Black Seed Flower Breads – Khobz Al Warda

2.6K
0

These Moroccan Black Seed Flower Breads are cute appetizers. They are not traditional but the filling and bread dough are. I just introduced the blackseed and put it together in a different way 😉

Moroccans love their finger food whether savoury or sweet. At weddings, there is always a wide mouthwatering selection of different Savouries (Malah) as well as sweets (Halwa).

Being Moroccan and visiting the country every year of my childhood, I learned many things. One of them was that Moroccans are naturally very artistic & creative in some way or form, they love to stand out. From cooking to carpentry, kaftan fashion and interior design. They love beauty, so they are constantly looking for something different and innovative to keep them feeling unique.

The aubergine filling used in these Black Seed Flower Breads is called Za3louk Boutenjaal in Moroccan. It’s a traditional eggplant salad that is usually served as a side dish on small little plates around a Tagine that is placed at the centre of the table. The recipe link to this salad is linked here. However, this Black Seed Flower Bread dough is very versatile and you can use any filling of choice.

I used a normal bread dough that I mixed with black seeds for taste and a distinctive look. My intention & main purpose of this recipe was to give inspiration and to showcase a different & unique way of presenting bread & pastries.

I hope you enjoyed the post, please do share your thoughts and comments.

Black Seed Flower Bread Recipe – Khobz Al Warda

These Moroccan-themed savoury flower breads can be a lovely addition to any meal for any occasion. Here I used a cream cheese and aubergine/eggplant filling but this isn't traditional, so you can create or use another filling of your choice.
Servings 30
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 500 g flour
  • 1 egg
  • 1/2 tbsp yeast
  • 2 tbsp olive oil
  • 2 tbsp black seed whole
  • 1/2 tbsp salt or to taste
  • 1/2 pint warm water maybe a little less

For the Filling

  • soft cream cheese
  • pre-made Moroccan aubergine salad.

Instructions

  • For the dough, add the flour to a big mixing bowl followed by the black seed, egg and oil.
  • Mix the yeast and salt into 1/2 pint of warm water and stir it. Add the water a little at a time to the flour mix while rotating your hand around the bowl to form the flour and water into a dough.
  • continue to add the water a little at a time into the mixture until the right dough consistency is formed. The dough should come out soft but not sticky. Add more flour if needed.
  • Knead the dough into a ball on a lightly floured surface when you have formed the right consistency. Then place it back into the bowl cover it with plastic and a tea towel and set it aside to rise.
  • The dough should expand to twice its original size, knead the dough again and divide it into 30 small balls, place them on a floured tray cover them with some plastic film and a tea towel and leave for a further 10-15 minutes. (please note that the quantity of balls might be a little less or more depending on the size you make the dough balls.
  • On a clean lightly floured surface, roll out each dough ball into a square no thicker than ½ cm.
  • Place 1 tsp of cream cheese on the centre of the sheet and spread lightly to even and cover the middle, then place 1 tbsp of Moroccan aubergine salad filling over the cheese.
  • Pick up each outer corner of the dough and pinch together in the middle over the filling.
  • Fold over each open side of the dough to form the flower shape.
  • Place the flower breads on a baking sheet leaving at least 2 cm between them and glaze with egg wash.
  • Place them in a preheated oven to bake for about 20-30 mins or until golden.
Course: Appetizer
Cuisine: Moroccan
Keyword: aubergine, blackseed, cream cheese, Eggplant, finger food

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Close
Your custom text © Copyright 2020. All rights reserved.
Close