Nan-e Barbari (Persian Bread)

Barbari or nan-e barbari is the second most common type of flatbread consumed in Iran followed by sangak, lavash, and taftun.It is believed to have been introduced by the Barbars,a group of people living in Afghanistan on the eastern border of Iran.Nan-e barbari is made with either white or whole wheat flour and can be topped with or without black sesame seeds.Barbari is characterized by a long, oblong shape with long grooves running down the center. and is traditionally baked in a domed oven.Nan-e barbari is most often eaten at breakfast by itself or with tabriz cheese.



Servings:3 Barbari flatbreads

Ingredients:

1/4 oz. dry yeast

1 tsp. sugar

1 3/4 c warm water

2 Tbsp. vegetable oil

4 1/2 c all-purpose flour

2 Tbsp. butter, melted

2 Tbsp. black sesame seeds



1. In a small bowl, dissolve the yeast and sugar in 4 Tbsp. of the water and set aside until it begins to froth (about 5-7 minutes).Stir in the oil.

2.Sift the flour into a large mixing bowl and pour yeast mixture in the middle and add water and mix together till you form a ball.

3. Lightly flour a work surface and place dough on it and knead dough for about 10-15 minutes till smooth and elastic.Then set aside , cover with a cloth and leave in a warm place for about 2 hours.

4.Preheat oven to 450F.After 2 hours, divide dough into 3 equal-sized portions.Lightly, flour a work surface and shape each one into a long , oval shape flatbread , about 1/4"thick.With your forrefinger press 4 ridges on the surface of the dough.Brush the surface of each dough with the melted butter and sprinkle with sesame seeds.

5. Put doughs on greased baking sheets and bake them for 25 minutes or until golden brown. Remove from oven and serve warm.

Saudi Desert Truffles (Kamaa or Faqa')

Known by the classical arabic name of kamaa or the saudi name faqa', desert truffles are a distant cousin of the European truffle. A desert crop, it is found throughout North Africa, Syria,Iraq, Saudi Arabia, and the Gulf Arab States.Within each of these countries, they are known by several names.In Morocco, they are known as terfezia, in Egypt as terfas,in Kuwait as fagga,in Oman as either faqah or zubaydi, and in Iraq,Syria, and KSA as kamaa.

Unlike European truffles, kamaa do not require much rainfall to grow and thrive.Bedouins believe that truffles grow and appear when there are thunderstorms and lightning hits the ground.Bedouins also prize them for thier medicinal properties as it is believed that they possess special curative powers for eye ailments.

Truffles can be eaten and cooked in many ways.They can be eaten raw,boiled in camels milk, sauteed in butter,roasted (in campfires),or added to other dishes such as stews or stuffings.

There are two types of truffles that are available in Saudi Arabia, the khalasi and zubaidi.The khalasi is characterized by having an oval shape with an outer black skin and a pinkish/ivory interior.The zubaidi is cream-colored inside and out and is the most sought after and expensive.

Currently, kamaa cost $720 SAR($192 USD) a kilo.Desert Delicacies



Group of Emirati men in desert searching for & cooking desert truffles

Chai (Tea)

As with coffee, tea is also another drink of social importance in the Middle East but unlike it , there isn't as much ritual surrounding it.Tea is popular in Syria, Jordan, Lebanon, but especially in Iran.This is believed to be traced to the Circassians who introduced it there. Tea seemed to gain a foothold in Iran somewhere between the 17th and 20th centuries as a result of governmental authorities believing that the coffeehouses were centers of religious and political dissention.Finally, the 1920's saw the baning of coffee in Iran.This in turn led to tea being the official drink of Iran.

Like coffee, tea is always offered to a guest as a sign of welcome and also like coffee is served while conducting business in the office or in the souks.Traditionally, tea was prepared using a samovar, a russian-type tea serving dispenser but nowadays a regular kettle is used.It is served in small glasses served atop saucers with a cube sugar on the side. Any type of tea may be used but preferably Darjeling.Milk or cream is never used or served.There are teas made with special infusions of lime flowers or rose petals but these are usually drunk for medicinal purposes or to cure ailments.

Qahwah (Arab Coffee)

Nothing defines Arab hospitality more than the offering and taking of coffee.Coffee is the main drink in the Arab world. Though the Ottoman Turks embraced and spread it throughout thier empire giving it the name "turkish coffee", it actually has its origins in Yemen.The cultivation of coffee began in Yemen sometime around the 16th century.It first became popular with the dervishes in Yemen where it was said it helped them perform thier religious ceremonies then muslim spread it throughout the Middle East.

Coffee is the principal social drink for men.This is clearly evident throughout the coffeehouses of the Arab world.Hours are spent in the coffeehouses socializing,playing backgammon, or smoking the narghileh(water pipe)while drinking coffee.Coffee is also consumed while conducting business or bargaining.

To make Arab coffee a few essential things are required.Mocha beans from Yemen are prefered but if these cannot be found, coffee beans from Brazil or Kenya are an appropriate substitute.Two dallahs (a coffee pot with a long, curved spout)are neededso it can be brewed in the first and poured in the second. The coffeee beans need to be freshly roasted and ground to a very fine powder.And a cardamon pod added to the pot.When serving, only about 1/3 of the cup is filled.The serving cups are small and handle-less.Milk, cream , or sugar is never added to Arab coffee instead dates may be offered.

There is a ritualized etiquette involved in the offering and consumption of coffee.First, all guests are offered coffee, not to offer it is akin to being considered unwelcomed.Once offered, it must never be refused,to do so would be a great insult to your host.Your cup will be refilled a second or third time, to accept more is considered impolite.It is always accepted with the right hand.When you have had sufficient,jiggle your empty cupslightly from side to side.There is an order to serving it.Persons of high rank or the male head of the household are served first,followed by older guests, and men before women.

Yeild:6-8 Servings

Ingredients:

4 c water

3 Tbsp. cardamon, ground

2 Tbsp.Arabic coffee, ground

1. Bring water to a boil.

2. Add coffee to the water and bring to a boil over low heat for 5 minutes.

3. Add the cardamon and heat for another 2 minutes.

4.Remove from heat and serve 1/3 full in demitasse cups.

Khoubz (Arab Flat Bread)

Bread is considered a direct gift from God.Bread is held in such high regard in the Middle East that it is said that if a piece of bread is found lying on the floor, it is immediately picked up, a blessing i said, and put respectively on a table.There are many types of breads available in the Middle East:leavened and unleavened, sweet and savory but none as more ubiquituos as the flatbread khoubz or eish shami as it is known in Egypt or as is most commonly called outside the Middle East, "pita" bread.

Although widely available commercially, most people in the Middle East prefer to make their own bread.Khoubz is traditoinally baked in a clay-lined oven called a tannour.It is eaten with every meal.A meal is never complete without the presence of bread.Bread also serves a dual purpose as an eating utensil.It is used to scoop up food from a dish.If you want to make fresh Arabic flatbread below is the recipe plus I included a video showing the traditional way of making bread using a tannour.



Servings:8 flatbreads

Ingredients:

2 c flour

2 1/4 tsp.yeast

1/2 tsp. salt

1 1/4c hot water

1-1 1/2c flour



1. Combine the first four ingredients in a large bowl and mix well for about 1-2 minutes.

2.Add the remaining flour and knead making a soft, sticky dough.

3.Put the dough on a floured work surface and continue kneeding for 5 minutes more.

4.Divide into 8 equal sized balls and roll out each on by hand to about 1/4" thick and about 6" diameter.

5. Place flatbreads on lightly oiled baking sheet and let rise in a warm place for 25-35 minutes.

6.While waiting preheat oven to 450F.

7. Place flatbreads in oven for 5 minutes, then turn over for another 5 minutes.Then remove from oven.

8.Serve immeediately or store flatbreads in an airtight container till ready to eat.