This flat, chewy bread is baked in many countries of the Middle East, using a drum-shaped oven or tanoor.
Afghan bread is characterised by the indents made by the baker’s fingers. Sometimes the bread is baked on hot pebbles, as in the Persian sangak, and the same effect is achieved. This bread is always best hot from the oven.
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Featured Food & Recipes
- Turkish ice-cream (dondurma)
- Turkish sausage and baked eggs (sucuklu yumurta)
- Green olive salad (yesil zeytin salatasi)
- Stuffed eggplant (patlican dolmasi)
- Lamb dumplings with yoghurt and sumac (manti)
- Fried mussels with tarator (midye tava)
- Cherry Bread Pudding (visneli ekmek tatlisi)
- Tapioca pudding with cassava and banana (che chuoi chung)
- Black Angus beef with lucky sauce (bo luc lac)
- Vietnamese dressing (nuoc cham)

Hot Tips
Side dishes
Koreans use a shallow spoon for rice and soup and a set of silver or stainless steel chopsticks for serving from the shared dishes. Side dishes or banchan vary in number depending on the occasion, but at least 3 to 5 would be a minimum at home, with many more for special guests or in restaurants.
Glossary
Gazpacho
An uncooked puree of marinated salad vegetables, served cold. Spanish in origin.
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