food.wikisort.org - DishEish merahrah (Egyptian Arabic: عيش مرحرح, [ʕeːʃ meˈɾɑħɾɑħ], "smoothed-out bread", "spread-out bread") is a flatbread, made with ground fenugreek seeds and maize, eaten in Egypt. It is part of the traditional diet of the Egyptian countryside, prepared locally in village homes in Upper Egypt. The loaves are flat and wide, and usually about 50 cm in diameter.[1] A soft dough is made with the maize flour and left to ferment overnight with a sourdough starter, shaped into round loaves, and then allowed to rise or “proof” for 30 minutes before being flattened into round disks and baked.
Eish merahrah |
Type | Flatbread |
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Place of origin | Egypt |
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Main ingredients | Fenugreek seeds, maize flour, sourdough starter |
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These loaves can be kept for one to two weeks in an airtight container. The addition of fenugreek seeds is thought to increase the protein content, storage length, and digestibility of the bread.[2]
References
Egyptian cuisine |
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Beverages | Non-alcoholic beverages |
- Amar eddin
- Aseer asab
- Black tea
- Kushari
- Sa‘idi
- Karkadeh
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- Tamr hindi
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- Turkish coffee
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Alcoholic beverages |
- Beer in Egypt (main article)
- Bouza
- Stella
- Egyptian wine (main article)
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Egypt portal |
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Breads |
- Bataw
- Eish baladi
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- Eish shamsi
- Feteer meshaltet
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Appetizers and salads |
- Baba ghanoug
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- Tehina
- Torshi
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Cheeses |
- Egyptian cheese (main article)
- Areesh
- Domiati
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Soups |
- Molokhiya
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Dishes |
- Bamia
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- Shakshouka
- Torly
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Grilled meats | |
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Desserts |
- Baqlawa
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- Eish essaraya
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Common ingredients | Vegetables |
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Herbs & spices |
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Related cuisines |
- Arab
- Ancient Egyptian
- North African
- Mediterranean
- Middle Eastern
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Flatbreads |
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Asia |
- Afghan bread
- Aparon
- Balep korkun
- Barbari bread
- Bhakri
- Bhatoora
- Bindaetteok
- Bing
- Bolani
- Chapati
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- Kabkab
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- Thalipeeth
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Europe |
- Bannock
- Bazlama
- Crescia
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- Farl
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Africa | |
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Americas |
- Arepa
- Bammy
- Bannock
- Casabe
- Frybread
- Corn tortilla
- List of tortilla-based dishes
- Flour tortilla
- Tortilla de rescoldo
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