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July 31


Saint of the day:

Prophet Micah

Prophet Micah’s Story

According to the Hebrew Bible, Micah (Hebrew: מִיכָה הַמֹּרַשְׁתִּי‎ Mīḵā hammōraštī "Micah the Morashtite") was a prophet in Judaism and is the author of the Book of Micah. He is considered one of the Twelve Minor Prophets of the Hebrew Bible and was a contemporary of the prophets Isaiah, Amos and Hosea. Micah was from Moresheth-Gath, in southwest Judah. He prophesied during the reigns of kings Jotham, Ahaz, and Hezekiah of Judah. Micah's messages were directed chiefly toward Jerusalem. He prophesied the future destruction of Jerusalem and Samaria, the destruction and then future restoration of the Judean state, and he rebuked the people of Judah for dishonesty and idolatry. Micah 5:2 is interpreted by Christians as a prophecy that Bethlehem, a small village just south of Jerusalem, would be the birthplace of the Messiah.






Kabul, Israel or Jerusalem, Israel

At the left, Micah is about to be pushed over a cliff at the order of King Jotham of Judah (ruled probably 740-736 BCE). At the right, two men have laid the prophet's dead body into a stone coffin. The elder one is raising his veiled hands to his chin as a sign of mourning.




Zaatar fteer


To make 8 fteer squares

  • 1 kg all purpose flour

  • 1 tablespoon yeast

  • 1 teaspoon sugar

  • 1/4 teaspoon salt

  • 3 cups water (see notes)

  • For layering the bread

  • 1/2 cup olive oil

  • 1/2 cup vegetable oil

  • Fresh oregano filling

  • 3 packed cups oregano leaves, washed, drained and dried

  • 1 medium onion chopped finely

  • 1 tablespoon sumac

  • 2-3 tablespoons olive oil

  • Salt to taste

  • A pinch of citric acid (optional)


  1. Mix the filling ingredients in a bowl , set aside

  2. Add the yeast and sugar to the flour, whisk to combine, add the water and start kneading adding water gradually till you get a soft  sticky dough consistency (You may need more than 3 cups of water)

  3. Knead the dough for 5-7 minutes, allow to rest , covered in a warm place for half an hour

  4. In a bowl add the vegetable oil and olive oil and keep it next to your working area.

  5. Dip your hands in the oil and cut the dough into 8 balls , brush each ball in the oil mixture, cover  and allow to rest for another 10-15 minutes

  6. Brush a pan or your working surface with a little oil, start with the first dough ball you cut  and spread it  into a circle  roughly 25 cm (keep the other dough balls covered while you work)

  7. Brush the top with a little oil then fold one third of the circle onto the middle third of it(the video in the post will make it easier for you to follow the steps)

  8. Spread your filling onto the folded part of the dough, drizzle with the oil mix

  9. Fold the other third over the filling, the dough should look like a rectangle

  10. Brush it with oil and cover it with filling

  11. Fold one-third of the rectangle over the middle third

  12. Brush the top with oil and spread with filling

  13. Fold the other third of the dough over the center. Allow this one to rest while you start working on the next one.

  14. Once you have stuffed and folded all the dough balls, go back to the first square and brush it with oil and spread it into a larger square using a rolling-pin or your hands Then do the same with the rest of your squares.

  15. The larger and thinner you spread the filled dough, the more crispy the final bread will be and vice versa. Transfer the dough to a baking sheet that you have brushed with oil and sprinkle them with anise if using the cheese filling

  16. Bake on the middle rack of a preheated oven (270 C or the highest temperature your oven will go)Once the bottom is golden brown, turn on the broiler till the tops are golden brown too

  17. Don’t leave this bread unattended, it browns quickly because it is thin. Allow the bread to cool on a wire rack for 7-10 minutes and then cover it with a clean dry cloth to keep it from becoming dry.


  1. The amount of water that you use may differ with the brand of flour, the weather and other factors. Just add enough water till you get a smooth and slightly sticky dough

  2. The traditional way to make this bread is the one listed in the video. If you would like your bread to be richer, you can add 1/4 cup of olive oil to the dough. Some people add 1/4 teaspoon of ground mastic and 1/2 teaspoon ground mastic to the dough and replace 1 cup of the flour with milk powder to get a richer dough. If you want my advice, try the recipe as is first then try it with the modern adjustments and decide which one you like better

  3. You can use frozen zaatar for the filling. You can also used dried oregano leaves, just soak them in water for 30 minutes then strain them and squeeze out the excess water

  4. Be generous with the amount of oil you use to brush each fold of the bread, since the dough itself has no oil, the oil between the layers is essential to the final taste and texture

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