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Continuing with my series from the streets of Alexandria I bring you today the Egyptian local bread.

The staples of the Egyptian diet are bread ('aish', which also means "life"), fuul and taamiya. Bread is eaten with all meals and snacks and comes either as a pitta-type 'aish shamsi' (sun raised bread made from white flour) or 'aish baladi' (made from coarse wholewheat flour). This bread is round, 15-20 cms in diameter and 1-2 cms thick. It can be machine-made or hand-made. Hand-made bread is enriched with a thin layer of bran sprinkled on the lower layer. The loaves are sold individually and come in different textures: soft, dry, and very dry. The bread is used to scoop up various kinds of food. Very dry bread can be softened by wetting it under running water then passing it over a naked flame.

Here you can see recipes for diferent kinds of Egyptian local bread.

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More interesting stuff I found about bread:

Bread in Ancient Egypt
by Jane Howard

Ancient Egyptians, depending on their wealth and status, could have a varied diet, but central to their nourishment was bread and beer. From very early on, both were consumed at every meal, by everyone, and no meal was considered complete without them. Bread, nutritionally, provided protein, starch and trace nutrients, and it also played much the same role as beer in the Egyptian economy as well as in cult rituals.

You can read more here.

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Additional Photos by Ricardo Lopes (riclopes) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 6857 W: 151 N: 10359] (35577)
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