MOROCCAN WHITE BREAD RECIPE - KHOBZ
A traditional recipe for homemade Moroccan bread or khobz, a Moroccan flatbread served at nearly every meal. This version is for white bread but you can mix in wheat, semolina or other flours.Yields 2 8" loaves.
Provided by Christine Benlafquih | Taste of Maroc
Categories Bread
Time 1h50m
Number Of Ingredients 7
Steps:
- Prepare a large baking sheet by lining it with parchment paper OR lightly oiling it OR dusting it with semolina or cornmeal. Set aside.
- Combine the flour, salt and sugar in a large bowl. Make a well in the center and add the yeast.
- Add some of the water to the yeast in the well and lightly stir with your fingers to dissolve the yeast (see Recipe Notes below). Add the rest of the water and oil to bowl and stir to combine all ingredients.
- Knead the dough (in the bowl if it's large enough or on a floured work surface) for 5 to 10 minutes until smooth and elastic. While kneading, work in a little flour or water as needed to ensure the dough is soft and pliable but not sticky.
- Divide the dough into two smooth mounds and place well apart on the prepared pan. Cover with a towel and leave to rest for 10 to 15 minutes.
- After resting, pat the mounds of dough into flat, round loaves about 1/4" thick. Cover again with a towel and leave to rise for about an hour (longer in a cold room), until the dough springs back when pressed lightly.
- Preheat your oven to 435°F (225°C). When the oven is hot, lightly score the top of the bread with sharp knife or poke in several places with a fork.
- Bake the khobz in the preheated oven, rotating the pan if necessary, for about 20 minutes or golden brown. The loaves should sound hollow when tapped.
- Transfer the khobz to a rack or towel-lined basket to cool.
Nutrition Facts : Calories 267 kcal, Carbohydrate 49 g, Protein 7 g, Fat 4 g, Sodium 585 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
KHOBZ (BASIC MOROCCAN WHITE BREAD) RECIPE
Making authentic and basic Moroccan bread known as khobz is easier than you think with this recipe that breaks down the process into simple steps.
Provided by Christine Benlafquih
Categories Bread
Time 1h55m
Number Of Ingredients 6
Steps:
- Pre-heat oven to 435 F / 225 C.
Nutrition Facts : Calories 286 kcal, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 2 g, Protein 9 g, SaturatedFat 0 g, Sodium 532 mg, Sugar 1 g, Fat 5 g, ServingSize 2 loaves (8 servings), UnsaturatedFat 0 g
TRADITIONAL MOROCCAN KHOBZ
This is a recipe for traditional Moroccan round bread, also known as khobz. My recipe is made using only white flour however you can add in wheat flour as well. You will need to adjust the water levels a bit.
Provided by Amanda
Categories Moroccan Food
Time 1h35m
Number Of Ingredients 5
Steps:
- In a small bowl add yeast, sugar and 1c warm water. Mix well and allow yeast to bubble. In a large bowl add flour and salt. After yeast/water mixture begins to bubble pour into bowl with flour. Begin combining flour and water. Have another cup of warm water to the side and add slowly to flour mixture. You may not use the entire cup. Continue combining flour and water until you can form a ball. At this point it should be a bit sticky. Pour vegetable oil into your hands and proceeds to work it into the dough. Again you may not use a full 1/4 cup. Most of the dough should come off of your hands and combine into the dough that will be elastic but no longer sticky. Knead for 8-10 minutes. You can do this by hand or in a mixer - if using a mixer reduce the time to approximately 5 minutes. Oil the ball and the bowl and cover. Allow to rest 15 minutes. Divide dough into 2-3 portions depending on the size of the bread you would like. Using the divided pieces form 2-3 smaller balls. Sprinkle flour on a board or counter-top and begin to push down the ball beginning in the center, similar to how you would form a pizza crust. Moroccan bread is traditionally in a circle shape however whatever shape you make it will not really matter! The dough should be about 1/4" thick and even on all sides. Wrap in a towel and continue for the remainder of the portions. Allow dough to rise about 45 minutes. Preheat the over to 400-425F. Once dough has risen prick with a from several times and place on a cookie sheet or baking stone into the oven. Cook until it begins to brown and makes a hallow sound when tapped - about 18-20 minutes. Remove from oven and allow to cool.
Nutrition Facts : Calories 386 calories, Carbohydrate 81 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 3 grams fiber, Protein 11 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1030 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
MOROCCAN BREAD
A recipe from Paula Wolfert's book, Moroccan Cuisine. The bread is very dense, to help soak up all the lovely sauces that come with a tagine. When I was in Morocco we were served all-white bread, but this recipe with a bit of whole-wheat flour works well too.
Provided by Sackville
Categories Breads
Time 3h
Yield 2 loaves bread
Number Of Ingredients 9
Steps:
- Soften the yeast in 1 tbsp sugared lukewarm water.
- Let stand a few minutes, then stir and set in a warm place until the yeast froths up.
- Meanwhile, mix the flours and salt together.
- Stir the yeast into the flour, then add the milk and enough lukewarm water to form a stiff dough.
- The amount of water you need will depend on your particular flour but I need about a cup.
- Add no more than 1/4 cup water at a time until you can see the dough coming together.
- To knead by hand, turn the dough out onto a board and knead hard, adding water if necessary.
- Knead for 10-15 minutes until smooth and elastic.
- I prefer to use an electric beater with a dough hook and this takes 7-8 minutes at a slow speed.
- Towards the end, add the spices.
- Split into two balls and let stand 5 minutes.
- Meanwhile, lightly grease a mixing bowl.
- Transfer the first ball of dough into the greased bowl and form a cone shape by holding the dough in one hand and rotating it against the side of the bowl.
- Turn out onto a baking sheet that has been sprinkled with cornmeal.
- Flatten the cone with the palm of your hand to make a disc that is about 5-6 inches across and slightly raised in the centre.
- Repeat with the second dough ball.
- Cover with a damp towel and let rise.
- Paula says to let it rise 2 hours but I found mine was done in about an hour.
- Preheat the oven to 200 C or 400°F.
- Using a fork, prick the bread around the sides 3-4 times.
- Bake on the centre shelf of the oven for 12 minutes, then lower the heat to 150 C or 300 F and bake 30-40 minutes more.
- Remove and let cool.
- Cut into wedges when you're ready to serve.
Nutrition Facts : Calories 1245.5, Fat 7.2, SaturatedFat 2.2, Cholesterol 8.5, Sodium 2368.8, Carbohydrate 253.7, Fiber 17.9, Sugar 3.1, Protein 41.8
MOROCCAN BREAD
From the Food and Cooking of Spain, Africa and the Middle East, posted for ZWT3. Especially good for serving with tagines or stews with lots of liquid that needs sopping up. I'm sure it would work well made with all white flour instead of the white/whole wheat blend. Prep time includes rising time.
Provided by pattikay in L.A.
Categories Yeast Breads
Time 2h20m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- place the warm milk mixture ina small bowl or glass measuring cup, stir in the sugar and then sprinkle with the yeast.
- stir, then set aside in a warm place for about 10 minutes, till frothy.
- in a large bowl, mix together the two flours and salt.
- add the yeast mixture and enough warm milk and water to make a fairly soft dough.
- knead into a ball and knead on a floured surface for 10 minutes, adding as much flour as necessary to make an elastic dough.
- divide the dough into two equal pieces and shape into flattened ball shapes.
- place on floured baking trays and press down with your hand to make round breads about 5-6 inches in diameter.
- cover with oiled plastic wrap or a clean damp cloth and set aside in a warm place for 1 - 1 1/2 hours, till risen.
- the breads are ready to bake when the dough springs back if gently pressed with a finger.
- preheat the oven to 400.
- sprinkle the loaves with the sesame seeds and bake in the oven for 12 minutes.
- reduce heat to 300 and continue baking for 20-30 minutes till they are golden brown and sound hollow when tapped underneath.
- serve warm.
MOROCCAN BREAD RECIPE KHOBZ
Crispy on the outside and fluffy on the inside, Moroccan bread, Khobz, is the perfect bread for every day of the week.
Provided by Safaa (founder of moroccanzest)
Time 1h50m
Number Of Ingredients 7
Steps:
- Line a large baking sheet with parchment paper and set it aside. As an alternative, dust it with semolina or lightly oil it.
- Put the flour, sugar,and salt in a large bowl. Create a well in the center of the flour mixture and add the yeast with some of the warm water.
- Dissolve the yeast in the water using your fingers, and add the remaining water and oil. Mix well until you obtain a homegenous dough.
- Transfer the dough to a kneading mat. Knead the dough until elastic and smooth, around 5-10 minutes. Make sure it's not sticky but soft by adding more water or flour as needed.
- Divide the dough into two buns and place them on the baking sheet ensuring there's enough space between them. Let them rest covered with a towel for 10-15 minutes.
- Pat the buns into flat, round loaves to 1/4" thickness. Let them rise once again covered with a towel for an hour. You can let them rise for longer in a colder place. The dough is ready when it springs back after pressing it lightly.
- Preheat the oven until it reaches 435°F or 225°C.
- Use a fork to poke a few holes in the dough or a knife to lightly score its surface before putting it in the preheated oven.
- Rotate the pan and bake until golden brown, or about 20 minutes. To check if your homemade Moroccan bread is baked properly, tap it and ensure it gives a hollow sound.
- Let your perfectly baked khobz cool before enjoying it.
AUTHENTIC MOROCCAN BREAD
This recipe was modified from Paula Wolfert's cookbook. The barley flour gives the bread a more authentic taste but whole-wheat flour can be substituted.
Provided by FDADELKARIM
Categories Breads
Time 1h10m
Yield 2 6 inch loaves
Number Of Ingredients 9
Steps:
- Add the sugar to 1/4 cup of lukewarm water. Then add the yeast and stir to soften. Let it sit in a warm place until the yeast is bubbly & doubles in volume, roughly 2 minutes.
- Mix the flours & salt in the large mixing bowl. After yeast is ready add it to the flour along with the milk. Add enough lukewarm water to the mixture to form a stiff dough.
- Note:Flours differ in their ability to absorb moisture so no precise amount can be given. Add a small amount at a time. If you have added too much the mixture will be extra sticky and it will be hard to get off your hands. The right consistency should allow the dough to pull easily off your fingers.
- Place the dough onto a lightly floured board & knead hard with closed fists, pushing outward. During the final part of kneading, add 1 tsp of cumin or sesame seeds. It will take between 10-15 minutes to knead the dough thoroughly. You will know it is ready when it achieves a smooth, elastic consistency. (If you are using an electric beater with a dough hook, knead 7-8 minutes on a slow speed.).
- Take the thoroughly kneaded dough & form it into two balls & let it stand for 5 minutes on the board.
- Sprinkle cornmeal onto two baking sheets & place to the side. Then lightly grease a mixing bowl with oil. Transfer the first ball of dough to the bowl. Roll the dough along the sides while rotating bowl with your other hand, this will make the dough into a cone shape.
- Place the dough, wide end down, onto the first baking sheet. Flatten the cone with the palm of your hand to form a disc about 5 inches in diameter with a slightly raised center. Repeat with the second ball. Lightly sprinkle the remaining seeds on top of the bread.
- Cover each disc loosely with a damp towel & let it rise for about 2 hours in a warm place. The dough will be ready when you can gently pole your finger into it & it will not spring back into place.
- Preheat the oven to 400 degrees. Using a fork, poke the bread 3 to 4 times & place in the center shelf of the oven. Bake for 12 minutes, then lower the heat to 300 degrees & make 25-30 minutes more.
- To give the bread a nice brown color, turn the oven on broil. Watch the bread carefully, once it is golden, turn it over to brown the other side. Remove from the oven & let cool.
- Note: When done, the bread will sound hollow when tapped on the bottom.
MOROCCAN BREAD
Make and share this Moroccan Bread recipe from Food.com.
Provided by noure2005
Categories Breads
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 1- Set bread machine on dough setting and let mix and rise once.
- 2-Shape and form into rolls.
- 3-Cover with a damp linen towel, or plastic wrap.
- 4-Let rise for 1 hour, or until dough has doubled.
- 5- Punch down to release all the air.
- 6-Allow to rise for 1/2 hour again, until doubled in a warm place.
- 7- Bake at 350 degrees for 35 minutes.
Nutrition Facts : Calories 363.2, Fat 1.1, SaturatedFat 0.2, Sodium 586.6, Carbohydrate 75.9, Fiber 3.3, Sugar 3.4, Protein 10.9
MOROCCAN BREAD STUFFED WITH MEAT
This Moroccan bread is eaten as a snack & sometimes tomato or mild cheddar cheese is added to the filling. The times below does not reflect 1 hour for the dough to rise.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Dough:.
- Add the sugar to 1/4 cup of lukewarm water. Then add the yeast and stir to soften. Let it sit in a warm place until the yeast is bubbly & doubles in volume, roughly 2 minutes.
- Mix the flours & salt in the large mixing bowl. After yeast is ready add it to the flour along with the milk. Add enough lukewarm water to the mixture to form a stiff dough.
- Note:Flours differ in their ability to absorb moisture so no precise amount can be given. Add a small amount at a time. If you have added too much the mixture will be extra sticky and it will be hard to get off your hands. The right consistency should allow the dough to pull easily off your fingers.
- Place the dough onto a lightly floured board & knead hard with closed fists, pushing outward. Add the seeds during the final part of kneading.
- It will take between 10-15 minutes to knead the dough thoroughly. You will know it is ready when it achieves a smooth, elastic consistency. (If you are using an electric beater with a dough hook, knead 7-8 minutes on a slow speed).
- With lightly oiled hands, form the dough into 4 equal sized balls. Flatten each piece into a rectangle approximately 8x12 inches (20x30cm).
- Filling:.
- Saute the meat & onion for in a skillet until the meat is no longer pink. Drain then add the rest of the ingredients for the filling.
- Spread a quarter of the filling down the center of each rectangle. Fold over the right side the then left to form a package that is 3x8 inches (7.5x20cm).
- Flatten the package out until it is again a rectangle measuring 8x12. Then refold as before until the package is 3x8 inches. Repeat with all 4 balls.
- Spray two baking pans with cooking spray then place 2 bread packages on each pan. Cover with a clean towel & leave in a warm place for the dough to rise for an hour.
- Heat a griddle & brush with a little oil or butter. Poke the package five times on each side with a fork. Fry the dough for 8-10 minutes on each side until crisp & golden. Brush with a little melted butter just before serving.
Nutrition Facts : Calories 726.9, Fat 16.4, SaturatedFat 6.8, Cholesterol 45.7, Sodium 1508.7, Carbohydrate 117.2, Fiber 8.8, Sugar 2.2, Protein 26.8
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- In your stand mixer bowl, add yeast, 1/4 cup of warm water and sugar. Mix and let it rest for 5 minutes or so. This will give the yeast a head start.
- Now add your flour, semolina and salt. Set your bowl in your stand mixer an set it to low speed.
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- In a small bowl, use a fork to mix the dried yeast, ¼ teaspoon of the sugar and a tablespoon of warm water. Leave the yeast to activate for about 5 minutes, or until the mixture is foamy.
- Mix the semolina, flour, salt and remaining sugar together in a large bowl. Add the olive oil, yoghurt, yeast mixture and 120ml/4fl oz warm water. Use your hands to bring the ingredients together to form a soft dough.
- Lightly dust a work surface with semolina and knead the dough for about 10 minutes until smooth and elastic – to check that it has been kneaded enough, press the dough with your finger and it should bounce back, if not keep going for a few more minutes.
- Divide the dough into 6 equal balls. Using your hands, flatten each ball into a 6mm/¼in-thick disc and dust both sides with semolina flour. Place the flatbreads on a tray or work surface in a warm place, leaving at least 5cm/2in between each.
- Lightly oil a frying pan, ideally heavy based, over a medium heat. When hot, place a flatbread in the pan and cook for about 5 minutes on each side, or until golden-brown.
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- In a small bowl, mix the yeast with 1/4 cup of the water and let stand for 5 minutes. Sift the 2 1/2 cups of flour into a medium bowl. Stir in the salt and anise. With a wooden spoon, stir in the yeast and the remaining 3/4 cup of water until a raggy dough forms.
- Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes. With lightly floured hands, shape the dough into a ball, then flatten it into a 7-inch disk. Press the olives into the top of the loaf. Set the bread on a lightly floured baking sheet and let rise in a warm place for 1 1/2 hours, or until doubled in volume.
- Preheat the oven to 400°. Bake the bread for about 45 minutes, or until it sounds hollow when tapped on the bottom. Transfer the bread to a rack and let cool slightly before serving.
HOW TO MAKE MOROCCAN BREAD (KHOBZ) - MY MOORISH PLATE
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- In your stand mixer bowl, add yeast, 1/4 cup of warm water and sugar. Mix and let it rest for 5 minutes or so. This will give the yeast a head start.
- Now add your flour, semolina and salt. Set your bowl in your stand mixer an set it to low speed.
- Start adding your water gradually. Once the dough forms, increase the speed to high, and let the mixer do it's magic for about 8 minutes.
- Take your dough out of the bowl and shape it into a ball. Let it rest for 10 minutes. Now split the dough into two and shape into two balls.
TOP 10 FOODS TO TRY IN MOROCCO | BBC GOOD FOOD
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- Tagine. A tagine is the clay cooking pot with a conical lid that gives its name to a myriad of dishes. Tagines can be seen bubbling away at every roadside café, are found in top notch restaurants and in every home, and are always served with bread.
- Fish chermoula. With its long Atlantic and Mediterranean coasts, Morocco boasts a rich array of fish dishes. Chermoula is a combination of herbs and spices used as a marinade before grilling over coals, and as a dipping sauce.
- Harira. During the holy month of Ramadan, the fast is broken at sunset each day with a steaming bowl of harira soup. Rich with tomatoes, lentils, chickpeas and lamb, it is finished off with a squeeze of lemon juice and some chopped coriander, and served with a sticky sweet pretzel called chebakkiya.
- Kefta tagine. Beef or lamb mince with garlic, fresh coriander and parsley, cinnamon and ground coriander is rolled into balls and cooked in a tomato and onion sauce.
- Couscous. ‘Seksu’ or couscous is a fine wheat pasta traditionally rolled by hand. It is steamed over a stew of meat and vegetables. To serve, the meat is covered by a pyramid of couscous, the vegetables are pressed into the sides and the sauce served separately.
- Makouda. Moroccan street food is legendary and the best place to sample the wide variety is Djemaa el-Fna square in Marrakech. Here beside the kebabs, calamari and grilled sardines, you will find the more unusual sweet cheek meat of sheep’s heads, snails cooked in a spicy broth that wards off colds, and skewers of lamb’s liver with caul fat.
- Zaalouk. Moroccan meals begin with at least seven cooked vegetable salads to scoop up with bread. They can include green peppers and tomatoes, sweet carrots or courgette purée, and a dish of local olives alongside.
- B’stilla. This very special pie represents the pinnacle of exquisite Fassi (from Fez) cuisine. Layers of a paper-thin pastry coddle a blend of pigeon meat, almonds and eggs spiced with saffron, cinnamon and fresh coriander, the whole dusted with icing sugar and cinnamon.
- Mint tea. Known as ‘Moroccan whisky’, mint tea is the drink of choice. It is usually heavily sweetened with sugar chipped off a sugar cone. Gunpowder tea is steeped with a few sprigs of spearmint stuffed into the teapot.
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TOP 25 MOST POPULAR FOODS IN MOROCCO - BEST MOROCCAN ...
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- Tagine. Tagine is made from spiced vegetables that are cooked with a little and often light broth, accompanied by meat, chicken or fish. All ingredients are placed inside heavy pottery vessels called “tagine”.
- Couscous. Couscous is made from wheat or corn flour in the form of small grains, and it is taken with spoons or by hand. It is cooked with steam and added to meat, vegetables, green pulverized beans, milk, butter, and fine sugar, according to tastes and occasions.
- Tanjia. It is a pot made of puffed clay, and a meal of lamb or beef, with which the spices are mixed and cooked in the same pot and buried under hot ash.
- Fried Chicken. Fried Chicken is one of the basic dishes that Moroccans have relied on since ancient times. Fried chicken is one of the well-known and widely enjoyed Moroccan dishes.
- Trotters. Trotters are lamb and cow’s feet cooked with hot spices and hummus. Its broth tastes of garlic and vinegar, and it is rich in fats, protein, and vitamins.
- Pastela. As soon as you mention it, the Moroccan Kingdom is the first thing to strike your mind, and specifically the city of Fez. This ancient and imperial city; known for its Bazaars and narrow streets; is the home for many traditional Moroccan dishes.
- Rfisa. It is a family dish par excellence, as it is prepared in family reunions and religious occasions, or what is termed in Morocco as “Zarda”. This dish is prepared mostly in the occasions of childbirth, as it is prepared for women who just gave birth, because it contains healthy, beneficial, and milk-producing ingredients such as fenugreek, lentils and special spices called “Msakhan ”.
- Zaalouk. A distinctive Moroccan popular dish, prepared from fried and grilled eggplant, in addition to the two types of pepper, hot and sweet, according to mood.
- Harira. The most famous soup that Moroccans have throughout the year and during the sacred month of Ramadan to break the fast every day. Harira is among the most complete dishes in the Moroccan diet.
- Bisara. The Bisara is dried crushed fava beans. It is peeled and cooked in water with some vegetables, spices, and olive oil. It is served hot with barley or wheat bread, at lunch, dinner, and for breakfast, in some regions.
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- Couscous. What better way to start this Moroccan food guide than with couscous, Morocco’s national dish? It refers to a widely consumed Maghrebi dish of small durum wheat semolina granules.
- Shakshuka. Shakshuka (or shakshouka) refers to a popular Mediterranean breakfast dish of poached eggs cooked in a tomato sauce with peppers, garlic, onions, olive oil, and spices.
- Taktouka. Similar to shakshuka, taktouka refers to a Moroccan salad made with tomatoes, roasted bell peppers, olive oil, paprika, and fresh parsley. It’s essentially a less saucy and milder-tasting version of shakshuka made without eggs.
- Zaalouk. Zaalouk is a popular Moroccan dip made with eggplant, fresh tomatoes, garlic, olive oil, and spices and herbs like cumin, paprika, parsley, and cilantro.
- Maakouda. Maakouda refers to a type of potato fritter made with deep-fried mashed potatoes mixed with sautéed onions, garlic, cumin, and cilantro. It’s originally an Algerian dish that’s become popular in Morocco and Tunisia as well.
- Harira. Harira is a zesty tomato-based lentil and chickpea soup popular in the cuisines of Morocco and Algeria. It can be consumed at any time of the year though it becomes especially popular during Ramadan when it’s served to break the fast.
- Bissara. Bissara (or bessara, besarah) refers to a traditional North African soup made with dried and puréed split fava beans or split peas. It’s originally from Egypt though it’s become popular in Morocco as well, especially in the northern part of the country where it’s often served on its own or as a side dish to fish.
- Briouat. Briouats (or briwat) are small Moroccan pastries made with a variety of fillings wrapped in a paper-thin Moroccan dough called warqa. They can be baked or fried, sweet or savory, and rolled in triangular or cylindrical form.
- Khobz. Spend a day in Morocco and it becomes evident how important bread is to Moroccan cuisine and culture. Bread for Moroccans is what rice is to people from Southeast Asia.
- Batbout. Batbout (or mkhamer, toghrift, matlou‘) refers to a type of Moroccan flatbread. Made with semolina, white flour, and whole wheat flour, it’s basically the Moroccan equivalent to the Middle Eastern pita except it’s cooked on a stove top instead of being baked in an oven.
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- Tagine. Morocco’s defining national dish is tagine and it’s one of my favorite Moroccan dishes. Tagine is a clay cooking pot with a conical top, and it’s also the dish that is cooked in said pot.
- Couscous. Couscous is another common Moroccan dish. It’s typically served with meat or vegetables, and like tagine it comes in a number of varieties. Berbers usually put in raisins and serve with a bowl of buttermilk.
- Moroccan mint tea. Mhhhm, mint tea… Guys, I’m telling you: You can’t visit Morocco without trying the deliciously sweet mint tea – it’s practically the national drink.
- Fresh seafood. Morocco’s position by the coast means there are lots of fresh fish. Sardines represent more than 62% of the Moroccan fish catch, but anchovies, prawns and mackerel are also common at the fish markets and on the menu cards.
- Vegetarian food. We’ve talked a lot about meat, but fear not vegetarians and vegans of the world. Morocco may be known for its (ah-mazing) slow-cooked meat and kebabs, but it’s also famous for its veggie dishes.
- Moroccan sweats and cakes. Moroccans have a serious sweet tooth and if the sugary, delicious cakes weren’t enough, they often come with a glass of hot, sweet mint tea.
- Baba ganoush and hummus. Baba ganoush is cooked eggplant mixed with tahini, olive oil, garlic, cumin and black olives, and it’s a common side dish typically served with bread.
- Moroccan mixed salad. Salads in Morocco are different to what you would expect and generally served with lots of bread. The vegetables are either raw or cooked, hot or cold, flavoured by herbs and spices, and served with a main course such as grills, tagine or couscous.
- Dates and figs. So, one big thing. If you go to Morocco, you’re going to see dates for really cheap, everywhere. I’m a total sucker for dates both fresh or in cooking.
- Shish kebab. The tasty Moroccan kebabs, also known as brochettes, are found on almost every street corner. The chicken, lamb, or beef kebabs are rubbed in salt and spices, then grilled over charcoal fire.
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