Tafarnout is the name of Berber bread (or Amazigh bread, if we use the term this people has for themselves, in their own language). But although it is associated with a specific region, as we will see, it is actually a very popular bread throughout the country, as it is used to eat one of the most typical dishes for Moroccans. If you want to discover all its secrets before trying it during your trip, take a look at this article.
Where Tafarnout comes from
Tafarnout is the typical Berber bread, and it is considered typical of a region where this people has a special presence: that of the Souss-Massa river, that is, in the south of the country, where important tourist cities such as Agadir or Taroudant are located.. Therefore, if you travel to any of these cities, it will be very easy to find this bread in shops and restaurants. It is more than just food: it is a sign of identity, symbolizing humility and simplicity. In any case, for these same reasons and for a purely practical one, this bread spread throughout the country to be the perfect accompaniment to tagine, as we will see.
What it’s like and how it’s made
Tafarnout bread is easy to recognize: it usually has a flat, round, and simple appearance, without any kind of refinement. In addition to using wheat flour and other classic ingredients, such as a little salt, oil, and dry yeast, what really gives it character is the semolina used in its preparation: and not just any amount, but 50% of the dough, that is, in the same quantity as the flour. Therefore, it is a less delicate but truly authentic bread, as it speaks of the Berber people’s vocation to make the most of their resources (semolina is the coarsest flour).
Another distinctive feature of tafarnout is that it is made in a clay oven, with a stone base. It is placed flat, and to prevent it from deforming, stones are placed around its perimeter. In addition, the oven temperature is really high, even with a flame, which leads to very fast baking that achieves its characteristic final result: slightly crispy (and with dark spots), while its interior is softer.
Tafarnout, tagine’s companion
Beyond its taste and texture, what makes tafarnout famous is that it is the ideal bread for eating tagine. Let’s remember that traditionally the Berber people did not use cutlery, just as the Arab people did not. In some cases, fingers were used directly to bring food to the mouth, as happened, for example, with meshwi (roasted lamb from which the meat was taken directly from the piece).
But in other cases, such as with tagine, the best ally for bringing food to the mouth is tafarnout bread: firm and solid enough to dip a piece of bread into the dish, ‘cut’ a soft ingredient such as an egg, and also use it as a spoon… An edible spoon that, when dipped in the tagine juice, softens just enough to be chewed comfortably. And the same can apply to any other dish, including couscous.
In this way, and with other dishes, tafarnout is a symbol of communal food and sharing, as it is common to place the pot of cooked food in the center of the table and for each diner, with their bread, to eat at their own pace and hunger. And even offering one of these breads to a guest upon arrival is a sign of welcome and an invitation to eat together.
