Fatima and I don´t speak the same language: she speaks the tamazigh dialect and I don´t.
I learned some of the words the kids say when they sit at the table, but they usually speak a mixture between Moroccan Arab, tamazigh, French and a local dialect, so I don´t really know in which language I am learning what.
Fatima and I use gestures to have conversations and it sometimes drives us into weird and incomprehensible talks, but that´s the fun of it!
One day I was chilling and reading a book, when she came saying a´ghrum, a´ghrum, meaning bread. I followed her and she took me to the kitchen where she taught me how to make Moroccan bread and how to cook it:
What you need:
- 500 gr of durum wheat flour
- 500 gr of white flour 00
- warm water
- a little bit of salt (2 coffee spoons more or less)
- a cube of yeast
How to prepare the dough:
- mix the two flours
- dissolve the yeast in warm water and mix it to the flours
- add salt
- knead until the dough is soft and dry
- leave the dough there for more or less 30 minutes
- roll out the dough making big circles (they should not be more than 2 cm thick)
- leave everything there for another hour
How to cook the bread:
This is the tricky part to describe: Fatima has a special oven made of cement, soil and something else, so for her the timing is different. Let´s do the Fatima-way and the normal-oven-way
- Fatima-way: the dough is in the oven for no more than 5 minutes. She turns it when the upper side gets brownish-goldish
- normal-oven-way: 250 degrees for between 10 and 30 minutes (just look at the color) turning it when it becomes brownish-goldish.
When it was finally ready, Fatima threw the new bread on a dusty palm leaf lying on the ground. The same one that she also uses to sweep the terrace-floor. But what doesn´t kill you makes you stronger, right?