Mosli

What we know so far

Mosli is Tunisia's roast lamb, the Sunday and Eid dish where a shoulder or leg is cut in pieces, seasoned hard with turmeric, salt and pepper, browned with onion, half-cooked in a little water and then finished in the oven with potatoes and tomato wedges in its own sauce until everything is golden. The older, grander version roasts the shoulder whole with quartered artichokes, salted butter, lemon and a pinch of saffron, cinnamon and ground rosebud. Either way it is a dry roast rather than a stew, and the potatoes cooked in the lamb juices are the part people fight over.

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