{"id":146,"date":"2019-05-13T13:00:40","date_gmt":"2019-05-13T13:00:40","guid":{"rendered":"http:\/\/www.theeleganteconomist.com\/?p=146"},"modified":"2025-09-01T01:53:55","modified_gmt":"2025-09-01T01:53:55","slug":"lebanese-talami-bread","status":"publish","type":"post","link":"https:\/\/theeleganteconomist.com\/?p=146","title":{"rendered":"Lebanese Talame Bread"},"content":{"rendered":"\n

Lebanese talame (also sometimes spelled talami) bread could be described as a Middle Eastern focaccia. It’s perfect paired with soup, sliced for sandwiches, or simply dipped in olive oil and za’atar. The dough is not your typical bread dough, however – it is much softer \/ wetter than a typical bread dough, and so I would highly recommend you prepare it using a stand mixer, as it is rather difficult to knead the dough properly by hand.<\/p>\n\n\n\n

The dough is meant to be very wet and sticky, which is why I recommend either pouring it onto a parchment lined baking sheet, or oiling your hands really well before handling. You can either form into individual pieces, or you can leave as one large (half sheet pan) loaf, and cut into slices. Here’s what the dough process looks like: <\/p>\n\n\n\n

\n
\"\"
After using the dough hook for five minutes, the dough is elastic, but sticky.<\/em><\/figcaption><\/figure>\n\n\n\n
\"\"
The dough sticks to the side of the bowl a bit, and will need to be scraped off. <\/em><\/figcaption><\/figure>\n\n\n\n
\"\"
Scraping the dough using a spatula, onto a parchment-lined baking sheet.<\/em><\/figcaption><\/figure>\n<\/figure>\n\n\n\n

From here, you have a couple of options. You can form the bread into smaller loaves (like in the main photo), or you can form into one large loaf to slice later, as I’ve done here. Either way, coat your hands with oil before trying to handle or shape \/ flatten the dough:<\/p>\n\n\n\n

\n
\"\"
This is the dough, poured onto the baking sheet.<\/em><\/figcaption><\/figure>\n\n\n\n
\"\"
This is the dough after coating my hands with oil, and flattening and shaping into one large loaf that will be cut later.<\/em><\/figcaption><\/figure>\n<\/figure>\n\n\n\n

I like my talami topped with za’atar, but sesame seeds or nigella (black seed) is also delicious. It also makes a fantastic garlic bread! This easy, vegan bread is simple to prepare and will keep for four days or so – though it rarely lasts so long in our house.<\/p>\n\n\n\n