Moroccan Bread – Sacred and Never Wasted

Bread, or Khobz in Moroccan dialect Arabic, is a staple in Morocco and this is most evident its abundance in what seems like every other shops front while walking round the Medina. Baguettes are eaten for breakfast while a soft round alternative called Kesra accompanies plentiful tagine, salad or sardine lunches and evening meals.

Wasted food is not seen in Morocco and as a result you will find in kitchens and homes any post meal leftover bread is collected in a bag to be used again. As is so obvious by the Islamic hospitable mentality of Morocco, Muslim brother and sisterhood denotes that none should go hungry if food is plentiful.

Bread is distributed to those in need such as the rag and bone men who wander the Medina’s derbs calling out for peoples unwanted items, or the well respected, cherished and looked after beggars who are an active part of the Moroccan society. Anything else is collected (pictured) by good willing locals and given to the countries plentiful cats, donkeys or other animals.

As a representation of an ingrained recycling culture, the people of Morocco humbly value what they have but also what they can do for others. Another reason to visit the Riads of Marrakech enjoy the company of, value this culture and learn from these giving people in such a vibrant and warming city as Marrakech.

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