Khobz

Round Moroccan hearth bread with a golden crust and chewy crumb, the cornerstone of every Moroccan breakfast.

Ingredients

• 600g chicken thighs
• 400g flatbread
• 1 tbsp minced garlic
• a pinch of ras el hanout
• 3 tbsp olive oil
• 2 ripe tomatoes, chopped
• a handful of fresh cilantro, chopped
• a generous spoonful of toasted almonds

Instructions

1. 1

   Gather and prep the flatbread and ground beef, measuring everything out so it is ready to go.

2. 2

   Heat smen (preserved butter) in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the grated fresh ginger and red bell peppers, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the ground beef, season with ground turmeric, and cook until just done, about 25 mins.

5. 5

   Warm the flatbread alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the flatbread and spoon the cooked mixture over the top.

7. 7

   Drizzle with preserved lemon and finish with a sprinkle of cilantro.

💡 Tips