Lachuch与labneh和za'atar

“哦，”我呼吸着一家漂浮的白色物质，戴着柔软的白色物质。我看着表面冒着一个不可能的坑煎饼，看起来像月亮的表面。当男人吓到锅中时，它翻转到柜台上，看起来几乎活着。我伸出了一个暂定的手指;它是柔软和枕头，与我之前遇到的任何面包不同。你可以在以色列的每个市场中找到Yemenite面包，Lachuch。There’s something so hypnotic about watching the bubbles form and break that it’s little wonder there’s usually someone standing mesmerized before the flames.Yemenites eat the bread with soup (they are masters of the form), but young Israeli chefs have been finding all manner of uses for this deliciously yeasty bread. My favorite lachuch recipe iteration is a breakfast dish: covered with cool labneh while it’s still warm, then drizzled with olive oil and slathered with the herbal mixture za’atar.You can buy za’atar in any Middle Eastern spice shop. But it’s a blend, and if you like the flavor you might want to play around with various herbs to come up with one of your very own. The constant ingredients are sumac, salt, and sesame seeds. Dried thyme is usually used (za’atar is actually the Arabic word for thyme), as well as oregano or mint. Cumin is often part of the mix. Personally, I find I like the flavor that fresh oregano adds the mixture. But if you’re in a different mood, you can spread the lachuch with honey, with jam, or fold some cheese, tomatoes, and onions in for a lovely little sandwich.This spongy bread is remarkably versatile—and incredibly easy to make. Aside from allowing the yeast a few hours to work its magic, you’re basically making pancakes, except you don’t have to bother with flipping. Just like with pancakes, pay close attention to the heat of your pan. You’ll likely need to reduce the heat to give the bubbly top time to set before the bottom burns, and be sure to let the pan cool in between batches. But most importantly—don’t sweat it. Making lachuch is like riding a bike; once you get the hang of it, there will be no stopping you.