Eish Merahrah

Build the Meal Around Eish Merahrah

• Besara
• Gebna domiati salad
• Sweet tea

How to Cook Eish Merahrah

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1. Soak the ground fenugreek in the 150 ml warm water for 60 minutes. Do not drain it — the softened seed and its liquid both go into the dough.

   Mark done Start 60 min timer

2. Mix the wholemeal and maize flours with the yeast and salt.

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3. Add the soaked fenugreek, the oil and the 250 ml water and bring to a soft dough. Knead 8 minutes.

   Mark done

4. Cover and prove 75 minutes until well risen. It will not double as dramatically as a white dough.

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5. Heat the oven to 240°C / 465°F with a heavy tray inside.

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6. Divide into 6 and press each into a 16 cm disc on a surface dusted with maize flour. Dust the tops as well.

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7. Bake on the hot tray 18 to 20 minutes, until set and lightly coloured with a dry, matt crust. Cool under a cloth.

   Mark done Start 18 min timer

Related guide: Prep, cook and total time.

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Notes From the Method

Soak the fenugreek for a full hour or the bread is bitter.

Do not swap the maize flour out — it is the texture.

It rises less than a white dough. That is correct.

Keeping What's Left

Three days wrapped; it stales more slowly than white bread. It freezes for 2 months.

Common Questions

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.