..Ania.
Bread
Bread is big in Morocco. A meal is not complete without bread, and it is always fresh and always good. Sure you can eat a tagine with a fork, but the proper way to eat Moroccan stews and many other dishes is to scoop up a bite-sized portion of the meal with a piece of bread.
Moroccan bread (called khobz in Arabic) is shaped into round, flattish loaves which have lots of crust. Exactly what goes into each loaf is a matter of personal preference. White, semolina, wheat, rye, and barley are some of the flours that might be used, while anise and cumin seeds are just two additions that could be added for extra flavor.
Bread is never wasted. If some is dropped, or found on the floor, it is immediately retrieved. In markets you will find tables of stale bread pieces for sale for a few pennies. It would certainly not be thrown away.
Bread
Bread is big in Morocco. A meal is not complete without bread, and it is always fresh and always good. Sure you can eat a tagine with a fork, but the proper way to eat Moroccan stews and many other dishes is to scoop up a bite-sized portion of the meal with a piece of bread.
Moroccan bread (called khobz in Arabic) is shaped into round, flattish loaves which have lots of crust. Exactly what goes into each loaf is a matter of personal preference. White, semolina, wheat, rye, and barley are some of the flours that might be used, while anise and cumin seeds are just two additions that could be added for extra flavor.
Bread is never wasted. If some is dropped, or found on the floor, it is immediately retrieved. In markets you will find tables of stale bread pieces for sale for a few pennies. It would certainly not be thrown away.