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Marvelous Moroccan Stuffed Bread

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Marvelous Moroccan Stuffed Bread

Love the Moroccan bread? Make some at home instead of getting at the local bakala or standing in the baking aisle of your supermarket.

The bread is undeniably rich with flavor and satisfying texture. I recently tested this recipe in my kitchen and was quite satisfied with the result. The recipe is great for a novice cook too.

1

Ingredients:

For the bread

1 cup all purpose flour

¼ cup bran

Salt 1 tsp.

Olive oil 2 tbsp.

Yeast 1 pkt /7 gms

½ cup warm water

1 tsp. sugar

For the filling

Half onion, chopped

8 olives, sliced

4 cloves garlic, slivers

Parsley

Onion-garlic salt

1 green chilly, /hot jalapeno, seeds removed and chopped

1 tsp. paprika

1 tbsp. olive oil

 Glaze/Topping

1 tbsp. Sesame seeds

1 tbsp. Zaatar

1 tbsp. Sunflower seeds

1 egg yolk

2

Directions

To make the dough, add sugar to ¼ cup warm water, dissolve and then add yeast. Stir once and let it froth for 10 minutes, or alternatively, take flour, salt, and sugar in a bowl. Add 2 tbsp. oil, dry active yeast and warm water to knead smooth dough. Keep kneading for at least 10 minutes until you get nice smooth dough.

3

Divide the dough into 4 balls,

Sprinkle some flour/bran and place the balls, cover with a cloth and leave side for 10 minutes.

4

5

In the meantime, prepare your stuffing by sautéing onion, garlic; add olives, parsley and the spices.

Let it cool. Divide the filling into 4 portions.

6

7

Roll one round into a circle, stuff with the filling and just flatten it with your palm. Repeat.

8

Place the stuffed circles on a greased tray. Make diamond shape markings on the surface with a knife, but do not go deep.

9

Brush with beaten egg yolk. Sprinkle sesame, Zaatar, and sunflower seeds. Let it stand for about one hour.

10

Preheat your oven to 430 degrees F or 225 degrees C.

Bake for 20 minutes. Halfway, turn the tray and bake till brown on top.

11

Cut into wedges and serve warm with butter.

Enjoy!

The recipe yields 4 small loaves.

(Adapted from Moroccan Food )

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About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

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