Markook
From BlogJordan
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Markook (Arabic:كماج، مرقوق، شراك) is a type of flatbread common in the countries of the levant where salt, water, flour, a very little yeast, and even less oil comprise the dough. |
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Baked
Made similar to Kamaj (bread), Markook is a bread often rolled out 'paper thin' in sizes of fifteen to eighteen inches in diameter. The bread is baked in a hollow, barrel-like oven called a tannoor. The tannoor is built of stone whose interior is coated with clay with a hole in the bottom to draw oxygen and an opening at the top for access to the oven interior. Going into the oven, the loaf is wet, sticking to the sides of the oven, but as it browns within cooking, it losens. Some aquire tremendous skills in twirling loaves out and off the the side of the oven[1].
Grilled
Markook is also baked on a domed or convex metal griddle, known as Saj. It is usually sizable, about 2 feet, and thin, almost transparent. Similar to the procedures for making other flatbreads, the dough of Saj bread is flattened and kept very thin prior to cooking, resulting in a very slender depth to this bread. It is usually folded and put in bags before being sold[2].
References
- ↑ Rice, Edwin Wilbur; 'Orientalisms in Bible Lands' published 1910; page 97
- ↑ Wikipedia: Markook
