Sangak

In today's article we are going to delve into the exciting world of Sangak. From its origins to its relevance today, we will explore all aspects related to Sangak to understand its importance and how it has impacted different areas. Throughout this writing, we will analyze its various facets, going through its historical implications, its influence on current society and its future perspectives. Sangak is an exciting topic that deserves to be explored in depth, and in this article we aim to delve into all the relevant aspects to offer a complete and enriching vision of Sangak.

For the villages in Iran, see Sangak, Markazi and Sangak, Qazvin.
Sangak
Sangak flatbreads
Alternative namesNan-e sangak
TypeFlatbread
Place of origin Iran
Region or stateKhorasan
Main ingredientsWheat flour, Sour dough, Sesame
Food energy
(per serving)
75 kcal (314 kJ)
Other informationNational bread of Iran
Two bakers baking sangak bread in a traditional oven
Baking Sangak bread in a bakery in Isfahan, Iran

Sangak (Persian: سنگک, Azerbaijani: səngək, Kurdish: sengek) or nân-e sangak (Persian: نان سنگک) is a plain, rectangular or triangular Iranian whole wheat leavened flatbread.

History

In Persian sangak means little stone. The bread is baked on a bed of small river stones in an oven. There are usually two varieties of this bread offered at Iranian bakeries: the generic one which has no toppings; and the more expensive variety which is traditionaly topped with poppy seeds and these days with sesame seeds , and to less extent black cumin, caraway, cumin and even dried aromatic herbs.

Sangak bread was traditionally the bread of the Persian army. It is mentioned for the first time in the 11th century. Each soldier carried a small quantity of pebbles which at camp were brought together to create the "sangak oven" that would bake the bread for the entire army. It was eaten with lamb kabab.

The bread has always been widely eaten in the territory of present-day Azerbaijan, but following the Soviet takeover in 1920, it became less common. The Soviets opted for mass production of bread, an option which was not amiable to the traditional, hand-formed sangak. In neighbouring Iran, however, sangak never lost its popularity.

Gallery

  • Sangak bread inside the oven.
    Sangak bread inside the oven.
  • When the hot bread comes out of the oven (Tandoor), it is hung on the wall to cool down.
    When the hot bread comes out of the oven (Tandoor), it is hung on the wall to cool down.
  • Inside the bakery, one person is baking and another is delivering bread.
    Inside the bakery, one person is baking and another is delivering bread.
  • Sangak bread must be baked on rocks.
    Sangak bread must be baked on rocks.
  • The baker is delivering the bread.
    The baker is delivering the bread.
  • An interesting view from inside a bakery.
    An interesting view from inside a bakery.
  • The actual size of a Sangak bread.
    The actual size of a Sangak bread.
  • Sangak bread on an Iranian table.
    Sangak bread on an Iranian table.
  • Bread, cheese, vegetables, walnuts: a common nutritious Iranian breakfast.
    Bread, cheese, vegetables, walnuts: a common nutritious Iranian breakfast.

See also

References

  1. ^ Caballero, Benjamin; Finglas, Paul M.; Toldrá, Fidel, eds. (2015). Encyclopedia of Food and Health (Vol. 1). Academic Press. p. 727. ISBN 978-0123849533.
  2. ^ "Breads of Iran". Food Reference. Retrieved 2016-03-26.
  3. ^ a b c "Bread - Chorak". Azerbaijan International. Retrieved 2016-03-26.

External links

  • Media related to Sangak at Wikimedia Commons


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