| Revision as of 00:35, 10 June 2022 edit2600:1007:b10f:7aa1:9c51:baff:feef:ddd8 (talk) Added information on what makes this bread different from similar varieties.Tags: Mobile edit Mobile web edit← Previous edit | Revision as of 00:18, 26 January 2023 edit undoSonOfBabylon1 (talk | contribs)Extended confirmed users2,502 editsNo edit summaryTag: Visual editNext edit → | ||
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| {{Infobox prepared food | {{Infobox prepared food | ||
| | name = Samoon | | name = Samoon | ||
| | image = |
| image = File:Iraqi samoon bread - Flickr - Al Jazeera English.jpg | ||
| | caption = | | caption = | ||
| | alternate_name = | | alternate_name = | ||
Revision as of 00:18, 26 January 2023
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| Type | Bread |
|---|---|
| Place of origin | Iraq |
| Region or state | Iraq, Middle East |
| Main ingredients | Dough |
Samoon (Template:Lang-ar) is a type of yeast bread that is consumed mainly in Iraq. It is baked in traditional stone ovens, like pizza. 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. It is one of the most popular breads used in Iraq and across the Levant and variants can be found in Syria and Lebanon. It can be also found in other Middle Eastern and European countries. A key differentiator in most samoon is the use of live-culture yogurt as a leavener. Otherwise, the process of making it is relatively similar to pita.
References
- "Samoon (Iraq) Recipe - MrBreakfast.com". www.mrbreakfast.com.
- "samoon". Cardamom and Tea. 2017-04-12. Retrieved 2022-03-14.
External links
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