How to pronounce Khobz mzouweq

Khobz mzouweq is written خبز مزوق where it comes from. In the International Phonetic Alphabet it is /χubz mzawwəq/. In plain English letters that is KHOBZ m-ZOW-wek, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Khobz mzouweq?

Khobz mzouweq is a bread or pastry of Morocco. Where it comes from: Rabat-Salé-Kénitra. People usually eat it on festive days. Its main ingredients are wheat & flour. It tastes sweet.

Where Khobz mzouweq comes from

Khobz mzouweq is one of 30 signature dishes of Morocco on this map.

• Rabat couscous with eggs and almonds كسكسو بالبيض واللوز · Main dish · Rabat-Salé-Kénitra

  Couscous with eggs and almonds, kseksou bel bid w louz in Moroccan Arabic, is a variant of Moroccan couscous that the sources say comes from the city of Rabat.

• Tagine طاجين · Main dish · Morocco

  A tagine is both the dish and the pot: a shallow clay base with a tall conical lid that sends steam back down, so meat and vegetables braise slowly in very little water, which suits a dry country.

• Couscous كسكس · Main dish · Maghreb

  Couscous is tiny granules of durum wheat semolina, rolled by hand with water and steamed, usually twice, over a simmering stew in a two-part pot called a couscoussier.

• Pastilla بسطيلة · Main dish · Fez

  Pastilla, or bastilla, is a pie of very thin warqa pastry, filled with pigeon or chicken stewed with onion, saffron, ginger and cinnamon, a layer of eggs scrambled in the sauce, and fried almonds with sugar.

• Harira حريرة · Soup & stew · Morocco

  Harira is the soup that breaks the fast during Ramadan in Morocco.

• Tangia الطنجية · Main dish · Marrakesh-Safi

  Tangia is the name of an urn-shaped terracotta jar and of the stew slowly cooked inside it, and the sources call it the emblematic dish of Marrakesh, where it originated.

Food of Morocco

Dishes like Khobz mzouweq in other countries

Same type of dish and similar main ingredients as Khobz mzouweq:

• Mouna لامونا · Bread & pastry · Oran, Algeria

  Mouna, also mona, lamona or khobz soltani, is a dome- or crown-shaped brioche scented with orange, and the sources say it comes from the Oran region in western Algeria, especially the city of Oran.

• Sally Lunn bun Sally Lunn · Bread & pastry · Somerset, United Kingdom

  A Sally Lunn is a large, light bun made from a yeast dough enriched with cream and eggs, close to French brioche, and it belongs to the spa city of Bath.

• Birnbrot Bündner Birnbrot · Bread & pastry · Graubünden, Switzerland

  Birnbrot, pear bread, is a traditional bake of the Swiss Alps and foothills with a filling of dried pears.

• Kouglof kougelhopf · Bread & pastry · Alsace, France

  The kouglof, kougelhopf or kougelhof in Alsatian, is a tall yeast cake baked in a fluted ring mould with a hole in the middle.