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.

Here are our top 2 tried and tested recipes!

MOROCCAN KSRA-BREAD

Moroccan Ksra-Bread image

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

Ingredients

1 cup water
1 teaspoon olive oil
2 1/2 cups bread flour
3/4 cup semolina
1 teaspoon anise seed
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon bread machine quick-acting active dry yeast
olive oil, for brushing
sesame seeds

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)

K'sra -- Moroccan Bread (Morocco -- North Africa) image

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

Ingredients

1 1/2 teaspoons active dry yeast
3/4 cup warm water, divided
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon anise seed
1 1/2 teaspoons sesame seeds

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.