Khubs

Khubs Recipe from Morocco - Water, Yeast, Salt, Flour

Region / culture: Morocco | Preparation time: 1 hour | Cooking time: 45 minutes | Servings: 1 loaf

Introduction

Khubs is a traditional Middle Eastern bread that is soft and fluffy, perfect for dipping in hummus or wrapping around grilled meats. This simple recipe will guide you through making your own delicious Khubs at home.

History

Khubs has been a staple in Middle Eastern cuisine for centuries, with its origins dating back to ancient times. It is commonly enjoyed in countries like Lebanon, Syria, and Jordan, where it is often served alongside meals as a versatile bread option.

Ingredients

1 tsp of honey
360 ml of water or 1 cup + 0.33 cup + 2 tbsp
15 g of dry active yeast
1 tsp of salt
450 g of strong white flour or 3.5 cups

How to prepare

In a small bowl, mix together the water, honey, and yeast. Let it stand for 10 minutes.
Sieve the flour and salt into a large mixing bowl. Create a well in the center and pour in the yeast mixture. Mix until a firm dough forms.
Remove the dough from the bowl and lightly flour the work surface. Knead it for 10 minutes until it becomes firm.
Prepare a baking tray by dusting it with flour.
Shape the dough into a loaf and place it on the prepared baking tray. Allow it to rest in a cool, dark place for 30 minutes, until it doubles in size.
Preheat the oven to 375°F (191°C).
Place the loaf in the preheated oven and bake for approximately 45 minutes.
Allow the loaf to cool before serving.

Variations

Add sesame seeds or nigella seeds on top of the loaf before baking for extra flavor.
Mix in chopped herbs like parsley or mint into the dough for a fresh twist.

Cooking Tips & Tricks

Make sure to let the yeast mixture stand for the full 10 minutes to activate and ensure a good rise in the dough.

- Kneading the dough for the full 10 minutes is essential for developing the gluten and creating a light and airy texture in the bread.

- Allowing the dough to rest and rise in a warm, dark place will help it double in size and result in a fluffy loaf.

Serving Suggestions

Serve Khubs warm with a drizzle of olive oil and a sprinkle of za'atar for a flavorful appetizer. It also pairs well with grilled meats, salads, and dips like hummus and baba ganoush.

Cooking Techniques

Kneading the dough thoroughly and allowing it to rise properly are key techniques for making fluffy Khubs.

Ingredient Substitutions

You can use whole wheat flour or a mix of whole wheat and white flour for a healthier version of Khubs.

Make Ahead Tips

You can prepare the dough ahead of time and refrigerate it overnight for a quicker baking process the next day.

Presentation Ideas

Serve Khubs on a wooden board with a selection of dips and grilled vegetables for a beautiful and appetizing spread.

Pairing Recommendations

Khubs pairs well with dishes like shawarma, kebabs, tabbouleh, and fattoush salad.

Storage and Reheating Instructions

Store leftover Khubs 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 (177°C) oven for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Khubs contains approximately 200 calories.

Carbohydrates

Each serving of Khubs contains approximately 30g of carbohydrates.

Fats

Each serving of Khubs contains minimal fat, with less than 1g per serving.

Proteins

Each serving of Khubs contains around 5g of protein.

Vitamins and minerals

Khubs is not a significant source of vitamins and minerals.

Alergens

This recipe contains gluten from the flour.

Summary

Khubs is a low-fat, moderate-carb bread option that provides a small amount of protein per serving.

Summary

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

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my friend Fatima in her small village in Morocco. As soon as I stepped into her kitchen, I was enveloped by the delicious aroma of freshly baked bread. Fatima smiled warmly at me and handed me a piece of warm, fluffy khubs.

I took a bite and was instantly transported to a place of pure bliss. The bread was soft and chewy, with a slight crispy crust that gave way to a warm, yeasty interior. I asked Fatima for the recipe, and she laughed.

"Oh, my dear friend, this recipe is not something I can write down for you. It is something that must be learned through practice and patience," she said.

I was determined to learn the secret behind Fatima's delicious khubs, so I asked if I could stay and watch her make it. She agreed, and for the next few hours, I watched in awe as she kneaded the dough, let it rise, and baked it to perfection. Fatima explained each step to me, but she emphasized that the most important thing was to trust my instincts and feel the dough with my hands.

After many hours of practice and many failed attempts, I finally mastered the art of making khubs. I could feel the dough come together under my fingertips, and I knew exactly when it was ready to be baked. The first time I made khubs on my own, I was filled with a sense of pride and accomplishment.

Over the years, I have continued to perfect my khubs recipe, adding my own personal touches and experimenting with different ingredients. I have shared this recipe with friends and family, who have all marveled at the delicious bread that emerges from my oven.

But the true beauty of this recipe lies not in its taste, but in the memories it brings back. Every time I bake khubs, I am transported back to that sunny day in Fatima's kitchen, surrounded by the warmth of friendship and the aroma of freshly baked bread. And for that, I will always be grateful.