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Photographer’s Note

Bread represents the staple food of the Afro-Mediterranean countries. Expertise gained through the generations often assumes a sacred position because not only is it a “saviour” amongst healthy foods in a dietary sense, but it is also a “saint” in a religious sense.

In North Africa, bread is eaten daily. It is sacred and is treated with respect. The round, heavy-textured flatbread common in Morocco and Tunisia is different from the Arab pita. It is made with a combination of semolina and hard wheat flour. The distinctive aroma comes from cooking the bread over coals, dried olive wood or grape vines.

Matlou, mtabga, pide, khobz, baguette... one can find variety of bread types in an ordinary Tunisian local bakery.

avene, kschanna, gbeli, parbo, broglia, michiels, Prisley, Paul57 has marked this note useful

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Additional Photos by Robert Janovski (robiuk) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 1812 W: 192 N: 2493] (10763)
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