After three preliminary batches from several sources I finally chose Joyce Goldstein’s recipe in her SAFFRON SHORES as my starting point for this dense, flavorful bread, brought to France by Algerian Jews. After three more times I simplified the method by eliminating her preliminary sponge and altering the ingredients slightly. Some recipes for mouna include jam in the middle of the loaf. I like to buy my anise and sesame seeds from the bulk foods in the grocery store. Sesame is usually with the nuts and grains, while anise can be found where bulk spices and teas are displayed.
evielieb.com
Mostly about preparing and sharing good food
