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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] |
Turkey
Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with a East Thrace, small portion on the Balkans, Balkan Peninsula in Southeast Europe. It shares borders with the Black Sea to the north; Georgia (country), Georgia to the northeast; Armenia, Azerbaijan, and Iran to the east; Iraq to the southeast; Syria and the Mediterranean Sea to the south; the Aegean Sea to the west; and Greece and Bulgaria to the northwest. Cyprus is located off the south coast. Turkish people, Turks form the vast majority of the nation's population and Kurds are the largest minority. Ankara is Turkey's capital, while Istanbul is its list of largest cities and towns in Turkey, largest city and financial centre. One of the world's earliest permanently Settler, settled regions, present-day Turkey was home to important Neol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ramadan
, type = islam , longtype = Religious , image = Ramadan montage.jpg , caption=From top, left to right: A crescent moon over Sarıçam, Turkey, marking the beginning of the Islamic month of Ramadan. Ramadan Quran reading in Bandar Torkaman, Iran. Community Iftar meal in Dubai, United Arab Emirates, Tarawah prayers in a mosque in West Sumatra, Indonesia. Foods served at a traditional Iftar meal. Ramadan decorations in Jerusalem. Zakat donation boxes in Taipei, Taiwan. , official_name = , observedby = Muslims , begins = At the last night of the month of Sha'ban , ends = At the last night of the month of Ramadan , date = Variable (follows the Islamic lunar calendar) , date2022 = 2 April – 2 May , celebrations = Community iftars and Community prayers , observances = * Sawm (fasting) * Zakat and sadaqah (alms giving) * Commemorating Qadr Night * Reading the Quran * Abstaining from all bad deeds and staying humble * Taraweeh prayer (Sunni Muslims) , relatedto = Eid al-F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia (such as mantı, ayran, kaymak), creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen. Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Anatolia region inherits many elements of Ottoman court cuisine, inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lagana (bread)
Lagana (, from ) is a Greek flatbread traditionally baked for Clean Monday, the first day of the Great Lent. Traditionally, it was prepared unleavened (without the yeast), but leavened lagana is nowadays more common. It is typically flat, oval-shaped, with surface decorated by impressing fingertips. Sesame seeds are a common topping, and it may also be topped with other herbs, and seasoned with olive oil. The name comes from a Greco-Roman pastry dough '' lagana'', which is also the origin of the word ''lasagna'',''Vocabolario Etimologico Pianigiani'', 1907, ''s.v.'lasagna see more in the tracta (dough) article also known as ''tracta'', from . See also * Focaccia Focaccia ( , , ; lij, fugassa ; nap, label= Barese, fecazze ) is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called ("white pizza"). Focaccia can be served as a side dish or as san ..., a similar bread from Italian cuisine Notes Greek cuisine ... [...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] |
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] |
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] |
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] |
Suhur
''Sahūr'' , ''Suhūr'', or ''Suhoor'' (; ar, سحور, suḥūr, lit=of the dawn', 'pre-dawn meal), also called Sahari, Sahrī, or Sehri (Persian/Urdu: سحری, Bangla: সেহরী) is the meal consumed early in the morning by Muslims before fasting (sawm), before dawn during or outside the Islamic month of Ramadan. The meal is eaten before fajr prayer. Sahur corresponds to iftar- the evening meal during Ramadan, replacing the traditional three meals a day ( breakfast, lunch, and dinner), although in some places dinner is also consumed after iftar later during the night. Being the last meal eaten by Muslims before fasting from dawn to sunset during the month of Ramadan, suhur is regarded by Islamic traditions as a benefit of the blessings in that it allows the person fasting to avoid the crankiness or the weakness caused by the fast. According to a hadith in '' Sahih al-Bukhari'', Anas ibn Malik narrated, " The Prophet said, 'take suhur as there is a blessing in it.'" ... [...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] |
Iftar
Iftar ( ar, translit=Iftar Ramadan, إفطار رمضان), also known as (from , , 'breakfast'), (), is the evening meal with which Muslims end their daily Ramadan fast at sunset. They break their fast at the time of the call to prayer (adhan) for the evening prayer. This is their second meal of the day; the daily fast during Ramadan begins immediately after the pre-dawn meal of and continues during the daylight hours, ending with sunset with the evening meal of iftar. Description Iftar is one of the religious observances of Ramadan, and is often done as a community, with Muslim people gathering to break their fast together. The meal is taken just after the call to the prayer, which is around sunset. Traditionally three dates are eaten to break the fast, in emulation of the Islamic prophet, Muhammad, who broke his fast in this manner, but this is not mandatory. Muslims believe that feeding someone iftar as a form of charity is very rewarding and that such was practis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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