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Khobz (Arabic: خبز, bread), khobz el-dâr (Arabic: خبز الدار, also "khobz eddar", bread of the house), or matloua (Arabic: مطلوع) is a type of Maghrebi leavened bread made in a round and somewhat flat loaf. [1] It is often homemade, and typically prepared with white flour mixed with whole wheat or semolina flour.
Khubz, alternatively transliterated as khoubz, khobez, khubez, or khubooz, [clarification needed] is the usual word for "bread" in Standard Arabic and in many of the vernaculars. Among the breads popular in Middle Eastern countries are "pocket" pita bread in the Levant and Egypt, and the flat tannur bread in Iraq.
For Bread Alone (Arabic: الخبز الحافي, al-Khubz al-Hafi) is a controversial autobiographical work by Mohammed Choukri. It was written in Arabic in 1972 and translated into English by Paul Bowles in 1973. [1] In 1980, it was published in French as Le Pain Nu in a translation by Tahar Ben Jelloun.
To celebrate World Bread Day on October 16, take a tasty trip from injera in Ethiopia to crumpets in the United Kingdom. ... Khobz kesra, Morocco. Bartosz Luczak/iStockphoto/Getty Images.
Terminology for the bread may vary across Morocco and Algeria. Agronomy specialist Mike Sissons [8] for example mentions the term "mbesses" as a variant of harcha. [9] Mbesses however may instead refer to a sweet cake found in Algeria, also called Khobz Mbesses which has similar but not identical ingredients.
Alma was just the first stop on a 12-day round-trip Lisbon cruise visiting Morocco and the ... that’s wrapped and sealed with bread dough to trap all the steam. ... work making khobz, Moroccan ...
Other famous Moroccan dishes are pastilla (also spelled basteeya or bestilla), tanjia, and rfissa. Tagine-cooked chicken and vegetables with mint tea and khobz el-dâr. A big part of the daily meal is bread. Bread in Morocco is principally made from durum wheat semolina known as khobz. Bakeries are very common throughout Morocco and fresh bread ...
The plant is the source of flour, bread, tapioca, and an alcoholic beverage. Cassava could not be cultivated in Europe but it thrived in Africa. It was brought to that continent by Portuguese ...