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]
 | |
| Alternative names | Eish fellahi |
|---|---|
| Type | Flatbread |
| Place of origin | Egypt |
| Main ingredients | Barley, corn, wheat and ground fenugreek seeds[1] |
Variations
editIn 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
editBall-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
editIn the countryside farmers often eat it with various types of soft white cheeses as a light meal between breakfast and dinner.[2]
See also
editReferences
edit- ^ 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.
- ^ a b "Bataw or Zallout Bread". Slowmed. Archived from the original on 13 August 2018. Retrieved 26 June 2018.