Doesn’t it just look so tasty with the thyme mixed in??
I’ve finally worked up enough courage to start playing around with my basic Moroccan bread recipe to come up with some variations. On my first attempt it’s safe to say it was a success! This is a much more rustic bread than the white bread version I make. However most bread in Morocco is made with a blend of another whole grain. This bread is a little sweet and a little savory. I think that if you have a little bit of bread leftover it would make a great bread crumb once dried up!
2 c white flour
|These quantities will make about 3 8″ diameter loaves|
1 c wheat flour
1 tbsp honey
1 tsp chopped thyme leaves (stems removed)
1 tsp sea salt
2 tsp dry yeast
2 tbsp good olive oil
Directions: You can use the same instructions as the traditional khobz recipe. Just add in the additional ingredients before kneading. Check out the tutorial here.
Have your favorite Mediterranean Winter/Holiday Dessert ready for tomorrow? Food of the Sun Blog Carnival starts tomorrow – have your links ready!!
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- 77I’ve posted my recipe before on making Moroccan bread (khobz) and you can find my recipe here. The fun thing about this bread is that it’s pretty forgiving. You can use different kinds of flours, mixtures of flours, rising time and making it into different shapes. Traditionally it is made into a round and there…
There’s not much baking that goes on in this house. There are two reasons for that 1) I don’t like to measure things and 2) baking usually equals something sweet and generally not good for me so I try to just avoid it altogether. I promised that I would make something this weekend for breakfasts as my new work schedule has severely limited the time I have in the kitchen. I didn’t get as much done as I wanted to but I did come up with these beauties. I like them because they are not overly sweet – in fact I don’t really think they are that sweet at all. You could add some more sugar if you wanted a sweeter taste.
- 2 ripe-overly ripe bananas mashed
- 1 cup greek yogurt
- 1 egg
- 2 c whole wheat flour
- 3 tbsp argan oil
- 3 tbsp honey
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
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Usually I make bread daily, but it’s the round Moroccan kind. For a party I hosted yesterday I decided to try something a little different and a quick yeast bread was in order. I found a recipe in one of my mom’s magazines and tweeked with some changes for our tastes and needs.
Even for someone who has very little baking experience or skills this bread is simple. Serve warm with delicious butter or a variety of tapenades and dips.
Even for someone who has very little baking experience or skills this is something that can be done.
- 4-41/2 c flour
- 3 Tbsp sugar
- 2 pkg yeast
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 3/4 c milk (2% is best)
- 1/2 c water
- 1/4 c butter
- 1 egg
- 1 Tbsp butter melted (for the top)
1. Combine 1 1/2c flour, sugar, yeast, garlic and salt in mixing bowl
2. Heat milk, water and butter in a saucepan on medium heat until butter is melted
3. Mix the wet ingredients with dry ingredients slowly. Add the egg and the remaining flour until all is combined.
4. Knead the mixture fore 4-6 minutes and allow to rest for 10 minutes.
5. Divide the dough into 3 equal parts and roll out into 1″ thick ropes.
6. Place ropes together and fold over the top, begin braiding the bread and fold the ends under.
7. Cover with a clean towel and allow to rise for 25 minutes. Preheat the oven at this time to 375F.
8. Brush top with butter and allow to bake for 20-25 minutes until bread sounds hollow when tapped and is brown on top.
This recipe can easily be doubled to make 2 loafs as I did. If you want a more flavorful bread, add more garlic, or any other seasoning that you enjoy.
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- 3 cups flour
- 2 teaspoons yeast
- 1 teaspoon salt
- 1¼ cup warm water
- vegetable oil, for frying
- sugar, for coating
In a small bowl dissolve the yeast in the warm water.
In a large bowl mix the flour and salt. Add the water and yeast mixture, and stir vigorously with your hand or a spoon until smooth. The dough should be too sticky to knead or shape.
Cover the bowl, and leave the dough to rise for three to four hours, until double or triple in bulk.
In a wide pot heat at least an inch of vegetable oil until hot. Fill another bowl with water and set to the side. You should have three bowls ready. One with your dough, one with water, and a third with sugar. Also cover a large plate with paper toweling or a towel.
To begin dip your hand in the water and pull off a piece of dough about the size of a plum. Using your fingers make a hole in the dough and stretch into a ring. Place into the oil. Repeat with the remaining dough. Be careful not to crowd the pan. Depending on the size you may only be able to do 2 or 3 at a time. Fry them until golden brown, flipping a few times to make sure both sides are cooked well. Remove from oil and set on plate to drain. Once the extra oil has been absorbed, roll them in the sugar mixture before they cool off. Place on a clean plate.
These are really made to be eaten hot so I don’t recommend doubling the recipe to save some for later. If you are cooking them all to eat right away go ahead however they do not store and reheat very well!
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- 10000There are few things that I enjoy more than dessert when we travel. Ok who am I kidding, I love dessert anytime! In Portugal the one dessert I heard about over and over again was pasteis de nata. These egg tarts are maybe the most famous culinary tradition Portugal has made. One friend described it…
I don’t know if there’s anything more Moroccan than a round loaf of bread. Nope. There’s not. Let’s just say no one in Morocco is going to be doing the Atkin’s diet anytime soon. Bread is so prevalent and ingrained (haha ingrained) in Moroccan culture my husband can not eat a meal without it. And before you say wait, well he CAN he just doesn’t want to – no he really can not. I used to make bread almost every day when we got married – kneading it and all. Then we got a Kitchen Aid stand mixer and that made it a whole lot easier. When we moved to Northern Virginia there was so much good bread at a cheap price that we would freeze and thaw bread instead of making it. I spent 2 1/2 years doing that and I really didn’t miss making bread! Now that we moved back to Wisconsin the kind of bread we like is much more expensive and not the same quality so it seems like I will be going back to baking bread again. My first attempt and baking again went well! You will have to pardon the image as this is actually the “not so good” loafs and they were about a day old. I didn’t get to take a picture when I first baked them because my husband gobbled it up so fast – that’s a good sign though! In reality it’s pretty easy to make and I don’t mind doing it if I have a little extra time. It does dry out quickly so if you are making it to last more than a day, throw it in the freezer after it’s cooled (wrapped up of course).
- 4c and a little extra white flour – do not use self rising flour! ( you can also use wheat or half of each flour)
- 2 c warm water
- 1 tbsp yeast (or 1 pkg of Red Star or like brand)
- 2 tsp salt
- 1 tsp sugar
- 1/4 c vegetable oil
- 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.
- *Note your hands will get sticky – just wait I have a trick!*
- 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
- 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.
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Rghaif is my husband’s favorite food, and I’ve just recently really figured out how to make this the way that he likes it. Often times you will find this sold as street food however I am not a fan of onions and this is really loaded with them. It’s not that I dislike onions, I dislike the texture of them. So I’ve figured out how to adapt this just a little bit to fit with my tastes as well.
To make this prepare the recipe for m’semmen – the directions here are just the additional ingredients.
1/2 lb Ground meat (beef or lamb)
1 onion coarsly chopped
Handful of parsley (chopped very small)
Handful of cilantro (chopped very small)
Salt and pepper
1 tsp garlic powder
1-2 tsp Paprika
1/2 tsp chili powder or hot paprika (optional)
Combine everything in a food processor to get a paste. Make m’semmen dough the normal way. However before folding into thirds, add a thin layer of the paste. The dough should be a little thicker with this version and it’s very important that there are no holes in the dough or the meat mixture will leak through.
Continue assembling and cook the same way as you do for m’semmen.
These are best served hot, but can also be frozen and reheated later.
• 4 cups white flour
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