Baking Bread the Berber way !
In the tiny Berber village of Tassa Ouirgane in the High Atlas mountains, you learn how to make tanort, a traditional Berber bread.
Tanort, served with local olive oil and honey
The clay oven, the takat, is easily found in local souks. The first thing to do is to make a fire in the oven and allow the wood to burn down until there's a thin layer of ash-coated coals in the bottom on the takat (about one hour).
A new takat at Asni souk
Lalla Kebira at Dar Takat then made the bread mixture. Here's the recipe:
for two large tanort:
1 teaspoon of dried yeast
1 glass of warm water
1 teaspoon of salt
Mix the yeast with the warm water and add to the dry ingredients to make the dough. After kneading, leave the dough to rise for around 15 minutes.
Once the takat is ready (it mustn't be too hot), divide the dough in half and plaster it to the inside of the oven, making it into a circle. Do the same again with the other half of the dough on the other side of the oven.
This takat at Dar Tassa has a clay coating on the outside to keep in the heat
Pop a tagine lid over the takat and leave to cook for around 10 minutes. It's ready when it looks like this:
Ease the bread off the sides of the oven, scrape off any burnt bits, and the tanort is ready to eat. It's perfect dipped into argan or olive oil, or served with honey.
Last edited by admin; 18th May 2009 at 07:21. Reason: Removed link
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