Sangak (سنگک) or nân-e sangak (Persian: نان سنگک) is a plain, rectangular, or triangular Iranian whole wheat leavened flatbread. It’s a sort of strange mental masochistic tendency – when my brain knows that my tummy has gone for a toss, it’ll twist the knife in my tortured wounds by flashing past images of seen-but-not-tried foods in front of my face. The kabab koobideh. The big fat Indian wedding was a dream over the last few weeks – one that involved so much food and dancing and after-party karaoking that it totally wiped me off the blogging planet for nearly a month. I finally have my first blog post of 2012 [hallelujah.] The last couple of times I was in the area, I’d watched in fascination as three-foot long pimpled breads were being hauled out of a dome-like oven in a room beside the main restaurant. :). @dina – and likewise darling, likewise! The whole wheat, mild sourdough bread that comes as a long rectangular or triangular sheet can be found in a couple spots. This Sangak bread had a lot of depth from the whole wheat flour, a terrific texture, and a hint of sweetness. The koobideh was so outrageously moist and well-seasoned [was it parsley? thing I was going to make. Midnight Biryani Run in Hor Al Anz | I Live in a Frying Pan, 3 types of bread from the Middle East (via Aquila Style) | THE GASTRONOMY AFICIONADO, 16 Top Ethnic Eats of Old Dubai – Serious Eats. It had morphed into this rich chewy blanket of meaty drippings. It is made from wheat flour - 3 parts whole wheat to 1 part white flour. The chicken kababs fared better on the tenderness scale – light, moist, tender…but again, nothing that would have me googling for kabab photos on my crackberry in those restlessly hungry moments that ascend on me when I’m miles away from edible salvation. Sort of like a cross-pollination of awesome flavours in the kitchen…. This bread has been a welcomed challenge the past couple weeks. (when you go to bakery for buying this kind of bread you should be careful about hot pebbles attached to the bread from the Oven ). @Nausheen – Thanks hun! Now in addition to the live open-to-public bread-making, Khoory has their grill laid out in an adjoining little section of the restaurant. Copyright 2020. www.BreadMasters.com. I didn’t know which of the list of kababs on the menu was special per se…was it the exotic-sounding lamb shishlik? Good to have you back Arva. Sangak is an oblong Iranian flat bread made to be about 2 feet (60 cm) long. They say Sangak originates to the years 224-651AD. Pita Recipes Bread Recipes Cooking Recipes Dairy Free Bread Vegan Bread Persian Bread Recipe Persian Recipes Kitchen Aid Recipes Kitchen Gadgets. It is a variety of bread from Iranian cuisine which is a plain, rectangular, or triangular-shaped whole wheat leavened flatbread. The image has been rolling restlessly in that part of my brain that tortures me with images of doughnuts or haleem or thick juicy kababs every time I’m sick and hungry and miles away from the source of the image. An added bonus is that this bread is a great source of magnesium because of its whole grains! When faced with gross indecision about which kabab to order, a mixed platter of meat will be your lone lantern in the dark. Latest update: So turns out that you can't get kababs and Sangak at all times of the day. The fact that sangak is cooked on stones was intriguing so I decided to try it out first. or both? The A to Z of Culinary Dubai – alpha. If you want to learn how to make your own sangak at home, better read on. You can find this type of omelet almost in every Persian café. …then you know you’re having deep-rooted blog withdrawal symptoms. Today, sangak is often decorated when served, especially at festivities such as weddings and New Year. 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