Moroccan
⭐ Highly Rated
25 minmedium
MoroccanBreakfast
Recipe Story
origins & traditionsKhobz Bishemar represents the heart of traditional North African home baking, featuring tender enriched bread rounds that are delicately flavored with anise seeds and finished with a glossy egg wash. These golden loaves are traditionally served at breakfast tables across the region, accompanied by a spiced date spread that combines the natural sweetness of dates with warming cinnamon and a hint of cardamom. The bread itself achieves a perfect balance between a soft, pillowy interior and a lightly crisp exterior. The preparation involves a simple kneading process followed by a single rise, making it accessible for home bakers while still delivering authentic flavor. The date spread, prepared by simmering dates with aromatic spices, creates a naturally sweet accompaniment that requires no added sugar. This combination offers a wholesome and satisfying breakfast that connects you to centuries of culinary tradition.
Instructions
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In a large mixing bowl, combine 3 cups flour, 1 teaspoon salt, and 2 teaspoons anise seeds. Create a well in the center.
In a small saucepan, warm 1 cup milk with 2 tablespoons butter until butter melts. Remove from heat and let cool to lukewarm.
Pour the milk mixture into the flour well, add 1 beaten egg, and 2 tablespoons honey. Mix with a wooden spoon until a shaggy dough forms.
Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky.
Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
While dough rises, prepare the date spread. Pit and chop 1 cup dates, place in a saucepan with 1/2 cup water, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Simmer on low heat for 10 minutes, stirring frequently, until dates break down into a thick paste. Mash with a fork if needed. Set aside to cool.
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Punch down risen dough and divide into 6 equal portions. Shape each portion into a smooth round ball, then flatten slightly into discs about 4 inches in diameter and 1/2 inch thick.
Place rounds on prepared baking sheet, spacing 2 inches apart. Cover lightly and let rest for 15 minutes.
Beat remaining egg with 1 tablespoon water. Brush each round generously with egg wash.
Bake for 25-30 minutes until golden brown and loaves sound hollow when tapped on the bottom.
Remove from oven and let cool on a wire rack for 5 minutes. Serve warm with the spiced date spread.
Khobz Bishemar with Spiced Date Spread
4.8 (20)
Traditional North African enriched round loaves served warm with a luxurious date and cinnamon spread, perfect for a comforting start to your day with aromatic spices and naturally sweet flavors.
medium
55 min
6 servings
Ingredients
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Dough
- 3 cups flour, sifted
- 1 cups milk, warmed to lukewarm
- 2 tablespoons butter, melted
- 2 pieces eggs, 1 for dough, 1 for egg wash
- 2 tablespoons honey
- 1 teaspoons salt
Date Spread
- 1 teaspoons cinnamon, ground
- 1/4 teaspoons nutmeg, ground
- 12 pieces date, pitted and chopped
Chef Tips
expert advice•Chef Notes: For best results, ensure your milk is lukewarm (around 100-110°F) to avoid killing the natural yeast activity in the dough.
•The anise seeds can be lightly toasted in a dry pan before adding to enhance their aroma.
•If you prefer a less pronounced anise flavor, reduce the amount to 1 teaspoon.
•The date spread can be made ahead and stored in the refrigerator for up to one week; simply bring to room temperature or warm gently before serving.
•For a richer date spread, add a pinch of ground cardamom or a few drops of rose water.
•The bread rounds are best enjoyed fresh but can be reheated the next day.
•Variations: You can substitute the anise seeds with fennel seeds or caraway seeds for a different flavor profile.
•For a vegan version, replace milk with almond milk, butter with olive oil, and use a flax egg for binding.
•Add a handful of toasted sesame seeds on top before baking for extra texture and nutty flavor.
