Chef Zohra
Msemen Marocain (Rghaif)
Msemen is the square bread of the griddle and the tea table: thin dough stretched by hand, folded with oil and semolina, then cooked until golden and layered.
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Chef Zohra
Batbout (بطبوط)
Small rounds of Moroccan bread puffed on a hot pan, tender inside with a pocket ready for sauce, olives, honey, or whatever the table has made room for.
Chef Zohra
Harcha (حرشة)
A pan-cooked semolina galette, golden at the edges and tenderly crumbly inside, called harcha in much of Morocco and mbesses in the Oujda east.
Chef Zohra
Bouchiar (بوشيار)
A Chaouia griddle bread halfway between loaf and light beignet, made from a loose semolina dough spread by hand, fried gold, and eaten warm with butter, honey, or olive oil.
Chef Zohra
Meloui (ملوي)
The round cousin of msemen, stretched thin, buttered, coiled, and pressed flat so the bread opens in warm rings at the table.
Chef Zohra
Baghrir (بغرير)
The lacy Moroccan pancake of fine semolina, cooked on one side only so every little hole stays open for warm butter and honey.
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