Moroccan Recipes
Bisara
Put the ebowen (dried and skinless) in almost boiling water
Throw a handful of salt into the water (maybe two if you're Kempie) and stir
Boil for five minutes
Spoon out froth continuously, and save it for a tasty snack later
After ten minutes of boiling pressure cook for ten to fifteen minutes on high heat
Stir
Let cool with open top
Put through the smasher
It wont taste good at this point, don't worry, it may get better
Pour mush back into pot
Throw one tablespoon of salt into the pot
Add a half a tablespoon of cumin (making it Moroccan food)
Place back on medium high heat and boil
Smush ten cloves of garlic with the bottom of a glass
It still wont be green
Bring to a boil, and let it boil for a bit
Take off heat and cover
Fifteen minutes later, cook on low heat uncovered
After three minutes, put on higher heat
Keep heating and add a wee bit of water
FIN!
Bread (xobz)
Make a dough of salt, flour, hot water, and yeast
Let it rise
Form it into balls of desired size (we used the size of a softball, that seemed to work really well)
Make sure there is flour (or its equivalent) to keep everything from sticking
Let it rest for 5 mins
After, smash it into bigger, flat circles with the palm of your hand (again make sure there is enough flour to avoid sticking!)
Put cloth over bread
After a half hour, poke hole in bread with your thumb and put bread (without cloth to avoid fires) in oven
After 5 mins bring down the temperature
Now flip the bread upside down and let it sit for another 5 mins in the cooler section of the oven
The xobz should be golden brown and delicious
Complied by the Fes Four