Taboon bread is a flatbread eaten in the Middle East. It is traditionally baked in a taboon oven (Arabic: خبز طابون: bread of the taboon, Hebrew: לאפה : la-fah).
Taboon bread is spread with various toppings or used as a wrapper.[1]It is sold as street food, stuffed with hummus, falafel or shawarma.[2] It is also used in the popular Palestinian dish musakhan.[3]
Variations of taboon bread include:
- Laffa 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.
- Druze pita is paper thin and traditionally spread with Labneh, olive oil, and/or zaatar. [4]
- Bukharan pita, an oval, thin and crispy flatbread, spiked with cumin seeds. Usually eaten as a snack by Bukhara Jews, along with savory food.
Taboon bread is also a staple of Arab Middle Eastern cuisine worldwide, found in Arabic restaurants.
References
- ^ http://www.dailyprincetonian.com/2002/02/28/4515/
- ^ http://www.jerusalem-hotel.co.il/article.asp?cid=1&aid=3599
- ^ "This Week in Palestine - Palestinian Recipe: Al-Bardauni's Musakhan". Jerusalem Media & Communication Centre. February, 1999. http://www.jmcc.org/ptw/99/Feb/recipe.htm.
- ^ http://www.stratsplace.com/rogov/israel/dining_with_druze.html
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