Meloui

What we know so far

Meloui are the round, coiled cousins of msemen: the same semolina dough stretched paper-thin, buttered, dusted with semolina, rolled into a rope and coiled, then flattened and cooked on the griddle until the spiral layers are crisp outside and soft inside. They are eaten warm with butter and honey at breakfast and tea time, and in Ramadan they are dipped in hot honey-butter syrup. The name comes from the word for "rolled".

The draft was written from 2 published sources and holds 9 ingredients and 9 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