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Sangak
''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] |
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] |
Iranian Cuisine
Iranian cuisine () refers to the culinary practices of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 (1989) it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions. The cuisine of Iran has made extensive contact throughout its history with the cuisines of its neighbouring regions, including Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Mesopotamian cuisine, Russian cuisine and Turkish cuisine. Aspects of Iranian cuisine have also been significantly adopted by Indian cuisine and Pakistani cuisine through various historical Persianate sultanates that flourished during Muslim rule on the Indian subcontinent, with the most notable and impactful of these polities being the Mughal Empire. Typical Iran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leavened
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 catt ... [...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] |
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] |
Flatbread
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 cont ... [...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] |
Flatbread
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 cont ... [...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] |
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] |
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