Khobz eddar ….Algerian semoulina bread for the world bread day 2011

 After a series of articles that dug  into  Algerian cuisine,its roots and influences,  here comes my first blog recipie  about a typical Algerian bread called khoubz eddar or khoubz koucha, aka,  home made bread or oven bread .

Both bread and yeast symbolise bounty and prosperity , so it’s not randomly that I chose a bread recipe to start my blog with, and mark my participation in the  the world bread day event, initiated by zorra  

As I was saying in my former post, khoubz eddar is a ceremony bread in Algeria , usually prepared during Aids, ramadan, and when receiving guests.  the choices for  decoration and flavoring are  endless.

 my mother for example, would always prepare few bird shaped bread for my sibbling and I , in addition to the more traditional round loaves.  My late grand mother’s khobz, tasted more like a brioche than bread, as  she would only use egg whites  and add home-made orange zest or orange blossom water for extra flavouring.

By right, khoubz edar calls only for fine semoulina, but I prefer to mix it with all purpose flour as it’s hard to get a good quality semoulina in my area.

The following are old pictures taken from my french speaking blog……


600g  good quality fine semoulina

400g all purpose flour

 100ml oil

1 tablespoon sugar

2teaspoon salt

2 eggs

1 cup  milk +extra water

2 tablespoon active yeast

GLAZE: 1 egg

sesamy or nigella seeds to sprinkle

optianal : 1 tablespoon butter for kneading

orange zest, orange blossom water for flavoring.

Together, sift the flour and semoulina, into a large bowl . add in the dry ingredients .put the oil, milk, and eggs in another bowl and beat with a fork until blended . gradually incorportate the liquid mixture into the flours . add extra water as you knead . place the dough on a lightly floured work surface. knead for 10 to 15 mn or until the dough is smooth and slightly sticks to the fingers. at this stage, you might add in some orange zest or 1tablespoon of orange blossom water if desired  ( I usually don’t ) . for best results, you can use your  kitchenaid or bread machine, as  semoulina bread requires more kneading than flour based breads.

cover with a clean towel and leave in a warm place for 1 to 1 1/2 hours or until doubled in size.

Turn the dough out onto a floured work surface,  punch down and knead for 5 to 10mn. incorporate 1 to 2  tablespoon soft butter ( optional) Divide into two equal portions .place them into two pre-oiled trays.roll each portion into a smooth circle about 8 to 10 mn thick. glace with a beaten egg and sprinkle with sesamy or nigella seeds. using a sharp knife,  decorate the surface by scoring deep cut into the loaves or forming deep indents in the middle and drawing lines with the back of a fork.  set aside for 30 minutes or until  well risen

preheat the oven to 200 C. bake for 20mn or until golden brown . leave to cool on a wire rack. serve warm with a delicious tajine.



600 g de semoule,
400 g de farine,
2 tasses a cafe’ d’huile ( 100ml)
1cas de sucre

2 cac de sel

une  tasse de lait tiede + assez d’eau pour ramasser la pate

2 cas de levure de boulanger

Dorure : un oeuf

greins de sesame ou de nigele pour saupoudrer le pain.

Facultatif : une cas de beurre mou

zeste d’orange ou un bouchon de fleur d’oranger pour aromatiser le pain.


Dans une grande jatter, tamiser ensemble les deux farines. ajouter les matieres seches. melanger les matieres liquides ensemble puis les ajouter aux farines. ajouter de l’eau et continuer a petrir pd 10 a 15 mn  jusqu’a l’obtention d’une belle pate homogene qui cole legerement aux doigts. )vous pouvez a ce stade ajoute le zeste d’orange ou la fleur d’oranger pour aromatiser le pain ( je ne le fais generalement pas )  vous pouvez  petrir votre pate dans une kitchen aid ou a la  machine a pain etant donne’ que les pains de  semoule demandent  un petrissage plus long que ceux a base de farine ordinaire.  couvrir la pate et laisser la doubler de volume a l’abris des courrants d’air.

reprendre la pate, la rabattre ,  . vous pouvez aouter a ce stade une ou deux noisettes de beurre mou, tout en continuant a petrir.  la diviser en deux portions egales que vous etalerez en deux galettes de 8 a 10 mm d’epaisseur . dorer a l’oeuf et garnir de greins de sesame ou de nigele . . laisser lever une demie heure puis mettre a cuire dans un four chaud, pendant  20 mn environ ou jusqu’a l’obtention d’une surface bien doree’.

a consommer tiede avec un bon tajine.


13 commentaires sur “Khobz eddar ….Algerian semoulina bread for the world bread day 2011

  1. oum rukia dit :

    salam alaykoum,
    machaALLAH really delicious Algerian bread that can be eaten with all kinds of meals and i like it with a cup of coffee and jam, huuuuuuuuummmm!!
    thanks a lot for sharing with us
    I wish you all the best!

  2. kouky dit :

    hummm!!! c’est vrai que c’est le pain de la générosité et de la chaleur familiale!! ton pain est superbe et c’est un véritable plaisir visuel et gustatif!! c’est toujours un bonheur de voir tes superbes réalisations! bises!

  3. charoufa dit :

    la forme est tres chouettes
    bises charoufa

  4. nibele dit :

    je suis tres contente de te retrouver,c’est grace à toi que j’ai connue la blogsphere tu as ete ma prepiere decouverte alors waraki wa ezamane tawile!!!en plus tu es la championne des pains!!

  5. Rachida dit :

    Super j’adore avec une bonne chorba, merci du partage et bsahetkoum

  6. oumzakino dit :

    salam alaykoum

    heureuse de retrouver tes recette, un bon pain comme je les aimes, barakaAllah oufiki boussa

  7. zorra dit :

    Beautiful loaf! I will try the version with egg whites, love that idea. Thank you for participating in World Bread Day 2011.

  8. Akila dit :

    Give me some please Kaouther (snifff). Your bread looks delicious and I love the shape of it . Bravo!!!

  9. silvi dit :

    Magnifique j’aime bcp la forme , Félicitations pour ce nouveau blog kawter , bisous

  10. salima jenna dit :

    salima jenna
    salam do we call ‘les grains de pavot’ in arabic please.i ve never used before. lol( i told you i ve many question to ask you).thank you very much for all what you do.kisses

  11. Hello salima,
    I’ll answer all your question with pleasure, provided I know the answer!
    As for the poppy seeds, they ‘re called بذور الخشخاش
    In some arabic countries like saoudi arabia, and Tunisia at least during the reign of benali, and also singapore, their use is considered illegal, and the saoudi consider these seeds haram, because the opium is extracted from the flower of one of the poppy seeds variety.
    I do use them at times, but I prefer our beloved sanouj….lol
    Have a nice day

  12. salima jenna dit :

    salam okhti kawther,
    thanks a lot for your answer and for all these information.i looked for these seeds a lot but i did not find .ok, we wil use our sanouj

  13. […] the opportunity to discover a new sort of bread, and so decided to serve my badendjal chtetha with khobz eddar, which is made with semolina. Pudding came in the form of twabaa, ring-shaped lemon and olive […]

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