Osbane

What we know so far

Osbane is Algeria's stuffed sheep's stomach, the dish of Eid el Adha when a whole sheep must be used: the cleaned paunch is cut into squares and sewn into pockets, filled with a chopped mixture of the offal (lungs, intestines, trimmings) with chickpeas, rice, onion, garlic, parsley, coriander, cumin, paprika and black pepper, then simmered for hours in a red sauce, in a couscous broth or in chakhchoukha. Tunisia's usban and Libya's osban are the same idea with different stuffings; the Algerian one is lighter on rice and heavy on herbs and cumin. People either love it or leave it, and those who love it wait all year.

The draft was written from 2 published sources and holds 15 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