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Al-man’ouché, une pratique culinaire emblématique au Liban
The quintessential Lebanese breakfast, Al-Man’ouché is a flatbread prepared in homes and specialized bakeries, and enjoyed by people of all backgrounds. The dough is indented using the fingertips and topped with a mixture of thyme, sumac, toasted sesame seeds, salt and olive oil. Once cooked, a second garnish can be added, such as soft...
Middle EastLebanonNot specified in UNESCO dataset
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Al-Mansaf en Jordanie, un banquet festif et ses significations sociales et culturelles
Al-Mansaf is a festive dish that is central to Jordan’s socio-cultural events. An important and well-known symbol that evokes a deep sense of identity and social cohesion, it is associated with the agro-pastoral lifestyle in which meat and dairy are readily available. Large chunks of sheep or goat meat are boiled with spices in a yogurt...
Middle EastJordanNot specified in UNESCO dataset
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Les savoir-faire artisanaux et la culture de la baguette de pain
The baguette is the most popular kind of bread enjoyed and consumed in France throughout the year. The traditional production process entails weighing and mixing the ingredients, kneading, fermentation, dividing, relaxing, manually shaping, second fermentation, marking the dough with shallow cuts (the baker’s signature) and baking....
EuropeFranceNot specified in UNESCO dataset
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La culture apicole en Slovénie, un mode de vie
In Slovenia, beekeeping is a way of life for many individuals, families and communities, who obtain bee products for food and traditional medicine and use their knowledge and skills to care for the honeybees and the environment. The only subspecies kept in Slovenia is the Carniolan bee. Beekeepers have around 200,000 bee colonies, and...
EuropeSloveniaNot specified in UNESCO dataset
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La culture de la fabrication et du partage de pain plat Lavash, Katyrma, Jupka, Yufka
The culture of making and sharing flatbread in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey carries social functions that have enabled it to continue as a widely-practised tradition. Making the bread (lavash, katyrma, jupka or yufka) involves at least three people, often family members, with each having a role in...
Global DiasporasAzerbaijan / Iran, Islamic Republic ofNot specified in UNESCO dataset
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La culture géorgienne du blé : traditions et rituels
Georgian wheat culture involves a set of practices and rituals based on the cultivation and use of local varieties of endemic wheat. It also encompasses the use of related objects, such as traditional labour tools, stone mills and hand-made bread ovens. For the practising communities, endemic wheat is a symbol of life, growth and...
Middle EastGeorgiaNot specified in UNESCO dataset
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L’Iftar/Eftari/Iftar/Iftor et ses traditions socioculturelles
Iftar (also called Eftari, İftar or Iftor in practicing countries) is observed by Muslims at sunset in the month of Ramadan (the ninth month in the lunar calendar), upon completion of all religious and ceremonial rites. Observed by people of all ages, genders and backgrounds, it marks the daily termination of the hardships of fasting...
Global DiasporasAzerbaijan / Iran, Islamic Republic ofNot specified in UNESCO dataset
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Le ftira, art culinaire et culture du pain plat au levain à Malte
Il-Ftira, culinary art and culture of flattened sourdough bread in Malta, is a key part of the cultural heritage of the inhabitants of the Maltese archipelago. Ftira has a thick crust and light internal texture, characterized by large, irregular holes (an open crumb). It is flatter than other Maltese breads and has a hotter baking...
EuropeMaltaNot specified in UNESCO dataset
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Les Krakelingen et le Tonnekensbrand, fête du feu et du pain de la fin de l’hiver à Grammont
The city of Geraardsbergen holds its annual market on the first Monday in March and celebrates the end of winter on Sunday eight days earlier, with the festival of Krakelingen and Tonnekensbrad. In the days before, shopkeepers decorate their windows, bakers bake special ring-shaped breads called krakelingen, and schoolteachers recount a...
EuropeBelgiumNot specified in UNESCO dataset
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Le lavash : préparation, signification et aspect du pain traditionnel en tant qu’expression culturelle en Arménie
Lavash is a traditional thin bread that forms an integral part of Armenian cuisine. Its preparation is typically undertaken by a small group of women, and requires great effort, coordination, experience and special skills. A simple dough made of wheat flour and water is kneaded and formed into balls, which are then rolled into thin...
Middle EastArmeniaNot specified in UNESCO dataset
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La Fête de la Messosporitissa (Fête de la Toute-Puissante Mère de Dieu de la période des semailles), Fête de Notre-Dame des ruines antiques
The Feast of Our Lady is an important festivity in Greek Orthodox Christianity that is observed on 21 November. The night before the event, an evensong ceremony takes place in a seventeenth-century chapel that is located within the archaeological site of Eleusis. Believers bring a specially prepared sweet bread, called ‘artos’ (bread),...
EuropeGreeceNot specified in UNESCO dataset
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UNESCO urgent safeguarding list1 sources
Le rite du printemps de Juraǔski Karahod
The spring rite of Juraǔski Karahod is performed by residents of the village of Pahost on St. George’s Day. For Belarusians, St. George safeguards livestock and agriculture. In Pahost, the holiday is observed through a specific ceremonial rite that encompasses various ceremonial activities, songs, games, omens and beliefs....
EuropeBelarusNot specified in UNESCO dataset
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L’artisanat du tandir et la cuisson du pain en Azerbaïdjan
Tandirs are traditional pottery ovens used in Azerbaijan to make bread and sometimes meat and poultry. Today, masters mostly craft two types of tandirs: surface and underground ovens. The bread baked in tandirs is considered a key to longevity and is an integral part of the daily diets of the people of Azerbaijan. It can be stored for a...
Middle EastAzerbaijanNot specified in UNESCO dataset
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Les savoir-faire artisanaux et artistiques traditionnels relatifs à l'Al-Naoor
Al-naoor is a wooden wheel that rotates on its axis. It is used on the streams of the Euphrates River in Iraq, where water levels are lower than the adjacent fields. In order to raise the river water to the fields, the communities devised the al-naoor wheel. The wheel is made of twenty-four columns of wooden sticks and twenty-four clay...
Middle EastIraqNot specified in UNESCO dataset
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Le savoir-faire et les pratiques traditionnels liés à la fabrication et à la consommation de la cassave
Cassava bread is a round bread made from the cassava tuber. The bread is generally made from the bitter variety of cassava so that it can be preserved for a longer time, although sweet cassava is sometimes used. Cassava bread is usually a part of meals but can be consumed on its own. In Cuba, the Dominican Republic, Haiti, Honduras and...
Latin America and CaribbeanCuba / Dominican RepublicNot specified in UNESCO dataset
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