This is a nicely written story about the role of public bakeries in traditional Moroccan life — it made my mouth water at the thought of the tasty bread I grew up with. But it was slightly ruined for me towards the end with the author’s dinner at Mohammed Benaissa, the hapless and reportedly quite corrupt foreign minister (and former ambassador to the US).
What did you think of the accompanying recipes (from the hapless corrupt minister, no less)? I tried the chicken with the almond-cinnamon couscous recipe from that article and thought it was absolutely to die for.
what a lovely article! Thanks for posting it. My father-in-law (rest his soul) was the fournier of his area in Oujda and I remember visiting the ovens and the days when kak would be cooked and when I would make m’hencha for him to cook for me.