ENTER A PRODUCT: Submission #66
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Submission information
Submission Number: 66
Submission ID: 72
Submission UUID: d0ca4723-5017-4d68-8de4-9d572da28bd2
Submission URI: /slowfood/form/segnala-un-prodotto-bk1
Created: Fri, 05/05/2023 - 10:54
Completed: Fri, 05/05/2023 - 10:55
Changed: Thu, 07/20/2023 - 10:00
Remote IP address: (unknown)
Submitted by: admin-form
Language: English
Is draft: No
Current page: Complete
Webform: ENTER A PRODUCT
General Info
Arbood Bread
Processed product from Triticum
| Category |
|---|
| Pane e prodotti da forno |
Geographic area: Jordan
Latitude: 30.585164
Longitude: 36.238414
Location: 30.585164,36.238414
Formatted Address: Giordania
Country: Giordania
Country Code: JO
Latitude: 30.585164
Longitude: 36.238414
Location: 30.585164,36.238414
Formatted Address: Giordania
Country: Giordania
Country Code: JO
Product description
Arbood bread is the traditional bread of the Bedouins. It is unleavened and cooked in ashes. In the past, it was the primary food source of the nomad shepherds and travelers staying in the desert, far away from villages in which it was possible to cook bead in a clay oven.
It is eaten by itself, to accompany tea, or, a more recent habit, covered with ghee (clarified butter) or fermented yogurt.
The ingredients are simple and poor, only a bit of wheat flour, which Bedouins always carry in their baggage, water and some wood to prepare a small fire to obtain the ashes for cooking the bread are needed for its preparation.
After creating a small area protected by stones, a fire is lit inside it. When the wood has burned, forming a sufficient quantity of embers and ashes, the round bread, obtained through mixing together flour and water, is placed on top of it, and then covered with ashes. Every now and then it is turned with the help of a stick, so it cooks evenly on both sides and, after about 30 minutes, it is ready to be consumed.
After creating a small area protected by stones, a fire is lit inside it. When the wood has burned, forming a sufficient quantity of embers and ashes, the round bread, obtained through mixing together flour and water, is placed on top of it, and then covered with ashes. Every now and then it is turned with the help of a stick, so it cooks evenly on both sides and, after about 30 minutes, it is ready to be consumed.
Nowadays few Bedouins and farmers still know and practice this ancient technique, dating back to the Aramaic civilization of the Fertile Crescent (ca. 2000 BC). Most of the nomad populations of the Jordan desert are now sedentarized and together they make up about a third of the country’s total population.
Some still prepare it in the family, on special occasions, but the knowledge of the preparation technique is decreasing and it is now only used as a tourist attraction.
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