Sur fennel "step" bread (Muradef) from The Food of Oman: Recipes and Stories from the Gateway to Arabia (page 187) by Felicia Campbell

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sur-style peppery fish steak tomato curry (Marak samak)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • thekitchenchronicles on March 10, 2018

    Really easy (though a bit time consuming with the rolling / folding / oiling) with interesting flavor- a little sweet and bursts of flavor from the fennel. They're tender and flaky with lots of layers. I ate them with the "Sur-style Peppery Fish Steak Tomato Curry (Marak samak)" and also with eggs for the rest of the week.

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Reviews about this recipe

  • Kitchen Chronicles

    ...end up with triangular flatbreads that have several layers and puff up when they touch the hot pan. So instead of being thick or tough, the individual layers make them extremely tender and flaky.

    Full review
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