SAJJ or MARKOUK BREAD

Product Information

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SAJJ or MARKOUK BREAD

AREA OF PRODUCTION: Bekaa – North Lebanon – Mount

Lebanon – South Lebanon - Nabatieh

DESCRIPTION: Thin bread made with wheat flour, water, salt

and yeast.

PRODUCTION METHOD: Dough is prepared by mixing the

ingredients together. Once ready, the dough is cut into small

round pieces that are sprinkled with corn flour and left to rise

for a number of hours. When the dough is ready, the balls are

handily shaped in disks using palms and fingers, and then the

disks are thrown with a quick movement from arm to arm until

they become thin discs. The bread is then wood baked on a

round shape metal dome (Saj). When it turns golden brown it

is removed from the hot saj and placed to cool down aside. The

bread is then stored in plastic bags. It can be well preserved for

at least 1 week.

PRODUCTION PERIOD: All - year - round

HISTORY AND TRADITION: It is a bread traditionally prepared by

ancestors. It used to be weekly baked in the villages’ houses for

family consumption. Nowadays with the lack of wood or other

inconvenience, the “saj” is equipped with a butane gas burner.

MARKETING CHANNELS:

Modern delivery

Traditional retail

Direct sale

Festival and folk festivities

Fairs

Price: $15.00

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