Egyptian flat sour bread8/29/2023 ![]() The tenth-century Arab cookbook Kitab al-Tabikh by ibn Sayyar al-Warraq includes six recipes for khoubz.įor our iftar banquet, we’ll not only dip freshly baked khoubz into various spreads, but will also cut loaves in half, split them along their interior pocket, and then fill them with various salads or falafel. However, in Arabic countries – especially in Lebanon, Syria, Jordan, and Iraq – it is typically referred to as ‘khoubz’ (خبز ). In Turkey this bread is called by the closely related name “pide”. The problem is that the name ‘pita’ is actually of Greek origin, likely deriving from the Ancient Greek pēktos (πηκτός). ![]() The types known as ‘pocket breads’ are also be used to make sandwiches. These breads are all used to wipe up dressings and sauces which accumulate on plates, and are dipped into various spreads. The most common types made in the region are various flat breads, including not only unleavened Armenian Lavash and its cousins from Persia, Kashmir, and Turkey, but also a number of yeast-leavened types such as Persian Barbari and Turkish Bazlama. ![]() All Recipes Jeff & Linda's Kitchen of Diversity Sourdough Khoubzīread truly is the staff of life in Middle Eastern cultures. ![]()
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