Khobz ( Arabic: خبز, bread), khobz el-dâr ( Arabic: خبز الدار, also "khobz eddar", bread of the house), or matloua ( Arabic: مطلوع) is a type of Maghrebi leavened bread made in a round and somewhat flat loaf. [1] It is often homemade, and typically prepared with white flour mixed with whole wheat or semolina flour. It is sometimes flavored with anise seeds. An oven-cooked version, also known as , known as khobz el koucha ( Arabic: خبز الكوشة) or matloua el koucha ( Arabic: مطلوع الكوشة), is about an inch thick, and was traditionally prepared at home and then taken to a communal oven to be baked; some bakeries still offer this service. [1] A thinner version, Khobz al-tajin ( Arabic: خبز الطاجين), is cooked in an earthenware pan called tajine.
See also
References
- ^ a b Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. ISBN 9780544186316 – via Google Books.
Khobz ( Arabic: خبز, bread), khobz el-dâr ( Arabic: خبز الدار, also "khobz eddar", bread of the house), or matloua ( Arabic: مطلوع) is a type of Maghrebi leavened bread made in a round and somewhat flat loaf. [1] It is often homemade, and typically prepared with white flour mixed with whole wheat or semolina flour. It is sometimes flavored with anise seeds. An oven-cooked version, also known as , known as khobz el koucha ( Arabic: خبز الكوشة) or matloua el koucha ( Arabic: مطلوع الكوشة), is about an inch thick, and was traditionally prepared at home and then taken to a communal oven to be baked; some bakeries still offer this service. [1] A thinner version, Khobz al-tajin ( Arabic: خبز الطاجين), is cooked in an earthenware pan called tajine.
See also
References
- ^ a b Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. ISBN 9780544186316 – via Google Books.