Markook (bread)

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 the thinnest bread in the world and is also known as saj bread or yufka in some regions.

History

The history of Markook bread dates back to ancient times in the Middle East. It is believed to have originated in the Levant, which includes modern-day countries such as Lebanon, Syria, Jordan, and Palestine. The bread has been a staple in these regions for centuries and continues to be a significant part of the local cuisine.

Preparation

Markook bread is made from wheat flour, water, and salt. The dough is rolled out to a very thin layer and then cooked on a hot saj. The high heat of the saj causes the dough to puff up slightly, creating a light, airy bread with a slightly crispy texture. The bread is typically cooked for a short period, just enough to brown it slightly and give it a unique flavor.

Uses

Markook bread is versatile and can be used in a variety of dishes. It is often served with meze, a selection of small dishes that are typically served at the beginning of multi-course meals in the Middle East. Markook can also be used as a wrap for sandwiches, particularly those made with grilled meats. In addition, it can be torn into pieces and used to scoop up dips such as hummus or baba ghanoush.

Cultural Significance

In the Levant, making Markook bread is often a communal activity. Women in the community will gather to prepare the dough and bake the bread, often while sharing stories and socializing. This tradition has helped to maintain the cultural significance of Markook bread in these regions.

See Also

• Pita
• Naan
• Roti
• Tortilla

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• Saj
  Saj
• Markouk from Jerusalem Israel
  Markouk from Jerusalem Israel
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  Woman Baking Bread on Saj Oven in Artas, West Bank, Palestine
• Markouk - Bread on Saje
  Markouk - Bread on Saje