Egyptian Mahaleb Bread, also known as “Khobz el-Mahleb,” is a nostalgic treat that brings back memories of simpler times. Often enjoyed on the way to school, this delicately flavored bread is simple yet satisfying. Traditional Egyptian households have cherished this recipe, passing it down through generations. The aroma of freshly baked Mahaleb bread evokes the comfort and warmth of home.
The flavor of this bread is exquisitely unique due to the key ingredient, mahlab (ground cherry seeds), which adds a subtle nuttiness and warm spice to the bread. Combined with hints of nigella sativa (black cumin seeds), sugar, and butter, Mahaleb bread offers a delightful mix of sweet and savory. It’s versatile enough to be served as a light snack or a heartwarming breakfast.
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tbsp yeast
- 1 tbsp vinegar
- 1 tbsp mahlab
- 1 tbsp sugar
- 1 tbsp ghee or oil
- 1 egg
- 1-1.5 cups warm water
- 1 tsp nigella sativa (black cumin seeds)
- Egg wash for brushing the tops (1 egg white mixed with a little water)
Preparation
- Sift the flour into a large mixing bowl.
- Add the yeast, mahlab, and sugar to the flour, mixing well.
- Add the ghee (or oil/ butter) to the flour mixture and rub until well incorporated.
- Add the salt, egg, and vinegar to the mixture.
- Gradually pour warm water into the bowl, stirring continuously until a soft dough forms.
- Knead the dough by hand for 10 minutes or until it becomes smooth and elastic.
- Leave the dough to rest in a warm place for about 1 hour or until it doubles in size.
- Punch down the dough and divide it into 10-12 equal balls.
- Roll each ball on a floured surface into an oval or round shape.
- Sprinkle nigella sativa on top, pressing lightly to embed the seeds into the dough.
- Place the dough balls onto baking trays lined with parchment paper.
- Allow them to ferment for another 30 minutes.
- Preheat the oven to 180°C (350°F).
- Brush the tops of the dough balls with egg wash.
- Bake for about 15 minutes or until golden brown and puffed.
- For a soft texture, place the bread in a sealed nylon bag for 5 minutes post-baking. For a dry texture, let them cool in the open air for 5 minutes.
Did you know?
The use of mahlab in bread isn’t just a flavorful choice; it’s steeped in tradition and history. Mahlab comes from the seeds of the St. Lucie cherry and has been used in Middle Eastern and Mediterranean cuisines for centuries. Its distinctive aromatic profile makes it a prized ingredient in baking. In Egypt, the presence of mahlab in bread is so integral that it is often considered a mark of authentic Egyptian cooking.
Moreover, the inclusion of nigella sativa, also known as black cumin or black seeds, gives Mahaleb bread an added layer of flavor and an extra nutritional boost. These seeds have been appreciated for their medicinal properties since ancient times, believed to help with everything from boosting the immune system to digestive health.
Finally, this bread is more than just a food item; it’s a cultural symbol that embodies the essence of Egyptian gastronomy. The simplicity of its ingredients and the ease of preparation reflect the resourcefulness of traditional Egyptian cuisines, making Mahaleb bread a beloved staple in households across the nation.
