Nothing beats a slice of fresh-baked bread, warm out of the oven, slathered with butter and 100% pure honey, paired with a steaming cup of fresh mint tea for breakfast. Lucky for you, in Morocco this is an every-day sort of thing! In fact, not only will you find fresh-baked bread for breakfast, it will be on the table for lunch and dinner and pretty much every snack in between. Bread is such an important staple of the Moroccan diet that its production is subsidized by the government, ensuring that nearly everyone has access to delicious, mouth-watering khobz.
In fact, in many parts of Morocco, bread can even substitute for a spoon and fork. Often times, bread is torn and used to soak up sauce from a tajine, pinch meat off the bone or scoop up veggies from a couscous.
Here are 8 typical breads you can find around Morocco to keep you sustained on your journey:
Khobz means “bread,” in general. In use around Morocco, it refers to white bread, nearly always found in rounds that are roughly the size of a Frisbee. You can find khobz in every city, every bakery and every grocery store for 1 dirham.
This type of bread is the healthier version of the standard white bread khobz. This bread is also in a round, but made of an equal mix of white flour and whole wheat. It’s lighter in texture, full of flavors and is easier to digest. Just like regular khobz, khobz d’zraa is found with just about every meal and is particularly scrumptious with Moroccan olive oil drizzled on top.
This semolina bread is chewier than its white bread or whole wheat counterpart. You’ll likely see this throughout the day and it is often served alongside khobz or khobz d’zraa for breakfast. Visually, the main difference is its color as the more semolina used, the yellower the bread becomes. The semolina adds a different sort of texture to the standard khobz, as well, and when paired with a savory sweet tajine sauce, the flavors of khobz d’smida really stand out.
Batbout is generally served for breakfast or for an afternoon snack. It’s a soft bread, with a texture is somewhere between bread and cake. It’s eaten with both sweet and savory spreads, such as jams or olive tapenade, or, when served on its own, is often thought of as the best friend of a hot glass of mint tea. Unlike other Moroccan breads, batbout is baked in a hot, lightly oiled pan, much like a cornbread, and is made of white, whole wheat and semolina flours.
Krashel are buns baked with sesame seeds and anise seed. It is a Moroccan favorite for breakfast and afternoon snacks and goes well with butter and/or honey. These sweet buns combine flour, sugar, yeast, roasted sesame and anise seeds with orange blossom water for a truly divine experience.
Mahrash comes from the word hrach, meaning rough and rugged. Hrash perfectly describes both the aspect and taste of this cowboy-like treat. Two parts white flour and one part wholesome barley flour, this bread is fit company for a horseback journey or a long mountain hike.
Medfouna is a specialty of Morocco’s south. It’s a large, round bread stuffed with eggs, meat vegetables and herbs. Traditionally, medfouna was cooked beneath the hot sands of the Sahara. It is something like a calzone and is often called “the desert pizza.” This particular regional treat will delight your taste buds and leave you full for hours, or at least long enough to ride a camel for a night under the desert sky.
About the Author
Laïla Ouazzani is a Meknèsiya (a native of Meknès, Morocco) who loves discovering what her country has to offer. She is a born foodie. Lucky for her, there are plenty of delicious dishes to be discovered around Morocco. Besides food, she enjoys everything else that connects her to the roots of her country and shares her findings and experiences with everyone she can! Laïla is currently based in Casablanca.