Authenticmoroccanbread Recipes

MOROCCAN BREAD RECIPE KHOBZ

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.

MOROCCAN FLATBREADS

Steps:

• In a large skillet over medium-high heat, cook lamb 8 minutes or until no longer pink, breaking up into crumbles; drain. Add zucchini, salsa, 1 cup carrots, apricots, preserves, lemon zest, Moroccan seasoning and garlic powder. Cook and stir until heated through and zucchini is crisp-tender, about 7 minutes., Spoon lamb mixture over naan. Top with remaining carrots, feta and mint. Cut into wedges.

AUTHENTIC MOROCCAN BREAD

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.

CHICKPEA MOROCCAN FLATBREAD

Steps:

• At Stage 2 of the basic recipe, mix in the cumin seeds, coriander seeds and chickpeas and carry on through the recipe as normal until Stage 5, when you should divide your batch of dough into 10 pieces. Roll out each of these to 1/4-inch thick and gently pull out into a slightly irregular oval shape. Cook 1 or 2 at a time, depending on how big your oven is, straight away without second proof, directly on the bars of the preheated oven at 450 degrees F. They take about 4 minutes to cook and puff up beyond belief. Allow to cool slightly for a couple of minutes before serving.;

MOROCCAN OLIVE FLATBREAD

Steps:

• Make the spice mixture by combining all of the seasonings in a small bowl. Set aside.
• Put the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir vigorously with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface liberally with flour and turn the dough out onto the surface. Knead until the dough is velvety smooth, about 2 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the dough from the refrigerator and flatten into a disk on a floured surface. Using a rolling pin, roll the dough out as thinly as possible into an oval. Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with olive oil.
• Brush the dough with extra-virgin olive oil and sprinkle with the spice mixture. Place the pan in the oven until the bread is crisp and deep golden brown, about 20 minutes. Remove from the oven, let cool, and break into pieces. The flatbread can be made up to 2 days in advance, wrapped in plastic wrap, and kept in a dry place.

MSEMEN (MOROCCAN FLATBREADS)

Steps:

• Make the dough: Place the flours, salt, warm water and 2 tablespoons oil in a large bowl. Use your hands to mix and form a soft, smooth dough. If the mixture is too dry, gradually add a couple tablespoons of warm water. If it's too sticky, gradually add teaspoons of semolina flour. Once your dough is soft and smooth, lightly dust a work surface with semolina flour and knead the dough for about 8 minutes, until supple and elastic.
• Lightly grease a sheet pan with oil. Divide the dough into 9 equal pieces and form each into a ball. Place the balls on the sheet pan and use your hands or a brush to lightly rub the balls with oil, cover with plastic wrap and let rest in a warm place for 30 minutes.
• In a small bowl, combine the remaining 2 tablespoons vegetable oil and melted butter. Generously oil your work surface and place a ball of dough on it. Flatten the ball lightly and spoon about 1/2 teaspoon butter mixture on top. Using your hands, flatten the dough as thin as you can to make an 8- to 10-inch circle and lightly sprinkle some semolina flour over the dough.
• Fold the msemen: Fold one-third of the top and bottom of the dough towards the center as you would to fold a letter, then fold one-third of the dough from the left and right sides towards the center to make about a 2 1/2 to 3 1/2-inch square. Place the folded msemen on the oiled work surface and cover with a clean cloth or plastic wrap. Repeat until you have folded all the dough balls, adding more oil to your work surface as necessary.
• Lightly oil and heat a griddle or a nonstick pan over medium-high. Transfer a folded msemen to the work surface, spoon another 1/2 teaspoon of the butter mixture on top and flatten it using your hands to make a 6-inch square. Gently place the flattened msemen on the warm pan and cook, turning several times and adjusting the heat and adding more oil to the pan as necessary, until golden and starting to puff, 60 to 90 seconds. Transfer to a plate and cover with a clean towel to keep warm. Repeat with the remaining msemen. Serve warm or at room temperature.

MOROCCAN BREAD

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.

MOROCCAN BREAD WITH CHARMOULA AND SPICED LAMB

Steps:

• Make lamb:
• Stir all ingredients in bowl to blend. Sprinkle with salt and pepper. Chill at least 2 hours and up to 1 day.
• Make dough:
• Pour 1 cup warm water into large bowl; sprinkle yeast over. Let stand until mixture is foamy, about 10 minutes. Mix in 1/4 cup oil and salt. Combine both flours in medium bowl. Stir enough flour mixture into yeast mixture 1/2 cup at a time to form slightly sticky dough. Knead on floured surface until smooth and elastic, about 10 minutes. Oil large bowl; add dough and turn to coat. Cover bowl with plastic wrap. Let stand in warm area until doubled in volume, about 1 hour.
• Meanwhile, heat 2 tablespoons oil in medium skillet over medium-high heat. Add lamb mixture; sauté until just cooked through, about 3 minutes. Transfer to plate.
• Make charmoula:
• Combine all ingredients in medium bowl. Season with salt and pepper. Set aside.
• Punch dough down. Divide into 4 equal pieces. Cover; let stand 10 minutes. Preheat oven to 450°F. Roll out each dough piece on floured surface to 7-inch square. Top each with 1/4 of charmoula, then 1/4 of lamb, pressing to adhere to dough. Oil 2 large baking sheets. Using large spatula, transfer breads to sheets.
• Bake breads until cooked through and brown on bottom, about 15 minutes. Serve warm.

MOROCCAN-INSPIRED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Add onion, carrot, celery, garlic, and ginger; cook until onion is translucent, about 5 minutes. Stir in salt, paprika, cumin, curry powder, cayenne, cinnamon, and black pepper and cook to release flavors, 1 to 2 minutes. Remove from the heat and let cool for 10 to 15 minutes.
• Combine the lamb and beef in a large bowl. Add cooled vegetable mixture and stir to combine. Mix in bread crumbs, cilantro, eggs, and mint.
• Transfer meatloaf mixture to a 1 1/2-quart loaf pan and set in a baking pan. Pour water in the baking pan to reach halfway up the sides of the loaf pan.
• Bake in the preheated oven until firm and cooked through, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and let rest for 10 to 15 minutes.
• Meanwhile, prepare the BBQ sauce, if using. Combine ketchup, onion, molasses, chipotle pepper, adobo sauce, and sugar in a small saucepan over low heat; bring to a simmer. Cook until flavors blend, about 5 minutes. Remove from heat and let cool to room temperature.
• Unmold meatloaf onto a large plate. Slice and serve with the sauce.