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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] |
Iran
Iran, officially the Islamic Republic of Iran (IRI) and also known as Persia, is a country in West Asia. It borders Iraq to the west, Turkey, Azerbaijan, and Armenia to the northwest, the Caspian Sea to the north, Turkmenistan to the northeast, Afghanistan to the east, Pakistan to the southeast, and the Gulf of Oman and the Persian Gulf to the south. With a Ethnicities in Iran, multi-ethnic population of over 92 million in an area of , Iran ranks 17th globally in both List of countries and dependencies by area, geographic size and List of countries and dependencies by population, population. It is the List of Asian countries by area, sixth-largest country entirely in Asia and one of the world's List of mountains in Iran, most mountainous countries. Officially an Islamic republic, Iran is divided into Regions of Iran, five regions with Provinces of Iran, 31 provinces. Tehran is the nation's Capital city, capital, List of cities in Iran by province, largest city and financial ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qajar Iran
The Guarded Domains of Iran, alternatively the Sublime State of Iran and commonly called Qajar Iran, Qajar Persia or the Qajar Empire, was the Iranian state under the rule of the Qajar dynasty, which was of Turkic peoples, Turkic origin,Cyrus Ghani. ''Iran and the Rise of the Reza Shah: From Qajar Collapse to Pahlavi Power'', I. B. Tauris, 2000, , p. 1William Bayne Fisher. ''Cambridge History of Iran'', Cambridge University Press, 1993, p. 344, Dr Parviz Kambin, ''A History of the Iranian Plateau: Rise and Fall of an Empire'', Universe, 2011, p.36online edition specifically from the Qajar (tribe), Qajar tribe, from 1789 to 1925. The Qajar family played a pivotal role in the Unification of Iran (1779–1796), deposing Lotf 'Ali Khan, the last Shah of the Zand dynasty, and re-asserted Iranian sovereignty over large parts of the Caucasus. In 1796, Agha Mohammad Khan Qajar seized Mashhad with ease, putting an end to the Afsharid dynasty. He was formally crowned as Shah after his Batt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armenia
Armenia, officially the Republic of Armenia, is a landlocked country in the Armenian Highlands of West Asia. It is a part of the Caucasus region and is bordered by Turkey to the west, Georgia (country), Georgia to the north and Azerbaijan to the east, and Iran and the Azerbaijani exclave of Nakhchivan Autonomous Republic, Nakhchivan to the south. Yerevan is the Capital city, capital, largest city and Economy of Armenia, financial center. The Armenian Highlands has been home to the Hayasa-Azzi, Shupria and Nairi. By at least 600 BC, an archaic form of Proto-Armenian language, Proto-Armenian, an Indo-European languages, Indo-European language, had diffused into the Armenian Highlands.Robert Drews (2017). ''Militarism and the Indo-Europeanizing of Europe''. Routledge. . p. 228: "The vernacular of the Great Kingdom of Biainili was quite certainly Armenian. The Armenian language was obviously the region's vernacular in the fifth century BC, when Persian commanders and Greek writers ... [...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] |
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] |
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] |
Naan
Naan () is a leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterized by a light and fluffy texture and golden-brown spots from the baking process. Naan is found in the cuisines of Central Asia, South Asia, Southeast Asia, and the Caribbean. Composed of white or wheat flour and combined with a leavening agent, typically yeast, naan dough develops air pockets that contribute to its fluffy and soft texture. Additional ingredients for crafting naan include warm water, salt, ghee and yogurt, with optional additions like milk, egg, or honey. Baking powder or baking soda can be used instead of yeast to reduce the preparation time for the bread. In the baking process using a tandoor, naan dough is rolled into balls, flattened and pressed against the inner walls, which can reach temperatures up to 480 °C (900 °F). This method allows the bread to be baked within minutes, achieving a spotty browning due to intense heat. Naan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Feta
Feta ( ; ) is a Greek brined white cheese made from sheep milk or from a mixture of sheep and goat milk. It is soft, with small or no holes, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. Feta is used in salads, such as Greek salad, and in pastries, notably the phyllo-based Greek dishes '' spanakopita'' "spinach pie" and '' tyropita'' "cheese pie". It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked (often grilled), as part of a sandwich, in omelettes, and many other dishes. Since 2002, feta has been a protected designation of origin in the European Union (EU). EU legislation and similar legislation in 25 other countries limits the name ''feta'' to cheeses produced in the traditional way in mainland Greece and Lesbos Prefecture, which are made from sheep milk, or from a mixture of sheep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lighvan Cheese
Lighvan (, ) is a sour, hole filled brined curd cheese traditionally made from sheep's milk in Liqvan, a village in East Azerbaijan, Iran. Processing Lighvan cheese, one of the most popular Iranian traditional cheeses, is a starter-free cheese from the Azerbaijan region, in the north-west of Iran, and manufactured from raw ewe's milk. It ripens in 10 to 12% salt brine for 3 or 4 months at an average temperature of 10 ± 2 °C. In spite of the increasing popularity of Lighvan cheese, there are few studies on its chemical composition and microbial communities The milk is coagulated with rennet tablets, then the curd is packed into triangular cloth bags and is allowed to drain thoroughly. The triangular blocks of cheese, which are about thick, are removed from the bag and put in an earthenware pot. Then they are covered with salt, and are left for two days. Cooking and eating The cheese is usually served for breakfast or dinner with fresh bread. Similar cheeses around ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iranian Azerbaijanis
Iranian Azerbaijanis (; ) are the largest ethnic minority of Iran. They are primarily found in and are native to the Iranian Azerbaijan region including provinces of (East Azerbaijan, Ardabil Province, Ardabil, Zanjan Province, Zanjan, West Azerbaijan)Encyclopedia of the Stateless Nations: S-Z Volume 4 of Encyclopedia of the Stateless Nations: Ethnic and National Groups Around the World, James Minahan, , , Author James Minahan, Publisher Greenwood Publishing Group, 2002, , , Length 2241 pages and in smaller numbers, in other provinces such as Kurdistan Province, Kurdistan, Qazvin Province, Qazvin, Hamadan Province, Hamadan, Gilan Province, Gilan, Markazi Province, Markazi and Ke ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tandoor
A tandoor ( or ) is a large vase-shaped oven, usually made of clay. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti (as well as leavened ones, such as naan) and to roast meat. Tandoors are predominantly used in India, Pakistan, West Asia, Western Asia, Central Asia, and the Horn of Africa. The standard heating element of a tandoor is an internal charcoal or wood fire, which cooks food with direct heat and smoke. Tandoors can be fully above ground, or partially buried below ground, often reaching over a meter in height/depth. Temperatures in a tandoor can reach , and they are routinely kept lit for extended periods. Therefore, traditional tandoors are usually found in restaurant kitchens. Modern tandoors are often made of metal. Variations, such as tandoors with gas or electric heating elements, are more common for at-home use. Etymology The English word comes from the Hindustani language, Hindustani ''tandūr'', which came from Persian la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mohammad Reza Pahlavi
Mohammad Reza Pahlavi (26 October 1919 – 27 July 1980) was the last List of monarchs of Iran, Shah of Iran, ruling from 1941 to 1979. He succeeded his father Reza Shah and ruled the Imperial State of Iran until he was overthrown by the Iranian Revolution, which abolished the Iranian monarchy to establish the present-day Islamic Republic of Iran. In 1967, he took the title (), and also held several others, including () and (). He was the second and last ruling monarch of the Pahlavi dynasty. His vision of the "Great Civilization" () led to his leadership over rapid industrial and military modernization, as well as economic and social reforms in Iran. During World War II, the Anglo-Soviet invasion of Iran forced the abdication of Reza Shah and succession of Mohammad Reza Shah. During his reign, the Anglo-Iranian Oil, British-owned oil industry was nationalized by the prime minister Mohammad Mosaddegh, who had support from Iran's national parliament to do so; however, Mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
