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Ingredients

Kesra: Moroccan Bread:

• 1/4 cup plus 1 cup warm water (approximately 110 degrees)
• 1 package active dry yeast
• 1 teaspoon sugar
• 4 cups unbleached all-purpose flour or bread flour
• 1/3 cup yellow cornmeal, plus 1 tablespoon
• 1 tablespoon salt
• 2 tablespoons unsalted butter, melted
• 2 teaspoons sesame seeds
• 2 tablespoons olive oil
• Curly lettuce, for garnish

Vegetables:

• 2 medium size eggplants
• Salt
• Olive oil
• Freshly ground black pepper
• 1/2 cup flour
• 1/2 cup cornmeal
• Paprika
• Cayenne
• 3 green tomatoes, sliced
• 4 ounces butter

Harissa-style Fresh Roasted Red Pepper Spread:

• 2 red peppers, roasted, peeled and seeded
• 3 fresh small red chiles, chopped
• 6 cloves garlic, peeled and chopped
• 2 tablespoons fresh chopped cilantro
• 2 teaspoons ground coriander seeds
• 1 teaspoon ground cumin seeds
• 1/2 teaspoon crushed cardamom seeds
• 2 tablespoons lime juice
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper

Description

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