Interview: Soad Ahmed


Bahna, Egypt

Personal Background
(personal background of the person interviewed, not too much detailed, it depends on the context).

Bataw or Zallout Bread is very popular in the city of Port said.
Soad has learned the recipe from her mother, making themselves home made bread and then selling it.


Description of the environment where one of the activities listed above takes place:
(Please, specify: 1 – name of the local area, 2 – if it’s a place well-known for a specific activity and – if so – which one; 4 – information about plants and landscape related to Mediterranean environment linked to the activity; 5 – any relevant information linked to the research). If it’s possible, take pictures/shoot video of this place.

Portsaid is considered the third most important city in Egypt, after Cairo, the capital, and Alexandria. It is a coastal city located on the shores of the Mediterranean Sea at the entrance of the Suez Canal.


Description of the technique/method/practice implemented. Please, specify – if it’s the case – the timing, the steps and the aim of the activity (to have more material: pictures + video shooting of the usage if it’s possible).

Place yeast in a bowl. Add onion and leave overnight.
Remove onion. Sieve flour and salt then add to yeast. Knead in high motions, stretching the dough to allow air to pass through and gradually add water.
Leave to rise for around 1/2 hour. Warm oven
Prepare a piece of wood with a long handle and use it to place bread in oven. Sprinkle with radda (bran). After damping your palms with water, shape dough into little balls and place in the hot oven.
Leave them for 10 minutes until they turn golden brown.



List of natural products (fruits, vegetables, plants, fish and so on) depending on the activity/the activity is done for and related to the Mediterranean Diet. Promotion of the territory. Promotion of biodiver Promotion of slow and 0% consumptionif it’s the case, how the 0 Km production is working at local level: Region, if it’s a place famous for a specific activity, why and so?

The ingredients are bought from farmers around Port Said area.


If it’s an activity related to the promotion of the territory, the biodiversity and the slow and 0% consumption, please, describe how it works at local level (if it’s related to traditional practice or traditional organization of the food distribution, promotion of territory or 0% consumption).

This method has been learnt generation by generation in the family.


How did you learn this method/technique/practice?
Very few people know how to make this kind of bread. In modern kitchens nowadays it doesn’t have the same taste. That’s why our bread is extremely popular. It’s called Bataw Bread and it has been done since the time of the Pharaons. There are drawings on the temples showing the offerings of bread to gods.

Season (season this activity is specifically carried out)

All seasons



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