Palouza

What we know so far

Palouza (balouza) is the simplest Algerian dessert and one of the most loved on a Ramadan table: whole milk thickened with cornflour and sugar, scented with rose or orange-flower water, poured into glasses and chilled until it sets to a soft, velvety cream, then topped with crushed toasted almonds, pistachios or a line of cinnamon. It is the plainer relative of mhalbi and of the Middle Eastern muhallabia, made in ten minutes with what every kitchen holds. A modern version sets a bright layer of orange cream on top.

The draft was written from 2 published sources and holds 6 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