Moroccan Bread Types
Nothing can beat a fresh-baked bread coming straight out of the oven with some melting butter inside and pure honey, paired with a hot steaming cup of mint tea… When it comes to Moroccan cuisine, bread is an absolute must-have. From soaking up stews to ditching the need for a fork. You’ll find there’s a different type of bread perfect for every and any meal. There are many variations of recipes depending on the region; however, these are the most common types of bread that are all labeled the same.
In our food culture, we Moroccans eat a lot of bread, Bread is also a utensil we use it to pick vegetables and meat from the dish. Consequently, bread fits perfectly with our traditional cuisine what consists of tagines, soups, barbeques, and vegetables. Also, our sharing culture because traditionally and usually, we eat all from the same dish, and there’s, of course, a certain polite way to do it.
The round Moroccan bread served at most meals is called Khobz. Yet, you might also hear it referred to by Berber names of Kesra or Agroum.
Khobz could be made using different main flour ingredients you can find bread based on white flour, barley, oat, wheat, or semolina. The texture change depending on the main base ingredient but all of them are fluffy and taste so good.
Traditionally, those who lived in urban areas would prepare the recipe at home, using the basics: such as flour, yeast, salt, water, and oil, as well as occasionally adding sesame seeds for flavor. Then, we bring the bread to bake at a local bakery while those in rural regions baked in a small, dome-shaped oven at home.
On the Fez Cooking School, Khobz is one of the main recipes that we make in our Baking Classes.
If you love starting your day with something warm and light, this Moroccan version of a pancake is perfect for breakfast! Due to the yeast in the batter, the baking process causes many bubbles to form and break the surface. Giving it a unique, sponge-like texture.
The Moroccan crepes or the crepe with a 1000 hole are an essential component in Eid’s Table. The day that marks the end of Ramadan the holy Islamic month. Baghrir is a popular Moroccan café specialty that is best served fresh off the pan.
Krachel are brioche-like Moroccan sweet rolls traditionally flavored with anise seeds, sesame seeds, and orange flower water. They’re a popular offering at breakfast or tea time. You’ll find them served plain or alongside butter, jam, cheese, chocolate, and other spreads. Krachel are often made for the month of Ramadan. They can usually be paired with butter, cheese, or jam to create a genuinely mouth-watering Moroccan dish.
Although we can buy krachel at almost any Moroccan bakery; they’re not always up to standard so we usually make them at home. You do need to plan ahead a bit since several risings are necessary for best texture, but overall they’re not a lot of work and your family will thank you.
If you’re coming to Morocco for vacation or business, know that you’re in for a gastronomical treat. You won’t be disappointed with the incredible variety of its wonderful cuisine, and innovative ingredient combinations that await you.
Not heading to Morocco anytime soon? Then join us on an authentic Moroccan Live Cooking Workshop and indulge in the flavors of Morocco in the comfort of your own home.
Loubna El Bouchikhi, Experience Coordinator at Palais Amani