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By: FZ AZ

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Monday, 3-Oct-2005 00:00 Email | Share | Bookmark
Traditional bread- SANGGAK

 
mixture
 
 
 
Sesame
 
 
 
 
 
 
 
Inside of stone oven
 
 
Bringging out
Sesamoid bread
 
those stones
again customer! dally
Again baking bread!!!
We have many kinds of breads in Iran . one of them is SANGGAK.
This name come from the kind of baking with stones because Sang in Persian means Stone.
The baker mixes water and farina with each other in that mixture after that Dough will be ready
he wides over a board and put inside a stone oven after 7 or 8 minutes will brings out and some of the stones still stick to bread and if you touch them your fingers will be burned
I think you can imagin that how much this bread is tasty
If you eat it with Traditional Azerbaijany cheese ( LIGHVAN) and special table vegitables.
I feel i am hungry now


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