High risk
Moroccan kaddid
Moroccan kaddid is a traditional salted, dried meat. The measured batch here is from a 2023 Tunisian experiment and is included only as a non-instructional comparison.
Morocco
Recipes by the places recorded in their sources.
Morocco
Msemen
A square Moroccan layered griddle bread made from lightly yeasted wheat dough, stretched thin, folded with semolina and butter, and cooked until crisp and golden.
Khobz
A Moroccan round wheat bread with a firm crust and coarse interior; this home formula makes two 8-inch loaves for serving with meals.
Harcha
Harcha is a Moroccan semolina griddle bread with olive oil and butter rubbed into the grain, then shaped into thin rounds and cooked until golden. This family formula uses both dry yeast and baking powder.
Fresh chermoula
Fresh chermoula is a chopped-herb Moroccan-style sauce of coriander, parsley, garlic, lemon, olive oil and warm spices, made here as an explicitly untested development formula.
Batbout
A Moroccan yeast-raised semolina pocket bread cooked on a dry pan or griddle; this measured batch makes about twenty 4-inch rounds.
Meloui
A Moroccan round laminated griddle bread; thin sheets of a lightly yeasted semolina dough are buttered, rolled into layered coils, sliced and flattened.
Krachel
Krachel, also called el gors, are Moroccan sweet yeast rolls scented with anise, sesame and orange flower water. This version follows the three-rise method documented by Christine Benlafquih.
Baghrir
Moroccan semolina pancakes made from a thin yeast batter, rested until foamy and cooked on one side until the surface sets with a honeycomb of holes. This source-specific batch makes sixteen 5-inch pancakes.
High risk
Smen
North Africa's matured butter: soured milk churned, the butter washed, heavily salted and left for months until lipolysis turns it into a pungent, cheese-like seasoning used a spoonful at a time.