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The Breads of Morocco

posted on: Mar 1, 2023

Photo: Land and Flavors – MOROCCAN BREAD – KHOBZ KESRA

By: Nouha Elyazidi / Arab America Contributing Writer

Bread in Moroccan culture is an absolute must! From honeyed breakfast bread to bread used for eating tagines, it is served in almost every meal. There are so many types: fluffy and sweet to savory. These are some types of Moroccan bread to explore.


Photo: Classic Moroccan Bread Khobz – Cooking the Globe

Khobz in Moroccan Arabic translates directly to the word “bread”, a suitable name for a bread that is such a staple for Moroccans. Khobz is made in a circular shape, with a soft and fluffy inside and a crunchy golden exterior. 

This bread can be served for all three meals of the day. Khobz is at its most scrumptious when served fresh in the morning with butter or jam. It is also delicious when used for making sandwiches for lunch. As for dinner, khobz accompanies plenty of Moroccan tagines and salads. Khobz can replace a fork or spoon during meals because people use the bread to scoop up meat and vegetables. This is efficient because it absorbs the flavors of the tagine or salad better and simultaneously provides a nice balanced flavor to every bite! 

The ingredients for making the bread are simple; flour, yeast, salt, sugar, and water. For a detailed recipe on Moroccan khobz, check out Cooking the Globe’s recipe here!


Photo: Morocco World News– How to Make Moroccan Stuffed Batbout

The best way to describe of batbout would be to liken it to Moroccan pita bread. This soft flatbread has a yellow color, and similar to khobz, is a versatile staple for Moroccans. Batbout can also often called makhmar, bouchiyer, matlouh, or other names depending on the region.

Along with a variety of names, batbout comes in a variety of sizes. Some people make their batbout smaller in size while others make them larger, all depending on what they use it for.

Photo: Taste of Beirut-Moroccan Quick Bread

Smaller batbouts make for a great breakfast. They are warmed to perfection and then butter, honey, jams, or cream cheese are spread inside. Smaller batbouts also make great appetizers, they are commonly stuffed with tuna salad, chicken, or ground beef. Large batbouts can also be stuffed with protein to make a great lunch or dinner sandwich. 

Photo: Batbout farcis au poulet et aux crudités

If you are interested in trying this amazing bread for yourself, check out Maroc Mama’s detailed recipe here


Photo: Thé à la menthe marocain

Msemen is one of the most popular breakfast breads in Morocco. It is a golden yellow crispy flatbread with soft and chewy layers inside that will melt in your mouth. Msemen can be made in either a square or circle shape and is popular across the entire Maghreb region. 

Msemen is typically served fresh in the morning, warm off the stovetop, and eaten with jam, butter, cream cheese, honey, or but by itself. Msemen in the morning would not be complete without a fresh cup of traditional Moroccan mint tea. Msemen is usually the center of attention on a Moroccan breakfast table. If you want to make it for yourself, check out the Taste of Maroc fantastic recipe here!


Photo: Taste of Maroc – Krachel Recipe – Moroccan Sweet Rolls with Ansie, Sesame and Orange Flower Water © Christine Benlafquih 

A friend once told me krachel (also called el gors depending on the region). She told me that they look like burger buns, and shape-wise, she made a great comparison. These sweetbreads are brioche rolls with a honey-brown glaze and sesame seeds on top. 

Krachel is mainly served during breakfast time. Cream cheese, spreadable chocolate, honey, jam, and butter are all things commonly spread in krachel. No Moroccan breakfast would be complete without a serving of Moroccan mint tea. The two secret ingredients of krachel are anise seeds and orange blossom water. Both of these ingredients add a beautiful flavor to the bread. 

Krachel has a unique taste, unlike any other bread roll out there. If you want to try krachel, check out Taste of Maroc’s recipe here!


Photo: Ahlan Wa Sahlan- Baghrir

Baghrir has been given the name “bread with 1000 holes.” This is a light and fluffy Moroccan bread, somewhere between a pancake and a crepe. Baghrir has a beautiful yellow color and is served with a warm honey-butter sauce. The little holes that form on baghrir are what really make this bread unique from any other bread, they perfectly absorb the butter and honey for ample flavor in every single bite.

Just like other Moroccan breakfast bread, baghrir is served with a nice glass of refreshing Moroccan mint tea. For a great baghrir recipe, check out Ahlan Wa Sahlan’s recipe here!


Photo: Spruce Eats- Moroccan Harcha Semolina Pan-Fried Flatbread

The word harsha in Moroccan Arabic translates to rough or coarse. This dish is called harsha because of its grainy semolina exterior. This golden-colored bread has a pleasantly grainy texture. Harsha is another breakfast food and it can be topped with jam, butter, cream cheese, or honey. And of course, it is also served with Moroccan mint tea.

For detailed instructions on how to make harsha, check out Spruce Eat’s amazing recipe!

These different Moroccan breads are each a unique part of Moroccan cuisine and culture. The versatility of khobz and batbout makes them so popular at any meal. The unique flavor of msemen, krachel, baghrir, and harsha add to any breakfast table is unmatched.

Check out Arab America’s blog here!