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Tandoor Bread
Tandoor bread refers to a bread baked in a masonry oven, clay oven called a ''tandoor''. History Cooking food in a tandoor oven has been done for about five millennia. Remains of a clay oven with indication of cooked food have been excavated in the Indus River valley site of Kalibangan, and other places in present-day Afghanistan, Pakistan, northwest India, Iran, Iraq and Central Asia. The English word ''tandoor'' comes from Hindustani language, Hindi/Urdu ( / ), which derives from Persian language, Persian tanūr () or tandūr (). According to the Dehkhoda Dictionary, Dehkhoda Persian Dictionary, the Persian word ultimately came from the Akkadian language, Akkadian word (), which consists of the parts 'mud' and 'fire' and is mentioned as early as in the Akkadian Epic of Gilgamesh. ''Tandoor'' has been referred to as in Sanskrit literature, in which tandoori parched, roasted cuisine is described as (roasted in a tandoor such as grains, meat, etc.) along with roasting on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mesopotamia
Mesopotamia is a historical region of West Asia situated within the Tigris–Euphrates river system, in the northern part of the Fertile Crescent. Today, Mesopotamia is known as present-day Iraq and forms the eastern geographic boundary of the modern Middle East. Just beyond it lies southwestern Iran, where the region transitions into the Iranian plateau, Persian plateau, marking the shift from the Arab world to Iran. In the broader sense, the historical region of Mesopotamia also includes parts of present-day Iran (southwest), Turkey (southeast), Syria (northeast), and Kuwait. Mesopotamia is the site of the earliest developments of the Neolithic Revolution from around 10,000 BC. It has been identified as having "inspired some of the most important developments in human history, including the invention of the wheel, the planting of the first cereal crops, the development of cursive script, mathematics, astronomy, and agriculture". It is recognised as the cradle of some of t ... [...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] |
Shoti
Shotis puri or simply shoti ( ka, შოთის პური) is a type of traditional Georgian bread, made of white flour and shaped like a canoe. Shoti is baked in a specific bakery called ''tone'' or ''torne/turne'' (old Georgian). The word is cognate with tandoor. The bread is served as any other bread, but it tends to be more popular on special celebrations such as Easter, Christmas, and New Year's Day, as well as birthdays and weddings. It gets its distinctive shape from the method of cooking, as long strands of dough are stuck to the inside of a traditional round well-shaped brick or clay oven. See also * Tonis puri * 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 ... References Georgian cuisine Flatbreads {{bread-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canoe
A canoe is a lightweight, narrow watercraft, water vessel, typically pointed at both ends and open on top, propelled by one or more seated or kneeling paddlers facing the direction of travel and using paddles. In British English, the term ''canoe'' can also refer to a kayak, whereas canoes are then called Canadian (canoe), Canadian or open canoes to distinguish them from kayaks. However, for official competition purposes, the American distinction between a kayak and a canoe is almost always adopted. At the Olympics, both conventions are used: under the umbrella terms Canoe Slalom and Canoe Sprint, there are separate events for canoes and kayaks. Culture Canoes were developed in cultures all over the world, including some designed for use with sails or outriggers. Until the mid-19th century, the canoe was an important means of transport for exploration and trade, and in some places is still used as such, sometimes with the addition of an outboard motor. Where the canoe play ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tʿonir
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, 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 ''tandūr'', which came from Persian () and ultimately from the Akka ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shirmal
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 sheermal. A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tâftun
Taftan or taftoon () is a leavened flour bread from 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 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 al ... References Iranian breads Iranian cuisine Kuwaiti cuisine Afghan cuisine Pakistani breads Flatbreads {{Pakistan-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
