The bram has been the traditional clay pot of Egypt for thousands of years. Today, modern Egyptians commonly use it in the oven to bake vegetable and meat stews. Try making an easy traditional spiced meat and vegetable ragout or rice baked in milk. For the rice, mix one part short grain rice with two parts milk. Make sure the total amount of rice and milk fills the bram to within 1 inch of the top. Add a bit of salt and give it a quick stir. Distribute butter in thin shavings over the surface and top with a generous amount of freshly ground pepper. Bake in a 375˚F oven until a golden crust forms on top. Super delicious!
Take advantage of its versatility not only as a baking dish but a serving piece – it makes a great salad bowl. This one is done in a very traditional finish – unglazed on the outside and glazed with clear slip on the inside. (Slip is basically liquid glass, a ceramic glaze without color or oxides added.) Very traditional and rustic, this bram will become a conversation piece at your table.
Opening 7½” x 2½” H (19 cm x 6 cm). Because our pots are handmade, the actual dimensions may vary.