[Sca-cooks] Origins of kesra and khobz
Terry Decker
t.d.decker at att.net
Tue Feb 17 15:03:06 PST 2009
If you look in the Anonymous Andalusian cookbook, you'll find recipes for
Qursa and Khubaiz. I am given to understand that the words refer to small
loaves of bread. Modernly, ksra refers to a small loaf of raised bread
while khobz may be leavened or unleavened. While most modern recipes call
for yeast, a sourdough leaven would likely be more correct prior to the
late-19th or early-20th Centuries. The Khubaiz of the Anonymous Andalusian
cookbook is closer to the Khobz Tunisian, an Algerian dessert bread, than to
the leavened khobz recipes.
Bear
>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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