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| Type | Sourdough |
|---|---|
| Place of origin | Egypt |
| Region or state | Upper Egypt |
| Main ingredients | Wheat,Yeast |
Eish shamsi (Egyptian Arabic:عيش شمسي), is a thicksourdough bread eaten inEgypt made with wheat flour.[1] InUpper Egypt it replaceseish baladi as the local staple,[2] although the latter is common as well. The name, which translates to "sun bread", is thought to derive from the practice of letting the dough rise in the sun.[2] The bread is traditionally baked at home in domed clay ovens with openings at the top, although this tradition is fading with pre-made bread becoming increasingly common.[1]
Sun Bread originated in Ancient Egypt, it was found depicted in multiple tomb art and remains of such bread was found in tombs.[3]
The shape of the bread is determined by the pattern of the scoring, which is done with a needle.[1] The common way to do it is making slits all around the top-edge for a round bread.[1] Another common way to do it is making crescent-shaped slits in the dough which results in a triangle-shaped bread.[1]Christians tend to score the dough in a way that achieves a rough cross-shape.[1] These bread shapes resemble those on depictions of bread offerings on tomb paintings dating back toancient Egypt.[1] Although it is uncommon inLower Egypt, some bakeries inCairo make it especially for theirUpper Egyptian clientele.[2]
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