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Crispy Moroccan Bread with Maakouda Filled with Spiced Potato Patties Recipe

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4.3 from 15 reviews

Crispy Bread with Maakouda is a delightful Moroccan-inspired recipe featuring soft, golden bread rolls filled with spiced maakouda—crispy potato cakes seasoned with ras el hanout and fresh parsley. These vegetarian rolls are perfectly crispy outside and tender inside, offering a flavorful comfort food experience without meat. The maakouda are coated and fried until crunchy, then stuffed into airy, buttery bread rolls that are pan-fried to a beautiful golden finish.

Ingredients

Dough

  • 240 ml milk
  • 7 g instant yeast
  • 15 g honey
  • 450 g flour
  • 8 g salt
  • 30 g butter

Coating for Bread

  • Milk (for brushing)
  • Breadcrumbs (for pressing on top)

Maakouda (Potato Cakes)

  • 1000 g potatoes
  • 3 g ras el hanout
  • 3 g cumin powder
  • 3 g onion powder
  • 2 g garlic powder
  • 2 g black pepper
  • 2 g cayenne powder
  • 5 g salt
  • 10 g fresh parsley

Flour Mix

  • 100 g flour
  • 2 g cayenne powder
  • 2 g salt

Maakouda Coating

  • 2 eggs
  • Breadcrumbs (panko preferred)

For Frying

  • Sunflower oil

Instructions

  1. Activate Yeast: Put the lukewarm milk, yeast, and honey into a large bowl. Mix well and let it rest for 5 minutes to activate the yeast.
  2. Make Dough: Add the flour, salt, and butter to the yeast mixture. Knead the dough by hand for 10–12 minutes until smooth and elastic, or use a stand mixer for 6–8 minutes.
  3. First Proof: Cover the dough and let it rise for 1 hour in a warm, draft-free spot until it has doubled in size.
  4. Cook Potatoes: Peel and cut potatoes into chunks. Boil them in salted water for about 15 minutes until tender. Drain well.
  5. Mash Potatoes: Mash the potatoes smoothly in a large bowl, using a ricer if desired for finer texture.
  6. Season Maakouda: Add ras el hanout, cumin, onion powder, garlic powder, black pepper, cayenne, salt, and chopped fresh parsley to the mashed potatoes. Mix thoroughly.
  7. Shape Patties: Form the mixture into flat patties about 4–5 cm in diameter. Wet your hands slightly to prevent sticking, and place them on baking paper.
  8. Prepare Flour Mix: Combine flour, cayenne pepper, and salt in a bowl to make the flour coating mixture.
  9. Coat Maakouda with Flour: Dredge each patty in the flour mix ensuring a light, even coating.
  10. Egg and Breadcrumb Coating: Beat eggs in a bowl and place breadcrumbs (preferably panko) in another bowl. Dip the flour-coated patties first in egg, then in breadcrumbs. Place on baking paper and set aside.
  11. Roll Out Dough: Deflate the risen dough, lightly flour your work surface, and roll it into a rectangular sheet.
  12. Divide Dough: Cut the dough into 10 equal pieces for portions.
  13. Prepare Bread Topping: Brush the top side of each dough piece with milk, then press this side into breadcrumbs for a crispy crust.
  14. Second Proof: Place the dough pieces on baking paper and let them rise again for 30 minutes in a warm place until doubled in size.
  15. Fry Bread Rolls: Heat sunflower oil in a frying pan to 175 °C (350 °F). Fry each bread roll on both sides until golden brown, then drain on paper towels.
  16. Fry Maakouda Patties: In another frying pan, heat a little sunflower oil over medium heat. Fry the coated maakouda for 2–3 minutes per side or until golden brown and crispy on the outside.

Notes

  • When kneading by hand, take your time to develop gluten, kneading 10–12 minutes; use a stand mixer to shorten to 6–8 minutes.
  • Let the dough rise in a warm, draft-free location to speed up proofing, such as an oven with the light on.
  • Avoid pressing the dough rolls down too hard after shaping to keep them airy.
  • Use floury potatoes for a lighter and fluffier mash, ideal for maakouda.
  • Smooth mashed potatoes improve patty structure; use a potato ricer if available.
  • For extra crispy maakouda, double coat them by repeating the egg and panko step.
  • Chill breaded maakouda in the fridge for 15–20 minutes before frying to firm up the coating.
  • Ensure oil temperature is 175 °C (350 °F) to avoid greasy or burnt results; test with a small dough piece.
  • Fry only a few bread rolls or maakouda at once to maintain oil temperature and crispness.
  • Drain fried products on paper towels or wire racks to prevent sogginess.
  • This recipe is a delicious vegetarian alternative to meat-filled breads, full of Moroccan-inspired flavors.

Find it online: http://bitezly.com/crispy-moroccan-bread-with-maakouda-filled-with-spiced-potato-patties-recipe/