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Taboon bread facts for kids

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Taboon bread
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Taboon bread, main component of musakhan
Type Flatbread wrap
Place of origin Middle East

Taboon bread (Arabic: خبز طابون, romanized: khubz ṭābūn) is Levantine flatbread baked in a taboon or tannur 'tandoor' clay oven, similar to the various tandoor breads found in many parts of Asia. It is used as a base or wrap in many cuisines, and eaten with different accompaniments.

Variations

Tabun - 2
Traditional tabun with lid, from Palestine

Taboon bread is an important part of Palestinian cuisine, traditionally baked on a bed of small hot stones in the taboon oven. It is the base of musakhan, often considered the national dish of Palestine. Gustaf Dalman, a German orientalist, documented its making in Palestine in the early 20th-century, among other types of breads. In Palestine, folded flat-bread was often filled with a spinach and onion mixture, or with cheese curds and onion mixture, or with raisins and pine nuts. The ordinary taboon-bread was slightly smaller in size than the ordinary tannur-bread. Over the centuries, bread-making in communal taboons played an important social role for women in Palestinian villages.

In Israel, a popular flatbread known as laffa, Iraqi pita, or in Jerusalem ashtanur, is typically baked in a tannur or taboon. It is common at bakeries, and at food stands where it is mostly used to wrap shawarma or other food.

See also

Kids robot.svg In Spanish: Pan tabún para niños

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Taboon bread Facts for Kids. Kiddle Encyclopedia.