Qurabiya
Qurabiya, Azerbaijani: قورابیه Qurabiyə, Arabic: غرّيبة, Turkish: Kurabiye, Greek: κουραμπιές is a shortbread-type biscuitusually
made with ground almonds.
History
Cookies appear to have their origins in 7th century Persia,
shortly after the use of sugar became relatively common in the region.[1]
Qurabiya cookies are said to originate in the Iranian
Azerbaijani city
of Tabriz,
the provincial capital of the East Azerbaijan province.
Regional
variations
Iran
Azerbaijan
In Tabriz, they are made of almond flour, sugar, egg white, vanilla, margarine and pistachio.
It is served with tea, customarily placed on top of the teacup to make it soft
before eating.
Greece/ Kourabiedhes
Kourabiedes or Kourabiethes (Greek: κουραμπιέδες) resemble a light shortbread,
typically made with almonds. Kourabiedes are sometimes made with brandy,
usually Metaxa, for flavouring, though vanilla, mastika or
rose water are also popular.
In some regions of Greece, Christmas kourabiedes are adorned with a single whole spice
clove embedded in each biscuit.[2]
Kourabiedes are
shaped either into crescents or balls, then baked till slightly golden. After
they cool, they are usually rolled in icing sugar.[3]
Kourabiedes are
especially popular for special occasions, such as Christmas or
baptisms (christenings).
Spain/ Polvoron
A polvorón, from the Spanish word
for dust, (Cebuano: polboron; Tagalog: pulburon) is a type
of Andalusian shortbread popular
in Spainand Latin America and
other ex-Spanish colonies such as the Philippines during Christmas. Polvorones
are made of flour, sugar, milk, andnuts, but they
also include pig fat. They were traditionally produced for
the Christmas season from September to January but are now often available year
round. There are about 70 factories in Andalusia that
are part of a syndicate that produce polvorones and mantecados.
Mexico
In Mexico, these
are traditionally served at weddings and celebrations. The cookies themselves
are small rolls usually made with pecans. They are known in the United States as Mexican
wedding cookies.
Philippines
In the Philippines, a number of local variants on the traditional polvorón recipe
have been made. Well known variants include polvorón withcasuy (cashew),
and polvorón with pinipig (beaten young green
rice). There's even strawberry, chocolate and cookies-and-cream polvorón.
Spain
Mantecado is a Spanish shortbread,
very similar to polvorón. The name mantecado comes
from manteca de cerdo iberico (fat of Iberian pig) with which
they are made. These days there are options different from animal fat, like
polvorón and mantecado made with olive oil.
United States
Barbari bread
Barbari means "of or related to
Barbars" in Persian. Barbars are a group of people living in Khorasan near eastern borders of Iran.
According to Dehkhoda Dictionary of Persian Language, this
bread was baked by the Barbar people and was brought to Tehran, becoming popular during the Qajar period.
This type of
bread is perhaps the most common style baked in Iran. It is served in many
restaurants with "Tabriz cheese", of ewe's milk, similar
to feta cheese. It is
also called "Tabrizi Bread" because of its connections with the City
of Tabriz.
Sangak
Sangak (or nan-e sangak) (Persian: سَنگَک) is a plain, rectangular, or
triangular Iranian whole wheat sour dough flatbread. It is
considered to be Iran's national bread.[citation needed]
Its name
consists of two parts: 'Sang' in Persian means stone or pebble and 'sangak'
means little stone. The reason for this goes back to the way this bread has
been traditionally baked: on a bed of hot tiny river stones in an oven. There
are, normally, two varieties of this bread offered at Iranian bakeries: the
generic one which has no toppings and the more expensive variety which is
topped with poppy seeds or sesame seeds.
A very
similar bread called kaak is made in Balochistan province of adjoining Pakistan. Kaak is
normally served with whole roasted lamb or chicken called Sajji and is a staple of the cuisine.
History
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