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How the bread of Samarkand is made.

History of Khorâsân and the Persianate World

76,357 subscribers

1,435,782 Aufrufe • vor 3 Jahren •via X (Twitter)

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Profilbild von History of Khorâsan and the Persianate World

History of Khorâsan and the Persianate Worldvor 3 Jahren

Video belongs to "Jahona85" (Instagram account). Related:

Profilbild von Waluigi Yaoi

Waluigi Yaoivor 3 Jahren

I love cool cultural specific skills like not falling into a giant oven when 80% of your body is in it

Profilbild von Junaid Ahmed Khan

Junaid Ahmed Khanvor 3 Jahren

I had anxiety watching them almost fall in the tandoor every time they place one in the the tandoor.

Profilbild von Fatima Zohra Khan

Fatima Zohra Khanvor 3 Jahren

@senseidraunzer I am so scared that what if these guys fell into the burner itself, look how much they are trained. mashaAllah.

Profilbild von SeYam🟩⬜️⬛️

SeYam🟩⬜️⬛️vor 3 Jahren

I was in Train to Bukhara, met some Tajiks, they asked me if I got bread from Samarqand? I said no.. they gave me two breads, they r delicious..

Profilbild von Uyghur Scientist

Uyghur Scientistvor 3 Jahren

How is #Uyghur nan bread made in East Turkestan (1):

Profilbild von MUHAMMAD ONYANGO

MUHAMMAD ONYANGOvor 3 Jahren

It's the way they are doing summersults for me when picking bread from the oven 🤣🤣🤣

Profilbild von Mr. Aitch. A

Mr. Aitch. Avor 3 Jahren

Beautiful, but please don’t fall. My heart was in my mouth every time you reached in to that oven!🙏🏼

Profilbild von .

.vor 3 Jahren

Steel abs and core from doing that jobs

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The art of traditional bread-making in Samarkand… Samarkand non, also known as "Samarkand bread," is a cherished symbol of Uzbekistan's culinary heritage. This traditional bread has been beloved for generations and is a popular choice to accompany the diverse and delightful dishes that define Uzbek cuisine. Coming from the esteemed city of Samarkand, this bread boasts a unique appearance resembling a carefully crafted cake, with a delicately thin center and a wonderfully tender crust. To preserve its authentic preparation, Samarkand non is baked with great care in a traditional tandir—a meticulously designed oven that upholds the highest standards of culinary excellence. There's a captivating legend about this bread too. The Khan of Bukhara wanted to taste the wonderful flavors of Samarkand non, so he brought the best baker from Samarkand to make the bread in Bukhara. But no matter what the baker tried, the bread in Bukhara didn't taste the same as in Samarkand. The Khan was upset and asked the baker for an explanation. The baker thought maybe it was because of different flour in Bukhara. They even tried using water from Samarkand, but nothing worked. Finally, the baker realized that it was the air of Samarkand that made the bread taste so good. But since air couldn't be brought, the baker returned to Samarkand, and the Khan understood, letting him enjoy the original Samarkand bread once more. The story of Samarkand non adds to the charm of this beloved tradition, leaving a lasting impression on those fortunate enough to enjoy its delicious taste. Video credit sumeyyeomer on IG

The art of traditional bread-making in Samarkand… Samarkand non, also known as "Samarkand bread," is a cherished symbol of Uzbekistan's culinary heritage. This traditional bread has been beloved for generations and is a popular choice to accompany the diverse and delightful dishes that define Uzbek cuisine. Coming from the esteemed city of Samarkand, this bread boasts a unique appearance resembling a carefully crafted cake, with a delicately thin center and a wonderfully tender crust. To preserve its authentic preparation, Samarkand non is baked with great care in a traditional tandir—a meticulously designed oven that upholds the highest standards of culinary excellence. There's a captivating legend about this bread too. The Khan of Bukhara wanted to taste the wonderful flavors of Samarkand non, so he brought the best baker from Samarkand to make the bread in Bukhara. But no matter what the baker tried, the bread in Bukhara didn't taste the same as in Samarkand. The Khan was upset and asked the baker for an explanation. The baker thought maybe it was because of different flour in Bukhara. They even tried using water from Samarkand, but nothing worked. Finally, the baker realized that it was the air of Samarkand that made the bread taste so good. But since air couldn't be brought, the baker returned to Samarkand, and the Khan understood, letting him enjoy the original Samarkand bread once more. The story of Samarkand non adds to the charm of this beloved tradition, leaving a lasting impression on those fortunate enough to enjoy its delicious taste. Video credit sumeyyeomer on IG

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I dont want to argue too hard here or anything, it is fluffed up a bit for the article but this is Bush Bread. Evidence for it goes back 35k years. The majority of womens lives was making this bread to the point that grindstones were one of the only things carried from place to place. The thing people should get from it is that all hunter gatherers harvested seeds and made bread, all over the world. Its part of "gathering". An intensified version of this is where grain farming came from, people already harvested the wild grains and made bread since the paleolithic. Bush Bread is where our Damper comes from, its just using flour instead.

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