Moroccan bread (Kisra or khboz) from Moroccan Cuisine (page 42) by Paula Wolfert
- aniseed
- unbleached plain flour
- Show all ingredients...
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Purée of dried broad beans (Byesar); Fish baked with almond paste (Hut benoua); Chicken tagine with chick-peas (Djej bil hamus); Skewered and grilled lamb 1 (Quodban 1); Skewered and grilled lamb 2 (Quodban 2); Skewered and grilled liver, Berber style 1 (Kouah); Seared lamb kebabs cooked in butter (Tagine kebab meghdor); Kefta on skewers; Meatball, tomato, and egg tagine (Kefta mkaouara); Meatball tagine with spices and lemon (Tagine kefta emshmel); Lamb tagine layered with okra and tomatoes (Tagine macfool bil melokhias)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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