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'''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'', from ({{lang-ar|خبز|khubz}}), 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 Arab countries are "pocket" [[pita]] bread and [[Tandoor bread#West Asia|tandoor bread]].


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 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>


== Pita bread ==
== Pita bread ==
{{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}} 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>
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 "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>
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>

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" />


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.
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.


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).
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).


== Tannur /Tandoor bread ==
== Tannur bread ==


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.
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.

Revision as of 13:11, 5 July 2021

Khubz 'bread'
Preparation of khubz tannur 'tandoor bread'.

Khubz, alternatively transliterated askhoubz, khobez, khubez, or khubooz, from (Template:Lang-ar), is the usual word for "bread" in Standard Arabic and in many of the vernaculars.

Among the breads popular in Arab countries are "pocket" pita bread and tandoor bread.

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.[1]

Pita bread

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.[2]

The "pocket" pita originated in the Middle East.[3][4] It is also known as Arab(ic) bread, Lebanese bread, or Syrian bread.[5][6][3]

In Egyptian, Jordanian, Iraqi, Lebanese, Palestinian, Israeli 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).

Tannur bread

Tannur bread (khubz tannur) in the Middle East resembles other slightly leavened flatbreads such as Iranian nan-e barbari, Central and South Asian flatbreads (such as naan), and pizza base.

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 clay oven.[7]

See also

References

  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. ^ "Khubz. Arabic Bread". Al Mashriq (The Levant). Retrieved 2 October 2016. from Khayat, Marie Karam; Keatinge, Margaret Clark (1959). Food from the Arab World. Beirut: Khayat's.
  3. ^ a b Composition of foods: baked products : raw, processed, prepared. Vol. 8. United States Department of Agriculture, Nutrition Monitoring Division. 1992. p. 6. ISBN 9780160380440. Pita bread originated in the Middle East and is also known as Arabic, Syrian, and pocket bread. {{cite book}}: Unknown parameter |authors= ignored (help)
  4. ^ Elasmar, Michael G. (2014). The Impact of International Television: A Paradigm Shift. p. 188. ISBN 9781135635060.
  5. ^ Wright, Clifford A. (2003). Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More. p. 61. ISBN 9781558322271.
  6. ^ Serna-Saldivar, Sergio O. (2012). Cereal Grains: Laboratory Reference and Procedures Manual. p. 215. ISBN 9781439855652.
  7. ^ Doug Smith (1 December 2007). "Iraqi bakeries make dough while they can". Los Angeles Times. Retrieved 15 March 2011.
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