Info

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.

Add to Lightbox
Filename
AK6A0028-10.jpg
Copyright
Chris Griffiths
Image Size
5760x3840 / 2.5MB
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.