", is the same cake under its other name.

The draft was written from 2 published sources and holds 12 ingredients and 7 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