SOME OF THE MANY TYPES OF BREAD IN THE MEDITERRANEAN

• Khubz: A wheat flatbread, very typical in Morocco, made of fine white flour.

• Mahrash: A round Moroccan cornbread with cinnamon and sugar. When made from barley flour it is called mahsrash shair.

• Pide: a dark round flatbread, spongy and soft with a crisp crust, decorated with seeds. It is typical in Mediterranean Muslim countries, where it is prepared during Ramadan.

• Cavdar ekmegi: Turkish rye or wheat bread with raisins or nuts.

• Bagel: an Israeli bread with cumin and coriander.

• Lavash: a very thin white flatbread, typical in Turkey, Lebanon and Syria.

• Pita: A round pocket bread typical in the Middle East.

• Pain tunisien: tender bread with a crispy crust, made of semolina flour.

• Grissini: crispy breadsticks, originally from Italy, seasoned with salt and herbs.

• Baguette: the quintessential French bread, long and thin, with a slightly crisp crust and soft interior..

• Pa de pagès: a rustic bread, round and with a thick crust, typical of Catalan cuisine.