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How the bread of Samarkand is made.

History of Khorâsân and the Persianate World

76,357 subscribers

1,435,782 просмотров • 3 лет назад •via X (Twitter)

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Комментарии: 9

Фото профиля History of Khorâsan and the Persianate World

History of Khorâsan and the Persianate World3 лет назад

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

Фото профиля Waluigi Yaoi

Waluigi Yaoi3 лет назад

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

Фото профиля Junaid Ahmed Khan

Junaid Ahmed Khan3 лет назад

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

Фото профиля Fatima Zohra Khan

Fatima Zohra Khan3 лет назад

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

Фото профиля SeYam🟩⬜️⬛️

SeYam🟩⬜️⬛️3 лет назад

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..

Фото профиля Uyghur Scientist

Uyghur Scientist3 лет назад

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

Фото профиля MUHAMMAD ONYANGO

MUHAMMAD ONYANGO3 лет назад

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

Фото профиля Mr. Aitch. A

Mr. Aitch. A3 лет назад

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

Фото профиля .

.3 лет назад

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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