How to Make 'Mraqqad' Beinoise Easter Bread🇱🇧

by Sonia Fares/سونيا فارس /Соня фарис

A leavened bread prepared before the Easter lent. Traditional in Lebanon among the orthodoxe community. It has Greek accent. Mehlepi and mastica. The flavores of bread offered in childhood.


  • 500 Grams Flour
  • 200 Grams Clarified butter
  • 150 Grams Sugar
  • 200 Grams Milk
  • 1 Teaspoon Mehlepi
  • 2 Teaspoons Fennel seeds
  • 1 Teaspoon Mastica (optional)
  • 10 Grams Yeast (bakers yeast)
  • Or 1 sachet instant 11g
  • Instructions

    Step 1

    Traditional stamps. If one has them but I will form the breads by hand. It is not easy to get the stamps

    Step 2

    The ingredients

    Step 3

    Dilute the yeast in warm milk and leave to froth (20 mins). In the meantime measure flour. Add spices. Add the sugar . When yeast is ready add it over the flour

    Step 4

    Step 5

    Step 6

    Grind spices and add to the flour

    Step 7

    Add the sugar. Mix

    Step 8

    Mix and make a well

    Step 9

    After 20 mins. The milk with yeast is bubbly

    Step 10

    Add the milk/yeast. To the flour and mix until they come together. Add the melted clarified butter. (Ghee) Knead for 1 min. Not more. Cover and let 2 hrs.

    Step 11

    Step 12

    This will be the texture. Very buttery and already flaky

    Step 13

    Cover and let stand for at least 2 hrs. This dough will not double in size. So don't worry

    Step 14

    Step 15

    I have done few the traditional way

    Step 16

    After 2 hrs. Put on the oven on 165Form the cookies and put on lined trays. Bake 18-20 mins turning at half time... Line the trays with second trays.

    Step 17

    Step 18

    After all I prefer this way of forming the breads

    Step 19

    Step 20

    Step 21

    Step 22

    Step 23