The dough is such a simple dough with just flour, water and salt. Check out the different layered parathas in the blog. During my beginning years of blogging, I made a series of posts on layered rotis showing different techniques. And also the layering was totally different from what we do for parotta.
She wanted this flaky flat bread which looked so much like the south Indian parotta. I had three breads in the book mark list and as I was making it for Sruti, I let her choose one from it. There are so many wonderful breads from Morocco.Ĭheck out some of my recipes from Moroccan cuisine: I have tried so many Moroccan dishes because it is one of my favourite cuisines around the world. The third capital city to start with R for this week’s theme is Rabat, which is the capital of Morocco. When I was choosing recipes for the international theme, cook by capitals, I searched my bookmarks for a perfect fit and I got one. So when I see some interesting technique, I bookmark it to try later. The artist in me craves for such things in life. Yum.I love learning new techniques in cooking. I enjoyed this with my homemade pizza sauce. If required you can even cut it in the middle and toast it again. I would advise to cook this slowly on the pan as it needs to be cooked thoroughly. This can be enjoyed in breakfast or as a brunch along with Jam, Cheese or Nutella or just as a sandwich. I have taken this recipe from here and is quite rich in taste due to butter and milk. It resembles English Muffin but it’s more like a cornbread in texture and taste.
One such pan-fried flatbread is Harcha. Harcha (or Harsha) is a Moroccan pan-fried bread made from semolina. Other number of flatbreads and pulled unleavened pan-fried breads are also common. The most common is whole grain coarse ground or white flour bread or baguettes. Bakeries are very common and fresh bread is staple in every city, town and village. Bread is principally made from durum wheat semolina known as Khobz. The main Moroccan dish most people are familiar with is couscous. Common herbs in Moroccan cuisine include mint, parsley, coriander, oregano, peppermint. Spices like cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron etc.
Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Moroccan cuisine is typically a mix of Arabic, Andalusian and Mediterranean cuisines with a slight European and Sub-Saharan influence.
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