Loubia Marocaine

What we know so far

Loubia is Morocco's white-bean stew, sold at street stalls in enamel bowls and cooked at home for lunch: haricot or cannellini beans stewed in a thick, zesty sauce of grated tomato and onion, plenty of garlic, parsley and coriander, and a Moroccan spice line of paprika, cumin, ginger and a little turmeric and cayenne, in a good glug of olive oil. It is often meatless; with beef or lamb on the bone, or with khlii (preserved dried meat), it becomes a main course. The Moroccan pot is thicker and more garlicky than Algeria's soupier loubia, and it is eaten with khobz for dipping.

The draft was written from 2 published sources and holds 14 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