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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 .
Leavened flour bread with saffron and small amount of cardamom powder baked in a clay oven. Tandoor bread: Flatbread India Central Asia Western Asia East Africa: A type of bread baked in a clay oven that is called a tandoor. Teacake: Sweet bun United Kingdom: Fruited sweet bun usually served toasted and buttered. Texas toast: Yeast bread United ...
The Arabic name for tandoor bread is ḵubz al-tannūr ('bread of the tannur ' Arabic: خبز التنور). In some places where it is especially common, such as Iraq, it may be called simply khubz (bread). [7] It is similar to, or in some cases the same as, taboon bread. In Iran, tandoor breads are known as nân-e-tanūri (Persian: نان ...
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.
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]
Kesra (Arabic: كسرة) is a traditional Algerian bread [1] [2] made from semolina (wheat or sometimes barley). [3] It is usually cooked on a flat grilling tajine over high heat. This bread can be eaten hot or cold, on its own or spread (with butter, jam, honey, etc.), stuffed or dipped in olive oil, accompanied by tajine, with different sorts ...