In Gloucester, Massachusetts, a small Lebanese café is bringing a distinct taste of Middle Eastern cuisine to the city's culinary landscape. Markouk Bread, situated near downtown, specializes in freshly baked markouk, a thin, round flatbread also known as saj or Syrian bread.

Chef-owner Mahroussie Jabba oversees the preparation of the bread with careful attention. Using a traditional saj, a domed griddle heated to a high temperature, Jabba cooks the dough until it bubbles and browns evenly. The process produces delicate, parchment-thin rounds that are quickly removed from the griddle and stacked to cool. As they rest, steam escapes from the still-warm bread, helping to keep it soft and pliable.

Jabba emphasizes that the bread is best enjoyed fresh from the saj. She notes that the warmth enhances the bread’s flavor, offering an authentic taste experience. Markouk Bread’s dedication to this traditional baking method highlights the cafe’s commitment to preserving Lebanese culinary heritage while adding diversity to Gloucester’s food scene.