Pain petri

Pain Petri
TypeBread
Place of originOriginally Morocco, today more common in France and Israel
Region or stateMorocco, France, Israel, and the Moroccan Jewish diaspora
Created byMoroccan Jewish community
Serving temperatureTraditionally for Shabbat, and other Jewish holidays
Main ingredientsEggs, fine white flour, water, yeast, sugar, anise seeds, sesame seeds, sugar and salt

Pain petri is a braided bread of Moroccan Jewish origin, that is traditionally baked for Shabbat,[1] the Jewish sabbath, as well as Rosh Hashanah and other Holidays,[2] and is popular among the Moroccan Jewish community of Morocco, France, and Israel.[3][4][5][6]

  1. ^ "Je me souviens la baguette de pain". Benzaken Descendants (en Français). 21 December 2018. Retrieved 4 January 2020.
  2. ^ Kaplan, Sybil. "Sephardic Food Customs". The Jewish Ledger. Archived from the original on 30 September 2020. Retrieved 4 January 2020.
  3. ^ Nathan, Joan. Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France: A Cookbook. Knopf.
  4. ^ "Pain Petri (Anise-Flavored Challah With Sesame Seeds)". The Washington Post. Archived from the original on 3 January 2020. Retrieved 3 January 2020.
  5. ^ Nathan, Joan. Joan Nathan's Jewish Holiday Cookbook. Knopf.
  6. ^ Marks, Rabbi Gil. The Encyclopedia of Jewish Food.