Khobz Tabouna

What we know so far

Tabouna is both the Tunisian clay oven, a bottomless jar of fired clay with the fire in the base, and the flat round semolina bread slapped onto its hot inside wall to bake. Village women still bake it that way at dawn; town kitchens make khobz tabouna on a tray in the oven. It is a yeast dough of fine semolina (often with some flour), olive oil, salt and fennel seed, given two rises and baked hot until the crust is golden and crackles, then brushed with water and scattered with nigella or sesame. Eaten warm with olive oil and harissa, with mechouia, or torn into any sauce.

The draft was written from 2 published sources and holds 7 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