Krachel

Origins and history

Krachel has been a part of Moroccan cuisine for centuries. It is believed to have originated in the city of Fez and was traditionally made by bakers in the community. Today, it is still a popular bread in Morocco and is often made by professional bakers.

Dietary considerations

Krachel is not suitable for those with gluten intolerance or celiac disease.

Variations

There are many variations of Krachel, with different regions and families having their own unique recipes. Some recipes call for the addition of nuts, raisins, or other dried fruits to the dough.

Presentation and garnishing

Krachel is often presented in a basket or on a platter. It can be garnished with sesame seeds or served with honey or other sweet spreads.

Tips & Tricks

To make Krachel extra fluffy, add a small amount of yogurt or buttermilk to the dough. This will also give it a slightly tangy flavor.

Side-dishes

Krachel is often served with tea or coffee. It can also be served as a dessert or snack.

Drink pairings

Krachel pairs well with Moroccan mint tea.

Delicious Krachel recipes

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