Mouskoutchou

What we know so far

Mouskoutchou (meskouta in Morocco) is the Algerian sponge cake, the one every child learns first: eggs and sugar whisked for ten minutes until tripled, with oil, a little milk, lemon or orange zest and flour folded in, baked in a ring or bundt tin until it rises high and golden, and dusted with icing sugar. It is measured in tea glasses, costs almost nothing, feeds twenty, and sits on the Eid table next to the almond pastries as the plain, soft thing everyone actually eats. Orange versions carry candied orange; chocolate or jam sometimes tops it.

The draft was written from 2 published sources and holds 8 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