Taboon bread
Staple bread eaten in Middle-Eastern countries From Wikipedia, the free encyclopedia
Taboon bread (Arabic: خبز طابون, romanized: khubz ṭābūn) is Levantine flatbread baked in a taboon or tannur 'tandoor' clay oven, similar to the various tandoor breads found in many parts of Asia. It is used as a base or wrap in many cuisines, and eaten with different accompaniments.[1]
.JPEG) Taboon bread, main component of musakhan | |
| Type | Flatbread wrap |
|---|---|
| Place of origin | Middle East |
Variations
Taboon bread is an important part of Palestinian cuisine,[2][3][4] traditionally baked on a bed of small hot stones in the taboon oven.[5] The hot stones give the bread an uneven texture and prevent the formation of bubbles in the bread due to the expanding water vapor, which facilitates adding toppings to it, but also prevents the formation of an inner hollow pocket like pita.[6][7] It is the base of musakhan, often considered the national dish of Palestine. Gustaf Dalman, a German orientalist, documented its making in Palestine in the early 20th-century, among other types of breads.[8] In Palestine, folded flat-bread was often filled with a spinach and onion mixture, or with cheese curds and onion mixture, or with raisins and pine nuts.[8] The ordinary taboon-bread was slightly smaller in size than the ordinary tannur-bread.[9] Over the centuries, bread-making in communal taboons played an important social role for women in Palestinian villages.[5]
See also
References
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