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Shrak Bread
Markook bread (), also known as ''khubz ruqaq'' (), ''shrak'' (), ''khubz rqeeq'' (), ''mashrooh'' (), and saj bread (), is a kind of Middle Eastern unleavened flatbread common in the Levant and the Arabian Peninsula. It is baked on a convex metal griddle (a saj) or in a '' tannour''. ''Markook shrak'' is a type of thin bread. The dough is unleavened and usually made with only flour, water, and salt, and after being rested and divided into round portions, flattened and spread across a round cushion until it is thin then flipped onto the saj. It is often folded and put in bags before being sold. It is commonly compared to pita bread, also found in Middle Eastern cuisine, although it is much larger and thinner. In some Arab countries, such as Yemen, different names are given for the same flatbread, such as ''khamir'', '' maluj'' and ''ṣaluf'', depending on the regional dialects. By Israelis, markook may also be referred to as laffa, though markook and laffa are distinct types ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle East
The Middle East (term originally coined in English language) is a geopolitical region encompassing the Arabian Peninsula, the Levant, Turkey, Egypt, Iran, and Iraq. The term came into widespread usage by the United Kingdom and western European nations in the early 20th century as a replacement of the term Near East (both were in contrast to the Far East). The term "Middle East" has led to some confusion over its changing definitions. Since the late 20th century, it has been criticized as being too Eurocentrism, Eurocentric. The region includes the vast majority of the territories included in the closely associated definition of West Asia, but without the South Caucasus. It also includes all of Egypt (not just the Sinai Peninsula, Sinai) and all of Turkey (including East Thrace). Most Middle Eastern countries (13 out of 18) are part of the Arab world. The list of Middle Eastern countries by population, most populous countries in the region are Egypt, Turkey, and Iran, whil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syrian Jews
Syrian Jews ( ''Yehudey Surya'', ''al-Yahūd as-Sūriyyūn'', colloquially called SYs in the United States) are Jews who live in the region of the modern state of Syria, and their descendants born outside Syria. Syrian Jews derive their origin from two groups: from the Jews who inhabited the region of today's Syria from History of ancient Israel and Judah, ancient times (known as Musta'arabi Jews), and sometimes classified as Mizrahi Jews (''Mizrahi'' is a generic term for the Jews with an extended history in Asia or North Africa); and from the Sephardi Jews (referring to Jews with an extended history in the Iberian Peninsula, i.e. Spain and Portugal) who fled to Syria after the Alhambra Decree forced the expulsion of the Jews from Spain in 1492. There were large communities in Aleppo ("Halabi Jews", ''Halab'' is "Aleppo" in Arabic) and Damascus ("Shami Jews") for centuries, and a smaller community in Qamishli on the Turkish border near Nusaybin. In the first half of the 20th ce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pane Carasau
''Pane carasau'' (; ; 'toasted bread' in Sardinian, from the past participle of the verb , which means 'to toast') is a traditional flatbread from Sardinia. It is called in Italian, meaning ' sheet music', in reference to its large and paper-thin shape, which is said to be so thin before cooking that a sheet of music can be read through it. It is typically paired with pecorino cheese and wine. The bread is thin and crisp, usually in the form of a dish half a meter wide. It is made by taking baked flat bread (made of durum wheat flour, salt, yeast, and water), then separating it into two sheets which are baked again. The recipe is very ancient and was conceived for shepherd A shepherd is a person who tends, herds, feeds, or guards flocks of sheep. Shepherding is one of the world's oldest occupations; it exists in many parts of the globe, and it is an important part of Pastoralism, pastoralist animal husbandry. ...s, who used to stay far from home for months at a t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piadina
''Piadina romagnola'' () or simply ''piadina'', traditionally ''piada'' (; ), is a thin Italian flatbread, typically prepared in the Romagna historical region (provinces of Forlì-Cesena, Ravenna, and Rimini). It is usually made with white flour, lard or olive oil, salt, and water. The dough was traditionally cooked on a terracotta dish (locally called ''teggia'' or ''testo''), although nowadays flat pans or electric griddles are commonly used. ''Piadina'' has been added to the list of the '' prodotti agroalimentari tradizionali'' (PAT) of the Emilia-Romagna region, and to the protected geographical indication of the European Union in 2014. Origin Since ancient Rome flatbreads like this were used, the first mention of the ''piadina'' was in 1317, in the Descriptio provinciæ Romandiolæ, when papal legate Angel de Grimoard describes its recipe: "It's made with grain wheat mixed with water and seasoned with salt. It can also be made with milk and seasoned with a bit of la ... [...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] |
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] |
Khubz
Khubz (), alternatively transliterated as ''khoubz'', ''khobez'', ''khubez'', or ''khubooz'',), date=February 2022 is the usual word for "bread" in Standard Arabic and in many of the vernaculars. Among the breads popular in Middle Eastern countries are "pocket" pita bread in the Levant and Egypt, and the flat ''tannur'' bread in Iraq. The oldest known kind of bread, found by archaeologists in the Syrian Desert (modern-day southern Syria and northern Jordan), dates back 14,000 years. It was a sort of unleavened flatbread made with several types of wild cereals. Tannur bread In Iraq, the most popular bread is tannur bread (, خبز التنور), which resembles other slightly leavened flatbreads such as Iranian '' nan-e barbari'', Central and South Asian flatbreads (such as ''naan''), and pizza base. (See also tandoor bread and taboon bread.) The word tannur comes from the Akkadian word (), which consists of the parts 'mud' and 'fire' and is mentioned as ea ... [...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] |
Gözleme
Gözleme is a savory Turkish cuisine, Turkish stuffed Turnover (food), turnover. The dough is usually unleavened, and made only with flour, salt and water, but gözleme can be made from yeast dough as well. It is similar to bazlama, but is lightly brushed with butter or oil, whereas bazlama is prepared without fat. The dough is rolled thin, then filled with various toppings, sealed, and cooked over a griddle. Gözleme may sometimes be made from prepackaged hand-rolled leaves of ''yufka'' dough. Fillings for gözleme are numerous and vary by Geographical Regions of Turkey, region and personal preference, and include a variety of meats (kıymalı, minced beef, chopped lamb, fresh or smoked seafood, sujuk, pastirma), vegetables (spinach, zucchini, eggplant, leek, chard, various peppers, onion, scallion, shallot, garlic), mushrooms (porcino, chanterelle, truffle), tubers (potatoes, yams, radish), cheeses (feta, Beyaz peynir, Turkish white cheese (Beyaz Peynir), lavaş cheese, lavaş, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chapati
Chapati (alternatively spelled chapathi; pronounced as IAST: ), also known as ''roti'', ''rooti'', ''rotee'', ''rotli'', '' rotta'', ''safati'', ''shabaati'', ''phulka'', ''chapo'' (in East Africa), ''sada roti'' (in the Caribbean), ''poli'' (in Marathi), and ''roshi'' (in the Maldives), is an unleavened flatbread originating from the Indian subcontinent and is a staple in India, Nepal, Bangladesh, Pakistan, Kyrgyzstan, Sri Lanka, the Arabian Peninsula, East Africa, and the Caribbean. Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), and salt (optional) in a mixing utensil called a '' parat'', and are cooked on a '' tava'' (flat skillet).Nandita Godbole, 2016Roti: Easy Indian Breads & Sides.Chitra Agrawal, 2017Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn, page 35. It is a common staple in the Indian subcontinent as well as amongst expatriates from the Indian subcontinent throughout the world. Chapatis we ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saj (utensil)
A ''tava(h)'' / ''tawa(h)'' (mainly on the Indian subcontinent), ''saj'' (in Arabic), ''sac'' (in Turkish), and other variations, is a metal cooking utensil. The tawa is round and is usually curved: the concave side is used as a wok or frying pan, the convex side for cooking flatbreads and pancakes. There are also flat tawas. The Indian tawa might have a handle or not, and it can be made of cast iron, aluminium, or carbon steel. It may be enameled or given a non-stick surface. The tawa and saj are used in the cuisines of South, Central, and West Asia, as well as of the Caucasus and the Balkans. The tawa is also used in Indo-Caribbean cuisine. Names by region Taaba, Tava, tawa In Iran, the Persian word ''tāve'' () is used which is derived from the Persian word taaba which means something that is curved or tempered. The root word ''taab'' in Persian is a verb which means to bend or temper or curve (but see here-below for the use of ''saj'' in Iran). It is cognate with ''tawa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bethlehem
Bethlehem is a city in the West Bank, Palestine, located about south of Jerusalem, and the capital of the Bethlehem Governorate. It had a population of people, as of . The city's economy is strongly linked to Tourism in the State of Palestine, tourism, especially during the Christmas period, when Christians embark on a pilgrimage to the Church of the Nativity, which is revered as the location of the birth of Jesus. A possible first mention of Bethlehem is in the Amarna letters, Amarna correspondence of ancient Egypt, dated to 1350–1330 BCE, although that reading is uncertain. In the Hebrew Bible, the period of the Israelites is described; it identifies Bethlehem as the birthplace of David. In the New Testament, the city is identified as the birthplace of Jesus, Jesus of Nazareth. Under the Roman Empire, the city of Bethlehem was destroyed by Hadrian, but later rebuilt by Constantine the Great, who commissioned the Church of the Nativity in 327 CE. In 529, the Church of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
