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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. This bread is popular and rather cheap, consumed by all.
Origin of the word
In her book "Delights from the Garden of Eden", author Nawal Nasrallah explains that the name "samoon" comes from the Turkish word "somoun" whose origin is the Greek word "psomos", a generic term for bread". According to her, the diamond shape would have been "adopted by Iraqi bakers in the early twentieth century".
Traditional bread
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.
Recipe
Ingredients (6 people):
- 3 cups of flour (550 g)
- 1 cup of warm water (25cl -30 cl)
- 1 tablespoon of salt
- 3 tablespoons of oil
- 2 tablespoons dry yeast
Preparation:
- In a large bowl, mix all ingredients except the warm water.
- Add the warm water as you go and knead by hand or in a food processor for about 10 minutes, adding more flour if necessary.
- When the dough is ready (smooth and not sticky) cover and let it rise for 2 hours.
- Knead the dough again and divide it into 6 portions.
- Roll up and form into diamond shapes.
- Place the loaves on a baking sheet lined with baking paper and let them rise for another 30 minutes.
- In the meantime, preheat the oven to 180°C.
- Bake for about 30 to 35 minutes until golden brown.
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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