Bataw (bread)
 | |
| Alternative names | Eish fellahi |
|---|---|
| Type | Flatbread |
| Place of origin | Egypt |
| Main ingredients | Barley,corn,wheatand groundfenugreekseeds[1] |
Bataw(Egyptian Arabic:بتاو) is aleavenedflatbread fromEgypt.It is widely consumed in the Egyptian countryside. The main ingredients of the bread vary depending on the region.[2]
Variations
[edit]InAsyutit is often made withbarley,corn,or a mixture of barley andwheat.[1]InAkhmimit is commonly made with corn andfenugreek,whereas inQena,further south inUpper Egypt,it is exclusively made withbarley.[1]
Preparation
[edit]Ball-shaped lumps of dough are placed in an oven, traditionally with a wooden ladle with a long handle referred to asmaghrafa(Egyptian Arabic:مغرفة), and then flattened with the bottom side of it. The loaf is removed when it turns brown and crusty.[1]
Consumption
[edit]In the countryside farmers often eat it with various types of softwhite cheesesas a light meal betweenbreakfastanddinner.[2]
See also
[edit]References
[edit]- ^abcdMehdawy, Magda; Hussein, Amr (2010).The Pharaoh's Kitchen: Recipes from Ancient Egypt's Enduring Food Traditions.American Univ in Cairo Press.ISBN9789774163104.Retrieved26 June2018.
- ^ab"Bataw or Zallout Bread".Slowmed.Archived fromthe originalon 13 August 2018.Retrieved26 June2018.
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