Mbesses

What we know so far

Mbesses is the buttery semolina galette of western Algeria, Oran's cousin of Constantine's bradj but without the date filling: medium semolina rubbed with a generous amount of butter or smen until sandy (that is what the name means), gathered with a little water, rolled thick, cut into squares or diamonds and cooked slowly on a tajine or heavy pan until golden on both sides, or fried and dipped in honey. It is a tea-time and Ramadan bake, crumbly outside and melting inside, and it keeps for days in a tin.

The draft was written from 2 published sources and holds 6 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