Ktefa

What we know so far

Ktefa, or jawhara ("the jewel"), is the milk bastilla of Fez, the dessert of weddings and big dinners: rounds of warqa pastry fried until crisp and golden, stacked with a thick, warm milk custard scented with orange-flower water, cinnamon and cloves, and scattered with toasted chopped almonds and sugar, built at the table in five or six layers so the pastry stays crackling under the cream. It is the sweet cousin of the chicken bastilla and takes half an hour once the warqa is bought.

The draft was written from 3 published sources and holds 10 ingredients and 5 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