Bataw (bread)

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Bataw
CAM01052.jpg
Alternative namesEish fellahi
TypeFlatbread
Place of originEgypt
Main ingredientsBarley, corn, wheat and ground fenugreek seeds[1]

Bataw (Egyptian Arabic: بتاو‎) is a leavened flatbread from Egypt. It is widely consumed in the Egyptian countryside. The main ingredients of the bread vary depending on the region.[2]

Variations[edit]

In Asyut it is often made with barley, corn, or a mixture of barley and wheat.[1] In Akhmim it is commonly made with corn and fenugreek, whereas in Qena, further south in Upper Egypt, it is exclusively made with barley.[1]

Preparation[edit]

Ball-shaped lumps of dough are placed in an oven, traditionally with a wooden ladle with a long handle referred to as maghrafa (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 soft white cheeses as a light meal between breakfast and dinner.[2]

See also[edit]

References[edit]

  1. ^ a b c d Mehdawy, Magda; Hussein, Amr (2010). The Pharaoh's Kitchen: Recipes from Ancient Egypt's Enduring Food Traditions. American Univ in Cairo Press. ISBN 9789774163104. Retrieved 26 June 2018.
  2. ^ a b "Bataw or Zallout Bread". Slowmed. Retrieved 26 June 2018.