Grandma’s Khobz Recipe: A Tradition Passed Down Through Generations

If you are interested in other Bread Recipes:

hhttps://youtu.be/15A2IxO_mYQ

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Welcome to Kuzina with Simo:
In this heartwarming cooking adventure, join me as I learn the art of making Moroccan Khobz bread from my grandmother. Though the recipe may seem chaotic, it’s a tradition passed down through generations, each household adding its unique touch. From sifting the flour to branding the bread with signature fork stabs, every step is a lesson in preserving cultural heritage. Despite the dwindling of traditional wood ovens and the reluctance of newer generations to make bread themselves, this recipe carries memories and flavors that connect us to our roots. Let’s keep the tradition alive together!

Ingredients:
600 grams mixed all-purpose flour and whole wheat
1.5 tsp active dry yeast
2 tsp salt
360 ml water
Oil for forming the dough
Semolina for dusting

Today I’m making bread with my grandma on the roof uh and if you’re not Moroccan I think this will give you a hint on how Bread is made at home little bit of traditions a little bit of culture behind it uh and if you’re Moroccan I bet you’ll reminisce over the

Good old days where uh someone made you bread at home every day and uh it was served hot at the lunch table um all in all I’m very curious if this is the type of videos that you enjoy watching or I should stick to more of the cookalong

Clear recipe videos uh let let me know in the comment section also be very interesting it would be lovely if you can share some stories of you cooking with your parents with your grandparents other than that let’s cook start with 600 G of a mix of allpurpose flour and whole wheat Flour sifted to a smooth blend next add 1 and 1/2 teaspoons of active dry yeast and two teaspoons of salt keeping them on opposite sides to avoid Gill in the Yeast gradually incorporate 360 mL of water into the mixture All while during your grandma’s sweet but passive aggressive Guidance in all honesty Grandma did not want me to need the dough myself because I’m a man and man do not make bread you can make a Tajin you can put together some G but not make bread and unfortunately it is a dying tradition so if you got a son or a

Grandson passess it on don’t let it stop after mixing use a bit of oil to form the dough Ball then let it rest for 10 minutes covered lightly dust a wooden board called s with Simina this just balance this back slowly that means it’s Ready divide the dough into four small Balls cover and let them rest for another 10 Minutes Then flatten each ball into a round shape about 2 cm thick and allow them to proof until they double in Size now the Moroccan signature move brand your bread with two to three Fork stabs which makes your bread much more recognizable when you go pick it up from the public wood oven which is unfortunately another dying tradition Grandma now cooks her bread at home because the local faran has closed

And there are fewer and fewer every day so as much as I Tred to get you a recipe out of this chaos Moroccan bread does not really follow a Recipe it every house has its own signature touch some people like it salty others not some people like full wheat others like it white and fluffy yet I can always recognize my grandma’s hubs and I think it’s the best so even when sometimes you pick up the wrong bread at the local

Faran you know this is not our How you feeling you are working on AB Grandma’s like yeah you are sweating two hot for bread that’s something yes it’s two hot thank you for watching until the end I’m genuinely curious if you also think it’s a dying tradition other than that I do have videos where you can make bread

Yourself at home and until then take care