Middle Eastern Breads: Difference between revisions

From WikiDemocracy
Jump to navigationJump to search
← Older editNewer edit →

Kirk (talk | contribs)

7 user groups
6,886 edits
VisualWikitext
No edit summary
Line 513: Line 513:
[https://www.smithsonianmag.com/travel/the-real-story-of-doner-kebab-180981110/ | Staff | Smithsonian Magazine | Date varies]
[https://www.smithsonianmag.com/travel/the-real-story-of-doner-kebab-180981110/ | Staff | Smithsonian Magazine | Date varies]
  A food-history feature that also clarifies why thin dürüm-style flatbreads became central to modern Turkish street-food logistics.
  A food-history feature that also clarifies why thin dürüm-style flatbreads became central to modern Turkish street-food logistics.
=====Barbari Bread=====
[https://www.nytimes.com/2020/02/26/dining/iranian-barbari-bread.html | Staff | The New York Times | February 26, 2020]
A reported feature on barbari’s glaze, texture, and bakery culture, presenting the bread as an everyday Iranian institution with global migration reach.


=====Persian Breads Explained: Sangak, Barbari, Lavash=====
=====Persian Breads Explained: Sangak, Barbari, Lavash=====
Retrieved from "https://wikidemocracy.us/wiki/Middle_Eastern_Breads"