Khubz

Khubz
Preparation of Khubz
Type Flatbread
Place of origin Middle East
Region or state Iraq, Jordan, Kuwait, Lebanon, Morocco, Palestine, Syria, Turkey, United Arab Emirates, Saudi Arabia, Yemen and Bahrain.

Khubz, alternatively spelled khoubz, khobez, khubez, khobz or khubooz (Arabic: خبز‎, translit. khubzun), also known as Arabic bread, Lebanese bread, or Syrian bread,[1][2][3] is a round leavened Middle Eastern flatbread, that forms a staple of the local diet from the Arabian Peninsula to Morocco. It originated in Western Asia,[3][4] most probably Mesopotamia around 2500 BC.[5] It is used in many Mediterranean, Balkan, and Middle Eastern cuisines, and resembles other slightly leavened flatbreads such as Iranian nan-e barbari, Central and South Asian flatbreads (such as naan), and pizza base.

Khubz was traditionally baked in a tannuur, and six recipes for khubz made in this way are included in Ibn Sayyar al-Warraq's 10th century Kitab al-Tabikh cookery book.[6]

In Arab countries and also in Turkey, khubz is produced as a round flatbread, some 25 cm (10 in) in diameter. Since it does not contain any added fat, it dries rapidly and is best eaten while still warm from the oven. It has a somewhat tough chewy texture.[7]

The oldest known find of bread, by archaeologists in Northern Jordan, dates back 14,000 years and is of a similar type to modern Arabic bread.[8]

As a result of the economic sanctions imposed on Iraq in the 1990s there was an increase in the making of khubz in the traditional way in a clay oven.[9]

Culinary use

Arabic bread

In Egyptian, Jordanian, Iraqi, Lebanese, Palestinian, Israeli and Syrian cuisine, almost every savory dish can be eaten in or on a khubz. Common fillings include falafel, lamb or chicken shawarma, kebab, omelettes such as shakshouka (eggs and tomatoes), hummus, and other mezes.

See also

References

  1. ↑ Wright, Clifford A. (2003). Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More. p. 61.
  2. ↑ Serna-Saldivar, Sergio O. (2012). Cereal Grains: Laboratory Reference and Procedures Manual. p. 215.
  3. 1 2 Stewart, Jean E. & Tamaki, Junko Alice (1992). Composition of foods: baked products : raw, processed, prepared. 8. United States Department of Agriculture, Nutrition Monitoring Division. p. 6. Pita bread originated in the Middle East and is also known as Arabic, Syrian, and pocket bread.
  4. ↑ Elasmar, Michael G. (2014). The Impact of International Television: A Paradigm Shift. p. 188.
  5. ↑ Parsons School of Design (1973). Parsons Bread Book. p. 25. The history of pita bread dates back about five thousand years. Its origin is Mesopotamia.
  6. ↑ "Welcome To Arabic Bread Website". arabicbread.nl. Retrieved 20 June 2016.
  7. ↑ "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.
  8. ↑ "Archaeologists find world's oldest bread and new evidence of sophisticated cooking dating back 14,000 years". The Independent. Retrieved 2018-07-17.
  9. ↑ Doug Smith (1 December 2007). "Iraqi bakeries make dough while they can". Los Angeles Times. Retrieved 15 March 2011.
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