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Lebanese baking
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As keen bakers, Taboon is a delight. Written by Hisham Assaad, a Lebanese Palestinian food writer, clown & photographer, it's a record of baking traditions from the eastern Med.
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meshtah Ramadan مشطاح رمضان
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We recently made his recipe for meshtah Ramadan مشطاح رمضان a bread typical of south Lebanon, often eaten at suhoor (the meal eaten before dawn prayers). Using a little bulgur wheat with the flour and mahlab (cherry kernel) it has a nice texture and aroma.
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"Qorban", a holy bread, is often handed out as you leave a funeral or mass on a feast day in the Greek Orthodox and Maronite Church. Hisham mentions that the latter are slightly sweeter and more aromatic. An ancient recipe, the bread is flavoured with mastic, orange blossom water and aniseed infusion and usually stamped with a cross.
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For a savoury breakfast, they both go well with some labneh, olives and za'atar mixed with olive oil. The bitter taste of dandelion leaves (so readily available!) are good for the digestive system and a nice way of adding in a bit of bitter.
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In the distant past, Lebanon grew enough varieties of wheat to be able to provide for its staple - bread. The port blast in 2020 which destroyed the country's main grain silos storing imported wheat, highlighted the fragility of the country's reliance on imported wheat.
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taboon - flat bread made with flour & bulgar wheat
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customs checks
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Even though Zejd's EVOO missed Jekka's Medicinal Herb day last week, we brought along our herbs in Zejd's EVOO tins for display. Thank you to all those who supported us over the fascinating 2 days and for signing up to our newsletter!
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HMRC "randomly" chose our pallet for a customs check this week on its arrival to Felixstowe. Luckily it's cleared its checks and will arrive in Bristol next week.
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shorkk markets & fairs
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25 & 26 April Clem's Fair Tisbury Wilts SP3 6SG 10am-5pm
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