Travel Photo of the Day: Moroccan Khobz

Staff Writer
As in many other countries, traditional varieties of flat breads can be found on Moroccans' tables

Photo Khobz Eddar Modified: Flickr/ Val de Marnaise/ CC4.0

In urban areas, it is common for residents to use public ovens to bake their daily bread.

If we define bread by its most basic ingredients — a combination of flour, water, and salt — then many cultures worldwide have their own version of this basic food.  In Morocco, like in many other countries, oven-baked flatbreads are a quotidian staple.

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Known in Arabic as khobz (or khoubz or kesra, depending), bread in Morocco is "shaped into round, flattish loaves with lots of crust." There is no single standard flour for khobz, but white, semolina, wheat, rye, bran, and barley (sometimes with a little anise or cumin seeds for spice) are common.

When eating certain meats, sauces, soups, and salads, it’s customary for this bread to replace utensils at the traditional dinner tables.

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