Moroccan knotted bread

A masterpiece starter or side infused with Moroccan spices.

More than 1 hour

Serves 6-8


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  • 4 cups (600g) white bread flour + extra for dusting
  • ¾ packet (8g) instant yeast
  • 1 tsp (5ml) each salt, ground coriander, cumin and paprika
  • ½ punnet (10g) fresh parsley, chopped
  • 1⅓ cups (330ml) lukewarm water
  • 3 tbsp (30ml) olive oil
  • 2 cloves garlic, grated
  • 1 bottle (130g) red pesto
  • 3 Tbsp (45ml) harissa paste (optional)



  1. Preheat oven to 200°C. 
  2. Place flour, yeast, salt, spices and parsley in a mixing bowl.
  3. Combine water, oil and garlic.
  4. Gradually add to dry ingredients while kneading for 5-8 minutes or until smooth.
  5. Place in a lightly oiled bowl, cover with clingfilm and allow to rise until doubled in size.
  6. Roll out dough on a floured surface into a 60cm x 45cm rectangle.
  7. Brush with pesto and harissa paste, leaving a 3cm border on one of the long sides.
  8. Roll into a log shape towards the border.
  9. Cut log down the centre, leaving the top end uncut and attached.
  10. Braid dough in criss-cross pattern and pinch end to secure.
  11. Bake for 30-40 minutes.
  12. Serve warm with butter.


Browse more festive recipes here.


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