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2
medium-sized round loavesEasy
By Fiona Dunlop
Published 2008
The method of making the dough for khoubz and for m’simen (below) is identical and demands intense physical input - there’s no slacking in a Fassi kitchen. The bread stays fresh for about 24 hours. Moroccans call it ‘our knife and fork’, as it is used to pick up food as well as to mop up sauces.