Tuesday, December 12, 2017

Khobz Mzaweq/Vegan Moroccan Decorated Bread

Though i dont want to repeat often, i couldnt stop myself to say that i love baking breads at home, especially breads from different cuisine. Whenever i get a chance to cook from a different cuisine, i always look for a special breads from that particular cuisine. Am running this week's blogging marathon with 'Moroccan recipes' as theme, obviously i looked for a special bread from this cuisine. While googling, i crossed this Khobz Mzaweq, i immediately gathered all the ingredients and baked this incredible bread. Though the original recipe used an egg in dough and an egg yolk to bring the shiny look to the bread, i skipped it completely as eggless and definitely as a vegan bread.

Moroccan Decorated Bread, Moroccan Khobz

Actually Khobz means bread, Mzaweq means decorated, yes this decorated yeast bread is definitely a special loaf from Morocco. The pattern on the top of the bread is created with a sharp blade or knife and this bread calls for both sesame and nigella seeds. This Khobz Mzaweq is a prefect bread to bake a sandwich with it. Baked with sesame seeds, nigella seeds, trust me this bread tastes absolutely fabulous to enjoy either from your breakfast to dinner with your favourite spread or filling.

Khobz Mzaweq, Moroccan Decorated Bread

Recipe Source: Here
2+1/2cups All purpose flour
1+1/2cups Fine Semolina
1tbsp Instant yeast
2tbsp Oil
1tbsp Sugar
1tbsp Salt
2tbsp Sesame seeds
2tbsp Nigella seeds

Take the flour, fine semolina, yeast, oil, sugar, salt, sesame seeds and nigella seeds in a large bowl.

Gradually add luke warm water and knead everything a lightly sticky dough.

Sprinkle some flour on your work surface, drop the dough and knead again until the dough turns smooth and elastic.

Keep the dough on a greased bowl, wrap it and place it in a warm place for two hours.

Once doubled, punch the dough and roll it as a round large disc, transfer the rolled dough to a baking sheet lined on a baking tray.

Moroccan Decorated Bread

Keep again in warm place for half an hour. With a sharp knife, score the top of the bread, brush the top with water and sprinkle the sesame and nigella seeds on the top. Give a gentle press.

Preheat the oven to 350F. Bake the bread for 30-35minutes until the crust turns golden brown.

Transfer the warm bread to a rack, cool it completely.

Slice and enjoy with your favourite spread or filling.
BMLogo

5 comments:

vaishali sabnani said... Reply To This Comment

Kudos ! I love that idea of baking breads , wish I had that zeal . The bread looks fantastic and with super flavours .

Srivalli said... Reply To This Comment

Wow Priya, I keep repeating myself too, you are a pro baker!..this bread looks awesome yaar!

Harini R said... Reply To This Comment

The design on the bread looks awesome. Good find.

Priyakumar said... Reply To This Comment

looks awesome... how did you make this design... superb

Chef Mireille said... Reply To This Comment

I saw this bread when I was doing the research for the Moroccan theme but I was short on time to do it. Yours came out beautiful!