Rustic Sweet Olive-Oil Bread

Mafrouka

Preparation info

  • Serves

    4–5

    • Difficulty

      Easy

Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

A delicious rustic pastry, very similar to (and some say the ancient cousin of) the Spanish torta de aceite. Traditionally, freshly made and still-warm saj bread was topped with sugar, then doused and rubbed well with olive oil until the sugar dissolved, hence the name “mafrouka,” or “rubbed.” Here we brush the rounds of saj with oil as they bake, resulting in a crispier pastry—but feel free to try the original method, too!