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Reviewed: Jun. 24, 2008

I have made several batches and it turns out perfect every time. I have to keep making it because it disappears quickly.

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Iflagg

	Cooking Level: Intermediate
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Reviewed: Feb. 24, 2008

This was the icing on the cake for the moracan meal I served. It was great, and perfect for soaking up the juices from the Lamb Tagine recipe from this site.

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Seductively tasty, thx :-) CAUTION: Just don't leave the entire bread basket on the table; it'll disappear bef ore the food arrives. NO SEMOLINA FLOUR? Just grab a box of couscous (that's wheat grain), pour it in the blender, and grind it into dust (couscous=pulverize).lv NO COUSCOUS? Pulverize your southern grits (but that's corn grain).

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Greek Lover Boy

	Home Town: San Juan Capistrano, California, USA
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Reviewed: Aug. 27, 2006

This bread was just like the bread I had in Morocco. Soooo good. I used 1 cup of Wheat flour instead of Semolina because I couldnt find it at the store. I ate it with baked chicken and potatoes the Moroccan way...thanks for this recipe.

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jsmith


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Reviewed: Mar. 4, 2006

fabulous, its perfect- does anyone know how to prepare baghrair Also I increased a little bit of water so it was 1.25 cups and this is exactly as moroccan bread is -hard on the outside. soft on the inside-the olive oil brushing works wonders too Thanks !

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tootle


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Reviewed: Jan. 6, 2005

I made this bread during the holidays and it was terrific. I made the following substitutions which made it better I think. 2tsp of anise seed instead of 1tsp. I substituted 1 cup whole wheat flour for 1 cup of the white flour in the 2 1/4 cups called for. After I divided the dough into two balls and rolled out 2 pizza like "rounds" I pressed in green olives and black olives then let it rise. Watch it though, the bread bakes really quickly. Later I tried adding sun dried tomatoes in the same way and that was good too.

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ARTIESKEETER


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Reviewed: Aug. 16, 2004

A very nice Moroccan bread recipe for the bread machine. I did however increase my water to 1 cup. 7/8th was just not enough!

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UMIMAN

	Cooking Level: Expert Home Town: Chetek, Wisconsin, USA
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Reviewed: Mar. 17, 2004

This was pretty good. Be sure to let your ingredients come to room temp before you use them. I didn't have a bread maker, so I just did it the traditional way. My husband didn't like it, though, so I'll probably not make it again.

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auntmisbehavin

	Cooking Level: Expert Home Town: New Orleans, Louisiana, USA Living In: Huntingtown, Maryland, USA
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Reviewed: Jan. 29, 2004

This bread was easy to make, but I don't know how it can be said to make 16 servings! I added dried onions bits and caraway seeds to the top and caraway seeds instead of anise seeds in the dough. It was heavier and denser than I expected, so I don't think I'd make it again.

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PYEWACKET56

	Cooking Level: Expert Living In: River Grove, Illinois, USA
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Reviewed: Nov. 21, 2003

Thank you Karen!

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k. treat


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Reviewed: Apr. 9, 2003

Crispy crust and very tasty

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SELLI


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Reviewed: Jan. 6, 2003

This was the best bread recipe I have tried in a long time. Very easy. Very soft texture-I brushed a little olive oil on after I took it out of the oven.Will be making this again and again.

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melissa


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