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Meshtah el Jreesh

Meshtah is a long oval flat bread typical to the South of Lebanon and its name is derived from the Arabic word Ishtah – “to flatten”. Although commonly prepared during Ramadan, Meshtah can be found all year-round in Lebanese bakeries. It is savored with labneh and vegetables.

Home-made meshtah. Photo ©Bayan, Deir Kanoun Ras Ein


3 cups of Jreesh

½  cup of whole grain flour

½ cup of white flour

2 cups of warm water

1 Tbsp. of yeast

1 Tbsp. of fennel powder

1 Tbsp. of Nigella seeds

1 Tsp. of salt

¼  cup of  oil

1 Tsp. of sugar

Pinch of turmeric

Preparation steps:

  1. Soak the Jreesh in a cup of water for about 3h
  2. After 3 hours, add the remaining ingredients to the soaked Jreesh and make the dough
  3. Let the dough rest in a warm place for 30mns
  4. After 30mns, divide the dough into balls
  5. Stretch each ball into a long « flat bread » and shape it
  6. Put the bread on oven trays and mark the bread with a spoon. Cover with a damp kitchen towel and leave to rest for 30mns
  7. Brush the bread with olive oil mixed with turmeric and sprinkle with Nigella seeds
  8. Bake in a pre-heated oven (180 degrees celcius) for 15mns until the bread is golden
  9. Let cool and serve with labneh, olives, makdous and vegetables

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