Moroccan Breads and Street Food

Specialised

KHOBZ — the round semolina-and-flour loaf, made at home and often carried to a communal FERRAN oven to bake, which is a documented neighbourhood institution and the same oven that roasts the tangia and the mechoui. BATBOUT, the soft pocket bread cooked on a griddle. MSEMEN, the square laminated flatbread folded with smen and semolina and fried flaky. MELOUI, the coiled version. BAGHRIR, the "thousand-hole" semolina pancake raised with yeast and eaten with butter and honey. HARCHA, the coarse semolina pan-bread. RGHAIF. TAFARNOUT and the Amazigh stone-baked breads. And the street: SFENJ, the fried doughnut ring of the morning; MAAQOUDA, potato fritters; BABBOUCHE, snail broth heavy with thyme and anise, sold from cauldrons; grilled sardines and BOCADILLOS on the coast; KEFTA skewers; TANGIA in Marrakech — meat, preserved lemon and smen sealed in an urn and left in the embers of the hammam furnace, which is specifically a Marrakchi men’s dish; MECHOUI, whole slow-roast lamb; HARIRA and BISSARA from a bowl at a stall; and BRIOUATS.