Welcome to the Kingdom of Morocco, country of Imazighens! The history of Moroccan cuisine, which is of Imazighens (Swassa, Ryafa and Zayanes), Jews, Andaloussi and Sahrawi origins, stretches back for several centuries and was able to adapt itself to changes and different modern ingredients from period to period. Moroccan cuisine is rated among one of the most cleverly balanced cuisines, with strong focus on rich flavours, aromas, texture, presentation, and perfect choice of spices and fresh ingredients, thus leading Moroccans to pride themselves on eating tasty, delicious and traditional food on a daily basis. Several Moroccan dishes have become increasingly popular now in other parts of the world (North of America, Australia and Western Europe) and it is no surprise that some neighbouring African countries have adopted the Moroccan Style Flavour. Welcome to my Blog!

8 Jun 2012

Black olives and Fresh Herbs Toghrift (Batboot)/Batbout aux herbes et olives noires!

Sure, I've already posted toghrift bread recipe, but here I switched things up a little bit by adding black olives, coriander/parsley and spices to the dough. Green olives would also be nice. The result is a very tasty, soft and spicy bread, the perfect accessory to any meal!
After you make toghrift, you can try it with anything you like.  Serve it with Tagine, or some fabulous vegan dips, or make a sandwich wrap with beef meat and cheese, or simply dip the bread in pure olive oil or argan oil, seasoned with fresh thyme, ground black pepper and ground cumin. Delicious!

Toghrift bread can be plain or flavoured with herbs, spices and chopped vegetables such as onions and garlic, etc....  The recipe for plain Toghrift/Batboot bread is here on link and can be adapted to include your choice of herbs and seasonings.  Enjoy!

I'm submitting this post to Susan's Yeastspottinga blog devoted to yeast bread.  Please check it out!
 K. El Mary (Mamatkamal)

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