Moroccan cuisine · Breakfast & Eggs

Khobz wa Zeit Argan

Warm country bread dipped in nutty argan oil and eaten with honey and a pinch of salt - breakfast in the Souss.

Ingredients · for 4 servings

• 1 round country loaf (approx. 500 g)
• 150 ml argan oil (or mild almond oil as a substitute)
• 4 tbsp honey
• 50 g almonds
• 1 pinch coarse sea salt
• 1 tsp sesame seeds

Instructions

1. Cut the country loaf into thick slices and warm them in the preheated oven at 180°C for 6-8 min until the crust crisps up and the inside is warm.
2. Toast the almonds in a dry pan for 5 min until golden brown, let cool and roughly chop.
3. Toast the sesame seeds in the same pan for 1-2 min until fragrant and lightly colored.
4. Pour the argan oil into a shallow bowl and sprinkle with a pinch of coarse sea salt to open up its nutty flavor.
5. Fill the honey into a second small bowl and scatter the chopped almonds and sesame seeds over it.
6. Serve the warm bread slices, the salted argan oil and the almond honey together - dip each slice first into the oil, then into the honey.