Tag: Mizrachi

Mizrachi (literally “Eastern”) Jewish baking comes from the ancient Jewish communities of Iraq, Iran, Yemen, Syria, Egypt, Morocco, and the wider Arab world — communities that lived in those lands for two thousand years and developed a baking tradition unlike anything else in the Jewish world. Yemenite kubaneh, the slow-overnight Shabbat bread baked in butter for hours until the crust turns mahogany. Iraqi laffa, the soft puffy flatbread for scooping. Moroccan mufleta for Mimouna at the close of Pesach. Persian sangak with sesame and nigella. Date-stuffed ma’amoul for the festivals. Mizrachi baking leans on flatbreads, semolina, dates, sesame, and the long fragrant pull of cardamom and rose water. It is overwhelmingly pareve and built around the rhythms of Shabbat and Yom Tov in the Mizrachi tradition. Below you will find every Mizrachi recipe in our collection, each tested with precise gram measurements, baker’s percentages, and complete halachic notes.