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A Gallery of Breads - Eastern Bread

DK PublishingDK Publishing 2/07/2014 DKBooks
© Provided by DKBooks

Eastern Bread

The importance of bread in the Middle East cannot be overstated. In the Arab world, bread is revered as a gift from God and the staff of life itself. Honor is asserted with the vow “on my family’s bread, I swear to tell the truth”; contentment expressed by the saying “his water jug is filled, and his bread is kneaded.” Bread is eaten at every meal, from the simplest snack to the grandest banquet, and indeed takes the place of cutlery throughout the region. The most common bread is flat with a hollow pocket in the middle, used for filling with salads, grilled meats, or any of the region’s mouthwatering mezze.


Lavash

It is said that Lavash originated in Armenia, but it is also eaten throughout Lebanon, Turkey, and Syria. Rolled paper-thin, it is traditionally cooked in a large outdoor oven called a tannur. Recipe Pita

It is said that Lavash originated in Armenia, but it is also eaten throughout Lebanon, Turkey, and Syria. Rolled paper-thin, it is traditionally cooked in a large outdoor oven called a tannur. Recipe Pita


Pide

Recognized by its distinctive ridged pattern, golden crust, and topping of nigella seeds, Pide is traditionally prepared for the Muslim festival of Ramadan, when it is eaten to break the fast at sunset. It can be topped with fennel seeds instead of nigella seeds. Recipe Pide

Recognized by its distinctive ridged pattern, golden crust, and topping of nigella seeds, Pide is traditionally prepared for the Muslim festival of Ramadan, when it is eaten to break the fast at sunset. It can be topped with fennel seeds instead of nigella seeds. Recipe Pide


Pita

This soft, oval- or round-shaped bread with a pocketlike hollow in the middle is made all over the region, where it also goes by its Arab name of khubz. Recipe Pita

This soft, oval- or round-shaped bread with a pocketlike hollow in the middle is made all over the region, where it also goes by its Arab name of khubz. Recipe Pita


Pain Tunisien

With a tender crumb and crisp crust, this bread is made with semolina flour. Semolina is produced from durum wheat – a staple of North Africa that is widely used to make bread and couscous, a cracked grain. Recipe Pain Tunisien

With a tender crumb and crisp crust, this bread is made with semolina flour. Semolina is produced from durum wheat – a staple of North Africa that is widely used to make bread and couscous, a cracked grain. Recipe Pain Tunisien


Barbari

This light, crusty Persian bread, when topped with cheese and fresh herbs, is commonly served for breakfast in Iran. When made with water instead of milk and sprinkled with sugar instead of seeds, the bread becomes a much-loved children’s snack called shirmal. Recipe Barbari

This light, crusty Persian bread, when topped with cheese and fresh herbs, is commonly served for breakfast in Iran. When made with water instead of milk and sprinkled with sugar instead of seeds, the bread becomes a much-loved children’s snack called shirmal. Recipe Barbari

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