Khobz el dar — a soft, golden Algerian semolina bread enriched with egg and milk and crusted with sesame seeds. Lovely warm, torn and shared at the table.
Khobz el dar is a soft, golden Algerian semolina bread, enriched with egg and milk and crowned with sesame seeds. Traditionally baked for special occasions, it has a tender crumb and a lightly sweet, nutty flavour. Beautiful on the table and lovely torn and shared, it's a celebration loaf at heart.
Prep 150 min
Cook 25 min
Total 175 min
Medium
- 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
Video
Preparation
- Mix ½ cup plus 2 tablespoons semolina, 2 tablespoons 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 a liquid dough forms.
- Cover the bowl and let stand at room temperature until frothy, about 1 hour.
- Stir in 2¾ cups 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 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, place on the sheet, cover loosely with a towel, and let rise for 1 hour in a warm place until doubled.
- Preheat the oven to 400°F (200°C).
- Beat the egg yolk with the water and brush over the entire loaf, then sprinkle with 1 tablespoon sesame seeds.
- Bake until golden brown, about 20 to 25 minutes.
Tips from the ZestyPlate Kitchen
- Use fine semolina for a tender crumb with a subtle, characteristic texture.
- Let the dough rise fully until doubled for a light, soft loaf.
- Brush generously with egg wash for a glossy, deep-golden crust.
- Toast the sesame seeds lightly or scatter them on before baking for the nuttiest flavour.
Frequently Asked Questions
It's a flour milled from durum wheat, slightly coarser and golden, giving the bread a tender crumb and gentle, nutty flavour.
Khobz el dar is an enriched, decorative loaf traditionally made for celebrations and gatherings, richer than everyday bread.
The egg wash gives the signature shine and helps the sesame seeds stick. Milk brushed on is a simpler alternative for a softer crust.
Keep it wrapped at room temperature for a couple of days. It's lovely fresh, and any leftovers make excellent toast.
