A Moroccan Oven That's Open to All.

The author discusses the use of public ovens in Morocco that are used to cook khubz, a dense round of bread made by locals. Traditionally, cooks wake early to make their bread, let it rise, then walk to the neighborhood communal oven where they pay a small sum to have their bread cooked. Recipes for Moroccan Anise-Flavored Bread, Tagine of Fish, and Chicken With Couscous are presented.