Middle East:
IRAQ
“KAHI”
"Kahi irak" is a traditional Iraqi pancake-like dish that is popular in Iraqi cuisine. It is also known as "kahi" or "kahi farat". Kahi irak is typically prepared during special occasions and celebrations, such as Eid al-Fitr or weddings, and it has cultural significance in Iraqi culinary traditions.
The preparation of kahi irak involves several steps, and the dish requires patience and skill to prepare properly.
Here's an overview of how it's typically prepared:
1. Dough Preparation: The dough for kahi irak is made from simple ingredients such as flour, water, yeast, and sometimes milk or yogurt. The ingredients are mixed together to form a smooth and elastic dough, which is then left to rest and rise for a period of time to allow the yeast to ferment and develop flavor.
2. Shaping: Once the dough has risen, it is divided into small portions that are shaped into balls. These balls are then flattened and stretched thin with the hands or a rolling pin to form round, flat discs to resemble pancakes.
3. Cooking: The flattened discs of dough are cooked on a hot, flat griddle or skillet until they are golden brown and cooked through. Traditionally, kahi irak is cooked over an open flame or on a large griddle called a "saj" or "sajj," which gives the pancakes a unique flavor and texture.
4. Serving: Kahi irak is typically served warm and can be enjoyed in a variety of ways. It can be served plain or topped with ingredients such as honey, syrup, or date molasses for a sweet flavor. It can also be served with savory dishes such as stews or curries.
Kahi irak is appreciated for its soft and chewy texture, as well as its comforting taste. It is often enjoyed as a special treat during festive occasions and gatherings, and it has cultural significance as a symbol of hospitality and generosity in Iraqi culture.
* * *
IRAN
“TAFTOON”
Tāftūn, also spelled Taftoon or Taftan, is a traditional Iranian flatbread that holds significant cultural and culinary importance in Iranian cuisine.
Learn more about Tāftūn:
1. Ingredients: Tāftūn is usually made from wheat flour, yeast, salt, and water. Sometimes yogurt or milk is added to the dough for richness and flavor. The dough is kneaded until smooth and elastic, then left to rise before baking.
2. Preparation: The dough for Tāftūn is traditionally flattened by hand into thin, oval slices. It is then baked in a clay oven called a tanoor, which is similar to the tandoor oven used in Indian and Central Asian cuisines. The high heat of the oven produces a blistered exterior and a soft, chewy interior.
3. Texture and Flavor: Tāftūn has a soft and chewy texture with a slightly crunchy exterior. It is known for its distinctive aroma and flavor, which comes from the high heat of the clay oven and the natural fermentation of the dough. The bread may have a slightly tangy taste due to the addition of yogurt or milk in some recipes.
4. Varieties: There are several regional variations of Tāftūn found throughout Iran, each with its own unique characteristics. In some regions, the bread may be flavored with sesame seeds, nigella seeds, or other spices. Tāftūn can also vary in thickness and size depending on local preferences.
5. Cultural Significance: Tāftūn has cultural significance in Iran and is a staple food enjoyed with a variety of dishes, including stews, kebabs, and grilled meats. It is often served fresh and warm, straight from the oven, as a symbol of hospitality and generosity.
6. Serving Suggestions: Tāftūn is often served as part of a traditional Persian meal, where it is used to scoop up and absorb the flavors of the accompanying dishes. It pairs well with dishes such as ghormeh sabzi (herb stew), khoresh-e bademjan (eggplant stew), and grilled meats.
7. Symbolism: Tāftūn is more than just a bread in Iranian culture; it is a symbol of sustenance, community, and tradition. The process of making and sharing Tāftūn is often a communal activity, bringing families and communities together around the dinner table.
Overall, Tāftūn is a cherished part of Iranian culinary heritage, celebrated for its delicious taste, soft texture, and cultural significance. Its presence at meals and gatherings reflects the deep-rooted traditions and hospitality of Iranian culture.
* * *
Afghanistan
“BOLANI”
Bolani is a traditional Afghan flatbread that is similar to a stuffed or filled flatbread or turnover.
It is made from a thin layer of dough that is stuffed with a savory or sweet filling, folded over, and then cooked on a griddle or pan until golden brown and crispy.
Learn more about Bolani:
1. Ingredients: The main ingredients for Bolani are flour, water, salt, and oil for the dough. The filling can vary widely and may include ingredients such as mashed potatoes, leeks, spinach, pumpkin, lentils, herbs, and spices. The choice of filling often reflects regional preferences and the seasonal availability of ingredients.
2. Preparation: To make Bolani, the dough is first prepared by mixing flour, water, and salt to form a smooth and elastic dough. The dough is then divided into smaller portions and rolled out into thin rounds or rectangles. The filling is placed on one half of the dough, and then the other half is folded over to enclose the filling. The edges are sealed, and the Bolani is gently pressed to flatten it slightly.
3. Cooking Method: Bolani is cooked on a hot griddle or pan with a little oil until both sides are golden brown and crispy. The cooking process may take a few minutes per side, depending on the thickness of the dough and the heat of the griddle.
4. Varieties: There are many different varieties of Bolani, each with its own unique filling and flavor profile. Some popular varieties include Potato Bolani (filled with mashed potatoes and spices), Spinach Bolani (filled with cooked spinach and onions), and pumpkin Bolani (filled with mashed Pumpkin and spices).
5. Serving Suggestions: Bolani is often served as a snack, appetizer, or side dish and can be enjoyed on its own or with yogurt, chutney, or a dipping sauce made from yogurt and herbs. It is also commonly served on special occasions, family gatherings, and celebrations.
6. Cultural Significance: Bolani is a staple food of Afghan cuisine and is enjoyed by people of all ages. It is often prepared at home and sold by street vendors and in markets throughout Afghanistan and in Afghan communities around the world. Bolani is also commonly served during special occasions such as weddings, holidays, and religious festivals.
7. Nutritional Benefits: Bolani can be a nutritious and satisfying dish, especially when filled with vegetables and whole grains. It is a good source of carbohydrates, fiber, vitamins, and minerals, depending on the filling ingredients used.
Overall, Bolani is a delicious and versatile dish that reflects the rich culinary heritage of Afghanistan. Its savory fillings and crispy texture make it a favorite comfort food enjoyed by many.
