This is an old revision of this page, as edited by Me, Myself, and I are Here (talk | contribs) at 02:24, 29 August 2017 (Filled in 1 bare reference(s) with reFill ()). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 02:24, 29 August 2017 by Me, Myself, and I are Here (talk | contribs) (Filled in 1 bare reference(s) with reFill ())(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff) | |
| Alternative names | Samoon, Khubz, Khubz Iraqi |
|---|---|
| Type | Bread |
| Place of origin | Iraq |
| Region or state | Iraq, Syria, Lebanon, Kuwait, Iraqi Kurdistan, Saudi Arabia |
| Main ingredients | Dough |
Iraqi samoon or Stone 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 can be usually served with a variety of foods such as Hummus, Kebab, 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 is also hugely popular in the Kurdistan region in Iraq. It can be also found in other middle eastern countries such as Kuwait and Saudi Arabia.
References
- "Samoon (Iraq) Recipe - MrBreakfast.com". www.mrbreakfast.com.
External links
 | This bread-related article is a stub. You can help Misplaced Pages by expanding it. |