Moza's Breakfast

Fresh rakhal and chebab every morning

My story

My grandmother's tawa came with me from Sur when I married. I started by bringing rakhal to my colleagues every Thursday, and soon the whole office was ordering. Now I bake before sunrise and my orders are ready before most people wake up.

How I cook

The secret of good rakhal is a loose dough and a hot tawa. I spread it with my palm in one movement, the way my grandmother showed me. Chebab batter rests overnight with saffron so it is golden in the morning.

My signature dish

During Ramadan I fry luqaimat every afternoon so they reach you crisp for iftar.