Syrian brown-speckled bread made with yeast (Markouk) from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 44) by Paula Wolfert

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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

  • Yildiz100 on July 20, 2015

    This was a little labor intensive but it turned out a delicious bread. I made this only once maybe 4 years ago and now I am thinking it is time to make it again!

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