Scandal Boggs ┃ Fashion, Beauty & Home

Experience the enchanting flavors of Morocco with this unofficial recipe for Stone-baked Moroccan Bread, inspired by the delightful offerings at the International Festival of the Arts 2024 at Epcot. Recreate the magic of this renowned dish from the Morocco Pavilion and indulge in a culinary journey like no other.

This dish is based on the bread from the Morocco Pavilion at Epcot. Find more unofficial, dupe recipes from this festival here at my masterlist.

Ingredients:

For Stone-baked Moroccan Bread:

• 3 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon active dry yeast
• 1 cup warm water
• 2 tablespoons olive oil
• Cornmeal for dusting

For Hummus Dip:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 cloves garlic, minced
• 1/4 cup lemon juice
• 3 tablespoons olive oil
• Salt to taste
• Water (as needed for consistency)

For Chermoula Dip:

• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/4 cup lemon juice
• 1/3 cup olive oil
• Salt and pepper to taste

For Zhoug Dip:

• 1 cup fresh cilantro leaves
• 1/2 cup fresh parsley leaves
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt to taste

Instructions:

For Stone-baked Moroccan Bread:

1. In a bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
2. In a large mixing bowl, combine flour and salt.
3. Add the yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
6. Preheat the oven to its highest temperature with a pizza stone inside.
7. Punch down the risen dough, divide it into smaller portions, and roll each portion into a thin round shape.
8. Dust a pizza peel or inverted baking sheet with cornmeal. Place the rolled dough on it.
9. Carefully transfer the dough onto the preheated pizza stone in the oven.
10. Bake for 8-10 minutes or until the bread is golden and puffed.

For Hummus Dip:

1. In a food processor, combine chickpeas, tahini, garlic, lemon juice, and olive oil.
2. Blend until smooth, adding water as needed for a creamy consistency.
3. Season with salt to taste.

For Chermoula Dip:

1. In a blender or food processor, combine cilantro, parsley, garlic, cumin, coriander, paprika, cayenne pepper, lemon juice, and olive oil.
2. Blend until you achieve a smooth consistency.
3. Season with salt and pepper to taste.

For Zhoug Dip:

1. In a blender or food processor, combine cilantro, parsley, garlic, cumin, coriander, cayenne pepper, olive oil, and lemon juice.
2. Blend until it forms a chunky paste.
3. Season with salt to taste.

Assembly:

1. Serve the freshly baked Moroccan bread on a platter.
2. Place bowls of hummus, chermoula, and zhoug dips around the bread.

Serve:

Encourage your guests to tear the warm Moroccan bread and dip it into the flavorful hummus, chermoula, and zhoug. This combination offers a delicious taste of Moroccan-inspired cuisine, and the stone-baked bread adds a delightful touch to the experience!