BREADS AND SOUPS
Happy Friday and happy first day of the last month of the year! Can you believe it’s already December? How do you feel about 2018? I have a good feeling about it, but it’s probably because I have this weird habit of thinking that years which end with even numbers will always be better… So let’s see how 2018 turns out. Rendez-vous next year!
Hello from Tokyo where we’ve just spent the craziest few days. We arrived in Japan a week ago and it feels like we’ve been here for a whole month. It’s been so condensed and memorable, I wouldn’t even know where to start if had to describe our whole trip, I guess unforgettable is the word.
Last week, temperatures went seriously down in London and the only way we could fight the cold and warm ourselves up was with a wholesome bowl of chorba.
So??? Are your streets fully covered with beautiful golden leaves yet? I can’t wait!
I made these krachel a few weeks ago and all I’ve been trying to do lately is find the time to bake them again! Krachel are Moroccan aniseed and sesame seed sweet buns. They are prefect in the sense that they are not too sweet to be enjoyed with savoury things but fragrant and rich enough to be enjoyed on their own. I love my krachel warm with butter, salted butter ideally. But I also love them with cheese! Cheese + krachel is really a match made in heaven, believe me.
Last year I made a delicious minced meat version of the stuffed msemen but now (a year later!!!) I realize that I should have started with the plain version. Just because it makes more sense and it’s less confusing for you guys. So better late than never! Here it is.
Let’s have a batbout party!! Batbout is a type of flatbread Moroccans fill with pretty much everything yummy! Batbout is like an improved version of the pitta bread; it’s fluffier and richer but it is also very airy and tasty!
Batbouts comes in different sizes, but the most common ones are the small ones (aka my favourite ones). Moroccans usually fill batbout with anything savoury or sweet and serve them as a snack or an appetizer. That said keep in mind that batbout is like any type of bread: you can enjoy it anytime; breakfast, lunch or dinner. Also, batbout is very easy to prepare and a lot of fun to bake! It cooks and puffs in seconds in a simple pan.
Do you guys know bissara?
Bissara is a crisscross between a dip and a soup, I wasn’t sure if I should call it a soup or a dip. I ended up calling it a dip because we eat it exclusively with bread (and nothing else!), but anyway it doesn’t really matter, doesn’t? Cause we’re all here after one specific thing: deliciousness. And this my friends, is deliciousness on a plate.
Berkoukech is a simple and earthy soup, it's full of flavours and perfect for the current chilly winter evenings.
This soup is a traditional North African berber dish. It is commonly prepared with giant couscous grains similar to pearl pasta, it also contains vegetables, pulses and meat. Berkoukech refers to the name of the giant couscous grains used in the soup in the berber language.
This post is very special; it’s my first bread post on the blog!
I grow up in home where we don’t buy bread, we make it, okay for the exception of the almighty baguette (because all you need with cheese is a baguette!). I think the main reason why my parents - as well as the majority of Moroccans - have a special relationship with bread is because in Morocco, tagines are enjoyed exclusively with bread. Yes. And since the tagine is the most fundamental dish in Morocco, bread is eaten very often: on a daily basis and a couple of times a day
You know I hadn’t tried scones before I moved to London? I didn’t even know what scones were.
Harira is a velvety and chunky Moroccan soup made usually with tomatoes, herbs, pulses and meat, but like all the classics of Moroccan cuisine, every region and every family have their own version of harira. Some regions add fish or vermicelli while others add carrots and rice.
Harcha is a type of pan fried semolina cake and like baghrir or msemen, harcha is famous for being one of the moroccan breakfast essentials. Usually served for breakfast they are also enjoyed in Morocco during tea time with jam or honey and butter syrup.