- 3cups Bran flour
- Pinch salt
- 1/2cup Yest
- 2cups Warm water(For kneading)
- 1 Small onion(Peeled)
- Handful Radda (Bran)
- Place yeast and peeled onion in a yeasting bowl. Leave overnight
- Seive flour. Add salt and yeast then fold in water gradually as required. Knead well , raising and stretching the dough to allow air to pass.
- Leave dough to rise for 1/2 hour after covering it with a clean cloth.
- Heat the oven well. Sprinkle wooden board with radda (Bran) dampen palms and shape dough into balls placing each on board.Place in oven
- Bake for 10 minutes until brown.
Place: Port Said, Egypt
Recipe’s Personal Background | How did you learn this recipe? | Tradition and culture |
Is there some memory/historical event connected to this recipe? | It’s a heritage kind of bread and has been used in both lower and upper Egypt since Pharonic times. As you see from the recipe it’s a healthy kind of bread by using bran. In modern times it has become very popular which is a good sign as people have become more health conches. | |
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)? | In the past this bread was baked at home by mothers and grandmothers now can be bought everywhere. | |
Mediterranean Background | Any tradition this receipe is connected to? If yes, which one? Can you describe it? | _ |
Any Festivity this recipe is connected to? If yes, which one? Can you describe it? | _ | |
Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment? | _ | |
Season (season this food is linked to) | All year |
Nutrition Facts
4 Servings
Amount Per Serving
• Calories 4310.0
• Total Fat 4.3 g
• Saturated Fat 1.0 g
• Polyunsaturated Fat 0.8 g
• Monounsaturated Fat 2.0 g
• Cholestero l0.0 mg
• Sodium 607.5 mg
• Potassium 283.8 mg
• Total Carbohydrate 59.8 g
• Dietary Fiber 5.0 g
• Sugars 12.1 g
• Protein 11.0 g
• Vitamin A0.0 %
• Vitamin B-120.0 %
• Vitamin B-611.0 %
• Vitamin C0.0 %
• Vitamin D0.0 %
• Vitamin E2.9 %
• Calcium 9.3 %
• Copper 13.8 %
• Folate 32.8 %
• Iron 21.3 %
• Magnesium 25.3 %
• Manganese 104.3 %
• Niacin 27.5 %
• Pantothenic Acid 6.7 %
• Phosphorus 23.1 %
• Riboflavin 21.1 %
• Selenium 55.4 %
• Thiamin 33.1 %
• Zinc 11.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.