Jordanian Shrak Bread/Markook/Shrak Bread

Jordan is an Arab nation on east bank of Jordan river with many ancient monuments, nature reserves and seaside resorts.With Amman as capital, Jordanian cuisine is a part of Levantine cuisine with smiliarities along with Lebanon, Palestine and Syrian with some variations. Food is a must in Jordanian culture. Meals are the main part of community event and food is commonly used by Jordanians to express their hospitality and generousity. A Jordanian invitation means that you are expected to bring nothing and eat everything. Loads of meals are served even for many traditional small gatherings in Jordan. Coming to my today's post, Shrak is a traditional Jordanian and Palestine bread which is also made in other cuisines like Levantine, North African and Gulf countries. Even the name of the flatbread differs from one country to another. Jordanians calls this bread as Shrak, Markook in Palestine and Rkak in Iraq, United Arab Emirate, other Gulf and North African countries. Shrak is a one-layered flatbread which is made from whole wheat flour,all purpose flour,yeast water and salt. Its is made as large breads which may reach around three feet in diameter and baked on large dome shaped metal griddle called Saj. This bread is seriously very quick to make, ready to eat and easy to digest.

Taboon/Jordanian Taboon Bread ~~ Jordanian Cuisine

As per Wiki ,Jordanian cuisine is a traditional style of food preparation originating from Jordan that has developed from centuries of social and political change with roots starting in Paleolithic period. Jordanian cuisine goes from baking, sautéeing and grilling to stuffing of vegetables (grape leaves, eggplants, etc.), meat, and poultry, apart from thisr oasting or preparing foods with special sauces plays an important role in this cuisine. Since Jordan is one of the largest producers of olives in the world, olive oil is the main cooking oil in Jordan. Herbs, garlic, spices, onion, tomato sauce and lemon are added to bring the typical flavours in Jordanian foods. Jordanian food can vary from extremely hot and spicy to mild.The most common and popular appetiser is hummus, which is a prepared out of chick peas blended with tahini, lemon, and garlic. Ful Medames is another well-known appetiser. A successful mezze must of course have koubba maqliya, labaneh, baba ghanoush, tabbouleh, olives and pickles.The most distinctive Jordanian dish is mansaf, the national dish of Jordan,a symbol in Jordanian culture for generosity.Eventhough simple fresh fruit is often served towards the end of a Jordanian meal, there is also dessert, such as baklava, hareeseh, knafeh, halva and qatayef a dish made specially for Ramadan . Drinking coffee and tea flavored with na'na or meramiyyeh is almost a ritual here.