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Matloue, matlou’ (arabic : المطلوع), Also named khobz e-tadjine, is a type of Algeriancite-ref-1[1]cite-ref-2[2]cite-ref-3[3] sourdough bread. It is made of samolina (durum wheat or barley) and a natural leaven called ghessen (n) temtountcite-ref-4[4]. It is cooked on a clay or cast iron tagine.

The bread is a staple on family tables, particularly during Ramadan.

cite-note-11. ↑ citerefdaumas1869Daumas, Eugène (1869). La vie arabe et la société musulmane (in French). p. 253.

cite-note-22. ↑ citerefbouayed1981Bouayed, Fatima-Zohra (1981). Le Livre de la cuisine d'Algérie (in French). p. 295. ISBN 2201016488.

cite-note-33. ↑ citerefdelphin1891Delphin, Gaëtan (1891). Recueil de textes pour l'étude de l'arabe parlé (in Arabic). E. Leroux. p. 207.

cite-note-44. ↑ citerefmajouja2024Majouja (2024). La cuisine algérienne tradi-trendy: 80 recettes inspirées de la cuisine kabyle et des autres régions d'Algérie (in French). p. 43. ISBN 9782017280446.