| Prep: 1 hour 15 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 4.5g | 0.6g | 32g |
| sugars | fibre | protein | salt |
| 1.8g | 4.8g | 4.7g | 0.6g |
About Aish Merahrah
Welcome to the enchanting world of Egyptian cuisine, where you will be introduced to the delightful staple, Aish Merahrah. Inspired by the culinary traditions of the Nile Valley, this flavorful bread symbolizes the very essence of Egyptian culture- simplicity paired with hearty ingredients. Made from available locally sourced ingredients such as corn flour, fenugreek seeds, and whole wheat flour, it’s a staple found in many homes across Egypt.
A History Rooted in Tradition
Aish Merahrah’s history is deeply rooted in Egypt’s agricultural past where bread serves as more than just a dietary cornerstone—it’s a significant cultural symbol. This particular variant combines the country’s staple grains to form a dense, round loaf with a subtle flavor profile accentuated by the warmly distinctive fenugreek seeds.
Culinary Companions to Aish Merahrah
Aish Merahrah is quite versatile and can be paired with a multitude of dishes. It’s commonly enjoyed as an accompaniment to a hearty stew or soup like Egyptian lentil soup. The bread holds up well when soaked with savory broths, making it a reliable companion for such dishes. Conversely, it can be enjoyed simply as is, with a drizzle of honey or a spread of cheese.
Its similarities with the staple Indian bread, Rotis are inescapable. Both are made using whole wheat flour, cooked on a hot pan and are a daily bread fix. Yet the introduction of corn flour and fenugreek seeds lend Aish Merahrah a unique charm and distinctively Egyptian character.
Embarking on the journey of making Aish Merahrah at home can be a culinary adventure that goes beyond simply bringing a foreign recipe into your kitchen. It’s about exploring and appreciating a facet of Egyptian culture, vividly captured in every loaf of this humble, yet delectable, bread.
What You’ll Need
- 2 cups of corn flour
- 1 tablespoon of active dry yeast
- 1 teaspoon of salt
- 1 1/2 cups of warm water
- 2 tablespoons of vegetable oil
- 1 teaspoon of fenugreek seeds
- 1/2 cup of whole wheat flour
Method
Step One
First, in a large bowl, combine the cornflour, active dry yeast, and salt.
Step Two
Then, slowly add the warm water into the bowl while continuously stirring the mixture. Stir the mixture until it forms a smooth paste.
Step Three
Next, add the vegetable oil into the mixture. Continue to stir the mixture until the oil is fully incorporated.
Step Four
After that, blend in the fenugreek seeds. Then gradually mix in the whole wheat flour until it the dough becomes thicker.
Step Five
On a floured surface, knead the dough for about 5-6 minutes or until smooth and elastic. Then, place the dough back into the bowl and let it rise for about 2 hours, or until it doubles in size.
Step Six
Once dough has risen, preheat your oven to 425 degrees Fahrenheit. Place a sheet of parchment paper on a baking tray and set aside.
Step Seven
Pull out pieces of the dough and roll them into balls that are 4 inches in diameter. Then, place the balls on the prepared baking tray, ensuring they are spread apart. The dough should yield about 6 to 8 balls.
Step Eight
Finally, bake the dough in the preheated oven for about 15 to 20 minutes or until they are golden brown.
Step Nine
Allow the bread to cool before serving. Enjoy your home-made Aish Merahrah!
