Waiting for a cook

Tlitli

Algeria · Constantine and the east

What we know so far

Tlitli is the small rice-shaped pasta of eastern Algeria, "birds' tongues" (langues d'oiseaux), cooked the way couscous is cooked: oiled, steamed over a simmering chicken and chickpea sauce, sprinkled and steamed again until each grain is tender, then folded into the sauce so it soaks up the red. It is served topped with the chicken, chickpeas and hard-boiled eggs. Constantine is its home and it is a standard Ramadan and feast dish there.

The draft was written from 2 published sources and holds 12 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
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

Waiting for a cook

Tlitli

Algeria · Constantine and the east

What we know so far

The draft was written from 2 published sources and holds 12 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
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