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Matloue

Matloue
Pains matloue dans une boulangerie de la rue d'Aligre, à Paris.
Alternative nameskhobz e-tadjine
Place of originAlgeria
  •  Wikimedia Commons logo Media: Matloue

Matloue, matlou’ (arabic : المطلوع), Also named khobz e-tadjine and khobz e-matlou, is a type of Algerian[1][2][3] sourdough bread. It is made of semolina (durum wheat or barley) and a natural leaven called ghessen (n) temtount[4]. It is cooked on a clay or cast iron tagine.

The bread is a staple on family tables, particularly during Ramadan.

References

  1. ^ Daumas, Eugène (1869). La vie arabe et la société musulmane (in French). Paris, Michel Lévy, frères. p. 253.
  2. ^ Bouayed, Fatima-Zohra (1981). Le Livre de la cuisine d'Algérie (in French). p. 295. ISBN 2201016488.
  3. ^ Delphin, Gaëtan (1891). Recueil de textes pour l'étude de l'arabe parlé (in Arabic). E. Leroux. p. 207.
  4. ^ Majouja (2024). La cuisine algérienne tradi-trendy: 80 recettes inspirées de la cuisine kabyle et des autres régions d'Algérie (in French). p. 43. ISBN 9782017280446.


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