Tuesday 07 / May / 2024
Morocco is a very vibrant country with rich culture and heritage. For the most part, their cuisine is inspired by Arabian and Middle Eastern cuisines. Morocco has 162 cities and each city has their own legacy of food culture. Few of Morocco’s most popular dishes are Couscous (fine wheat cooked with veggies or meat), Tagine (stew cooked in a pot) and Harira (a silky soup).
Morocco is also known for fishes, especially sardines. Moroccan stuffed sardine recipes are worth giving a try.
Here is a delicious Moroccan recipe to try out this Ramadan:
Ingredients for Bread
• 1 tsp sugar
• 1.5 tsp instant or active dry yeast
• Pinch of salt
• 1.5 Cup Whole Wheat Flour or All Purpose Flour
• ¾ Cup water – Lukewarm
• Olive oil
Preparation Time: 1-2 hours
Activate the Yeast (if you are using dry yeast)
COOKING & INSTRUCTIONS
Take a clean bowl.
Add Flour, salt, sugar, and yeast.
(note: if you are using dry yeast, kindly activate the yeast by adding lukewarm water to the yeast-once it turns frothy – your yeast is activated and ready to be added to the flour).
Combine all these ingredients well
Gradually add warm water to make soft and elastic dough.
Once the dough is ready, transfer it to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled (might take about an hour or so). Once the Dough is doubled up, pinch and scrape of the dough from the sides of the bowl using greased fingertips
Turn the dough onto a lightly greased surface and knead for a minute, sprinkling little flour.
Divide the dough into equal parts, making each part 100gms.
Roll the dough in shape of a chapatti, but it has to be thick, up to 15mm.
Preheat a tawa or a non-stick pan, place the pita dough over the tawa and cook it on a very low flame on both sides until they turn brown and puff up well to form a pocket.
Relish these pita breads with Kefta Curry or grilled meat. This tastes the best with hummus or garlic paste, salads or even with hot soups.
Firdaus Noorain is a food vlogger, entrepreneur, food columnist and recipe creator by hobby and Managing Director of Bake'In by profession.
