 | |
| Alternative names | Eish fellahi |
|---|---|
| Type | Flatbread |
| Place of origin | Egypt |
| Main ingredients | Barley, corn, wheat and ground fenugreek seeds [1] |
Bataw ( Egyptian Arabic: بتاو) is a leavened flatbread from Egypt. It is widely consumed in the Egyptian countryside. The main ingredients of the bread vary depending on the region. [2]
Variations
In Asyut it is often made with barley, corn, or a mixture of barley and wheat. [1] In Akhmim it is commonly made with corn and fenugreek, whereas in Qena, further south in Upper Egypt, it is exclusively made with barley. [1]
Preparation
Ball-shaped lumps of dough are placed in an oven, traditionally with a wooden ladle with a long handle referred to as maghrafa ( Egyptian Arabic: مغرفة), and then flattened with the bottom side of it. The loaf is removed when it turns brown and crusty. [1]
Consumption
In the countryside farmers often eat it with various types of soft white cheeses as a light meal between breakfast and dinner. [2]
See also
References
- ^ a b c d Mehdawy, Magda; Hussein, Amr (2010). The Pharaoh's Kitchen: Recipes from Ancient Egypt's Enduring Food Traditions. American Univ in Cairo Press. ISBN 9789774163104. Retrieved 26 June 2018.
- ^ a b "Bataw or Zallout Bread". Slowmed. Archived from the original on 13 August 2018. Retrieved 26 June 2018.
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