If you are having breakfast in Uzbekistan, you would probably be eating Charles’ scarab pasta but in Morocco you would feast on melwi, an amazing multi-layered bread which is a kind of mille-feuille in that the dough is layered with fat except that the technique is very different. And here, in black & white pictures, is how Bushra, who I worked with in Marrakesh, makes Melwi.

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