beyond khubz: middle-easTern TreaTs

Topped with za’atar or meat, paired with

mahyahwah (fermented dried fish sauce), dipped in an Ethiopian stew, and generously layered with cheese — the mighty Middle Eastern bread finds gracious company in most ingredients.

ma’arouk A Syrian delicacy during Ramadan, this soft, sweet and fragrant bread is made of anise, fennel, and mahlab (aromatic spice made from seeds of a cherry). Relish it as a breakfast meal or a snack with some tea and white cheese slices in its simplest form or with fillings such as chocolate or honey fresh cream.

lachuch This Yemini bread is the result of a fusion between the American pancake and the Middle Eastern pita bread. Tear the spongy bread, make a pocket out of it and scoop some shakshuka.

samoon Apparently, a diamond shape (the shape of the flatbread) is painted outside shops in Iraq so that people know samoon is sold at the place. This Iraqi flatbread is best relished when paired with Gaimar (clotted cream) or cheese. You can also pair it with flavourful Middle-Eastern dips such as

hummus and baba ghanoush.

aish Baladi In Cairo, this staple handmade bread is delivered to restaurants by agalati or bread carriers, who brave crowds on a bicycle while carrying large double decker trays of bread on their heads.

taboon This Palestinian bread is baked in a 1.5 ft deep hole in the ground that is covered with pebbles from the inside. Taboon is served with olive oil and thyme. Today, a similar style baking method is replicated with the help of conventional ovens and the use of a baking sheet full of pebbles.

abud Experience the authentic taste of Jordan on your plate with this chewy Bedouin bread. Abud is baked in an interesting manner — by burying the unleavened bread under hot ashes.

Rigag This Emirati bread hits home — the waferlike textured bread is prepared using butter and sugar, or even porridge or gruel. It is generally eaten with white cheese or grilled meat.

injera Don’t confuse this round Ethiopian spongy flatbread with a crêpe, pancake or a dosa. When you dig into an injera, you’ll feel like you’re also eating the utensil that the injera rests on. Your meal is over when you’ve eaten the dish that lines the tray just as a tablecloth does. Vegetables, stews, and meat are placed on the bread.

khubz There is no one agreed upon spelling; khoubz, khobez, khubez, khobz, or khubooz. But, the one thing that’s certain is that it’s delicious. Khubz takes various forms and was traditionally baked in a tannur or tandoor; a cylindrical or clay oven.

man’ousheh This on-the-go style Lebanese breakfast favourite derived its name from the Arabic word na’sh — the dough engraving style. The Middle Eastern spin on the pizza is usually topped with za’atar, labneh, cheese, and meat.

Quiz yourself: Did you score a 10/10?