Aish Mehahra
Encyclopedia
Aish Merahrah is an Egypt
ian flat bread made with 5 -10% ground fenugreek
seeds and maize
. It is part of the traditional diet of the Egyptian countryside, prepared locally in village homes in Upper Egypt
. Aish Merahrah is similar to markouk, a Lebanese bread. The loaves are flat and wide, and usually about 50 cm in diameter. The bread is made of maize
flour that has been made into a soft dough that is fermented overnight with a sourdough
starter, shaped into round loaves that are then allowed to rise or “proof” for 30 minutes before being flattened into round disks that are then baked. They can be kept for days in an airtight container. The addition of fenugreek seeds increases the protein content, storage length and digestibility of the bread.
Egypt
Egypt , officially the Arab Republic of Egypt, Arabic: , is a country mainly in North Africa, with the Sinai Peninsula forming a land bridge in Southwest Asia. Egypt is thus a transcontinental country, and a major power in Africa, the Mediterranean Basin, the Middle East and the Muslim world...
ian flat bread made with 5 -10% ground fenugreek
Fenugreek
Fenugreek is a plant in the family Fabaceae. Fenugreek is used both as a herb and as a spice . The leaves and sprouts are also eaten as vegetables...
seeds and maize
Maize
Maize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable...
. It is part of the traditional diet of the Egyptian countryside, prepared locally in village homes in Upper Egypt
Upper Egypt
Upper Egypt is the strip of land, on both sides of the Nile valley, that extends from the cataract boundaries of modern-day Aswan north to the area between El-Ayait and Zawyet Dahshur . The northern section of Upper Egypt, between El-Ayait and Sohag is sometimes known as Middle Egypt...
. Aish Merahrah is similar to markouk, a Lebanese bread. The loaves are flat and wide, and usually about 50 cm in diameter. The bread is made of maize
Maize
Maize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable...
flour that has been made into a soft dough that is fermented overnight with a sourdough
Sourdough
Sourdough is a dough containing a Lactobacillus culture, usually in symbiotic combination with yeasts. It is one of two principal means of biological leavening in bread baking, along with the use of cultivated forms of yeast . It is of particular importance in baking rye-based breads, where yeast...
starter, shaped into round loaves that are then allowed to rise or “proof” for 30 minutes before being flattened into round disks that are then baked. They can be kept for days in an airtight container. The addition of fenugreek seeds increases the protein content, storage length and digestibility of the bread.