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Sangak Bakery
''Sangak'' ( fa, سنگک, az, səngək, ku, sengek) or ''nân-e sangak'' ( fa, نان سنگک) is a plain, rectangular, or triangular Iranian whole wheat leavened flatbread. History In Persian 'sangak' means little stone. The bread is baked on a bed of small river stones in an oven. There are usually two varieties of this bread offered at Iranian bakeries: the generic one which has no toppings; and the more expensive variety which is topped with poppy seeds and/or sesame seeds. Sangak bread was traditionally the bread of the Persian army. It is mentioned for the first time in the 11th century. Each soldier carried a small quantity of pebbles which at camp were brought together to create the "sangak oven" that would bake the bread for the entire army. It was eaten with lamb kabab. The bread has always been widely eaten in the territory of present-day Azerbaijan, but following the Soviet takeover in 1920, it became less common. The Soviets opted for mass production of bread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kabab
Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the world, including the skewered ''shish kebab'' and the ''doner kebab'' with bread. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as '' tas kebab''. The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions). History In Ibn Sayyar al-Warraq's 10th-century Baghdadi cookbook ( ar, كتاب الطبيخ), a compendium of much of the legacy of Mesopotamian, Persian, and Arab cuisine, there ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbreads
A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam, the Black Desert) dating to 12,400 BC, some 4,000 years before the start of agriculture in the region. Analysis showed that they were probably from flatbread con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jewish Cuisine
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (''kashrut''), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world. The history of Jewish cuisine begins with the cuisine of the ancient Israelites. As the Jewish diaspora grew, different styles of Jewish cooking developed. The distinctive styles in Jewish cuisine vary by each community across the Ashkenazi, Sephardi, and Mizrahi diaspora groupings; there are also notable dishes within the culinary traditions of the stand-alone significant Jewish diaspora communities from Greece, Iran, and Yemen. Since the establishment of the State of Israel in 1948, and particularly since the late 1970s, a nas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matzo
Matzah or matzo ( he, מַצָּה, translit=maṣṣā'','' pl. matzot or Ashk. matzos) is an unleavened flatbread that is part of Jewish cuisine and forms an integral element of the Passover festival, during which '' chametz'' (leaven and five grains that, per Jewish Law, are self-leavening) is forbidden. As the Torah recounts, God commanded the Israelites (modernly, Jews and Samaritans) to eat only unleavened bread during the seven day Passover festival. Matzah can be either soft like a pita loaf or crispy. Only the crispy variety is produced commercially because soft matzah has a very short shelf life. Matzah meal is crispy matzah that has been ground to a flour-like consistency. Matzah meal is used to make matzah balls, the principal ingredient of matzah ball soup. Sephardic Jews typically cook with matzah itself rather than matzah meal. Matzah that is kosher for Passover is limited in Ashkenazi tradition to plain matzah made from flour and water. The flour may be w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taftan (bread)
Taftan taftoon ( fa, تافتون) or ( ur, ) is a leavened flour bread from Iranian, Indian and Pakistani cuisines. It is made with Refined flour, milk, yoghurt, and eggs and baked in a clay oven. It is often flavoured with saffron and a small amount of cardamom powder, and may be decorated with seeds such as poppy seeds. See also * Barbari bread * Lavash, an unleavened flatbread * Pita * Samoon * Sangak, a leavened flatbread found in Iran * Sheermal, similar to taftan, often with added fruits and murabba Murabba (from ar, مربى) refers to a sweet fruit preserve which is popular in many regions of South Caucasus, Central Asia, South Asia, and the Middle East The Middle East ( ar, الشرق الأوسط, ISO 233: ) is a geopolit ... References Iranian breads Indian breads Indian cuisine Iranian cuisine Pakistani breads Flatbreads {{Pakistan-cuisine-stub ... [...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] |
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] |
White Bread
White bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed from the whole wheatberry as part of the flour grinding or milling process, producing a light-colored flour. This milling process can give white flour a longer shelf life by removing the natural oils from the whole grain. Removing the oil allows products made with the flour, like white bread, to be stored for longer periods of time avoiding potential rancidity. The flour used in white breads is often bleached further—by the use of flour bleaching agents such as potassium bromate, azodicarbonamide, or chlorine dioxide gas to remove any slight natural yellow shade and make its baking properties more predictable. This is banned in the EU. Some chemicals are also banned from use in other countries. In the United States, consumers sometimes refer to white bread as "sandwich bread" or "sandwich loaf". It is often perceived as an unhealthy, bland, and unsophisticat ... [...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] |
Soviet
The Soviet Union,. officially the Union of Soviet Socialist Republics. (USSR),. was a List of former transcontinental countries#Since 1700, transcontinental country that spanned much of Eurasia from 1922 to 1991. A flagship communist state, it was nominally a Federation, federal union of Republics of the Soviet Union, fifteen national republics; in practice, both Government of the Soviet Union, its government and Economy of the Soviet Union, its economy were highly Soviet-type economic planning, centralized until its final years. It was a one-party state governed by the Communist Party of the Soviet Union, with the city of Moscow serving as its capital as well as that of its largest and most populous republic: the Russian Soviet Federative Socialist Republic, Russian SFSR. Other major cities included Saint Petersburg, Leningrad (Russian SFSR), Kyiv, Kiev (Ukrainian Soviet Socialist Republic, Ukrainian SSR), Minsk (Byelorussian Soviet Socialist Republic, Byelorussian SSR), Tas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azerbaijan
Azerbaijan (, ; az, Azərbaycan ), officially the Republic of Azerbaijan, , also sometimes officially called the Azerbaijan Republic is a transcontinental country located at the boundary of Eastern Europe and Western Asia. It is a part of the South Caucasus region and is bounded by the Caspian Sea to the east, Russia (Republic of Dagestan) to the north, Georgia to the northwest, Armenia and Turkey to the west, and Iran to the south. Baku is the capital and largest city. The Azerbaijan Democratic Republic proclaimed its independence from the Transcaucasian Democratic Federative Republic in 1918 and became the first secular democratic Muslim-majority state. In 1920, the country was incorporated into the Soviet Union as the Azerbaijan SSR. The modern Republic of Azerbaijan proclaimed its independence on 30 August 1991, shortly before the dissolution of the Soviet Union in the same year. In September 1991, the ethnic Armenian majority of the Nagorno-Karabakh region formed the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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