Break of dawn in the Sbaa Rouadi Commune—less than fifteen minutes away from the bustling city life of Fes, Morocco. It is cold, dark outside, and
Fatna Aya is in her barren cement-walled kitchen, kneading dough for bread. This is Fatna at dawn every day; it is the rhythm and repetition of her rural life.
Prayer; dough; washing dishes from the previous day. Milking the cow; baking the bread; serving breakfast—mint tea and warm hobz.
Lunch is served with hobz.
Dinner is served with hobz.
Hobz is often used as a utensil when there are none; you can dip it in lubia and scoop the beans with ease.