[Sca-cooks] Origins of kesra and khobz

Christiane christianetrue at earthlink.net
Tue Feb 17 11:35:44 PST 2009

I was bumming around the Interwebz and came across a couple of recipes for kesra (a once-risen Moroccan yeast bread sprinkled with sesame seeds) and khobz (a once-risen bread from Algeria, sometimes sprinkled with sesame seeds). 

Any ideas as to the origins of these breads? It's very similar to Sicilian pane riminciato. Chef Farim Zadi had mentioned in one of postings on eGullet (where he was having an interesting discussion with Clifford Wright) between the similarity between the two breads and the Sicilian one. 

Gianotta (soon to be Adelisa di Salerno)

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