Qotban

What we know so far

Qotban (qodban, or brochettes) are Morocco's grilled meat skewers, the smoke that hangs over every souk and roadside grill and the first meal of Eid el Adha once the sheep is butchered: small cubes of lamb or beef marinated in grated onion, parsley, salt, pepper and olive oil (cumin, garlic and turmeric in many homes), threaded on thin skewers with nuggets of suet between the pieces to keep them juicy, and grilled fast over charcoal. They are eaten off the skewer into bread with cumin-salt, chopped onion and parsley, harissa and a tomato-cucumber salad, and drunk with mint tea.

The draft was written from 2 published sources and holds 9 ingredients and 5 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