Recipe byThe ZestyPlate Kitchen
Khobz el dar: a soft, golden Algerian semolina loaf enriched with egg and milk and crusted with sesame seeds. Lovely warm and shared.
Khobz el dar is a soft Algerian semolina loaf, enriched with egg and milk and finished with a scatter of sesame seeds. It bakes up golden with a tender crumb and a lightly sweet, nutty flavour. Traditionally it appears for special occasions, and it earns its place: handsome on the table and made to be torn and passed around.
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Prep 150 min
Cook 25 min
Total 175 min
Medium
Scale:
- 2 tablespoons Semolina Flour
- 3 tablespoons Sesame Seed
- 1 tablespoon Sugar
- 1 tsp Yeast
- 3/4 teaspoon Salt
- 1/4 cup Vegetable Oil
- 1 Egg
- 1 cup Milk
- 2 tablespoons All Purpose Flour
- 1 tsp Water
Preparation
- Mix half a cup plus 2 tablespoons of semolina with 2 tablespoons of sesame seeds, the sugar, yeast and salt in a large bowl. Whisk in the oil, egg and egg white, then slowly stir in the warm milk until you have a liquid dough.
- Cover the bowl and leave it at room temperature until frothy, about 1 hour.
- Stir in 2 and three-quarter cups of flour with a wooden spoon until a sticky dough forms, then cover and rest for 30 minutes.
- Line a baking sheet with parchment.
- Sprinkle 1 tablespoon of flour over the dough and your hands, then mix, adding flour a tablespoon at a time until it pulls away from the sides of the bowl. Shape into a round loaf, set it on the sheet, cover loosely with a towel, and leave to rise for 1 hour in a warm place until doubled.
- Preheat the oven to 400F (200C).
- Beat the egg yolk with the water and brush it over the whole loaf, then sprinkle on 1 tablespoon of sesame seeds.
- Bake until golden brown, about 20 to 25 minutes.
Tips from the ZestyPlate Kitchen
- Reach for fine semolina to give the crumb its tender, characteristic texture.
- Let the dough rise fully until doubled in size for a light, soft loaf.
- Brush the loaf generously with egg wash for a glossy, deep-golden crust.
- Toast the sesame seeds lightly, or simply scatter them on before baking, for the nuttiest result.
Frequently Asked Questions
It is milled from durum wheat, slightly coarser and golden in colour, and it gives the bread a tender crumb with a gentle, nutty flavour.
Khobz el dar is an enriched, decorative loaf traditionally baked for celebrations and gatherings, so it is richer than everyday bread.
The egg wash gives the signature shine and helps the sesame seeds stick. Brushing with milk is a simpler option for a softer crust.
Keep it wrapped at room temperature for a couple of days. It is lovely fresh, and any leftovers make excellent toast.
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