Why do people eat bread with everything, even sweet things?
The short answer
[Khobz](https://slowmorocco.com/glossary#khobz) is the utensil, not a side dish. It tears, scoops, and delivers. No fork touches the tagine.
Round, dense, slightly chewy — baked in communal ovens called ferrans. Every neighbourhood has one. Families prepare dough at home, mark their loaves, and send them to the ferran on wooden boards. The baker knows every family by their mark.
A dish that looks like it serves two feeds six, because the bread absorbs the sauce and does the heavy lifting. Bread is the cheapest calorie available — a family of four eats for 3 to 5 dirhams of flour per day.
Sweet dishes get the same treatment. Honey, amlou, olive oil with cumin — all eaten by dipping bread.