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.