This is a very simple, quick, and forgiving soup. Very satisfying with complex flavors from the ingredients, and filling. Perfect with a crusty, porous, spongy bread, on a cold and rainy day.
Khobz is a bread that is a staple in Morocco. We first got introduced to Moroccan cuisine in Indianapolis at a restaurant called El Morocco, and we became addicted to the bread, and the various vegetarian accompaniments – served in multiple courses, starting with the golden warm bread. Alas, the restaurant closed within a few months, much to our disappointment. But it led me on a hunt for Moroccan recipes online, and I believe I may have found the bread. It’s a simple bread, and I have pretty much followed the standard basic recipe, without too much alternations. I made a warm, moderately spicy vegetable soup. The bread is wonderfully porous to mop up the soup. I make the soup fairly liquidy, to dip the bread in.
This is a very basic white bread, and I didn’t experiment with alternate flours, or toppings even though the original recipe in most websites call for sesame seed topping.