Jump to content

Main menu Navigation ●Main page ●Contents ●Current events ●Random article ●About Wikipedia ●Contact us ●Donate Contribute ●Help ●Learn to edit ●Community portal ●Recent changes ●Upload file

●Create account ●Log in ●Create account ● Log in Pages for logged out editors learn more ●Contributions ●Talk

(Top) 1 Etymology 2 History 3 Gallery 4 See also 5 References

Markook (bread)

●العربية ●Español ●Euskara ●فارسی ●Français ●한국어 ●Italiano ●Jawa ●مصرى ●Oʻzbekcha / ўзбекча ●ਪੰਜਾਬੀ ●Simple English Edit links ●Article ●Talk ●Read ●Edit ●View history Tools Actions ●Read ●Edit ●View history General ●What links here ●Related changes ●Upload file ●Special pages ●Permanent link ●Page information ●Cite this page ●Get shortened URL ●Download QR code ●Wikidata item Print/export ●Download as PDF ●Printable version In other projects ●Wikimedia Commons Appearance From Wikipedia, the free encyclopedia

This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. Please help improve this article by introducing more precise citations. (August 2018) (Learn how and when to remove this message)

Markook Bread

Alternative names

Shrak, ruqaq, rqeeq, or mashrooh

Type

Flatbread

Place of origin

Middle East

Region or state

Levant, and Arabian Peninsula

Media: Markook Bread

Markook bread (Arabic: خبز مرقوق, romanized: khubz marqūq), also known as khubz ruqaq (Arabic: رقاق), shrak (Arabic: شراك), khubz rqeeq (Arabic: رقيق),^[1]^{[better source needed]} mashrooh (Arabic: مشروح), and saj bread (Arabic: خبز صاج), is a kind of Middle Eastern unleavened flatbread common in the Levant and the Arabian peninsula. It is baked on a convex metal griddle (asaj) or in a tannour.

Markook shrak is a type of thin bread. The dough is unleavened and usually made with only flour, water, and salt, and after being rested and divided into round portions, flattened and spread across a round cushion until it is thin then flipped onto the saj.^[2] It is often folded and put in bags before being sold.

It is commonly compared to pita bread, also found in Middle Eastern cuisine, although it is much larger and thinner. In some Arab countries, such as Yemen, different names are given for the same flatbread, such as khamir, maluj and ṣaluf, depending on the regional dialects. By Israelis, markook may also be referred to as laffa, though markook and laffa are distinct types of flatbread.

Etymology[edit]

Markook (مرقوق) comes from the Arabic word raqiq (رقيق) meaning delicate, and raqiq also comes from the verb Raq (رق).^[3]

History[edit]

Markook was also mentioned in the tenth-century cookbook of Ibn Sayyar al-Warraq under the name ruqaq.^[4] He describes it as large and paper-thin, unleavened bread.^[4]

German orientalist Gustaf Dalman described the markookinPalestine during the early 20th-century as being also the name applied to flatbread made in a tannour, although, in this case, it was sometimes made with leavening agents.^[5]

Gallery[edit]

Markouk prepared by Syrian JewsinJerusalem
APalestinian woman baking markook bread on Saj oven in the village of Artas near Bethlehem
Markouk being prepared and cooked on a saj

References[edit]

^ "طريقة عمل خبز رقاق - موضوع". موضوع (in Arabic). Retrieved 2018-11-27.

^ Elamine, Anthony Morano and Leila. "Rima's Saj Bread Film |The Recipe Hunters in Lebanon". The Recipe Hunters. Retrieved 2018-11-27.

^ "مرقوق".

^ ^a ^b Ibn Sayyar, Al-Warraq; Nasrallah, Nawal (26 November 2007). Annals of the Caliphs' Kitchens: Ibn Sayyar Al-Warraq's Tenth-Century Baghdadi Cookbook. Brill Academic Publishers. p. 568.

^ Dalman, Gustaf (1964). Arbeit und Sitte in Palästina (in German). Vol. 4 (Bread, oil and wine). Hildesheim. OCLC 312676221.{{cite book}}: CS1 maint: location missing publisher (link) (reprinted from 1935 edition), Photographic illustration no. 30 [Dreizehn Brotarten (Thirteen bread types)]