Markook

Markook or Markouk is a type of flatbread common in the countries of the Levant. It is baked on a domed or convex metal griddle, known as Saj. Markook is used as a staple food item in Lebanese cuisine, Syrian cuisine, and Palestinian cuisine.

History

The history of Markook bread dates back to ancient times in the Middle East. It is believed to have originated in the Levant region, which includes modern-day Lebanon, Syria, Jordan, Israel, Palestine, and parts of southern Turkey and northern Iraq. The bread has been a staple food item in these regions for centuries.

Preparation

Markook bread is made from simple ingredients: wheat flour, water, and sometimes yeast and salt. The dough is rolled out to a very thin sheet and then cooked on a hot Saj. The high heat of the Saj causes the bread to puff up slightly, creating a light, airy texture. Once cooked, the bread is often topped with olive oil, za'atar, or other local spices.

Uses

Markook bread is versatile and can be used in a variety of dishes. It is often served as a wrap for shawarma, falafel, and other Middle Eastern sandwiches. It can also be used as a base for pizza or topped with cheese, vegetables, or meats to make a dish similar to a tart or flatbread pizza. In addition, it can be torn into pieces and used in salads, such as fattoush, or used to scoop up dips like hummus or baba ghanoush.

Cultural Significance

In many parts of the Levant, making Markook bread is a communal activity, often involving multiple generations of women. The process of making the bread, from mixing the dough to baking it on the Saj, is often a time for socializing and passing down culinary traditions.

See Also

• List of Middle Eastern dishes
• List of breads
• Levantine cuisine

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