In the tiny Berber village of Tassa Ouirgane in the High Atlas mountains, The View from Fez team learned how to make tanort, a traditional Berber bread.
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).
Dar Tassa 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
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.
Anyone know where to get hold of a takat in Fez?
You will find a complete photo essay on Berber Bread Making on The View from Fez Photo Journal
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Tags: Moroccan Morocco Fes, Maghreb news