{"id":10540,"date":"2015-06-07T13:27:53","date_gmt":"2015-06-07T13:27:53","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=10540"},"modified":"2024-11-14T21:56:17","modified_gmt":"2024-11-14T21:56:17","slug":"meshtah","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/meshtah\/","title":{"rendered":"Meshtah"},"content":{"rendered":"

Meshtah<\/h2>\n

Meshtah\/A regional flat bread that is native to South of Lebanon and one of the dishes that conjures up blissful memories of Ramadan and specifically Suhoor!<\/p>\n

I still remember the \u201cTabbal\u201d, a drummer strolling down\u00a0 the streets of Beirut in the middle of the night : \u201cYa Nayem Wahed Eldayem\u201d and beating with a drum to wake up people for prayers and Suhoor!! I missed those days and missed out our family gatherings around a suhoor table.<\/p>\n

The Suhoor table was filled with delicious flavors and exciting smells: manakeesh, foul, fried eggs, cheese, labne, tea, fruits, olives, etc\u2026 Among these delicacies, was the meshtah. A warm meshtah piping out of the oven dipped with labn\u00e9 and accompanied with a cup of tea was heavenly!<\/p>\n

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Meshtah is normally made with flour and jreesh. If jreesh is not available in your household, then fine bulgur would be a good substitute.\u00a0<\/strong><\/p>\n

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Meshtah<\/h2>\n\n