The soft, dimpled Palestinian bread perfect for many, many toppings.
| |
| |
| |
 |
| Taboon is the name given to the clay ovens historically used by Palestinians, but also refers to its namesake flatbread. While taboon bread is uniquely Palestinian, similar breads are common across the entire Arab world, albeit prepared slightly differently and called by varying names in each region, with a history stretching back thousands of years. Reem Kassis's preferred method for replicating a traditional taboon at home is to heat smooth river rocks or large pebbles in a cast iron pan, then to bake the bread directly on top. This gives the bread its classic dimpled shape and helps prevent the development of a pocket. Using river rocks is by no means required, but they do help create a sturdier bread that can support a heavier load of toppings, such as the cooked onions and roast chicken pieces in a dish like msakhan. | | | |
| |
| |
| |
| |
| | | | You are receiving this newsletter because you subscribed to Serious Eats newsletter. Unsubscribe
© 2022 Dotdash.com — All rights reserved. Privacy Policy.
A DOTDASH BRAND 28 Liberty Street, 7th Floor, New York, NY 10005
| |
No comments:
Post a Comment