Moroccan Bread, Rghaif, and Beghrir Recipes
Bread is a Moroccan staple, and it's served at almost every meal. Although bakery bread can be bought in most neighborhoods, many families still prepare their own bread and bake it in street ovens. The recipes below will show you how to make authentic Moroccan bread at home. Rghaif – folded and fried doughs such as msemen and meloui – or crepe-like beghrir frequently appear alongside bread for breakfast, tea time or a snack.
Use day old Moroccan bread to make French toast. Cut the stale flatbread into fingers to make it a finger food.
Moroccan bread is usually served fresh for each meal. Delicious as it is, it does tend to dry out quickly. So what can can you do with day old or stale bread? Here are some ideas for using old bread.
This is a great way to use day old bread. Dry seasoned bread crumbs can be used to bread vegetables, fish, poultry and seafood before frying.
Moroccan Semolina bread – khobz dyal smida – is easy to make. It's perfect for sandwiches, breakfast, tea time or serving with tagines.
Adjust the amount of whole wheat flour to your personal preference when making Moroccan wheat bread (khobz dyal zraa').
Easy recipe for basic Moroccan white bread (khobz).
Krachel are Moroccan sweet rolls traditionally made with anise seeds, sesame seeds and orange flower water. Here's how to make them.
Batbout is a soft Moroccan bread that is cooked stove-top. Like Middle Eastern pita bread, it has a pocket that can be stuffed with sandwich fillings.
Even Morocco has a version of sweet, yeast-risen fried dough. Serve these beignets, or doughnuts, at breakfast or tea time.
