Waiting for a cook

Matloue

Algeria

What we know so far

Matloue (matlouh, "risen") is the everyday leavened bread of Algeria: a soft, round, thick flatbread of fine semolina and flour, risen with yeast and cooked on a tajine, the flat clay or cast-iron griddle, rather than in an oven. It puffs as it cooks and comes out with a fine semolina crust and a fluffy crumb. It is torn to eat with chorba, tajines and loubia, and it is the bread of Ramadan tables from Algiers to Tlemcen. Its unrisen cousin is kesra.

The draft was written from 3 published sources and holds 9 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.

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Waiting for a cook

Matloue

Algeria

What we know so far

The draft was written from 3 published sources and holds 9 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