Markook (bread)
Template:Italic title Template:Short description Template:Merge into Template:InlineTemplate:Infobox prepared food Markook bread (Template:Langx), also known as khubz ruqaq (Template:Langx), shrak (Template:Langx), khubz rqeeq (Template:Langx), [1]Template:Better source needed mashrooh (Template:Langx), and saj bread (Template:Langx), is a kind of Middle Eastern unleavened flatbread common in the Levant and the Arabian Peninsula. It is baked on a convex metal griddle (a saj) or in a tannour.
Markook shrak is a type of thin bread. The dough is unleavened and usually made with only flour, water, and salt, and after being rested and divided into round portions, flattened and spread across a round cushion until it is thin then flipped onto the saj.[2] It is often folded and put in bags before being sold.
It is commonly compared to pita bread, also found in Middle Eastern cuisine, although it is much larger and thinner. In some Arab countries, such as Yemen, different names are given for the same flatbread, such as khamir, maluj and ṣaluf, depending on the regional dialects. By Israelis, markook may also be referred to as laffa, though markook and laffa are distinct types of flatbread.
Etymology
Markook (Script error: No such module "Lang".) comes from the Arabic word Template:Transliteration (Script error: No such module "Lang".) meaning delicate, and Template:Transliteration also comes from the verb Template:Transliteration (Script error: No such module "Lang".).[3]
History
Markook was also mentioned in the tenth-century cookbook of Ibn Sayyar al-Warraq under the name ruqaq.[4] He describes it as large and paper-thin, unleavened bread.[4]
German orientalist Gustaf Dalman described the markook in Palestine during the early 20th-century as being also the name applied to flatbread made in a tannour, although, in this case, it was sometimes made with leavening agents.[5]
Gallery
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Markouk prepared by Syrian Jews in Jerusalem
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Markouk being prepared and cooked on a saj
See also
- Chapati
- Gözleme
- Lavash
- Khubz
- Naan
- Pita
- Piadina
- Pane carasau
- Rumali Roti
- Yufka, another bread called "saj bread"
References
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Template:Levantine cuisine Template:Jewish baked goods Template:Cuisine of Lebanon Template:Cuisine of Turkey Template:Cuisine of Israel Template:Flatbreads
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- ↑ a b Script error: No such module "citation/CS1".
- ↑ Script error: No such module "citation/CS1". (reprinted from 1935 edition), Photographic illustration no. 30 [Dreizehn Brotarten (Thirteen bread types)]