Kesra — Moroccan Bread

Kesra - Moroccan Bread Recipe | Ingredients, Directions, and More

Region / culture: Morocco | Preparation time: 1 hour 25 minutes | Cooking time: 30 minutes | Servings: 2 loaves

Introduction

Kesra is a traditional Moroccan bread that is easy to make and pairs well with a variety of dishes. This bread is perfect for soaking up flavorful tagines and stews, making it a staple in Moroccan cuisine.

History

Kesra has been a staple in Moroccan cuisine for centuries, with its origins dating back to the Berber tribes of North Africa. This simple bread was traditionally made by hand and cooked over an open fire, giving it a unique flavor and texture.

Ingredients

1 package active dry yeast
0.25 cup warm water (105 - 115°F (46°C)) for the yeast
Plus 2 cups warm water
1 tsp sugar
4 cups all-purpose flour
0.33 cup cornmeal
Plus 1 tbsp cornmeal for dusting
2 tsp salt
2 tbsp unsalted butter, melted
2 tsp sesame seeds

How to prepare

In a small bowl, mix the yeast with 0.25 cup of warm water. Stir in the sugar.
Set aside until the mixture starts to bubble (10–15 minutes).
In a mixer with a dough hook, mix the flour, 0.33 cup of cornmeal, and salt.
Make a well in the center and pour in the yeast mixture and melted butter.
Knead, gradually adding the remaining 2 cups of water as needed until the dough is smooth and elastic to the touch (8 to 10 minutes).
Grease two baking sheets and dust them with 1 tbsp of cornmeal.
Separate the dough into 2 balls of equal size and set each ball on a baking sheet.
Press them into circles 8 inches in diameter.
Sprinkle 1 tsp of sesame seeds over each loaf, gently pressing them into the dough.
Cover the dough with a towel and set aside in a warm place until doubled, about 1 hour.
Preheat the oven to 425°F (218°C).
Prick the top of each Kesra with the tines of a fork. Bake for 10 minutes.
Lower the heat to 375°F and bake until crusty and golden, 15 to 20 minutes.

Variations

Add a handful of chopped olives or sun-dried tomatoes to the dough for a savory twist.
Sprinkle za'atar or cumin seeds on top of the bread before baking for added flavor.
Substitute whole wheat flour for a healthier alternative.

Cooking Tips & Tricks

Make sure to knead the dough until it is smooth and elastic to ensure a light and airy bread.

- Pricking the top of the Kesra with a fork before baking helps the bread to cook evenly and prevents air bubbles from forming.

- Dusting the baking sheets with cornmeal helps to prevent the bread from sticking and adds a subtle crunch to the crust.

Serving Suggestions

Kesra is best served warm with a drizzle of olive oil and a sprinkle of salt. It pairs well with Moroccan tagines, soups, and salads.

Cooking Techniques

Kesra is traditionally baked in the oven, but it can also be cooked on a griddle or skillet for a slightly different texture.

Ingredient Substitutions

If you don't have active dry yeast, you can use instant yeast instead.

- Olive oil can be used in place of unsalted butter for a different flavor profile.

- You can use different seeds or herbs to top the bread, such as poppy seeds or thyme.

Make Ahead Tips

You can prepare the dough for Kesra ahead of time and refrigerate it overnight. Simply let it come to room temperature before shaping and baking.

Presentation Ideas

Serve Kesra on a wooden board with a selection of dips, olives, and cheeses for a rustic and authentic presentation.

Pairing Recommendations

Kesra pairs well with a variety of Moroccan dishes, such as lamb tagine, chickpea stew, or grilled vegetables. It also goes well with hummus, baba ganoush, and tzatziki.

Storage and Reheating Instructions

Store any leftover Kesra in an airtight container at room temperature for up to 3 days. To reheat, wrap the bread in foil and warm in a 350°F oven for 10 minutes.

Nutrition Information

Calories per serving

Each serving of Kesra contains approximately 200 calories, making it a relatively low-calorie bread option.

Carbohydrates

Each serving of Kesra contains approximately 30 grams of carbohydrates, making it a good source of energy for your body.

Fats

There are about 3 grams of fat in each serving of Kesra, with the unsalted butter providing a rich and buttery flavor to the bread.

Proteins

Kesra contains around 5 grams of protein per serving, helping to support muscle growth and repair in the body.

Vitamins and minerals

This bread is a good source of iron, providing about 10% of the recommended daily intake per serving. It also contains small amounts of calcium and vitamin B6.

Alergens

Kesra contains gluten from the all-purpose flour, so it is not suitable for those with gluten allergies or sensitivities.

Summary

Overall, Kesra is a nutritious bread option that provides a good balance of carbohydrates, fats, and proteins. It is a great addition to a balanced diet.

Summary

Kesra is a delicious and versatile bread that is easy to make at home. With a few simple ingredients and some patience, you can enjoy this traditional Moroccan bread with your favorite dishes.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in Morocco. My grandmother, may she rest in peace, was the one who introduced me to the art of cooking. She was a master in the kitchen, and I was always eager to learn from her.

One day, as I was helping her prepare a traditional Moroccan meal, she pulled out a tattered old notebook from the back of a cupboard. Inside were all her handwritten recipes, passed down from generations before her. As she flipped through the pages, she came across a recipe for Kesra - Moroccan Bread.

"This is a special recipe," she said with a twinkle in her eye. "It has been in our family for generations. Would you like to learn how to make it?"

I nodded eagerly, my curiosity piqued. I watched intently as she measured out the ingredients and mixed them together in a large bowl. The smell of the yeast and flour filled the air, making my mouth water in anticipation.

As she kneaded the dough, she shared stories of how this bread was a staple in Moroccan households. It was often served with tagines or used to scoop up delicious stews and sauces. The thought of savoring this bread with a hearty meal made my stomach growl with hunger.

After the dough had risen, she showed me how to shape it into round loaves and score the tops with a knife. Then, she placed them in the oven to bake. The aroma that wafted from the oven was heavenly - warm and comforting, like a hug from a loved one.

When the bread was done, she pulled it out of the oven and placed it on a wooden board to cool. The crust was golden brown and crispy, while the inside was soft and fluffy. I couldn't wait to tear off a piece and taste the fruits of our labor.

As I bit into the bread, a flood of flavors exploded in my mouth. It was warm and savory, with a slight hint of sweetness from the honey that was brushed on top. I savored every bite, knowing that I had just learned a valuable skill from my grandmother.

From that day on, I made Kesra - Moroccan Bread whenever I had the chance. I would share it with family and friends, passing on the tradition that had been handed down to me. Each time I made it, I felt connected to my roots and the generations of women who came before me.

Now, as I sit here in my kitchen, preparing Kesra for my own grandchildren, I can't help but feel grateful for the gift my grandmother gave me all those years ago. The recipe for this bread is more than just a list of ingredients - it is a piece of my heritage, a link to my past.

And as I watch my grandchildren eagerly devouring the bread, their faces lit up with joy, I know that the tradition will continue for years to come. The memory of finding this recipe for the first time will always bring a smile to my face, knowing that I am keeping a piece of my culture alive through the simple act of baking bread.