Bread, in some form or other, is served with most meals in Morocco. In Marrakech, as everywhere else in the country, it is normal to prepare bread at home each morning and then have it baked in the traditional manner at one of many communal ovens in the neighbourhood. One particularly tasty type of speciality bread made in Morocco and other North African countries is Khobz Bishemar, a wholewheat flatbread made with a blend of spices and herbs and filled with beef suet and onions. Here is a simple and delicious recipe for it which you might wish to try. Ingredients: For the Bread:
- 1 packet active dried yeast
- 60ml lukewarm water
- 280g unbleached flour
- 1 tsp salt