Madfouna the Berber pizza, Morocco | Chris Griffiths Photo

Madfouna, the Berber pizza, Morocco

The limited resources of the Sahara’s arid terrains means food needs to be easy to prepare. When a mud oven is not available, nomads use more rustic methods for cooking the stuffed bread by working with the only elements and resources available, such as fire and the sand, Merzouga, Southern Morocco, 2017-12-15.

A small well is made in the sand and a fire heats stones placed at the base. Madfouna dough is added directly on top of the hot stones and covered with a metal tin or with the sand itself.

Whether cooked using a mud oven or on hot rocks under the sands, a charred-black crust forms where the bread has directly touched the hot charcoals, and must be beaten off with a cloth and scraped away with a knife before eating.

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Filename: AK6A0072-38.jpg
Copyright: Chris Griffiths
Image Size: 5760x3240 / 2.8MB; Madfouna Berber Amazigh bread Cooking Food Technique Method Oven Mud Outdoor Nomad Nomadic Morocco Moroccan Sahara Saharan Desert Southern Erg Chebbi travel desert Errachidia Draa Tafilalet Merzouga Rissani Erfoud North Africa North African Pizza Street food Morccan Sahara tourism destination maghreb cooking home pisé adobe earthen people village family Bread unleavened bread flatbread house sand ancient Medfouna Mdfouna
Contained in galleries: Sahara Desert, Erg Chebbi

The limited resources of the Sahara’s arid terrains means food needs to be easy to prepare. When a mud oven is not available, nomads use more rustic methods for cooking the stuffed bread by working with the only elements and resources available, such as fire and the sand, Merzouga, Southern Morocco, 2017-12-15.<br />
<br />
A small well is made in the sand and a fire heats stones placed at the base. Madfouna dough is added directly on top of the hot stones and covered with a metal tin or with the sand itself.<br />
<br />
Whether cooked using a mud oven or on hot rocks under the sands, a charred-black crust forms where the bread has directly touched the hot charcoals, and must be beaten off with a cloth and scraped away with a knife before eating.