Saykouk

What we know so far

Saykouk is the simplest thing in Moroccan cooking and one of the most loved: cold barley couscous (belboula) in a bowl, covered with cold lben, the tangy buttermilk left from churning butter, eaten with a spoon. It is the street drink-food of Marrakech and the summer countryside, sold from two jugs on the back of a bicycle for a few dirhams, and the way families finish a Friday couscous: the leftover grains go into the glass of lben. Sugar is optional and most people leave it out.

The draft was written from 2 published sources and holds 6 ingredients and 4 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