#Markook (bread)

[freyasfolly]

55/231 is Markook! I've been pretty flatbread-heavy these last few breads, and I'm looking forward to getting something with body. That said, I do appreciate how thin this bread is.

[punkbakerchristine]

Flatbreads

yes, these will be listed in my “breads of the world”, should, if, and when it takes off

Europe

Bannock (Scotland)

Bazlama (Turkey)

Bolo do caco (Madeira, Portugal)

Borlengo (Italy)

Farl (Ireland & Scotland)

Flammkuchen/Tarte flambée (Alsace, Germany)

Flatbrød (Norway)

Flatkaka (Iceland)

Focaccia (Italy)

Ftira (Malta)

Gözleme (Turkey)

Hoggan (Cornwall, England)

Hönökaka (Norway)

Lagana (Greece)

Lángos (Hungary)

Lefse (Norway)

Oatcake (United Kingdom)

Pane carasu (Sardinia, Italy)

Parlenka (Bulgaria)

Pita (Turkey & Greece)

Pizza (Italy)

Pogača (Balkans & Turkey)

Pastetx (Gascony, France)

Piadina (Italy)

Pinsa (Rome)

Pitâ/Lipie/Turtâ (Romania)

Pichade (Menton, France)

Pissaladière (France)

Podpłomyk (Poland)

Posúch (Slovakia)

Rieska (Finland)

Saj bread (Turkey)

Somun and Lepina (Bosnia and Herzegovina)

Spianata sarda (Sardinia, Italy)

Staffordshire oatcake (England)

Shotis Puri (Georgia)

Tonis puri (Georgia)

Tigella (Italy)

Talo (France)

Torta (Spain)

Torta al testo (Umbria, Italy)

Torta de Gazpacho (Spain)

Tunnbröd (Sweden)

Yufka (Turkey)

Middle East & Africa

Aghroum (Algeria)

Barbari (Iran)

Bataw (Egypt)

Chapati (Swahili coast, Uganda)

Eish merahrah (Egypt)

Gurassa (Sudan)

Harcha (Morocco)

Injera (Horn of Africa, Ethiopia)

Khebz (the Levant)

Khubz (Arabian Peninsula)

Maryam’s bread (Arabian Peninsula)

Khubz Asmr (Saudi Arabia)

Khubz al-Jamri (Arabia, northern Yemen)

Kisra (Sudan)

Laffa (Iraq)

Lahoh (Somalia, Djibouti, Kenya, Yemen)

Lavash (Armenia and Iran)

Zhingyalov Hats (Armenia)

Lebanese bread (Lebanon)

Malooga (Yemen)

Markook (the Levant)

Matnakash (Armenia)

Matzo (Jewish)

M’lawi (Tunisia)

Moroccan Frena

Mulawah (Yemen)

Murr (Israel)

Muufo (Somalia)

Ngome (Mali)

Pita (eastern Mediterranean & Middle East)

Sabaayad (Somalia, Kenya, and Djibouti)

Saj bread (Lebanon, Israel)

Samoon (Iraq)

Sangak (Iran)

Taboon bread (Lebanon)

Taftan (Iran)

Central Asia

Afghan bread/Nan (Afghanistan)

Bolani (Afghanistan)

Tandoor-nan (Central Asia)

Tandyr nan (Central Asia)

Tapansha, taba nan (Kazakhstan)

East Asia

Bindaeddeok (Korea)

Bing (China) — green onion pancake, Laobing, Sanchuisanda, Shaobing

Guokui (China)

Hotteok (Korea)

South Asia

Aloo paratha (India & Pakistan)

Akki rotti (India)

Appam (India)

Bakarkhani (Bangladesh)

Bhakri (India)

Bhatura (India)

Chapati (India)

Chili parotha (India)

Chikkolee (India)

Dhebra (India)

Dosa (India)

Gobi paratha (India & Pakistan)

Jolanda rotti (India)

Kalai roti (Bangladesh)

Kaak (Pakistan)

Kachori (India)

Kothu parotta (India)

Kulcha (India)

Luchi (India & Bangladesh)

Makki di roti (India & Pakistan)

Mughlai paratha (India & Bangladesh)

Naan (Central Asia & India)

Paratha (India)

Parotta (India & Sri Lanka)

Pathiri (India)

Pesarattu (India)

Phulka (India)

Poli (India)

Pol roti (Sri Lanka)

Puri (India)

Ragi rotti (India & Sri Lanka)

Roti (India)

Rumali roti (India)

Sheermal (India & Iran)

Taftan (India & Iran)

Southeast Asia 

Aparon (Philippines)

Bánh (Vietnam)

Kabkab (Philippines)

Khanom buang (Thailand)

Kiping (Philippines)

Piaya (Philippines)

Roti prata (Singapore)

Roti canai (Brunei, Indonesia, Malaysia, Singapore, & Thailand)

Roti tissue (Indonesia & Malaysia)

Americas

Arepa (Colombia, Venezuela)

Bammy (Jamaica)

Bannock (Canada)

Beiju (Brazil)

Casabe (South America, Caribbean)

Frybread (North America)

Johnnycake (Canada & Caribbean)

Native American flatbread 

Pan de semita (Mexico)

Piki (Hopi)

Ploye (Canada)

Pupusa ( El Salvador)

Tortilla (Mexico, Central and South America)

Tortilla de Rescoldo (Chile)

Australia 

Damper

[kindheart525]

“Pray tell Sahar, what is it you have planned?”

Her stomach grumbling, Heavenly Glow barely concealed her irritation as she spoke. After things came to a head at the dignitary dinner, Sahar had requested—no, demanded that Heavenly start letting her decide how to spend their time together after so long of putting up with the other way around. Heavenly had agreed to it, but with how long it was taking for dinner to be ready she was starting to regret it.

“See it soon, you will! Big meal I have planned, it takes longer to cook it than tiny foods you like. You like to starve, I do not.”

This last comment was fully intended as a jab against Heavenly, both mares knew it. Sahar had become more bold in criticizing her like this…more than she was already at least. Although the Saddle Arabian mare intended to be more playful than mean, Heavenly Glow swore that the God Mother was trying to test her patience.

She rolled her eyes and shot a snarky comment back.

“Excuse me for having refined taste!”

Before she could go on, a line of waiters walked in with what felt like a long-awaited meal.

Finally, she thought.

Her expression didn’t hide her thoughts at all though; Sahar noticed right away and spoke up.

“It is not many minutes longer than your Equestrian dinner. Look! Not yet is the sun down.”

She gestured out the window and Heavenly couldn’t help but feel a bit stupid. Dinner hadn’t taken that much longer than usual, she was just being impatient.

As soon as the dishes were uncovered, Heavenly Glow was bombarded by the scents of all kinds of spices and other ingredients she couldn’t quite name. Her mouth started to involuntarily water but she swallowed quickly before anyone could see.

“What is all this?”

“For many months after marriage I eat Equestria food and learn Equestria culture, now you eat Saddle Arabia food and learn Saddle Arabia culture. Now is your turn.”

Sahar pushed a dish towards her.

“Try it!”

Heavenly was about to make one of her usual comments about how they were in Equestria, not Saddle Arabia, so there was no need to learn about their culture. But then she stopped and pondered a bit. Perhaps a little bit wouldn’t hurt.

“Markook you would want to start with, not strong is the flavor. Like Equestria food.”

Sahar chuckled a bit as she pointed to what looked like a plate of bread.

Equestrian food has plenty of flavor! Heavenly wanted to tell her. You haven’t developed a taste for it!

But instead she brushed off her joke and slowly brought a piece of the markook to her mouth, taking a tentative bite. Sahar was right, the taste was quite subtle. There was a hint of sweet corn in the flavor, kind of like the tortillas she had only on occasion, but it was more airy and chewy. It was more underwhelming than Heavenly expected but it wasn’t bad at all.

Her face showed no reaction as she ate, however, so Sahar continued after the hippogriff hybrid took a few bites.

“Better is markook with more strong food. Now, try this.”

She pushed another plate up to her, a dish which looked like a different kind of bread with nuts and other toppings. She reached further across the table for a bowl of broth.

“Tharid we eat in the holy month. In Saddle Arabia everyone loves it! Love it too, you will.”

Sahar happily took a piece for herself, dunking it in the broth and humming nostalgically as she took a bite, like she’d been waiting to do this for ages. She then motioned for Heavenly to follow suit.

When she did take a bite for herself, her senses were filled with a warm and hearty taste from the broth. There was a hint of acidity from the tomatoes, but it was balanced out with the gentler flavors of the carrots and potatoes mixed into it. She could taste all the different vegetables mixed in with the bread, and the warmth of the broth made her insides feel toasty in the best way.

The hippogriff mare sighed involuntarily and that’s when Sahar could tell she was finally breaking through to her.

“Yes! You like it, I knew it!”

“It’s satisfactory.”

Heavenly downplayed it and tried to act stoic, though she couldn’t quite hide the content look on her face.

“You like kabsa too when you try! More strong is the taste but it is very good.”

She pushed the last dish towards her and grinned eagerly, so much that Heavenly was suspicious of what was in store for her as she lifted it to her mouth.

Right away her tongue began to sting as it was met with something spicy. Not enough to be unbearable, but it was definitely a surprise for the mare who was more accustomed to muted flavors. The spiciness was mixed with a light sweetness that kept the spice from feeling too harsh, and the whole dish had a light smoked taste probably due to the way it was cooked. Heavenly Glow went on a new adventure with flavor with each bite she took.

It wasn’t long until Sahar joined in, indulging in all the foods of her fillyhood like she was back in Saddle Arabia again. It was the most at-home she’d felt in a long time and she was thrilled that her wife was joining in this experience with her. Heavenly herself had been pleasantly surprised and was having a lot of fun despite her initial hesitation. Perhaps expanding her cultural horizons would do her some good after all.

No matter the culture, food always seemed to bring creatures together, and tonight it was bringing Sahar and Heavenly Glow together too. Sahar had wanted her wife to understand everything about what she held dear and this was the perfect place to start. 

After all, you can’t go wrong with some good food.

~~~~~~~~~~

Previous: Seeing Red Next: Too Close

[arabella-au]

Traditional Lebanese Saj Bread: A Culinary Staple

Saj bread, also known as "Markook," is a quintessential component of Lebanese cuisine. Renowned for its thin and flexible texture, saj bread has been a part of Lebanese culture and culinary traditions for generations. If you're searching for authentic Middle Eastern cuisine with queries like ". lebanese restaurant near me" saj bread will likely be a highlight of your experience. Let's dive into the history, preparation, and significance of this staple bread, along with frequently asked questions about its role in Lebanese meals.

What is Saj Bread?

Saj bread is a traditional flatbread that is paper-thin and cooked on a domed, convex metal griddle called a saj. Its delicate texture and neutral flavor make it the perfect accompaniment to a wide variety of dishes, from wraps to mezze platters.

A Brief History of Saj Bread

Originating in the Middle East, saj bread has been a part of Lebanese households for centuries. Traditionally made by hand, saj bread was prepared by women in villages who used their culinary skills to craft this versatile bread for family meals and community gatherings. Today, saj bread continues to be cherished for its authenticity and adaptability.

How Saj Bread is Made

Saj bread is made from a simple dough of flour, water, salt, and occasionally yeast. Its preparation involves a unique technique that gives it its signature thinness and texture.

Preparation Process

Mixing and Kneading: The dough is kneaded until smooth and left to rest.

Shaping: Small balls of dough are flattened into thin, round sheets, often using a rolling pin or by hand.

Cooking on a Saj: The bread is quickly cooked on a hot saj, resulting in a soft and slightly blistered texture.

The Role of Saj Bread in Lebanese Cuisine

As a Wrap

Saj bread is often used as a wrap for popular dishes like shawarma, falafel, or grilled meats. Its pliability ensures it holds fillings securely, making it a convenient and tasty option.

With Mezze

In Lebanese cuisine, saj bread is a staple on mezze platters. It is used to scoop up dips like hummus, baba ghanoush, or labneh, allowing diners to savor the full spectrum of flavors.

As a Base

Saj bread can also serve as a base for toppings, such as za'atar, cheese, or minced meat, creating a simple yet flavorful meal or snack.

Why Saj Bread is Loved Worldwide

Saj bread has gained popularity beyond Lebanon, with its unique taste and versatility appealing to diverse palates. For those searching for "..Lebanese restaurant near me..," finding authentic saj bread can elevate your dining experience.

Health Benefits

Low in Fat: Saj bread is typically lower in fat compared to other types of bread.

Versatile for Diets: Its simple ingredients make it suitable for various dietary preferences, including vegetarian and vegan diets.

Cultural Connection

Enjoying saj bread connects diners to Lebanese traditions, offering a glimpse into the rich culinary heritage of the region.

Frequently Asked Questions About Saj Bread

Is Saj Bread Gluten-Free?

Traditional saj bread is not gluten-free, as it is made with wheat flour. However, gluten-free variations can be made using alternative flours like rice or almond flour.

How Long Does Saj Bread Stay Fresh?

Saj bread is best enjoyed fresh. However, it can be stored in an airtight container for 2–3 days or frozen for longer shelf life.

Can Saj Bread Be Reheated?

Yes, saj bread can be reheated on a stovetop or in the oven to restore its soft texture.

Is Saj Bread the Same as Pita Bread?

While both are flatbreads, saj bread is thinner and more pliable than pita bread, which is thicker and often pocketed.

How is Saj Bread Different from Naan?

Saj bread and naan differ in texture and preparation. Saj bread is thinner and cooked on a saj, while naan is thicker and traditionally baked in a tandoor.

Saj bread is more than just a flatbread; it is a cultural symbol of Lebanese cuisine and hospitality. Whether enjoyed with mezze, wrapped around flavourful fillings, or topped with simple ingredients, saj bread adds authenticity and charm to any meal. For those searching "...Lebanese restaurant near me..," trying saj bread is a must for a genuine taste of Lebanese culinary tradition.

Explore the versatile and delicious world of saj bread and discover why this timeless staple continues to captivate food lovers around the globe.

[ihadafriendonce]

I will actually continue, because why not.

All right if you see this post put in the tags a list of all the Wikipedia pages you have open in your tabs no matter how long they've been there

[amouls]

Markook Bread, or Saj bread, and it’s also called village bread. Do you know how delicious it is grilled with goats labneh? For those of you who have it, try it and let me know what you think. Growing up markook bread was the only one found in people’s homes especially in the villages where they also prepared at home. In my home there was a lady baker that used to come and prepare a phenomenal amount of bread for the whole week. In London you can find it at Middle Eastern and Lebanese shop. It does not compete with the freshly baked ones, but grilled with labneh for me, it tastes amazing. #lebanesefood #lebanese_delicious_dishes #yourlebanon #vegeterian #simple #breakfast #markook #bread https://www.instagram.com/p/CFUQh6hJdmS/?igshid=aso7p9tulxlu

[nexility-sims]

What meals have become culturally iconic in your kingdom? Are there any forbidden foods?

I LOVE THIS QUESTION ! absolutely elite worldbuilding inquiry, so thank you for thinking it up and including me. generally speaking, the flavor profile of foods in uspana are latin american—overall a blend of the types of foods indigenous to latin america but also with spanish, mediterranean, north african, & middle eastern influences, kinda in that order. 

anyway, here’s what i’m thinking for iconic foods:

some kind of barbacoa-style, earth oven dish—tender, fall-of-the-bone meat, some sort of spicy, chilis-based marinade, with salsas and breads for sides. ideally, it’s a whole carcass that is roasted, and they might stuff it with whole herbs and spices and root vegetables. the details probably vary from region to region, and it’s most popular in the desert-y and coastal areas, but the basic format for cooking is what’s iconic. if you attend an uspanian barbecue/cookout, this is what you get ! someone’s uncles hard at work with a pig or goat or whatever. 

some version of pupusas, i think ! with the nice lil cabbage side. definitely part of their street food repertoire, along with ... every type of kebab under the sun.

a rich and hearty poultry-based soup, filled with spices, like kak’ik. i feel like this is probably what zuriñe made for rowena in that one scene, that her mother-in-law taught her to make, and so on.

okay, i think they have a kind of sofke—like, a corn soup with lye from wood ash, sometimes sour/somewhat fermented—that is pretty widespread, but you’re most likely to find it freshly made with sugar and cream in present day. my personal headcanon is that it fell out of popularity after the 1950s, but today’s tiktok kids are bringing it back. hence the cream and sugar djkflgsg

bread, naturally—! i think the bread is typically large and flat, so big finely ground corn flour tortillas but also like ?? shrak / markook -esque wheat breads

for desserts, custard !!! with eggs, sometimes caramel or fruit sauces. i think uspanians prefer fruit-based sweets otherwise, and the custards are seen as a “special occasion” thing—holidays, celebrations, etc. 

as for forbidden foods ... there aren’t any religious prohibitions on food in uspana, and nothing much is considered culturally beyond the pale? maybe dairy is less popular, strictly outside of desserts? makes sense to me that many uspanians would be lactose intolerant, lmao. so, you can find dishes with cheese like pizza, or pasta, or cream-based soups, but it’s not part of the average person’s regular diet, there aren’t super diverse selections at markets, and they aren’t on the menu at restaurants specializing in uspanian cuisine. if you visit the palace, they’re going to serve you upscale versions of traditional cuisine, so also not much dairy. 

[stuffedgrapeleaves]

top 5 breads!!!

OHHHH!! okay okay

1. fresh pita bread from a wood fire oven. theres literally nothing like it

2. markook/khubz ruqaq! ugh it's this much thinner flatbread made on a kind of convex metal hotplate. I used to love watching old women make it while they sat on the ground chatting 🥺

3. Sourdough! duh. It's where the love is stored.

4. dark rye. it's the perfect sandwich bread imo. its sweet and earthy and compliments other flavours well. really delightful

5. Handbag Bread!! Ka'ak al Quds babey! it's the perfect density for eating with labne or za'atar. and it's just such a whimsical part of the jerusalem landscape 🥺💕

[dato-georgia-caucasus]

 Markook bread (Arabic: خبز مرقوق, romanized: khubz marqūq), also known as khubz ruqaq (Arabic: رقاق), shrak (Arabic: شراك), khubz rqeeq (Arabic: رقيق), mashrooh (Arabic: مشروح), and saj bread (Arabic: خبز صاج), 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. 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.

[detroitpigout]

We so Love Al's Halal Burgers, Steak Subs, Salads and Sojuk OMG. Way cool his Burger be 40 percent cheaper than all those other Dearborn Halal Burger spots. Al's House Burger with Fries 7 bucks, Double Steak Sub outrageous delicious and my addiction the Double Damn Sojuk on Markook Bread with Grilled Onions and Tomato WOWED no better around town. Love the fast friendly service always. So take your family feed them for half price if you're looking for Dearborn best Halal Burger joint. #alsgrill #dearborn #halalburgers #steaksub #sojuk #markook #letsguide #motorcitymunchers (at AL'S GRILL)

[mikekgreen]

We have specially designed this markook or saj bread maker for commercial use. It has multiple burners with stainless steel construction. 1 Burner with 31 1/2" (80cm) Diameter Cooking Surface. For more information watch this video till the end.

[aussietaste]

Saj Bread Recipe Saj bread (also Markook, Markouk, Arabic:كماج، مرقوق، شراك) is a type of unleavened flatbread common in the countries of the Levant. It is baked on a domed or convex metal griddle, known as a saj. #ArabicSajBreadRecipe #BestSajBreadRecipe #HomemadeSajBread #HowToMakeSajBreadAtHome #LebaneseMarkoukBreadRecipe #LebaneseMarkoukRecipe #LebaneseSajBreadRecipe #Markook #MarkoukBread #MarkoukBreadIngredients #MarkoukBreadRecipe #MarkoukFlatbread #MarkoukLavash #MarkoukLebaneseBread #MarkoukReceta #MarkoukRecipe #MarkoukRezept #MarkoukSaj #MarkoukSajBread #MarkoukSajBreadRecipe #MarkoukWrapRecipe #RecipeForMarkoukBread #SajArabicBread #SajBread #SajBreadDough #SajBreadDoughRecipe #SajBreadHealthy #SajBreadInEnglish #SajBreadIngredients #SajBreadRecipe #SajFlatbread #SajLebaneseBread #SajPitaBread #SyrianSajBreadRecipe #TraditionalSajBread #TraditionalSajBreadRecipe #WhatIsMarkoukBread

[dhuqan-blog]

Online shopping trends in Kitchen Appliances

The kitchen is the most important place in every home, not only women who admit this also men. The kitchen should have appliances that provide all the facilities and save time. When we started our cooking journey, we were full of confusion and frustration as we began our search for the best cookware and essential kitchen tools for minimalist cooks. When you start with no knowledge, the learning curve is immense.

Today you can Buy online home appliance online Dubai from your home. Nowadays a lot of online shopping e-commerce makes cooking very easy for all of us. They also provide kitchen accessories online shopping UAE. Whether you’re cooking for yourself or family members, the majority of us try to produce fairly healthy meals most nights. It’s easy to fall off the wagon when you’re busy working and attending to personal matters. Well, we’re here to help. Now we will talk about Kitchen accessories that will make your kitchen, family, life, and plate a lot happier.

And from the Best online shopping in UAE, you can find all the important stuff that helps you start your journey in the kitchen. We all can admit that using an electric grill is a great way to cook healthy and safely. The concept of grilling with electricity is not new, but a lot of people still don't understand the process. Here is just a little bit of information about how electric grills work The concept is simple enough - an electric grill is basically a large enclosed metal heating plate. The surface of the plate has specially designed ridges that simulate the grate used with a traditional grill. The plate is powered with electricity that evenly so any food that you prepare will be thoroughly cooked to the proper temperature runs from any standard wall outlet. The best grilling machines will heat up throughout. Also, we have fat free fryer to cook your food in a healthy way. Air-fried foods have a lower fat content than deep-fried foods, which means they may be more healthful.it works by circulating hot air around a food item to create the same crispiness as in traditional fried foods.

Air fryers accomplish this by removing high-fat and high-calorie oils from the cooking process. We also have the Saj maker that makes baking bread easier, used mostly in Mediterranean countries and the Levant region for making thin flat Markook bread, Markook sandwiches, and pita bread. With this electric Saj baking tray, you can bake delicious pita bread, markook bread, or markook sandwiches. Place the dough on the baking sheet and ensure the correct well-shaped and thin bread. Thanks to the non-stick coating, the dough does not temperature with the adjustable thermostat. The spherical metal plate ensures bake and the plate is easy to clean.

The samosa and snack maker is also considered as a very easy kitchen accessory, all of us know the feeling when All your friends are coming over and you want to serve some delicious appetizers and drinks. Buying drinks is not a problem, but what should you do with those appetizers? You want to impress, but not slave away in the kitchen for hours. The solution will be the samosa and snack maker. And finally, we hope you find most of the kitchen accessories that help you not to waste your time in the kitchen.

Source

[dato-georgia-caucasus]

Saj bread (Arabic: خبز صاج, romanized: khubz ṣāj, Turkish: sac ekmeği) or tava bread (Hindi: तवा रोटी, romanized: tavā roṭī) is unleavened flatbread in Middle Eastern and South Asian cuisines baked on a convex metal griddle, called saj in Arabic and tava on the Indian subcontinent. 

 Middle East - Yufka bread (Turkish: yufka ekmeği) is the Turkish name of a very thin, large (60 cm [24 in]) unleavened flatbread in Turkish cuisine, also known under different names in Arab cuisine, baked on a convex metal griddle, called saj in Arabic and saç in Turkish.

 Arab saj bread bread is somewhat similar to markook shrek, but is thinner and larger.

 In Palestine, the saj bread is simply called shrāke, differing from the markook, which is baked in a clay oven (tannur). In Israel it is commonly known as "Druze pita", even when made by non-Druze.

 Stuffed bread - Gözleme is a savory Turkish stuffed flatbread, and cooked over a griddle, the saç. Gözleme may sometimes be made from prepackaged hand-rolled leaves of yufka dough.

 Indian sub-continent - Tava roti bread. Tava roti is a roti cooked on a tava.

[amouls]

Za’taar parcels for za’taar day! These parcels were always on my dinner menu at Amoul’s Hideaway. They were very popular with my customers. I sometimes make a mix of my goats labneh &za’taar, wrap the mix with Markook bread and roast in the oven. @yourlebanon #yourlebanon @zaatar_day #lebanesefood #foodies https://www.instagram.com/p/B2w9hvpJ29F/?igshid=1otv57an30rvt

[amouls]

Certain light in the sky today reminded me of home and those brunches of Lahme Meshwi or lamb brochettes, and Kafta both barbecued on the Kanoon. It is such an unbelievable taste eaten straight off the kanoon, wrapped in Markook (mountain bread) filled with lemony salad, or a yoghurt & cucumber salad. I bought this Kanoon in Marjeyoune, back in 2000,and this is the first time I use it. It is made of clay. Nowadays you can’t find people that make it anymore. That is why I use it rarely, a very precious gadget. #homeawayfromhome #slowcooking #tasty #delicious #livelovemarjeyoun https://www.instagram.com/p/Bpr6NY6jQwV/?utm_source=ig_tumblr_share&igshid=gw8uqhhngwwx