Bread : A Moroccan tradition rooted in millennia-old practices

Bread is a cornerstone of Moroccan culinary traditions, and its methods of preparation reflect influences from several ancient cultures, from Mesopotamia to the western Mediterranean, including ancient Egypt and Greece. Archaeological findings suggest that bread-making may have emerged during the Neolithic era, if not earlier. In Amazigh tradition, tafarnout embodies the evolution of these age-old practices.

Moroccan woman kneads new life into an old tradition

This story is a glimpse of Fatema El Khalif’s life before the Covid-19 pandemic and Health State of Emergency lockdown began. She is now sheltering-in-place with her family.