Loubia Algérienne

What we know so far

Loubia is Algeria's white-bean stew, the winter dish of every region and the standby of every gargote: dried haricot beans soaked overnight, cooked until tender, then finished in a red sauce of onion, garlic, tomato paste, paprika and cumin with a bunch of fresh coriander, usually with pieces of beef, veal or lamb (loubia bel begri), sometimes with carrot, potato and celery, in Annaba with meatballs and caraway. It is soupier than the Moroccan loubia and heavier on cumin and coriander, and it is eaten with bread, straight from a deep plate.

The draft was written from 3 published sources and holds 11 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