Mouna

What we know so far

The mouna (la mona) is Oran's brioche: a light, orange-scented yeast bread perfumed with orange zest and juice, orange-flower water and an infusion of aniseed, shaped into domed balls, glazed with egg yolk and topped with crushed sugar or sesame. It came to western Algeria with Spanish settlers as the mona de Pascua, the Easter cake, and stayed after they left; Algerian families now bake it for Eid, for Mouloud and for any big afternoon tea, and eat it warm with jam or filled with pastry cream. It was never bought; the mother of the house made it with the children and it was given, not sold.

The draft was written from 2 published sources and holds 12 ingredients and 7 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