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The "pocket" pita originated in the Middle East. [5] [6] It is also known as Arab(ic) bread, Lebanese bread, or Syrian bread. [7] [8] [5] In Egyptian, Palestinian, Jordanian, Lebanese, and Syrian cuisine, almost every savory dish can be eaten in or on pita bread. It is one of the staple food items in the Lebanese cuisine.
Modern commercial pita bread is prepared on advanced automatic production lines, processing 100,000-pound (45,000 kg) silos of flour at a time and producing thousands of pitas per hour. The ovens used in commercial baking are much hotter than traditional clay ovens—800–900 °F (427–482 °C)—so each pita is baked only for one minute.
Markook bread (Arabic: خبز مرقوق, romanized: khubz marqūq), also known as khubz ruqaq (Arabic: رقاق), shrak (Arabic: شراك), khubz rqeeq (Arabic: رقيق), [1] [better source needed] 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.
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Lebanese fatteh b'hummus Mutabbel mashed cooked aubergines (eggplants) and tahini. Falafel is a dish of deep-fried balls or patties made of highly spiced ground chickpeas, though some variants contain broad beans or fava beans. Hummus is a popular dip for pita bread made of blended chickpeas, sesame tahini, lemon juice, and garlic. [80]
In October 2024, Hisham Assaad published his second cookbook names Taboon: Sweet & Savoury Delights from the Lebanese Bakery which features recipes from Lebanon, Palestine, and Syria and highlights the Taboon bread, its method of making and an easy way to make it at home, its uses, and the resurgence of Taboon oven and bread during the attacks and destruction on Gaza (2023-2024).
Markook Pita in Nablus. Ka'ak—may refer to a bread commonly consumed throughout the Near East that is made in a large ring-shape and is covered with sesame seeds; Khubz—may refer to any type of bread. Breads popular in Arab countries include "pocket" pita bread and tandoor bread. The oldest known find of bread, by archaeologists in Northern ...
Tips for Making Lebanese Desserts. Use natural sweeteners.Instead of processed sugar, choose sweeteners like honey, date syrup, or even whole dates.