Pics: Bread and Otem, a shepherd's meal in Halayeb and Shalatin



Tue, 19 Apr 2022 - 02:42 GMT


Tue, 19 Apr 2022 - 02:42 GMT

Halayeb and Shalatin - Youm7

Halayeb and Shalatin - Youm7

CAIRO – 19 April 2022: Bread is a staple at Egyptian tables of all backgrounds. Thus, there are dozens of types of bread in Egypt. In Halayen and Shalatin in far southeastern Egypt, tribes make bread for which their desert environment can cater.  


Most commonly, tribes in Halayeb and Shalatin make a living from herding and walking sheep and camels for long distances for days.


Al-Jabouri bread is probably as old as the Ababda and Besharia tribes that are native to the area. It was fast and easy and is made of flour and water only. As it is being kneaded, fire is made in a small hole in the ground using coal until the soil is hot. The coal is removed, and the bread is placed in the hole, then the coal is placed on the bread for only a few second.


After that, the bread is buried with soil and the coal over it. After a few minutes, the bread is uncovered and turned over, then buried again. In a couple of minutes, the bread is removed and cleaned with a towel.


Another meal that shepherds make while away from home is Assida, known in the area as Otem. It is made of flour, water, milk, and ghee made of sheep milk. It can last a long time without a fridge and can give the energy shepherds need in the desert.




Reporting by Emad Arafa



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