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Taboon bread (Arabic: خبز طابونkhubz tabun) or laffa (Arabic: لفة‎) is a Levantine flatbread. It is traditionally baked in a taboon oven or a tannur, and is similar to the various tandoor breads found in many parts of Asia. It is used as a base or wrap in many cuisines, and eaten with different accompaniments.[1] It is of medium thickness, slightly chewy, and doesn't tear easily.

Taboon bread
Lch (20).JPEG
Taboon bread, main component of musakhan
TypeFlatbread wrap
Place of originMiddle East

VariationsEdit

  • Taboon bread is an important part of Palestinian cuisine,[2] traditionally baked on a bed of small hot stones in the taboon oven.[3] It is the base of Musakhan, often considered the national dish of Palestine. Over the centuries, bread-making in communal taboons played an important social role for women in Palestinian villages.[3]
  • It is popular in Israel,[4][5] where it is also called laffa or sometimes "Iraqi pita". It is common at bakeries, and at food stands where it is mostly used to wrap shawarma, falafel, or hummus.[6] Thin saj flatbread is sometimes also referred to as laffa.

See alsoEdit

ReferencesEdit

  1. ^ Skloot, Joe (February 28, 2002). "Falafel: Ambassador of peace or cuisine from mideast?". The Daily Princetonian. Archived from the original on 2009-08-19. Retrieved 2018-12-06.CS1 maint: Unfit url (link)
  2. ^ Whittemore, William Meynell (1874). Sunshine, conducted by W.M. Whittemore [and others] – via Google Books.
  3. ^ a b "e-turathuna-Tabun - Bethlehem University". www.bethlehem.edu. Retrieved 2019-02-03.
  4. ^ Sarah Nadav (2010-09-04). "Let's meat at Aish - restaurant specializes in Eastern-style meats and delicious salads". The Jerusalem Post. Retrieved 2012-02-13.
  5. ^ "Did You Know? Israeli Cuisine" (PDF). jewishfederations.org. Embassy of Israel, Washington, D.C. 2010-09-04. Archived from the original (PDF) on 2014-11-06. Retrieved 2012-02-13.
  6. ^ Different Breads at your Jerusalem Hotel Archived 2009-02-18 at the Wayback Machine