Palestinian Breads to Know: Taboon, Ka'ak and Markook
Ask Palestinians what they miss most about home cooking, and bread comes up again and again. At the Palestinian table, bread is used instead of a fork, and a meal without it hardly counts as a meal.
Taboon
Taboon bread is named after the clay oven it is baked in. The dough goes onto a layer of hot stones, which leaves little dimples and a smoky crust. It is the base of musakhan, roast chicken with onions and sumac, and in many villages families once shared one taboon oven.
Ka'ak al-Quds
Ka'ak al-Quds is Jerusalem's famous sesame bread, shaped into a long oval ring. Street sellers carry it through the Old City every morning, and people eat it with za'atar, boiled eggs or falafel.
Markook
Markook, sometimes called shrak, is stretched so thin you can almost see through it, then baked on a domed griddle called a saj. It is soft, huge and ideal for wrapping.
Where to find it in the US
Arab bakeries in Dearborn, Paterson, Chicago and the Bay Area often sell ka'ak and saj breads, and some make taboon on weekends. At home, a very hot oven and a pizza stone are a good start.
Our Palestine Watermelon design, the map of Palestine filled with watermelon, is just as good for lazy weekend breakfasts.
FAQ
+What makes taboon bread different?
It is baked on hot stones inside a clay taboon oven, which gives it a dimpled, smoky crust.
+What do people eat with ka'ak al-Quds?
Usually za'atar, boiled eggs or falafel.
+Is markook the same as lavash?
They are similar thin breads, but markook is baked on a domed saj griddle and is usually larger and softer.
+Where can I buy Palestinian bread in the US?
Arab bakeries in cities with large Arab American communities, such as Dearborn, Paterson and Chicago, often sell it.
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Keep exploring: Shop our Best Sellers · Read next: Talking to Kids About Palestine: A Parent's Guide to Honest, Age-Appropriate Conversations
