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Khmer is the traditional dish of Bareg, native to Saudi Arabia.

Preparation

Khmer is prepared from a dough of Red Fife wheat, self-raising flour, warm water, yeast and a pinch of salt. The mixture is beaten by hand until soft and creamy, then left out to ferment.

Khmer is traditionally baked on a metallic circular stove called a daawo. Lacking that, it can also be baked in an ordinary pan.

References

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