Eish merahrah (Egyptian Arabic: عيش مرحرح, [ʕeːʃmeˈɾɑħɾɑħ], "smoothed-out bread", "spread-out bread") is a flatbread, made with ground fenugreek seeds and maize, eaten in Egypt. It is part of the traditional diet of the Egyptian countryside, prepared locally in village homes in Upper Egypt. The loaves are flat and wide, and usually about 50 cm (20 in) in diameter.[1] A soft dough is made with the maize flour and left to ferment overnight with a sourdough starter, shaped into round loaves, and then allowed to rise or "proof" for 30 minutes before being flattened into round disks and baked.
These loaves can be kept for one to two weeks in an airtight container. The addition of fenugreek seeds is thought to increase the protein content, storage length, and digestibility of the bread.[2]
Referencesedit
^"Appendix 3: Descriptions of Selected Processed Foods Included in the Tables". Food Composition Tables for The Near East. Rome: Food and Agriculture Organization. 1982. ISBN92-5-101277-6.
^Maize in Human Nutrition. Rome: Food & Agriculture Org. 1992. ISBN9251030138. Egypt.
April 12, 2024
eish, merahrah, egyptian, arabic, عيش, مرحرح, ʕeːʃ, meˈɾɑħɾɑħ, smoothed, bread, spread, bread, flatbread, made, with, ground, fenugreek, seeds, maize, eaten, egypt, part, traditional, diet, egyptian, countryside, prepared, locally, village, homes, upper, egypt. Eish merahrah Egyptian Arabic عيش مرحرح ʕeːʃ meˈɾɑħɾɑħ smoothed out bread spread out bread is a flatbread made with ground fenugreek seeds and maize eaten in Egypt It is part of the traditional diet of the Egyptian countryside prepared locally in village homes in Upper Egypt The loaves are flat and wide and usually about 50 cm 20 in in diameter 1 A soft dough is made with the maize flour and left to ferment overnight with a sourdough starter shaped into round loaves and then allowed to rise or proof for 30 minutes before being flattened into round disks and baked Eish merahrahTypeFlatbreadPlace of originEgyptMain ingredientsFenugreek seeds maize flour sourdough starterThese loaves can be kept for one to two weeks in an airtight container The addition of fenugreek seeds is thought to increase the protein content storage length and digestibility of the bread 2 References edit Appendix 3 Descriptions of Selected Processed Foods Included in the Tables Food Composition Tables for The Near East Rome Food and Agriculture Organization 1982 ISBN 92 5 101277 6 Maize in Human Nutrition Rome Food amp Agriculture Org 1992 ISBN 9251030138 Egypt Retrieved from https en wikipedia org w index php title Eish merahrah amp oldid 1201479766, wikipedia, wiki, book, books, library,
