Monday September 9 2013
Bread is integral to Moroccan cuisine and it is revered as a sacred staple. It’s said that if a piece of bread falls from the dinner table to the ground, you are to pick it up and kiss it! Now that’s an interesting twist on the five-second rule.
Moroccans love bread so much that they often use it (along with their thumb and first two fingers) to scoop up their food instead of a fork (think tajine, rice, salads). We love bread as a dipper too, especially to swish through a bowl of garlicky hummus or soak up extra virgin olive oil flavoured with our newest darling: Dukkah!
Bread baking is often done as a community in the medinas in a shared oven. While most North American homes have ovens, why not embrance the opportunity to invite friends and family over to enjoy the fruits (or bread) of your labour!
These 3 recipes showcase the different types of Moroccan bread – from a grilled flat bread reminiscent of European pizza dough, to classic, puffy, round wheat loaves and authentic DIY pitas. Which one is your favourite?
Sylvie’s Grilled Flat Bread
This makes a wonderful afternoon snack and another excuse to fire up the barbecue while the weather is still good. Try it with different types of olive oil, and of course, prepare some Dukkah – a fragrant blend of aromatic spices mixed with toasted nuts. Heavenly!