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Even today, the majority of Moroccan families still prepare homemade bread. And they do it everyday!
The bread is the staple food in Morocco. It is eaten at every meal.When it's homemade, are generally used flour and semolina. According to the recipes and preferences of families, we can also see bread with whole wheat flour, barley flour and even with sesame seeds, nigella (black cumin), or fennel.
The breads are round, big enough (20 / 30cm diameter) and thin (not more than 3 cm thick).
Each district in Moroccan cities has its own public oven, where breads are sent to be cooked over a wood fire! This is surely one of the secrets of the delicious taste of homemade bread in Morocco.
| In the local culture | - For everyday |
| How to eat it | - By hand |
| Caloric value | Medium |
| Temperature | - Hot - Room temperature |
| Vegetarian , Vegan | |
| Allergy | - Contains gluten (wheat) |
| Difficulty of preparation | Very difficult |
| Cooked - Raw | - Cooked |