I have been searching for an actual recipe for making Korban for years. All the recipes and methods I've come across over the years used mugs, lemonade pitchers, and Barney the Dinosaur spoons to measure the flour, water, and yeast. 

 

I decided to take things into my own hands. I had the blessing of working closely with Fr. Macarious Salib (makes the best Korban I've ever had). He allowed me to shadow him, measure, and transcribe each step of his process which he's been perfecting for decades.

 

This is the fruit of that labor. I know many who have been interested and willing to participate in making the Korban for their parish but haven't been able to due to a lack of a recipe. Hopefully, this will equip and empower people to be able to serve in this capacity.

 

For those who don't know, Korban is the loaf of bread used as the eucharistic bread in the Coptic rite. "Korban" is a Semitic word meaning "that which is offered." It is sometimes called "prosphora" which is the Greek equivalent.

 

In the Divine Liturgy, the Korban loaf is chosen and consecrated along with red wine to become the true body and blood of the Lord, Christ.