Monthly Archives: March 2019

Wild Stab at Ksra (BBB March 2019)

go directly to the recipe

BBB: Let's Keep Baking summary: recipe for Ksra (do as I say, not as I did) to go with Moroccan Tagine; reading difficulties – again…; commercial yeast? we don’ need no stinkin’ commercial yeast! information about Bread Baking Babes;

Bread Baking Babes (BBB): Ksra

There is really no single Moroccan bread, but there are countless variations on a theme – Naomi Duguid, Flatbreads & Flavors

BBB March 2019

I was thrilled when Kelly announced that this month’s BBBabe bread is Ksra or Kesra – to go with Moroccan tagine. How perfectly timed this is for us! It would give us a chance to use our tagine (as if we need an excuse).

When I was wandering around the internet looking at other peoples’ Ksra adventures, I was reminded that there is a recipe for Ksra in Flatbreads and Flavours. Hey, we have that book….

I raced to the kitchen to look. As I took Flatbreads and Flavors from our cookbook shelf, I remembered that we also have Anissa Helou’s book, Mediterranean Street Food. There was bound to be a recipe for Ksra there! Of course there is.


Most [Moroccan] households prepare their own dough and […] in the mid- and late morning, women or preschool children walk down the lane with the shaped loaves on a board, covered with a cloth. They carry the board balanced on their heads or slung on one hip. When you see the array of breads lined up for baking at a local bakery, […] you realize that there are nearly as many different kinds of bread as there are households.
    Household bread in Morocco was traditionally made with a sourdough starter […] but that is now changing as commercial dry yeast becomes more widely available.
– Naomi Duguid and Jeffrey Alford, Moroccan Anise Bread Ksra, Flatbreads and Flavors, p.242
There is nothing I like better than to buy bread from one of the Berber women who set up stalls in the medina. […] Morocco is an extraordinary country, only a few hours’ flight from sophisticated London or Paris, yet completely unspoiled by modern life. Going there is like going back in time to the Middle Ages. Last time I was there, I was taken to a farm a few kilometers away from Marrakesh, […] [O]ne of the young girls set about making the bread. She kneaded the dough in a large earthenware dish, shaped it, wrapped it in acloth, and left it to rest. When it was time to bake it, her mother set another flat earthenward dish over a raging fire built with olvie branches, and when the dish became really hot, she started baking the bread for our lunch. It was as much a delight to watch as it was to eat. Tunisian bread is similar to Moroccan but without sesame seeds and with ground fennel sees in place of the anise seeds.
– Anissa Helou, Moroccan Bread K’sra, Mediterranean Street Food, p.81

(continue reading )

Wild Shroves

summary: What to do with extra wild yeast starter; we treasure our Taylor Forbes cast-iron waffle iron; thank you, Mum!

Don’t forget to have shroves today!

sourdough waffle

Instead of making pancakes, we served our shroves in the form of waffles, adding some of our wild yeast starter to the batter. Of course we did!

And we threw in some pepitas too.

We served the waffles with beautifully smoky bacon. We couldn’t believe how light and crispy they were! (continue reading )