Lebanese Bread Recipe - The Big Man's World ® (2024)

FAQs

What is the Lebanese bread called? ›

Pita bread

It is thin and puffs up as it bakes. Since it does not contain any added fat, it dries out rapidly and is best consumed while still warm; later, it may become chewy. The "pocket" pita originated in the Middle East. It is also known as Arab(ic) bread, Lebanese bread, or Syrian bread.

The two common types of bread consumed are marcook (a thin bread baked on a doomed dish over fire), and flat pita pockets. Coffee is a staple in the Lebanese diet; it is drunk throughout the day.

Pita bread is typically cut into half and eaten stuffed with filling, “pocket” style. Lebanese Khubz or Khuboos is torn into pieces, and wrapped around food to pick it up and eat. It's typically eaten with stews and curry like dishes which can also be mopped up with flatbread.

Other local names include saj or khubs tabouni. Markouk is typically eaten with some combination of olives, labneh or other cheeses, mint, or zaatar.

Let me make a little clarification before we start, there is a difference between "Lebanese bread" and "Lebanese pita bread" in our house. Traditional Lebanese bread is an unleavened (without leavening, or yeast) that is baked in a special oven. It is very thin and it is not pita bread, nor does it have pockets.

Despite their difference in shape, pita and bread have similar ingredients - largely water, yeast, flour, and salt. Because of the similarity in ingredients, the nutrient profiles of pita and normal bread are basically identical. Both pita and loaf bread have relatively low fat, fiber, and protein content.

Pita Bread Nutrition Facts

When made with whole-grain wheat flour, it also contains more fiber and antioxidants than regular bread (especially white bread). Depending on the type of pita bread, it may also contain slightly less sodium than other types of wheat bread and tends to be low-fat.

Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat.

Kibbeh is considered to be one of the best Lebanese foods in Lebanon and across the Arab world. It is made of ground meat, typically lamb or beef, mixed with bulgur wheat and spices. You can find kibbeh at each and every meal - breakfast, lunch or dinner.

In Arabic, the phrase خبز البيتا (khabaz albayta, lit. "pita bread") is sometimes used; other names are simply خبز (khubz, "bread"), الخبز العربي (al-khubz al-ʿarabiyy, "Arab bread") or خبز الكماج (khabaz al-kimaj, "al-kimaj bread").

What do Arabs eat pita bread with? ›

Pita bread is used for picking up meat, vegetables, and salads and serves as a scoop for sauces, dips, yogurt, and other semi-liquids.

The region is home to Christians, Jews, and Muslims, and bread is common to all of them. Actually, for all three religions, bread is considered to be holy, a gift from God. What we know in the United States as Pita is known by other names across the Middle East.

Markouk Bread - This is a thin, unleavened bread that is popular in Syria and Lebanon. It is typically served with meze and can be used as a wrap for sandwiches.

Introduction. Look, the name is meant to be a bit of a joke, but what I'm talking about is a pitta-like bread, glazed golden with beaten egg and sprinkled with nigella seeds. This is what I make when I'm in mezze-mode.

Lebanese bread, also known as pita bread, is a popular type of flatbread that is enjoyed throughout the Middle East and North Africa. The dough for Lebanese bread is typically made from all-purpose flour, salt, and water.

Pita (/ˈpɪtə/ or US: /ˈpiːtə/) or pitta (British English) is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Levant, and neighboring areas.

A: No, they are not. White both leavened flatbreads, pita bread and naan are different in origin, ingredients, flavor, texture, and size.

Naan is found in the cuisines mainly of Iran, Afghanistan, Central Asia, the Indian subcontinent, Indonesia, Malaysia, Myanmar, and the Caribbean. Primarily composed of white or wheat flour combined with a leavening agent, typically yeast, naan dough develops air pockets that contribute to its fluffy and soft texture.