In the world of Eish shamsi, there are many things we can explore and discover. From its origins to its impact on today's society, Eish shamsi has been a topic of constant interest and has sparked the curiosity of many people. In this article, we will delve into the fascinating world of Eish shamsi and explore its different facets, from its historical aspects to its implications today. Along these lines, we will discover how Eish shamsi has evolved over time and how it has left its mark on humanity. Get ready for a journey of discovery and learning about Eish shamsi. Let's get started!
Type | Sourdough |
---|---|
Place of origin | Egypt |
Region or state | Upper Egypt |
Eish shamsi (Egyptian Arabic: عيش شمسي) or Al-Shamsi, is a thick sourdough bread eaten in Egypt made with wheat flour. In Upper Egypt it replaces eish baladi as the local staple, although the latter is common as well. The name, which translates to "sun bread", is thought to derive from the practice of letting the dough rise in the sun. The bread is traditionally baked at home in domed clay ovens with openings at the top, although this tradition is fading with pre-made bread becoming increasingly common.
The shape of the bread is determined by the pattern of the scoring, which is done with a needle. The common way to do it is making slits all around the top-edge for a round bread. Another common way to do it is making crescent-shaped slits in the dough which results in a triangle-shaped bread. Christians tend to score the dough in a way that achieves a rough cross-shape. These bread shapes resemble those on depictions of bread offerings on tomb paintings dating back to ancient Egypt. Although it is uncommon in Lower Egypt, some bakeries in Cairo make it especially for their Upper Egyptian clientele.