This traditional Moroccan bread, or Khobtz, is served with almost every meal in Marrakech. The round bread is torn into pieces and used as a scoop when eating dishes like slow-cooked juicy tagines, couscous or cooked vegetable salads. It is also scooped out and stuffed with savory fillings by street vendors for the crowds into narrow winding streets of the walled city of Marrakech.
In older neighborhoods a baker receives loaves from families in the morning and bakes them in a huge wood-fired oven. The round loaves are then picked up ready to be used for a meal later in the day.
The bread is considered sacred by Moroccans, who don’t throw uneaten bread into the trash. It is instead given to someone else who can use it or fed to animals so that its nutrition will be respected.
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A loaf of Khobz is about 3 inches thick – much more stout that its Arab cousins, pita or flat bread. And, even in the absence of a wood-fired oven, its still pretty easy to make. And the benefits of having the aroma of fresh baked bread in the oven, mingling with possibly the exotic smell of a slow cooked tagine on the stove? Well worth the effort.
Serving Size 1
Amount Per ServingCalories 88
A special thank you to La Maison Arabe – who provided us with the basis for this recipe. You can enjoy a traditional Moroccan Cooking Class, dine in their restaurant or even stay in their hotel during your next visit to Marrakech.
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