Photo by Dor Kedmi

Baking Heritage

Asif asked local Israeli and Palestinian bakers to recreate historic breads using heritage flours as part of our new installation “City. Wheat. Bread.” Writer Muzna Bishara asked them what it was like to work with heirloom grains.

Photo by Dor Kedmi

A Baker’s Identity Crisis

Israeli baker Hagay Ben Yehuda traveled to France to learn how to make what he thought was ‘classic’ bread, only to realize what he was looking for was back home. A journey into the fields helped him find his voice.

Photo by Matan Choufan

Grains and Bread in the Land of Israel in the 17th Century

Imagine you lived in Eretz Yisrael about 400 years ago and you wanted to bake yourself a fragrant loaf of bread: Where would you get the flour? How much would it cost? How big would the Ottoman tax authorities’ bite be? And what would the loaf look like?

Photo by Dor Kedmi

Samuni (Rolls)

In 17th-century Egypt, this bread was known as “samuli.” Inspired by historic records, baker Safa Boshnak created this modern recipe for rolls.

Photo by Dor Kedmi

Sesame Ka’ak (Ka’ak bi-Simsim)

This is not the round ka’ak (bagel) that is known today as a “Jerusalem ka’ak,” but rather a smaller pastry that’s more akin to a cookie.

Photo by Dor Kedmi

Kmaj (Pita)

Kmaj, a flatbread with a pocket, was sold on the streets of Jerusalem in the 17th century. Today, the recipe is far easier to make at home than back then.