Moroccans love their finger food whether savoury or sweet. In Weddings there are always a wide selection of different Savouries (Malah) as well as sweets (Halwa).
Being Moroccan myself and visiting the country every year of my childhood, I learned many things, one of which was that Moroccans are naturally very artistic & creative in some way or form, they love to stand out, from cooking through to carpentry, Kaftaan fashion and interior design. They love beauty, so they are constantly looking for something different and innovative to keep them feeling unique.
The Aubergine filling is called Za3louk Boutenjaal in Moroccan, it’s a traditional eggplant salad that is usually served as a side dish in small little plates around the main dish that is always placed center of the table. Recipe link to this salad is linked here - http://ahlanwasahlan.co.uk/za3louk-boudenjel/
The Dough I used is a normal bread dough that I mixed with black seed for both taste and a distinctive look, the video method of this Dough is linked here – Coming Soon
My intention & main purpose of this post, was more to give innovative inspiration & ideas and to show already confident bakers a different & unique way of presenting their pastries or even sweets.
I hope you enjoyed the post, please do share your thoughts and comments.
I look forward to your next visit
These Moroccan themed savoury flower breads can be a lovely addition to any meal for any occasion. Here I used a cream cheese and aubergine/eggplant filling but this isn't a tradition or a must, you can easily create or use another filling of your preference. The cream cheese used here is an equivalent to the UK Philadelphia, but there are alternative supermarket brands you can also use.
- 500g flour -
- 1 egg -
- 1/2 tblsp yeast -
- 2 tblsp Olive oil -
- 2 heaped tblsp Black seed (whole) -
- 1/2 tblsp salt (or to taste) -
- 1/2 pint warm water (maybe a little less) -
- For the Filling
- Soft cream cheese - (any brand)
- Moroccan Aubergine salad - (please check the link added above)
- For the dough, add the flour to a big mixing bowl followed by the black seed and egg and oil.
- Mix the yeast and salt into the 1/2 pint of warm water and give it a stir before adding a little at a time to the flour mix while rotating your hand around the bowl a forming the four and water into the dough.
- continue to add the water a little at a time into the mixture until the right dough consistency is formed.
- The dough should come out soft but not sticky.
- Add more flour if needed.
- When you have formed the right dough, cover with a tea towel and set aside to rise.
- The dough should expand to twice its original size, knead the dough and devide into 2 balls, cover with some plastic film or a tea towel and leave for a further 10-15 minutes before rolling out for the flower breads