Carb Addict

Once again, and gladly, I'll revisit my statement on Moroccans and their bread. I am in carb heaven here--bread served with every meal--and I will bring this dedication and pleasure with me to Oman and back home where I will seek to banish the name Atkins from our cultural vernacular!
Two recipes today, again in dinner party proportion, but this time I'll share the recipe for Layla's Khobz (bread) as well as Addis (lentils, here they are small and pea-like and grey-green in color). Khobz can be purchased at Marjane (Morocco's chain of hyper-not super-markets) as well as the central market and any hanut (tiny little closet shops on the sides of the streets) you may pass. None I've tasted can compare with Layla's, a combination of her skill, practice and family recipe, but until I can get the hang of breadmaking, I'll have to stick to the hanut fare (or beg Layla).

Addis is also a common food and is served at many sidewalk cafes (always with Khobz and usually also with cayenne pepper). It's nourishing, but also tasty, easy to make and cheap--to make or buy. In fact, many Moroccans call it "end of the month" food because it's what they make at the end of the month when they've spent up their food budgets already!

Addis (or Lentils)

3 3/4 c lentils
1 purple onion, finely chopped

2 tomatoes, halved and grated

8 cloves of garlic, grated

6 sprigs parsely, finely chopped (ends of stems removed)

6 sprigs cilantro, finely chopped (ends of stems removed)

2 1/2 T Paprika

1 t salt

1 t black pepper

1/4 t Moroccan saffron

1 t cumin

1/2 c olive oil

1/4 c vegetable oil

12-13 c water

Prepare lentils by first checking for stones or twigs, wash well in a collander or strainer and pour into a large pot. Grate tomato halves and garlic into pot on top of lentils, add all other ingredients and set to boil on stove, covered. Once boiling, partially cover and allow to cook for about 1 hour, checking on liquid levels. If the lentils are becoming too thick, add a bit of water to preserve consistency.

Serves ~8

Khobz

1/2 K white flour (1 Kilo=2/2 Pounds)

3/4 K fine corn flour (divided about 1/2 K and 1/4 K)

3 1/2 c warm water (divided 3 c and 1/2 c for later)

3 1/2 T active fresh yeast (follow link for information on yeast and conversions)

1/2 t salt

Put white flour on your cooking surface (a board, a shallow smooth bowl, a marble slab) and then also put 1/2 K of corn flour with the white flour, also add yeast. Slowly, pour a little water on the elements and begin to mix by hand, adding more water when it is absorbed. When you've added about 2 1/2 or 3/4 c, begin to knead the dough. Don't forget to fold and turn the dough, being sure to cover all areas, ocassionally adding more water as needed in sprinkles, may use/need the other 1/2 c warm water). Add 1/2 t salt and a bit more water, continue kneading and sprinkle water when sticky. Poke or prod dough to test readiness. It should spring back and not be too sticky.

Prepare another part of your surface by sprinkling some of the divided, remaining corn flour on it. When the dough has used nearly all the water and springs back at touch, use a slight bit of water to pinch off a handful of dough and gently press in between hands into a ball-like loaf, then place it on the surface. Gather corners of ball in a slight kneading/tucking motion toward the center of the bread and then place that side down on the surface (it should be about 3 1/2 inches in diameter). Set aside on a clean towel. Continue until dough is loaved.

Begin to prepare loaves by taking them, one by one, to the floured surface and pressing them flat with the heel of your hand until they are about 8" in diameter. As you are pressing them out, be sure to flour as needed including flipping and flouring the other side to prevent sticking. Set aside on a clean towel. Continue until dough is flattened and then allow loaves to sit and rise for about 30 minutes.

Preheat oven to about 350 or 375 (this is an unscientific temperature because our oven here does not have any temperature settings, only a lone dial with no kind of indicators...)

Place one or two dough loaves on a baking sheet and, using a fork, poke about 5 holes in the loaves. Bake for about 15 minutes, watching to be sure they are cooking evenly, they should be golden brown when finished.

Yield ~8 loaves