For the Love of Carbs

The above picture is one of my many weaknesses within the wide scope of Iranian cuisine, behold Sangak bread. 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 slightly more expensive variety which is topped with poppy seeds or sesame seeds.

Sangak can now be found at Costco; however, I find that it is freshest and very reasonably priced when purchased at a local Mediterranean/ Iranian grocery. Each portion comes in a long rectangular shape, I suggest cutting into squares (similar size to traditional toast) and freeze in a plastic bag for freshness. This bread tastes great toasted, be careful to not toast for too long as it tends to burn easily.

I enjoy sangak with just about any topping; feta cheese & fresh basil leaves, goat cheese, or nutella is a delicious topping if you are having a sweet-craving!