ENTER A PRODUCT: Submission #65
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Submission information
Submission Number: 65
Submission ID: 71
Submission UUID: 4ecb9804-694b-4ff9-b8e1-0994316b5270
Submission URI: /slowfood/form/segnala-un-prodotto-bk1
Created: Fri, 05/05/2023 - 10:50
Completed: Fri, 05/05/2023 - 10:52
Changed: Thu, 07/20/2023 - 10:08
Remote IP address: (unknown)
Submitted by: admin-form
Language: English
Is draft: No
Current page: Complete
Webform: ENTER A PRODUCT
General Info
Lazaqiat
Processed product from Triticum
| Category |
|---|
| Dolci |
Geographic area: Governatorato di Balqa, Giordania
Latitude: 32.0366806
Longitude: 35.728848
Location: 32.036681,35.728848
Formatted Address: Governatorato di Balqa, Giordania
State/Province: Governatorato di Balqa
Country: Giordania
Country Code: JO
Latitude: 32.0366806
Longitude: 35.728848
Location: 32.036681,35.728848
Formatted Address: Governatorato di Balqa, Giordania
State/Province: Governatorato di Balqa
Country: Giordania
Country Code: JO
Product description
Lazaqiat is a traditional Jordanain sweet made from a fat bread, a thicker variation of Shraak bread called Lazaqiat bread. In Al Balqa the bread is cut into small pieces and covered with local ghee/Samnah Baladieh and sugar. In other parts of the country the bread is not cut but rather left in its flat circular shape.
To make the Lazaqiat women start by kneading the wheat flour with water and it is left to proof for hours. Once the dough is ready to be baked, firewood is collected to light the fire then the Saj is placed on top supported over the fire by three or four stones.
A rounded tray is brought and sprinkled with a light layer of flour, then the dough is cut into smaller pieces, and dusted in flour. After the Saj reaches the appropriate temperature, the dough is rolled and flipped by hand until it reaches the desired size and thickness, then it is placed gradually on the Saj. When one side is done, the dough is flipped to the other side, until it is cooked completely.
Once the baking is done, the bread is cut into small pieces or left in its original shape, and the melted ghee/Samnah Baladiah is poured on top of the cut bread pieces, the sugar is then added, the ingredients are mixed gently together, then the dessert is placed in a large serving dish and served to the guests to be eaten by hand.
To make the Lazaqiat women start by kneading the wheat flour with water and it is left to proof for hours. Once the dough is ready to be baked, firewood is collected to light the fire then the Saj is placed on top supported over the fire by three or four stones.
A rounded tray is brought and sprinkled with a light layer of flour, then the dough is cut into smaller pieces, and dusted in flour. After the Saj reaches the appropriate temperature, the dough is rolled and flipped by hand until it reaches the desired size and thickness, then it is placed gradually on the Saj. When one side is done, the dough is flipped to the other side, until it is cooked completely.
Once the baking is done, the bread is cut into small pieces or left in its original shape, and the melted ghee/Samnah Baladiah is poured on top of the cut bread pieces, the sugar is then added, the ingredients are mixed gently together, then the dessert is placed in a large serving dish and served to the guests to be eaten by hand.
Lazaqiat is still consumed in rural communities as a dessert on special occasions for personal consumption. Some local Jordanian food restaurants recently adapted it to their menus, to revive traditional cuisine such as the Jordan Heritage Restaurant in both Al-Salt and in Amman city.
Lazaqiat is a popular sweet from the Levant. In the Syrian governorates of the Golan, Sweida, Daraa, it is called Siyala, or Sialat in the Syrian governorates of Hasaka, Homs, Hama, Aleppo and Lattakia. However, the ingredients and the process may differ slightly from one place to another.
Lazaqiat has been made for generations in the rural farming and Bedouin communities. Although there are no specific records of when it was first made, the closest mention, in the research thesis “Agriculture life in the Levant during the Umayyad period”1, is about a similar sweet called Mbahthra and Mafroukeh which consists of margoug bread (flat bread) cut into pieces mixed with olive oil and sugar. This could be one of the old variations of the Lazaqiat resembling the method of preparation in Al-Balqa area.
Unfortunately, the knowledge and tradition of making this dessert declined dramatically. Locals state that they no longer make this sweet as the younger generation is not keen on having such desserts. Like other traditional foods in Jordan, Lazaqiat is now only made by the elder women of the rural communities and during special occasions.
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