Khobz dar is the everyday Moroccan loaf, but stuffing it turns it into something special. The dough rises soft and elastic, then is flattened and layered with chopped olives, finely chopped herbs, and minced preserved lemon peel, all slicked with olive oil. As it bakes, the filling perfumes the crumb, and each slice carries briny pockets and citrus warmth. Serve it warm as part of a meal, or as the centerpiece with salads and soup. It keeps well, but it rarely lasts long. Serve warm with
| 500 g flour | |
| 1 tbsp yeast, 1 tsp sugar, 1.5 tsp salt | |
| 2 tbsp olive oil, 320 ml warm water | |
| Stuffing: 1 cup olives, chopped; 2 tbsp parsley/cilantro, finely chopped; 1 tbsp preserved lemon peel, minced; 1 tbsp olive oil; pinch paprika |
Khobz dar becomes a centerpiece when stuffed with chopped olives, herbs, and preserved lemon. Baked until golden, it slices into briny, fragrant spirals. Serve warm with soup or salad. Warm
| 1. | Knead dough 8–10 minutes until smooth. Rise 1 hour. |
| 2. | Mix stuffing. |
| 3. | Flatten dough into a thick disk, spread stuffing, fold and shape into a round loaf. |
| 4. | Bake at 220°C for 20–25 minutes until deep golden and hollow-sounding. |
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