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Khubz, alternatively transliterated as khoubz, khobez, khubez, or khubooz, [clarification needed] 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 word has been borrowed by the Turkish language as pide, [18] and appears in the Balkan languages as Bosnian-Serbian-Croatian pita, Romanian pită, Albanian pite, and Bulgarian pitka or pita; however, in the Serbo-Croatian languages of the countries comprising the former Yugoslavia, this culinary item is known as somun or lepinja while the ...
Markook bread (Arabic: خبز مرقوق, romanized: khubz marqūq), also known as khubz ruqaq (Arabic: رقاق), shrak (Arabic: شراك), khubz rqeeq (Arabic: رقيق), [1] [better source needed] mashrooh (Arabic: مشروح), and saj bread (Arabic: خبز صاج), is a kind of Middle Eastern unleavened flatbread common in the Levant and the Arabian Peninsula.
Challah or hallah (/ ˈ x ɑː l ə, ˈ h ɑː l ə / (K)HAH-lə; [1] Hebrew: חַלָּה, romanized: ḥallā, pronounced [χaˈla, ħalˈlaː]; pl. [c]hallot, [c]halloth or [c]hallos, Hebrew: חַלּוֹת), also known as berches in Central Europe, is a special bread in Jewish cuisine, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays ...
Yufka bread (Turkish: yufka ekmeği) is the Turkish name of a very thin, large (60 cm [24 in]) unleavened flatbread in Turkish cuisine, also known under different names in Arab cuisine, baked on a convex metal griddle, called saj in Arabic and saç in Turkish. [1] [2] [3] Arab saj bread is somewhat similar to markook shrek, but is thinner and ...
Taboon bread (Arabic: خبز طابون, romanized: khubz ṭābūn) is Levantine flatbread baked in a taboon or tannur ' tandoor ' clay oven, similar to the various tandoor breads found in many parts of Asia. It is used as a base or wrap in many cuisines, and eaten with different accompaniments. [1]
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Samoon (Arabic: صمون) is a type of yeast bread that is consumed mainly in Iraq. It is baked in traditional stone ovens. [1] 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.