Moroccan Bread
Posted on December 31, 2007 - Filed Under Recipes
Moroccan Bread is baked either at home or at bakery, usually in the morning. It is made from sifted hard wheat flour, more or less white.The loaves are round and vary in size from one house to another.
Ingredients:
For 3 people
1 KG of Flour
30 G of Yeast
1 Small spoon of salt
1/2 Litre of tepid water
- sift the flour into a”gasaa”or simply straight on to the kitchen table. Add the yeast mixed with a little water, and little tepid water, and mix thoroughly to make a stiff dough.
Knead vigorously, breaking the dough several time. Pound the dough with the fists and a little extra water if it seems too stiff, do this for 15 minutes. When the dough becomes softer, roll each loaf on the table with a circular movement to give it a cone shape, this should be done with the palms of the hands.place the cones on a little sprinkled flour and shape 3 loaves into rounds about 2 cm thick. Leave to rise in a warm place covered with clean cloth and a blanket kept specially for this purpose.
The loaves need between 1 & 1/2 hours to rise. Test by pressing gently with the finger, if the dough is sufficiently risen, it will come back into shape. Prick each loaf with a fork in 3 or 4 diffirent places and put in the oven.
We know you will enjoy this traditional bread, especially if you eat it on a tour to Morocco in the city of Fes.
[…] Ingredients 1 chicken in pieces 2 large onions [sliced thinly in crescent shape.] ½ t ginger 1 t of pepper ½ packet of saffron for color [you can use turmeric if you like] ¾ cup of oil 2 large garlic cloves 1 small bunch of parsley [and or cilantro if you want] 1 t of salt 1 tomato 2 ½ cups of water Mash garlic, parsley and salt together so they make a paste then put in a pot with chicken, onions, pepper, saffron, oil with the tomato grated ant water. Boil vigorously until chicken is tender and the sauce is rich. Adjust salt according to taste. The onions almost disappear and the sauce thickens. If you use more chicken you may have to take it out of the pot to let the sauce thicken more and avoid it coming of the bone. Keep enough so you can dip. When you are finished pour into a tajine dish if you don’t have one then put in a high sided plate or just give each person a bowl full. You eat it with khubz a type of round bread and enjoy. If you would like to make it with French fries on top just make or buy some and put on top of the chicken. […]