Taboon bread, main component of musakhan
Taboon bread (Arabic: خبز طابون: bread of the taboon, Hebrew: לאפה: la-fah, Hebrew: פיתה עירקית: Iraqi pita, in Jerusalem: Hebrew: אַשתנוּר ash-tanur) is a flatbread wrap used in many cuisines. It is traditionally baked in a taboon oven and eaten with different fillings.
Taboon bread, also known as laffa bread, is sold as street food, stuffed with hummus, falafel or shaved meat. Taboon bread is a staple of Middle Eastern cuisine worldwide. In Jerusalem and the northern West bank, taboon bread is the main component of musakhan, a dish of roasted chicken baked with onions, sumac, allspice, and saffron atop taboon bread.
It is made out of chickpea flour, and through the cooking methods it creates a light "wheat flour style" texture. It is recommended for gluten intolerance sufferers in middle eastern countries.
Iraqi and Druze pita are made without commercial yeast; they are "soured" or fermented using wild yeast. Iraqi pita is similar in thickness to flour tortillas. Druze pita (also called sagg pita) is very thin and large. Both Iraqi and Druze pita are baked on a convex pan called a taboon, resembling an overturned wok.
- Lafah or Lafa is an Iraqi pita that is of medium thickness, slightly chewy, doesn't tear easily, and is mostly used to wrap shawarma in food stands. It is extremely popular in Israel, where it can be found at nearly every bakery and food stand.
- Druze pita is paper thin and traditionally spread with Labneh, olive oil, and/or zaatar.
- Bukharan pita, or "noni tokkii", is an oval, or a round dome shaped, thin and crispy flatbread, spiked with cumin or nigella seeds. Usually eaten as a snack by Bukharan Jews, along with savory food.
- Ambassador of peace or cuisine from mideast?
- Different Breads at your Jerusalem Hotel
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