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THE BHP WIRE —
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Explore the people, places, events, achievements, struggles and stories that shaped our journey.
Movements, leaders, victories and the continuing fight for equality.
Innovation, patents, science, technology and world-changing contributions.
Pioneers, champions, Negro Leagues, records, activism and excellence.
Meet the people whose lives, choices and achievements shaped the journey.
Black towns, communities, institutions and places where history happened.
Moments that changed communities, movements, institutions and the nation.
Katherine Johnson’s mathematical calculations helped guide some of America’s most important early space missions while she confronted the racial and gender barriers faced by Black women in twentieth-century America.
MORE →Reflects the personal views, recollections, and perspective of the author, Mike Davis.
This is a personal recollection on the Move fire on May 13, 1985
 Unleavened yufka bread made on griddle | |
| Type | Flatbread |
|---|---|
| Place of origin | Middle East |
| Main ingredients | Flour, water, salt |
Saj bread (Arabic: خبز صاج, romanized: khubz ṣāj, Turkish: sac ekmeği, Sorani Kurdish: نانی کوردی, romanized: nanî kurdî), also known as markook bread (خبز مرقوق, khubz marqūq), khubz ruqaq (رقاق), shrak (شراك), khubz rqeeq (رقيق),[1] or mashrooh (مشروح), is a type of unleavened flatbread in Middle Eastern cuisine that is baked on a metal griddle called a saj.[2]
 | |
| Alternative names | Shrak, ruqaq, rqeeq, or mashrooh |
|---|---|
| Type | Flatbread |
| Place of origin | Middle East |
| Region or state | Levant and Arabian Peninsula |
Markook shrak is a type of thin, almost translucent bread. The dough is unleavened and usually made with only flour, water, and salt. After being rested, the dough is divided into round portions, flattened, and spread across a round cushion until it is thin, then flipped onto the saj.[3] It is often folded and put in bags before being sold.[4]
It is commonly compared to pita, also found in Middle Eastern cuisine, although saj bread is much larger and thinner. In some Arab countries, such as Yemen, different names are given for the same flatbread, such as khamir, maluj and ṣaluf, depending on the regional dialects. In Israel, markook is usually referred to as Druze pita, but may also be referred to as laffa, though markook and laffa are distinct types of flatbread.
The name "sac(saj)" comes from Old Turkish "sāç" meaning frying surface.[5]
Markook (مرقوق) comes from the Arabic word raqiq (رقيق) meaning delicate, and raqiq also comes from the verb Raq (رق).[6]
Markook was mentioned in the tenth-century cookbook of Ibn Sayyar al-Warraq under the name ruqaq.[7] He describes it as large and paper-thin, unleavened bread.[7]
German orientalist Gustaf Dalman described the markook in Palestine during the early 20th-century as being also the name applied to flatbread made in a tannour, although, in this case, it was sometimes made with leavening agents.[8]
Yufka bread (Turkish: yufka ekmeği) is the Turkish name of a very thin, large (60 cm [24 in]) unleavened flatbread in Turkish cuisine, also known under different names in Arab cuisine, baked on a convex metal griddle, called saj in Arabic and sac in Turkish.[9][10][11]
Arab saj bread is somewhat similar to markook shrek, but is thinner and larger.[12]
In Palestine, the saj bread is simply called shrāke (شراك), differing from the markook, which is baked in a clay oven (tannur).[12] Shrak is also popular in Jordan and is traditionally made ahead of Eid so that dishes like fatteh and mansaf can be served during Eid.[13][14]
Farasheeh (فراشيح) is a type of saj bread popular in the Gaza Strip, its ingredients are simply water, flour, and salt, and sometimes semolina flour, after the dough is prepared, its cut to pieces and left to rest.[15][16] It is also made by bedouins in the Sinai Peninsula.[17][18]
In Cyprus, it is known as pitta satzis (πίττα της σατζίης, pitta tis satziis, i.e. “satzi (flat)bread” or “(flat)brad of (from) satzi”), also called kattimeri. It is eaten as a snack. The dough is lightly sweetened with honey and cinnamon.[19][11]
Gözleme is a savory, soft Turkish stuffed flatbread, cooked on the convex saç.[20][21]
{{cite book}}: CS1 maint: location missing publisher (link) (reprinted from 1935 edition), Photographic illustration no. 30 [Dreizehn Brotarten (Thirteen bread types)]
{{cite book}}: CS1 maint: location missing publisher (link), Photographic illustration no. 30 "Dreizehn Brotarten", 'Thirteen bread types'.
Source: Wikipedia. Article content is retrieved live through the MediaWiki API.
Saj bread (Arabic: خبز صاج, romanized: khubz ṣāj, Turkish: sac ekmeği, Sorani Kurdish: نانی کوردی, romanized: nanî kurdî), also known as markook bread (خبز مرقوق, khubz marqūq), khubz ruqaq (رقاق), shrak (شراك), khubz rqeeq (رقيق), or mashrooh (مشروح), is a type of unleavened flatbread in Middle Eastern cuisine that is baked on a metal griddle called a saj. Markook shrak is a type of thin, almost translucent bread. The dough is unleavened and usually made with only flour, water, and salt. After being rested, the dough is divided into round portions, flattened, and spread across a round cushion until it is thin, then flipped onto the saj. It is often folded and put in bags before being sold. It is commonly compared to pita, also found in Middle Eastern cuisine, although saj bread is much larger and thinner. In some Arab countries, such as Yemen, different names are given for the same flatbread, such as khamir, maluj and ṣaluf, depending on the regional dialects. In Israel, markook is usually referred to as Druze pita, but may also be referred to as laffa, though markook and laffa are distinct types of flatbread.
Saj may refer to: Saj (bread) Saj (utensil) Saj', Arabic literary genre Saj, Iran, a village in Qazvin Province Saj, the tree Terminalia elliptica Saj (Coronation Street), TV character Sahu language, ISO 639-3 language code SAJ may refer to: Scout Association of Japan Sir Anerood Jugnauth, former President and PM of Mauritius Society for the Advancement of Judaism, a Reconstructionist synagogue in New York City Special Anti-Terrorist Unit (Serbia) (Serbian: Specijalna Antiteroristička Jedinica) St Johns railway station, London, England, National Rail station code Finnish Trade Union Federation (Suomen Ammattijärjestö) Finnish Trade Union Federation (1960)
Yufka (Turkish: [jufˈka]) is a thin, unleavened flatbread widely used in Turkish cuisine. It is made of flour, water, and salt, which are rolled into large, thin sheets of dough using an oklava, and briefly cooked on a griddle known as a saj. It is similar to saj bread and lavash, but has a different preparation technique and is not cooked on the walls of a tandoor. Yufka is believed to be the forerunner of filo, strudel dough, and warqa. The same term is used in Turkey for filo sheets, which follows a similar preparation method, although the flatbread is slightly thicker and usually in rounds rather than rectangular sheets. In 2016, UNESCO recognized the "flatbread making and sharing culture" of lavash, katyrma, jupka, and yufka as an Intangible Cultural Heritage of Humanity, shared by Turkey, Azerbaijan, Iran, Kazakhstan, and Kyrgyzstan.
Hawawshi (sometimes spelled hawwaoshi; Egyptian Arabic: حواوشى, IPA: [ħæˈwæwʃi]) is a traditional Egyptian dish. It is a pita stuffed with minced meat and spiced with onions, pepper, parsley, and occasionally chilies. The major variants of hawawshi are "baladi" (standard) and Alexandrian. In most of Egypt, it is baked by filling the flat Egyptian bread with the meat mix and then baking it in the oven. In Alexandria, the ingredients are placed between two circular layers of dough, then baked in an oven. Alexandrian hawawshi also usually have different spices and seasonings. Hawawshi has spread to other countries in the Middle East and North Africa with some variation. In the Levant, it is made using saj bread and includes hot peppers in the filling. In Algeria, it is known as "muhajib" and is eaten with soup or a yoghurt salad. Hawawshi is commonly made in Egyptian homes and is also served in some restaurants, usually as a take-away. Prices at restaurants range from £E30 to 100, depending on the size and amount of meat used.
Before the 1921 destruction of Tulsa’s Greenwood District, Black residents had created a remarkable center of business and community life. The district included stores, professional offices, entertainment venues and homes owned by Black citizens. Understanding Greenwood means learning what was built—not only what was burned.
MORE →Brown v. Board of Education in 1954.
