1 Review

We served this bread with kofta and a side salad. Although not traditional, we liked<br/>the bread slices dunked in that lovely olive oil/balsamic mixture! I cut the recipe in half. The texture was interesting. At least it was a lab experiment that didn't go horribly wrong. Made for NA*ME March/April.

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COOKGIRl April 27, 2013
Marrakech Tagine Bread