reprinted from 1935 edition , Photographic illustration no | |
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30 [Dreizehn Brotarten Thirteen bread types ] | History [ ] Markook was also mentioned in the tenth-century cookbook of under the name ruqaq |
It is commonly compared to , also found in Middle Eastern cuisine, although it is much larger and thinner.
20Annals of the Caliphs' Kitchens: Ibn Sayyar Al-Warraq's Tenth-Century Baghdadi Cookbook | It is baked on a convex metal griddle a or in a |
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He describes it as large and paper-thin, unleavened bread | German described the markook in during the early 20th-century as being also the name applied to flatbread made in a , although, in this case, it was sometimes made with leavening agents |