An interesting way for shaping bread is to make it look like a bowl so that it can hold food. This way you may eat the contents of the bowl as well as the bowl itself. This will save you the trouble of doing some dishwashing.
Make dough for the bread bowls by following directions given in Brick-Oven Bread Sammoun (Delights, pp. 93-96).
The size of the bread bowls depends on your preference and purpose. I use cereal bowls as molds to make bread bowls to contain soups that are rather thick in consistency, my favorite is Tomato Soup with Rice.
Alternatively, you can fill bowls with salad garnished with beans and boiled eggs to make it a complete meal.
Here is how to make the bowls:
Grease or spray the back of small ovenproof bowls. After dough has risen, take a portion the size of a small orange (for cereal bowl size).
Flatten it on a surface sprinkled with semolina, and drape it on the inverted greased bowl. Pull the sides to cover the entire surface. Set it aside, covered, for about 30 minutes.
Then glaze and sprinkle surface with sesame seeds if wished.
Bake as directed in the recipes.