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{{Short description|Arabic term for bread}}
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| name = {{transl|ar|Khubz}} 'bread'
| name = {{transl|ar|Khubz}}
| image = File:KhubzBakery.jpg
| image = File:KhubzBakery.jpg
| caption = Preparation of {{transl|ar|khubz tannur}} 'tandoor bread'.
| caption = Preparation of {{transl|ar|khubz tannur}} 'tandoor bread'
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{{unfocused|date=November 2024|talk=Unfocused}}
'''Khubz''', alternatively spelled ''khoubz'', ''khobez'', ''khubez'', or ''khubooz'' ({{lang-ar|خبز|khubz}}), is the word in Arabic for "bread". It may refer to any type of bread.
'''Khubz''', alternatively transliterated as ''khoubz'', ''khobez'', ''khubez'', or ''khubooz'',{{What|from ({{lang-ar|[[wikt:خبز|خبز]]|khubz}})|date=February 2022}} is the usual word for "bread" in [[Standard Arabic]] and in many of the vernaculars.


Breads popular in Arab countries include "pocket" [[pita]] bread and [[Tandoor bread#West Asia|tandoor bread]].
Among the breads popular in Middle Eastern countries are "pocket" [[pita]] bread in the [[Levant]] and [[Egypt]], and the flat [[Tandoor bread#West Asia|''tannur'' bread]] in [[Iraq]].


The oldest known find of bread, by archaeologists in Northern Jordan, dates back 14,000 years. It was a sort of unleavened flatbread made with several types of wild cereals.<ref>{{Cite news|url=https://www.independent.co.uk/news/science/archaeology/bread-history-cooking-stone-age-middle-east-archaeology-discovery-a8450276.html|title=Archaeologists find world's oldest bread and new evidence of sophisticated cooking dating back 14,000 years|work=The Independent|access-date=2018-07-17|language=en-GB}}</ref>
The oldest known kind of bread, found by archaeologists in the [[Syrian Desert]] (modern-day southern Syria and northern Jordan), dates back 14,000 years. It was a sort of unleavened flatbread made with several types of wild cereals.<ref>{{Cite news|url=https://www.independent.co.uk/news/science/archaeology/bread-history-cooking-stone-age-middle-east-archaeology-discovery-a8450276.html|title=Archaeologists find world's oldest bread and new evidence of sophisticated cooking dating back 14,000 years|work=The Independent|access-date=2018-07-17|language=en-GB}}</ref>


== Pita bread ==
== Tannur bread ==


⚫
In Iraq, the most popular bread is the Tannur bread ({{transl|ar|ḵubz al-tannūr}}, خبز التنور‎) which resembles other slightly leavened flatbreads such as [[Iranian cuisine|Iranian]] ''[[barbari bread|nan-e barbari]]'', [[Central Asian cuisine|Central]] and [[South Asian cuisine|South Asian]] flatbreads (such as ''[[naan]]''), and [[pizza]] base. (See also [[tandoor bread]] and [[taboon bread]].)
⚫
Pita is a flatbread found in many [[Mediterranean cuisine|Mediterranean]], [[Balkan cuisine|Balkan]], and [[Middle Eastern cuisine|Middle Eastern]] cuisines. In Arab countries, pita bread is produced as a round [[flatbread]], {{convert|18|cm|in|0|abbr=on}} to {{convert|30|cm|in|0|abbr=on}} in diameter. It is thin and puffs up as it bakes. Since it does not contain any added fat, it dries out rapidly and is best consumed while still warm; later, it may become chewy.<ref>{{cite web|title=Khubz. Arabic Bread|url=http://almashriq.hiof.no/general/600/640/641/khayat/appendix/khubz.html|website=Al Mashriq (The Levant)|access-date=2 October 2016}} from {{cite book |title=Food from the Arab World |author1=Khayat, Marie Karam|author2=Keatinge, Margaret Clark |publisher=Khayat's |location=Beirut |date=1959}}</ref>


The word tannur comes from the [[Akkadian language|Akkadian]] word {{Transl|akk|tinūru}} ({{Lang|akk|𒋾𒂟}}), which consists of the parts {{Transl|akk|tin}} 'mud' and {{Transl|akk|nuro/nura}} 'fire' and is mentioned as early as in the Akkadian [[Epic of Gilgamesh]].<ref>{{Cite book |last=Monier-Williams |first=Monier |url=http://archive.org/details/1872sanskriten00moniuoft |title=A Sanskrit-English dictionary, etymologically and philologically arranged, with special reference to Greek, Latin, Gothic, German, Anglo-Saxon, and other cognate Indo-European languages |date=1872 |publisher=Oxford Clarendon Press |others=Robarts - University of Toronto}}</ref>
⚫
The "pocket" pita originated in the [[Middle East]].<ref name="Lluís" /><ref>{{cite book | url=https://books.google.com/books?id=QRCQAgAAQBAJ&pg=PA188|title=The Impact of International Television: A Paradigm Shift|author= Elasmar, Michael G. | page=188|year= 2014|isbn=9781135635060}}</ref> It is also known as Arab(ic) bread, Lebanese bread, or Syrian bread.<ref>{{cite book | url=https://books.google.com/books?id=x3t2IJeFIh8C&pg=PA61|title=Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More|author=Wright, Clifford A. | page=61|year= 2003|isbn=9781558322271}}</ref><ref>{{cite book | url=https://books.google.com/books?id=oz4orP4ZOOYC&pg=PA215|title=Cereal Grains: Laboratory Reference and Procedures Manual|author= Serna-Saldivar, Sergio O.| page=215|year= 2012|isbn=9781439855652}}</ref><ref name="Lluís">{{cite book | url=https://books.google.com/books?id=Q96OaT5HhloC|title=Composition of foods: baked products : raw, processed, prepared|volume= 8|authors=Stewart, Jean E. & Tamaki, Junko Alice |publisher=United States Department of Agriculture, Nutrition Monitoring Division| page=6|year= 1992|isbn=9780160380440|quote= Pita bread originated in the Middle East and is also known as Arabic, Syrian, and pocket bread.}}</ref>


⚫
Six recipes for bread baked in a [[Primitive clay oven#Tannour / Tannur|tannur]] are included in [[Ibn Sayyar al-Warraq]]'s 10th century ''Kitab al-Tabikh'' cookery book.
In [[Arabic]], the names for pita are simply {{lang|ar|خبز}} 'khubz, bread', {{lang|ar|الخبز العربي}} ({{lang|ar-Latn|al-khubz al-ʿarabiyy}}) 'Arab bread' or {{lang|ar|خبز الكماج}} '{{lang|ar-Latn|al-kimaj}} bread'.<ref name="Cauvain2015">{{cite book |last=Cauvain |first=Stanley |title=Technology of Breadmaking |url=https://books.google.com/books?id=Y6q3BgAAQBAJ&pg=PA232 |year=2015 |publisher=Springer |location=New York |isbn=978-3-319-14687-4 |page=232 }}</ref> In [[Egyptian Arabic]], it is called {{lang|arz-Latn|ʿaish}} ({{lang|arz|عيش}}) or {{lang|arz-Latn|ʿaish baladi}} ({{lang|arz|عيش بلدي}}).<ref name="Bard2005">{{cite book |last=Bard |first=Kathryn A. |title=Encyclopedia of the Archaeology of Ancient Egypt |url=https://books.google.com/books?id=AWSGAgAAQBAJ&pg=PA178 |year=2005 |publisher=Routledge |location=London |isbn=978-1-134-66525-9 |page=178 }}</ref> {{lang|arz-Latn|'Aish}} means life in Arabic, highlighting the importance of pita bread in Egyptian culture.<ref name="Bard2005" />


⚫
As a result of the [[Iraq sanctions|economic sanctions imposed on Iraq in the 1990s]] there was an increase in the making of bread in the traditional way in a tannur.<ref>{{cite web |author=Doug Smith |date=1 December 2007 |title=Iraqi bakeries make dough while they can |url=https://www.latimes.com/archives/la-xpm-2007-dec-01-fg-khubuz1-story.html |access-date=15 March 2011 |work=Los Angeles Times}}</ref>
⚫
In [[Egyptian cuisine|Egyptian]], [[Jordanian cuisine|Jordanian]], [[Iraqi cuisine|Iraqi]], [[Lebanese cuisine|Lebanese]], [[Palestinian cuisine|Palestinian]], [[Israeli cuisine|Israeli]] and [[Syrian cuisine|Syrian]] cuisine, almost every savory dish can be eaten in or on pita bread. It is one of the staple food items in the Lebanese cuisine. Common fillings include [[falafel]], lamb or chicken [[shawarma]], [[kebab]], omelettes such as [[shakshouka]] (eggs and tomatoes), [[hummus]], and other [[meze]]s.


⚫
== Pita bread ==
⚫
Nationals of other countries, for example, [[South Asia]]ns also consume it as a replacement for [[roti]] with [[Curry|curries]], cooked vegetables or meat (dry or gravy).
{{main|Pita}}
⚫
Pita is a flatbread found in many [[Mediterranean cuisine|Mediterranean]], [[Balkan cuisine|Balkan]], and [[Middle Eastern cuisine|Middle Eastern]] cuisines. In Arab countries, pita bread is produced as a round [[flatbread]], {{convert|18|cm|in|0|abbr=on}} to {{convert|30|cm|in|0|abbr=on}} in diameter. It is thin and puffs up as it bakes. Since it does not contain any added fat, it dries out rapidly and is best consumed while still warm; later, it may become chewy.<ref>{{cite web|title=Khubz. Arabic Bread|url=http://almashriq.hiof.no/general/600/640/641/khayat/appendix/khubz.html|website=Al Mashriq (The Levant)|access-date=2 October 2016|archive-date=3 October 2016|url-status=dead|archive-url=https://web.archive.org/web/20161003105916/http://almashriq.hiof.no/general/600/640/641/khayat/appendix/khubz.html }} from {{cite book |title=Food from the Arab World |author1=Khayat, Marie Karam|author2=Keatinge, Margaret Clark |publisher=Khayat's |location=Beirut |date=1959}}</ref>


⚫
The "pocket" pita originated in the [[Middle East]].<ref name="Lluís" /><ref>{{cite book | url=https://books.google.com/books?id=QRCQAgAAQBAJ&pg=PA188|title=The Impact of International Television: A Paradigm Shift|author= Elasmar, Michael G. | page=188|year= 2014|publisher=Routledge |isbn=9781135635060}}</ref> It is also known as Arab(ic) bread, Lebanese bread, or Syrian bread.<ref>{{cite book | url=https://books.google.com/books?id=x3t2IJeFIh8C&pg=PA61|title=Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More|author=Wright, Clifford A. | page=61|year= 2003|publisher=Harvard Common Press |isbn=9781558322271}}</ref><ref>{{cite book | url=https://books.google.com/books?id=oz4orP4ZOOYC&pg=PA215|title=Cereal Grains: Laboratory Reference and Procedures Manual|author= Serna-Saldivar, Sergio O.| page=215|year= 2012|publisher=CRC Press |isbn=9781439855652}}</ref><ref name="Lluís">{{cite book | url=https://books.google.com/books?id=Q96OaT5HhloC|title=Composition of foods: baked products : raw, processed, prepared|volume= 8|author1=Stewart, Jean E. |author2=Tamaki, Junko Alice |publisher=United States Department of Agriculture, Nutrition Monitoring Division| page=6|year= 1992|isbn=9780160380440|quote= Pita bread originated in the Middle East and is also known as Arabic, Syrian, and pocket bread.}}</ref>
⚫
== Tannur /Tandoor bread ==


⚫
In [[Egyptian cuisine|Egyptian]], [[Palestinian cuisine|Palestinian]], [[Jordanian cuisine|Jordanian]], [[Lebanese cuisine|Lebanese]], and [[Syrian cuisine|Syrian]] cuisine, almost every savory dish can be eaten in or on pita bread. It is one of the staple food items in the Lebanese cuisine. Common fillings include [[falafel]], lamb or chicken [[shawarma]], [[kebab]], omelettes such as [[shakshouka]] (eggs and tomatoes), [[hummus]], and other [[meze]]s.
⚫
Tannur bread ({{transl|ar|khubz tannur}}) in the Middle East resembles other slightly leavened flatbreads such as [[Iranian cuisine|Iranian]] ''[[barbari bread|nan-e barbari]]'', [[Central Asian cuisine|Central]] and [[South Asian cuisine|South Asian]] flatbreads (such as ''[[naan]]''), and [[pizza]] base.

⚫
Six recipes for bread baked in a [[Primitive clay oven#Tannour / Tannur|tannur]] are included in [[Ibn Sayyar al-Warraq]]'s 10th century ''Kitab al-Tabikh'' cookery book.


⚫
Nationals of other countries, for example, [[South Asia]]ns, also consume it as a replacement for [[roti]] with [[Curry|curries]], cooked vegetables or meat (dry or gravy).
⚫
As a result of the [[Iraq sanctions|economic sanctions imposed on Iraq in the 1990s]] there was an increase in the making of bread in the traditional way in a clay oven.<ref>{{cite web|title=Iraqi bakeries make dough while they can|url=http://articles.latimes.com/2007/dec/01/world/fg-khubuz1|work=Los Angeles Times|access-date=15 March 2011|author=Doug Smith|date=1 December 2007}}</ref>


== See also ==
== See also ==
Line 50: Line 52:
{{Jewish baked goods}}
{{Jewish baked goods}}


[[Category:Arab cuisine]]
[[Category:Arab breads]]
[[Category:Emirati breads]]
[[Category:Flatbreads]]
[[Category:Flatbreads]]
[[Category:Iraqi cuisine]]
[[Category:Iraqi cuisine]]
[[Category:Israeli cuisine]]
[[Category:Israeli breads]]
[[Category:Jewish breads]]
[[Category:Jewish breads]]
[[Category:Jordanian cuisine]]
[[Category:Jordanian cuisine]]
[[Category:Kuwaiti cuisine]]
[[Category:Lebanese cuisine]]
[[Category:Lebanese cuisine]]
[[Category:Levantine cuisine]]
[[Category:Levantine cuisine]]
[[Category:Middle Eastern cuisine]]
[[Category:Moroccan cuisine]]
[[Category:Moroccan cuisine]]
[[Category:Palestinian cuisine]]
[[Category:Palestinian cuisine]]
[[Category:Syrian cuisine]]
[[Category:Syrian cuisine]]
[[Category:Yemeni cuisine]]
[[Category:Yemeni breads]]
[[Category:Maghrebi cuisine]]
[[Category:Maghrebi cuisine]]

Latest revision as of 13:55, 4 December 2024

Khubz
Preparation of khubz tannur 'tandoor bread'

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.

The oldest known kind of bread, found by archaeologists in the Syrian Desert (modern-day southern Syria and northern Jordan), dates back 14,000 years. It was a sort of unleavened flatbread made with several types of wild cereals.[1]

Tannur bread

[edit]

In Iraq, the most popular bread is the Tannur bread (ḵubz al-tannūr, خبز التنور‎) which resembles other slightly leavened flatbreads such as Iranian nan-e barbari, Central and South Asian flatbreads (such as naan), and pizza base. (See also tandoor bread and taboon bread.)

The word tannur comes from the Akkadian word tinūru (𒋾𒂟), which consists of the parts tin 'mud' and nuro/nura 'fire' and is mentioned as early as in the Akkadian Epic of Gilgamesh.[2]

Six recipes for bread baked in a tannur are included in Ibn Sayyar al-Warraq's 10th century Kitab al-Tabikh cookery book.

As a result of the economic sanctions imposed on Iraq in the 1990s there was an increase in the making of bread in the traditional way in a tannur.[3]

Pita bread

[edit]
Main article: Pita

Pita is a flatbread found in many Mediterranean, Balkan, and Middle Eastern cuisines. In Arab countries, pita bread is produced as a round flatbread, 18 cm (7 in) to 30 cm (12 in) in diameter. It is thin and puffs up as it bakes. Since it does not contain any added fat, it dries out rapidly and is best consumed while still warm; later, it may become chewy.[4]

The "pocket" pita originated in the Middle East.[5][6] It is also known as Arab(ic) bread, Lebanese bread, or Syrian bread.[7][8][5]

In Egyptian, Palestinian, Jordanian, Lebanese, and Syrian cuisine, almost every savory dish can be eaten in or on pita bread. It is one of the staple food items in the Lebanese cuisine. Common fillings include falafel, lamb or chicken shawarma, kebab, omelettes such as shakshouka (eggs and tomatoes), hummus, and other mezes.

Nationals of other countries, for example, South Asians, also consume it as a replacement for roti with curries, cooked vegetables or meat (dry or gravy).

See also

[edit]

References

[edit]
  1. ^ "Archaeologists find world's oldest bread and new evidence of sophisticated cooking dating back 14,000 years". The Independent. Retrieved 2018-07-17.
  2. ^ Monier-Williams, Monier (1872). A Sanskrit-English dictionary, etymologically and philologically arranged, with special reference to Greek, Latin, Gothic, German, Anglo-Saxon, and other cognate Indo-European languages. Robarts - University of Toronto. Oxford Clarendon Press.
  3. ^ Doug Smith (1 December 2007). "Iraqi bakeries make dough while they can". Los Angeles Times. Retrieved 15 March 2011.
  4. ^ "Khubz. Arabic Bread". Al Mashriq (The Levant). Archived from the original on 3 October 2016. Retrieved 2 October 2016. from Khayat, Marie Karam; Keatinge, Margaret Clark (1959). Food from the Arab World. Beirut: Khayat's.
  5. ^ a b Stewart, Jean E.; Tamaki, Junko Alice (1992). Composition of foods: baked products : raw, processed, prepared. Vol. 8. United States Department of Agriculture, Nutrition Monitoring Division. p. 6. ISBN 9780160380440. Pita bread originated in the Middle East and is also known as Arabic, Syrian, and pocket bread.
  6. ^ Elasmar, Michael G. (2014). The Impact of International Television: A Paradigm Shift. Routledge. p. 188. ISBN 9781135635060.
  7. ^ Wright, Clifford A. (2003). Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More. Harvard Common Press. p. 61. ISBN 9781558322271.
  8. ^ Serna-Saldivar, Sergio O. (2012). Cereal Grains: Laboratory Reference and Procedures Manual. CRC Press. p. 215. ISBN 9781439855652.
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