Best 2 Moroccan Ksra Recipes
Ksra, also known as msemen or rghaif, is a traditional Moroccan flatbread that holds a special place in Moroccan cuisine. This delectable bread is characterized by its flaky, layered texture and rich flavor. Made from a simple combination of flour, water, salt, and yeast, Ksra is often prepared in a traditional domed clay oven called a "tunjera." Its versatility makes it a perfect accompaniment to various dishes, ranging from stews and tagines to grilled meats and salads.
This article presents a collection of three distinct Ksra recipes, each offering unique variations on this beloved flatbread. The classic Ksra recipe provides a foundational understanding of the basic ingredients and techniques involved in making this traditional bread. For those who prefer a vegan option, the vegan Ksra recipe offers a plant-based alternative that retains the authentic flavor and texture of Ksra. Additionally, the stuffed Ksra recipe takes this versatile bread to the next level by filling it with a savory mixture of vegetables, herbs, and spices, creating a hearty and satisfying meal in one.
Whether you're a seasoned baker or a novice cook, these recipes will guide you through the process of creating authentic and delicious Ksra. With its distinct taste and flaky texture, this Moroccan flatbread is sure to become a favorite in your kitchen. So, prepare to embark on a culinary journey and discover the wonders of Ksra.
MOROCCAN KSRA-BREAD
Leavened flatbread with semolina and anise seed typically baked but I grilled for an outdoor party and it was fabulous. This goes along with any spicy thing you cook up in a tagine. Or serve with dips. Bake or grill.
Provided by Rita1652
Categories Breads
Time 35m
Yield 4 flatbreads, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Place all the bread ingredients in the bread machine pan in the order suggested by the manufacturer.
- Select dough cycle and start machine.
- At end of cycle take dough out and punch dough down and flatten into four circles; placing on a lightly floured surface; cover with oiled plastic wrap and rise for 30 minutes.
- Meanwhile preheat oven to 400 degrees or grill to high. Brush oil and sprinkle seeds.
- Prick surface with skewer. Bake for 20 minutes or place on grill lower flame and bake for 5 minutes flip and grill 5 more minutes. Flipping as needed and cooking till hallow when tapped.
Nutrition Facts : Calories 492.1, Fat 4.2, SaturatedFat 0.6, Sodium 597.9, Carbohydrate 93.5, Fiber 10.1, Sugar 0.7, Protein 22.2
K'SRA -- MOROCCAN BREAD (MOROCCO -- NORTH AFRICA)
This recipe was found in the 2002 cookbook, Mediterranean Streat Food. Preparation time does not include the 1 1/2 hours needed for the dough to rise.
Provided by Sydney Mike
Categories Yeast Breads
Time 1h5m
Yield 1 medium loaf, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a small container, blend together the yeast & warm water & let set 5-10 minutes.
- In a shallow mixing bowl, whisk together the flour, salt, anise seeds & sesame seeds, then gradually pour in the yeast water, stirring to combine well, before adding another 1/2 cup of warm water & blending it into the flour mixture.
- Knead for aout 5 minutes, or until the dough is firm & elastic.
- With lightly floured hands, roll dough into a ball, before flattening it into a disk about 6 inches wide & 1 inch thick & placing it on a floured baking sheet. Set aside to rise in a warm place for about 1 1/2 hours or until it has doubled in size.
- Fifteen minutes before the dough is ready, preheat the oven to 400 degrees F.
- Bake bread in the preheated oven 45-50 minutes or until the bread sounds hollow when tapped on the bottom.
- Set the loaf on a wire rack to cool slightly, then serve it warm or at room temperature. {Freezes well].
Nutrition Facts : Calories 148.7, Fat 0.8, SaturatedFat 0.1, Sodium 74.6, Carbohydrate 30.4, Fiber 1.4, Sugar 0.1, Protein 4.5
Tips:
- Use high-quality semolina flour for the best results.
- Make sure the water is boiling before adding it to the flour.
- Knead the dough until it is smooth and elastic.
- Let the dough rest for at least 30 minutes before cooking.
- Cook the ksra over medium heat until it is golden brown and cooked through.
- Serve the ksra hot with your favorite toppings.
Conclusion:
Ksra is a delicious and versatile Moroccan flatbread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized with a variety of toppings. Whether you are looking for a simple and satisfying meal or a festive dish to share with friends and family, ksra is a great choice.
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