Moroccan · Breads & Pastries
Anise Bread Rings (Mkharka)
These aniseed-scented bread rings are boiled briefly before baking, giving them a shiny, slightly chewy crust similar to a bagel, and are traditionally sold threaded onto strings by street vendors near mosques after Friday prayers.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Serves
- 8
- Level
- Medium
Ingredients
- 400 g bread flour
- 1 tsp instant yeast
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp anise seeds
- 1 tbsp sesame seeds
- 230 ml warm water
- 1 tbsp honey, for the boiling water
Method
- 1
Make the dough
Combine the flour, yeast, salt, sugar, anise seeds and warm water into a smooth, firm dough. Knead 8–10 minutes.
- 2
First rise
Cover and let rise for 45–60 minutes until doubled.
- 3
Shape into rings
Divide the dough into portions and roll each into a rope, joining the ends to form a ring.
- 4
Second rise
Let the rings rest, covered, for 15–20 minutes.
- 5
Boil briefly
Boil the rings in water with the honey stirred in for 30–45 seconds per side, then drain well.
- 6
Coat and bake
Press the boiled rings into sesame seeds, then bake at 200°C for 20–25 minutes until deep golden and shiny.
Chef's tips
- Boil the rings only briefly — too long and they turn dense rather than chewy.
- The honey in the boiling water is what gives the crust its characteristic shine.
Frequently asked questions
Why are these called street-vendor bread?
Mkharka rings are traditionally threaded on strings and sold by vendors outside mosques after Friday prayers, a common quick snack on the way home.