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, but these four most common types of bread are all labeled the same.
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. Made from semolina flour and topped with sweet honey and butter or jam, the beghrir or baghrir is a popular Moroccan café specialty that is best served fresh off the pan.
Another mouth-watering type of bread is this pure chickpea flour and egg based recipe. Whether you know it as Tangier Street Bread, kalentica, karane, or one of its many other facets, each name means defines this thick alteration of a crepe in one word-- warm. It's popularity mostly resides in Northern Morocco where it's served as a street dish but could make a delicious addition to cold salads.
The most common type of bread you'll find served with your favorite Moroccan dish is this easy to make, round flatbread. That's because it's mostly used to replace utensils as it's just right for scooping up salads, sauces, meats and more. 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, bring the bread to bake at a local bakery while those in rural regions baked on a small, dome-shaped oven at home.
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This stove top pita bread is a soft and chewy Moroccan option to try with your next sandwich! It's common for the children of Moroccan neighborhoods to watch the bread as it bakes because of how it puffs up. Typically, it's stuffed with meat but also goes well with chicken, cold cuts, and tuna. But if you're feeling something sweet, no worries. When made thicker, batbout becomes something similar to the beghrir so you can dip it in syrup, butter, or honey.
Next time you find yourself in the mood for an exquisite Moroccan meal, you now have a better idea of your options. Which one are you most excited to try?