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.
MOROCCAN SPICED FRUIT & NUT BREAD
Red pepper flakes combined with the cinnamon and allspice give each slice of this bread a subtle hint of warmth. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 pieces) and 1/2 cup butter.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. In a small saucepan, combine apricots, dates and orange juice; bring to a boil. Cook, uncovered, 1 minute. Remove from heat; let stand, covered, 10 minutes., In a large bowl, whisk flour, sugars, baking powder, salt and spices. In a another bowl, whisk eggs, milk, melted butter and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in coconut, pecans and apricot mixture., Transfer to a greased 9x5-in. loaf pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool., In a small bowl, beat remaining ingredients until blended. Serve bread with orange butter.
Nutrition Facts : Calories 238 calories, Fat 12g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 186mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
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
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
CHICKPEA MOROCCAN FLATBREAD
A very quick bread to make as it only needs one prove. Great for filling with salad, salsas and grilled meats, and especially tasty cooked on barbecues. Also great served with all the tapas recipes.
Provided by Jamie Oliver
Categories main-dish
Yield 10 flatbreads
Number Of Ingredients 4
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.;
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 FLATBREADS
My family loves these tacos with Middle Eastern seasoning lots of vegetables. Ground turkey or beef may be substituted for the lamb. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 423 calories, Fat 19g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 677mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 3g fiber), Protein 24g protein.
MSEMEN (MOROCCAN FLATBREADS)
The Moroccan pan-fried flatbread known as msemen is usually eaten for breakfast and teatime. The process of flattening and rolling the dough might seem intimidating, but these layered breads are actually not complicated or very time-consuming to make. Serve them warm or at room temperature with anything you fancy. To enjoy them sweet, eat with melted butter and honey, or go the savory route with ricotta and olive oil.
Provided by Nargisse Benkabbou
Categories breakfast, snack, breads
Time 1h15m
Yield 9 msemen
Number Of Ingredients 6
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.
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