If roti has a North African cousin, it must be msemen, one of the many breads of Morocco. Another is kobsz, a classic Moroccan flatbread. Or try a meloui, a pancake that pairs nicely with butter, honey and fruit. Then there’s baghrir, reminiscent of a spongy crepe.
From the city to the countryside to the desert, an array of savory breads are made fresh daily and ready for consumption from breakfast to dinner.
Of course, all of the breads of Morocco serve as utensils for scooping morsels of food and soaking up delicious sauces.
And as always, they’re there to be enjoyed with a short decorative glass of steaming mint tea. The Moroccan recipe is spearmint leaves and green tea, with or without sweetener, served in a long high pour right at your table.
These are just a few of the staples that will feed your body and soul on The Inner Road retreat and tour of Marrakech. Join your Journey Agent Isisara Bey, December 2-9, 2024. Just a few spaces left! Click here for more details.
