Waiting for a cook

Lham Lahlou

Algeria

What we know so far

Lham lahlou means "sweet meat", and it is the dish that opens Ramadan in Algeria: lamb simmered gently with prunes, dried apricots and raisins in a short syrupy sauce scented with cinnamon, saffron and orange-blossom water, finished with almonds. It is served on the first iftar of the month and at Eid and weddings, eaten in small portions after the chorba, with bread. Cooks call it tajine hlou in the west and lham lahlou in the centre and east; some make a meatless version with apples or pears.

The draft was written from 3 published sources and holds 13 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.
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Waiting for a cook

Lham Lahlou

Algeria

What we know so far

The draft was written from 3 published sources and holds 13 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