Samoon

Samoon is a type of bread that is a staple in Iraqi cuisine. It is traditionally baked in a tandoor, which is a cylindrical clay or metal oven used in cooking and baking in Western Asia. Samoon is known for its unique diamond shape and soft, fluffy texture.

History

The history of Samoon dates back to ancient times. It is believed to have originated in Mesopotamia, the historical region located in the eastern Mediterranean. Mesopotamia is often referred to as the cradle of civilization, as it was here that some of the earliest forms of writing, agriculture, and urbanization were developed. The tradition of baking bread, including Samoon, was a significant part of this early civilization.

Preparation

Samoon is made from wheat flour, water, yeast, and salt. The dough is kneaded until it becomes smooth and elastic, then it is left to rise. After the dough has risen, it is divided into pieces and shaped into its distinctive diamond shape. The shaped dough is then baked in a tandoor until it becomes golden brown.

Consumption

Samoon is consumed in a variety of ways. It can be eaten on its own, or used as a vessel for sandwiches. In Iraq, it is commonly used to make Masgouf, a traditional Iraqi dish of grilled fish. Samoon is also often served with Chai (tea), especially during breakfast.

Cultural Significance

Samoon holds a significant place in Iraqi culture. It is a symbol of hospitality and is often served to guests. In addition, it is a common sight in Iraqi bakeries and markets, and is a staple in the Iraqi diet.

See Also

• Iraqi cuisine
• Bread
• Tandoor
• Masgouf
• Chai

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Samoon

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  Iraqi Samoon