| Type | Bread |
|---|---|
| Place of origin | Originally Morocco, today more common in France and Israel |
| Region or state | Morocco, France, Israel, and the Moroccan Jewish diaspora |
| Created by | Moroccan Jewish community |
| Serving temperature | Traditionally for Shabbat, and other Jewish holidays |
| Main ingredients | Eggs, 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]
- ^ "Je me souviens la baguette de pain". Benzaken Descendants (en Français). 21 December 2018. Retrieved 4 January 2020.
- ^ Kaplan, Sybil. "Sephardic Food Customs". The Jewish Ledger. Archived from the original on 30 September 2020. Retrieved 4 January 2020.
- ^ Nathan, Joan. Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France: A Cookbook. Knopf.
- ^ "Pain Petri (Anise-Flavored Challah With Sesame Seeds)". The Washington Post. Archived from the original on 3 January 2020. Retrieved 3 January 2020.
- ^ Nathan, Joan. Joan Nathan's Jewish Holiday Cookbook. Knopf.
- ^ Marks, Rabbi Gil. The Encyclopedia of Jewish Food.
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