Crispy Bread with Maakouda

Najat

Photo by Najat

If you’re looking for a tasty, meat-free way to fill your bread, this recipe is a winner! We’re making soft, golden rolls stuffed with maakouda, crispy Moroccan potato cakes that are full of warm spices and fresh parsley. Instead of the usual meat filling, these fluffy breads get their heartiness from the spiced mashed potato patties, which are crunchy on the outside and soft on the inside. It’s comfort food with a Moroccan twist, perfect for when you want something satisfying, vegetarian, and packed with flavor.

2 h 30 min

10 porties

Medium

Ingrediënten

DOUGH

240 ml milk, lukewarm

7 g instant yeast, 1 tbsp

15 g honey, 1 tbsp

450 g flour, all-purpose flour

8 g salt, 1⅓ tsp

30 g butter, unsalted

COATING

milk

breadcrumbs

MAAKOUDA

1000 g potatoes

3 g ras el hanout, 1 tsp

3 g cumin powder, 1 tsp

3 g onion powder, 1 tsp

2 g garlic powder, ⅔ tsp

2 g black pepper, ⅔ tsp

2g cayenne powder, ⅔ tsp

5 g salt, ⅚ tsp

10 g fresh parsley, finely chopped

FLOUR MIX

100 g flour, all-purpose flour

2 g cayenne powder, ⅔ tsp

2 g salt, ⅓ tsp

MAAKOUDA COATING

2 eggs, (m)

breadcrumbs

FOR FRYING

sunflower oil

Shop ingredients:

Tips

If you’re kneading by hand, really take your time (10–12 minutes). With a stand mixer, knead time will be a bit shorter (6–8 minutes). The dough should be smooth and elastic.

Place the dough in a warm, draft-free spot (for example, in the oven with just the light on). This way it rises faster.

If you want the rolls to be nice and airy, make sure not to press them down too hard after shaping.

Use floury potatoes. They’re ideal for mashing and give a lighter texture.

The smoother you make the mash, the better the patties hold their shape. You can use a potato ricer if you like.

Want the maakouda extra crispy? Coat them twice in egg + panko (so: flour → egg → panko → egg → panko).

Place the breaded maakouda in the fridge for 15–20 minutes before frying.

Check if the oil is really at 175 °C (350 °F). If it’s too cool, the rolls will turn greasy. Too hot, and they’ll burn. You can test with a small piece of dough: if it bubbles right away and turns golden brown in about 30 seconds, the oil is ready.

Fry only a few rolls or maakouda at a time; otherwise, the oil temperature drops and they won’t turn out as crispy.

Place the rolls and maakouda on paper towels or a rack so they don’t get soggy.

Stappenplan

Melk, gist en honing mengen in een diepe kom

Put the lukewarm milk, yeast, and honey into a large bowl. Mix well and let it rest for 5 minutes.

Add the flour, salt, and butter. Knead for 10–12 minutes until smooth.

Cover and let the dough rise for 1 hour, or until doubled in size.

Peel and cut the potatoes into chunks. Bring a pot of water to a boil, add the potatoes (optional: a little salt), and cook for about 15 minutes until tender. Drain.

Mash the potatoes in a large bowl.

Add the ras el hanout, cumin, onion powder, garlic powder, black pepper, cayenne, salt, and parsley. Mix well.

Shape into flat patties about 4–5 cm in diameter. Tip: slightly wet your hands to prevent sticking. Place the maakouda on baking paper.

Mix the flour, cayenne pepper, and salt to make the flour mix.

Coat the maakouda first in the flour mix.

Beat the eggs in a bowl and put breadcrumbs in another. Dip the maakouda into the egg, then into the breadcrumbs. Place on baking paper and set aside.