The Morning After: A Bread Report

Koulouri Photo by Kimberley (c)2014
Koulouri
Photo by Kimberley (c)2014

This is a jam-packed bread report. Behold the bread of the last two weeks of my Global Artisan Bread class.

The first bread that you see is a sort of Greek bagel. Much softer and sweeter than a Montreal-style (or New York) bagel, koulouri are a ring of dough ensconced with sesame seeds. They can be eaten alone or accompanied by friends and food. Interestingly, they resemble Turkish simit, my go-to street food whilst I walked the streets of Istanbul.

The second set of photographs showcase some North African fare: ‘T’ is for Tunisia and Touarit and ‘M’ is for Morocco and Meloui. Both are made with semolina flour, the (durum) wheat popularized in pasta making. Touarits are stuffed with a spicy filling comprised primarily of chili peppers and tomatoes. Meloui are prepared almost like a pancake and best served fresh and warm. Warning!: A gratuitous amount of oil, butter and slathering is involved in the preparation.

And lastly, Khobz. This bread also hails from Morocco. It is used to accompany a meal, either as cutlery or pocket. The recipe that we made included anise seeds and semolina flour.

Meloui Photo by Kimberley (c)2014
Meloui
Photo by Kimberley (c)2014
Touarit Photo by Kimberley (c)2014
Touarit
Photo by Kimberley (c)2014
Khobz by me Photo by Kimberley (c)2014
Khobz by me
Photo by Kimberley (c)2014
Khobz by the Chef Photo by Kimberley (c)2014
Khobz by the Chef
Photo by Kimberley (c)2014
Advertisements

4 thoughts on “The Morning After: A Bread Report

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s