Markook shrak is a type of thin bread. The dough is unleavened and usually made with only flour, water, and salt, and after being rested and divided into round portions, flattened and spread across a round cushion until it is thin then flipped onto the saj.[2] It is often folded and put in bags before being sold.
It is commonly compared to pita bread, also found in Middle Eastern cuisine, although it is much larger and thinner. In some Arab countries, such as Yemen, different names are given for the same flatbread, such as khamir, maluj and ṣaluf, depending on the regional dialects. By Israelis, markook may also be referred to as laffa, though markook and laffa are distinct types of flatbread.
Markook (مرقوق) comes from the Arabic word raqiq (رقيق) meaning delicate, and raqiq also comes from the verb Raq (رق).[3]
Historyedit
Markook was also mentioned in the tenth-century cookbook of Ibn Sayyar al-Warraq under the name ruqaq.[4] He describes it as large and paper-thin, unleavened bread.[4]
German orientalistGustaf Dalman described the markook in Palestine during the early 20th-century as being also the name applied to flatbread made in a tannour, although, in this case, it was sometimes made with leavening agents.[5]
^ abIbn Sayyar, Al-Warraq; Nasrallah, Nawal (26 November 2007). Annals of the Caliphs' Kitchens: Ibn Sayyar Al-Warraq's Tenth-Century Baghdadi Cookbook. Brill Academic Publishers. p. 568.
^Dalman, Gustaf (1964). Arbeit und Sitte in Palästina (in German). Vol. 4 (Bread, oil and wine). Hildesheim. OCLC 312676221.{{cite book}}: CS1 maint: location missing publisher (link) (reprinted from 1935 edition), Photographic illustration no. 30 [Dreizehn Brotarten (Thirteen bread types)]
""A Fork on the Road" - Miami Herald online". Miami Herald. Retrieved February 21, 2008.[dead link]
""Saj Femmes" - Blog: Land and People". 23 September 2007. Retrieved February 21, 2008.
January 01, 1970
markook, bread, this, article, includes, list, references, related, reading, external, links, sources, remain, unclear, because, lacks, inline, citations, please, help, improve, this, article, introducing, more, precise, citations, august, 2018, learn, when, r. This article includes a list of references related reading or external links but its sources remain unclear because it lacks inline citations Please help improve this article by introducing more precise citations August 2018 Learn how and when to remove this message Markook bread Arabic خبز مرقوق romanized khubz marquq 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 It is baked on a convex metal griddle a saj or in a tannour Markook BreadAlternative namesShrak ruqaq rqeeq or mashroohTypeFlatbreadPlace of originMiddle EastRegion or stateLevant and Arabian Peninsula Media Markook Bread Markook shrak is a type of thin bread The dough is unleavened and usually made with only flour water and salt and after being rested and divided into round portions flattened and spread across a round cushion until it is thin then flipped onto the saj 2 It is often folded and put in bags before being sold It is commonly compared to pita bread also found in Middle Eastern cuisine although it is much larger and thinner In some Arab countries such as Yemen different names are given for the same flatbread such as khamir maluj and ṣaluf depending on the regional dialects By Israelis markook may also be referred to as laffa though markook and laffa are distinct types of flatbread Contents 1 Etymology 2 History 3 Gallery 4 See also 5 ReferencesEtymology editMarkook مرقوق comes from the Arabic word raqiq رقيق meaning delicate and raqiq also comes from the verb Raq رق 3 History editMarkook was also mentioned in the tenth century cookbook of Ibn Sayyar al Warraq under the name ruqaq 4 He describes it as large and paper thin unleavened bread 4 German orientalist Gustaf Dalman described the markook in Palestine during the early 20th century as being also the name applied to flatbread made in a tannour although in this case it was sometimes made with leavening agents 5 Gallery edit nbsp Markouk prepared by Syrian Jews in Jerusalem nbsp A Palestinian woman baking markook bread on Saj oven in the village of Artas near Bethlehem nbsp Markouk being prepared and cooked on a sajSee also editChapati Gozleme Lavash Khubz Naan Pita Piadina Pane carasau Rumali Roti Yufka another bread called saj bread References edit طريقة عمل خبز رقاق موضوع موضوع in Arabic Retrieved 2018 11 27 Elamine Anthony Morano and Leila Rima s Saj Bread Film The Recipe Hunters in Lebanon The Recipe Hunters Retrieved 2018 11 27 مرقوق a b Ibn Sayyar Al Warraq Nasrallah Nawal 26 November 2007 Annals of the Caliphs Kitchens Ibn Sayyar Al Warraq s Tenth Century Baghdadi Cookbook Brill Academic Publishers p 568 Dalman Gustaf 1964 Arbeit und Sitte in Palastina in German Vol 4 Bread oil and wine Hildesheim OCLC 312676221 a href Template Cite book html title Template Cite book cite book a CS1 maint location missing publisher link reprinted from 1935 edition Photographic illustration no 30 Dreizehn Brotarten Thirteen bread types A Fork on the Road Miami Herald online Miami Herald Retrieved February 21 2008 dead link Saj Femmes Blog Land and People 23 September 2007 Retrieved February 21 2008 Retrieved from https en wikipedia org w index php title Markook bread amp oldid 1221953352, wikipedia, wiki, book, books, library,
