North Africa · Side
Khobz Mbesses (Fennel and Anise-Flavored Semolina Griddle Bread)
A crumbly, golden-crusted semolina griddle bread fragrant with olive oil, wild fennel, and anise, baked to a rich tawny crisp on an earthenware tajine.
The story
Common throughout the Tunisian Sahel and coastal plains from Sousse to Mahdia, khobz mbesses is traditionally prepared for late-morning gatherings or alongside afternoon mint tea. Unlike yeasted breads, it relies on the sablage technique where semolina grains are thoroughly saturated with extra-virgin olive oil before adding moisture. Historically, coastal bakers toasted whole fennel and anise directly on dry clay before kneading to open the essential oils without burning the dough's delicate semolina lattice.
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