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Matnakash
Matnakash ( hy, մատնաքաշ) is a leavened traditional Armenian bread. The word ''matnakash'' means "finger draw" or "finger pull", referring to the way the bread is prepared. It is made of wheat flour with yeast or sourdough starter. It is shaped into oval or round loaves with longitudinal or criss-crossed scoring. The characteristic golden or golden-brown color of its crust is achieved by coating the surface of the loaves with sweetened tea essence before baking. Matnakash is also popular in places with large Armenian populations as a result of the Armenian diaspora. History Matnakash was honored in Soviet times. In the 1930s, food specialists in Soviet Armenia wanted to mark the new communist country with a more modern-looking bread. The matnakash became a mass-produced urban bread. Even the bakers' patterns on the bread were re-interpreted to fit the Soviet agenda. It resembled a plowed field with rows and furrows. The bread's rim was interpreted as an agricultural fie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manakish
Manakish ( ar, مناقيش, translit=manāqīsh), or in singular form man'ousheh, or other spellings, sometimes called ar, فَطَايِر, translit=faṭāyir, is a popular Levantine food consisting of dough topped with thyme, cheese, or ground meat. Similar to a pizza, it can be sliced or folded, and it can be served either for breakfast or lunch. Traditionally, women would bake dough in a communal oven in the morning, to provide their family with their daily bread needs, and would prepare smaller portions of dough with different toppings for breakfast at this time. Manakish are popular across the Levant, and can also be found in neighboring regions, and centers of Levantine emigration. Etymology The word ''manaqish'' is the plural of the Arabic word ''manqūshah'' (from the root verb ''naqasha'' 'to sculpt, carve out' or engrave), meaning that after the dough has been rolled flat, it is pressed by the fingertips to create little dips for the topping to lie in. Classic t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ramadan Pita
''Ramazan pidesi'' ( Turkish for Ramadan pita) is a traditional soft leavened Turkish bread. Round and rather flat in form, and having a weave-like patterned crust, ''Ramazan pidesi'' is made of wheat flour with yeast, and topped with sesame and ''Nigella sativa'' seeds. It is traditionally served for the iftar and sahur meals during the holy month of Ramadan. See also * Matnakash from Armenia * Naan * Pita * Barbari bread from Iran * Tonis Puri Tonis puri ( ka, თონის პური) is a type of Georgian bread, baked in a specific oven called a ''tone'' or ''torne''. The word is cognate with tandoor. The bread is served as any other bread, but it tends to be more popular on spe ... * Lagana References Turkish cuisine Breads Bosnia and Herzegovina cuisine {{bread-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pita
Pita ( or ) or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket, also known as Arabic bread ( ar, خبز عربي; ''khubz ʿarabī''). In the United Kingdom, Greek bread is used for pocket versions such as the Greek pita, and are used for barbecues to a souvlaki wrap. The Western name ''pita'' may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of Arab ''khubz'' (bread). History Pita has roots in the prehistoric flatbreads of the Middle East. There is evidence from about 14,500 years ago, during the Stone Age, that the Natufian people in what is now Jordan made a kind of flatbread from wild cereal grains. Ancient wheat and barley were among the earliest domesticated crops in the Neolithic period of about 10,000 ye ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Naan
Naan ( fa, نان, nān, ur, , ps, نان, ug, نان, hi, नान, bn, নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Malaysia, Myanmar, and the Caribbean. Etymology The earliest appearance of "naan" in English is from 1803 in a travelogue of William Tooke. The Persian word ''nān'' 'bread' is attested in Middle Persian as ''n'n'' 'bread, food', which is of Iranian origin, and is a cognate with Parthian ''ngn'', Kurdish ''nan'', Balochi ''nagan'', Sogdian ''nγn-'', and Pashto ''nəγan'' 'bread'. ''Naan'' may have derived from bread baked on hot pebbles in ancient Persia. The form ''naan'' has a widespread distribution, having been borrowed in a range of languages spoken in Central Asia and the Indian subcontinent, where it usually refers to a kind of flatbread (tandyr nan). The spelling ''naan'' has been recorded as being first attested in 1979, b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lavash
Lavash ( hy, լավաշ) is a thin flatbread usually leavened, traditionally baked in a tandoor (''tonir'') or on a ''sajj'', and common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey. The traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the ''tonir''. In 2014, "Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia" was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. In 2016, making and sharing flatbread (lavash, katyrma, jupka or yufka) in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey was inscribed on the list as well. Lavash is similar to ''yufka'', but in Turkish cuisine lavash (''lavaş'') is prepared with a yeast dough while ''yufka'' is typically unleavened. Origin Accordin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armenia
Armenia (), , group=pron officially the Republic of Armenia,, is a landlocked country in the Armenian Highlands of Western Asia.The UNbr>classification of world regions places Armenia in Western Asia; the CIA World Factbook , , and ''Oxford Reference Online'' also place Armenia in Asia. It is a part of the Caucasus region; and is bordered by Turkey to the west, Georgia to the north, the Lachin corridor (under a Russian peacekeeping force) and Azerbaijan to the east, and Iran and the Azerbaijani exclave of Nakhchivan to the south. Yerevan is the capital, largest city and the financial center. Armenia is a unitary, multi-party, democratic nation-state with an ancient cultural heritage. The first Armenian state of Urartu was established in 860 BC, and by the 6th century BC it was replaced by the Satrapy of Armenia. The Kingdom of Armenia reached its height under Tigranes the Great in the 1st century BC and in the year 301 became the first state in the world to adopt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbari Bread
Barbari bread () is a type of yeast leavened Iranian flatbread. It is one of the thickest flat breads and is commonly topped with sesame or black caraway seeds. A notable characteristic of the bread is its top skin that is similar to pretzels or lye roll's skin due to the Maillard reaction that occurs during baking. Before baking it is glazed with a mixture of baking soda, flour and water. It is widely known as Persian flatbread in United States and Canada. Etymology ''Barbari'' is an obsolete Persian term for the Hazara people living in Khorasan, Iran. Barbari bread was first baked by Hazaras and taken to Tehran, becoming popular during the Qajar dynasty. Hazaras are no longer called ''barbari'' (i.e. Easterners), as Hazara people were called barbar or barbarian in Iran. But the bread is still referred to as ''nān-e barbari'' in Iran while Hazaras refer to it as ("tandoor andirbread"). It is popular among Iranian Azerbaijanis. Manufacture and style The bread is u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tonis Puri
Tonis puri ( ka, თონის პური) is a type of Georgian bread, baked in a specific oven called a ''tone'' or ''torne''. The word is cognate with tandoor. The bread is served as any other bread, but it tends to be more popular on special celebrations such as Easter, Christmas, and New Year's Day, as well as birthdays and weddings. See also * Shotis puri * Naan Naan ( fa, نان, nān, ur, , ps, نان, ug, نان, hi, नान, bn, নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Ma ... References Cuisine of Georgia (country) Flatbreads {{bread-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armenian SSR
The Armenian Soviet Socialist Republic,; russian: Армянская Советская Социалистическая Республика, translit=Armyanskaya Sovetskaya Sotsialisticheskaya Respublika) also commonly referred to as Soviet Armenia or Armenia, ; rus, Армения, r=Armeniya, p=ɐrˈmʲenʲɪjə) was one of the constituent republics of the Soviet Union in December 1922 located in the South Caucasus region of Eurasia. It was established in December 1920, when the Soviets took over control of the short-lived First Republic of Armenia, and lasted until 1991. Historians sometimes refer to it as the Second Republic of Armenia, following the demise of the First Republic. As part of the Soviet Union, the Armenian SSR transformed from a largely agricultural hinterland to an important industrial production center, while its population almost quadrupled from around 880,000 in 1926 to 3.3 million in 1989 due to natural growth and large-scale influx of Armenian genoc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. History Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
History Of The Soviet Union
The history of Soviet Russia and the Soviet Union (USSR) reflects a period of change for both Russia and the world. Though the terms "Soviet Russia" and "Soviet Union" often are synonymous in everyday speech (either acknowledging the dominance of Russia over the Soviet Union or referring to Russia during the era of the Soviet Union), when referring to the foundations of the Soviet Union, "Soviet Russia" often specifically refers to brief period between the October Revolution of 1917 and the creation of the Soviet Union in 1922. Before 1922, there were four independent Soviet Republics: the Russian Soviet Federative Socialist Republic, Ukrainian Soviet Socialist Republic, Byelorussian SSR, and Transcaucasian SFSR. These four became the first Union Republics of the Soviet Union, and was later joined by the Bukharan People's Soviet Republic and Khorezm People's Soviet Republic in 1924. During and immediately after World War II, various Soviet Republics annexed portions of coun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armenian Diaspora
The Armenian diaspora refers to the communities of Armenians outside Armenia and other locations where Armenians are considered an indigenous population. Since antiquity, Armenians have established communities in many regions throughout the world. However, the modern Armenian diaspora was largely formed as a result of World War I, when the Armenian genocide committed by the Ottoman Empire forced Armenians living in their homeland to flee or risk being killed. Another wave of emigration started with the dissolution of the Soviet Union. Terminology In Armenian, the diaspora is referred to as spyurk (), spelled սփիւռք in classical orthography and սփյուռք in reformed orthography. In the past, the word gaghut ( գաղութ ) was used mostly to refer to the Armenian communities outside the Armenian homeland. It is borrowed from the Aramaic (Classical Syriac) cognate of Hebrew ''galut'' (גלות). History The Armenian diaspora has been present for over 1,700 years. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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