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Taftan (bread)
Taftan or taftoon () is a leavening, leavened flour bread from Iranian cuisine, Iran, introduced to Kuwaiti and South Asian cuisines. It is made with refined flour, milk, yoghurt, and eggs and baked in a clay oven. It is sometimes 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 References Iranian breads Iranian cuisine Kuwaiti cuisine Afghan cuisine Pakistani breads Flatbreads {{Pakistan-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cultures' diets. It is one of the oldest human-made foods, having been of significance since the dawn of Agriculture#History, agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be Leavening agent, leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced Baker's yeast, yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. Bread may also be Unleavened bread, unleavened. In many countries, mass-produced bread often contains Food additive, additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. Etymology The Old English language, Old English word for bread was ( in Gothic langua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pita
Pita ( or ; ) or pitta (British English), also known as Arabic bread (, ), as Lebanese bread and as kmaj (from the Persian ''kumaj''), is a family of yeast- leavened round flatbreads baked from wheat flour, common in the Mediterranean, Levant, and neighboring areas. It includes the widely known version with an interior pocket. In the United Kingdom, the term is used for pocket versions such as the Greek pita, used for barbecue Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to coo ...s as a souvlaki wrap. The Western world, 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'' (). Etymology The first mention of the word in English cited in the Oxford English ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Afghan Cuisine
Afghan cuisine is influenced by Persian, Central Asian and South Asian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is halal and mainly based on mutton, beef, poultry and fish with rice and Afghan bread. Accompanying these are common vegetables and dairy products, such as milk, yogurt, whey, and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, and raisins. The diet of most Afghans revolves around rice-based dishes, while various forms of naan are consumed with most meals. Tea is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity. The national dish of Afghanistan is '' Kabuli palaw'', a rice dish cooked with raisins, carrots, nuts, and lamb or beef. Background The cuisine of Afghanistan is ''halal'' and has elements from various places: for example, ''garam masala'' from India ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kuwaiti Cuisine
Kuwaiti cuisine is a fusion of Arabian, Iranian, Indian and Mediterranean cuisines. Kuwaiti cuisine is part of the Eastern Arabian cuisine. A prominent dish in Kuwaiti cuisine is '' machboos'', a rice-based dish usually prepared with basmati rice seasoned with spices, and chicken or mutton. Seafood is a significant part of the Kuwaiti diet, especially fish. Mutabbaq samak is a national dish in Kuwait. Other local favourites are ''hamour'' ( grouper), which is typically served grilled, fried, or with biryani rice because of its texture and taste; ''safi'' (rabbitfish); ''maid'' ( mulletfish); and ''sobaity'' ( sea bream). Kuwait's traditional flatbread is called '' khubz''. It is a large flatbread baked in a special oven and it is often topped with sesame seeds. Bread is often served with mahyawa fish sauce. Dishes * '' Biryani'' () – a very common dish, which consists of heavily seasoned rice cooked with chicken or lamb. Originally from the Indian sub-continent. * ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iranian Breads
Iranian () may refer to: * Something of, from, or related to Iran ** Iranian diaspora, Iranians living outside Iran ** Iranian architecture, architecture of Iran and parts of the rest of West Asia ** Iranian cuisine, cooking traditions and practices Other uses * Iranian peoples, the speakers of the Iranian languages. The term Iranic peoples is also used for this term to distinguish the pan-ethnic term from Iranian, used for the people of Iran * Iranian languages, a branch of the Indo-Iranian languages * Iranian.com, also known as ''The Iranian'' and ''The Iranian Times'' See also * Persian (other) * Iranians (other) * Languages of Iran * Ethnicities in Iran * Demographics of Iran * Indo-Iranian languages * Irani (other) Irani may refer to the following: * Anything related to Iran * Irani (India), an ethno-religious group of Zoroastrian Iranian ancestry in the Indian subcontinent, one of the two Zoroastrian groups in India, the other being the Parsis ** ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Murabba
Murabba (from ) is a sweet fruit preserve which is popular in many regions of South Caucasus, Central Asia, South Asia, and the Middle East. It is generally prepared with fruits, sugar, and spices. A similar dish to murabba ( spoon sweets) is also popular in the Balkans. Popular fruits that are candied are apple, fig, berry, apricot, Indian gooseberry (amla), mango, plum, quince, walnut and winter melon. Gallery File:Murabba.jpg, Winter Melon Murabba from Nepal File:Təbriz Balqabaq Mürəbbəsi.jpg, Butternut Pumpkin jam or murabba in Tabriz, Iranian Azerbaijan File:Təbrizin müxtəlif mürəbbə növləri.jpg, Different types of murabba in Tabriz, Iranian Azerbaijan File:Fruit Murabba.jpg, Fruit Murabba from Bangladesh File:Walnut murabba.jpg, Walnut Murabba from Georgia Georgia most commonly refers to: * Georgia (country), a country in the South Caucasus * Georgia (U.S. state), a state in the southeastern United States Georgia may also refer to: People and fiction ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sheermal
Sheermal ( Persian/Urdu: , ,:, also spelled shirmal, is a saffron-flavored traditional flatbread eaten in Iran and the Indian subcontinent. The word sheermal is derived from the Persian words شیر ( translit. sheer, Sanskrit Kshir) meaning milk, and مالیدن ( translit. malidan) meaning to rub or to knead. In a literal translation, sheermal means milk-rubbed. It was introduced to North India by the Mughal emperors during the medieval period. It became a delicacy of Lucknow, Hyderabad and Aurangabad. It is also part of the Awadhi cuisine and is enjoyed in Bhopal and Pakistan. Preparation Shirmal is a mildly sweet naan made out of maida, leavened with yeast and baked in a tandoor or oven. Shirmal was traditionally made like roti. Today, shirmal is prepared like naan. The warm water in the recipe for naan roti was replaced with warm milk sweetened with sugar and flavored with saffron and cardamom. In Iran, there are slight regional variations in the preparation of sheerma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sangak
''Sangak'' (, , ) or ''nân-e sangak'' () is a triangular Iranian whole wheat leavened flatbread. History In Persian means "pebble". 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: one that has no toppings; and a more expensive variety traditionally topped with Poppy seeds but more commonly with sesame seeds, or, more rarely, with cumin, black cumin, caraway or even dried aromatic herbs. 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 has become less common. The Soviets mandated centralized, industri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Samoon
Samoon () is a type of yeast bread that is consumed mainly in Iraq. It is baked in traditional stone ovens. This bread is one of the most widespread breads in Iraq, along with khubz. It is usually served with a variety of foods such as hummus, kebab, and shawarma. It is one of the most popular breads used in Iraq and across the Levant and variants can be found in Syria and Lebanon. It can be also found in other Middle Eastern and European countries. A key differentiator in most samoon is the use of live-culture yogurt as a leavener. Otherwise, the process of making it is relatively similar to pita, as it made from flour, yeast, water, and sometimes a pinch of salt. After kneading, the dough is left to rest before being shaped into its characteristic diamond form. It is then baked in a high-temperature brick oven, resulting in a crunchy crust and a soft, steaming interior. Etymology The term ''samoon'' is believed to originate from a Armenian word, which itself is rooted in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lavash
Lavash (; ) is a thin flatbread usually leavened, traditionally baked in a tandoor (''tonir'' or ''tanoor'') or on a '' sajj'', and common to the cuisines of South Caucasus, West 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, the making and sharing of 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. Ety ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour
Flour is a powder made by Mill (grinding), grinding raw grains, List of root vegetables, roots, beans, Nut (fruit), nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Maize flour, Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in both Central Europe and Northern Europe. Cereal flour consists either of the endosperm, cereal germ, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. The Centers for Disease Control and Prevention, CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain harmful bacteria such as ''E. coli'' and needs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbari Bread
Barbari bread () is a type of Iranian yeast leavened 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'' bread traces back to the Qajar era. It apparently takes its name from a community of people called ''Barbars'' which was settled around Teheran during the 19th century. During the Qajar dynasty, numerous Hazaras immigrated to Khorasan province. The Hazaras of Khorasan province were known by the name Barbar until the Pahlavi period. While the term "Barbari" for this tribe was replaced by "Khavari" by royal edict of Mohammad Reza Pahlavi, the bread itself kept its title and is now commonly known a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
