UNESCO representative list1 sources
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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UNESCO representative list1 sources
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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UNESCO representative list1 sources
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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UNESCO representative list1 sources
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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UNESCO representative list1 sources
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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UNESCO urgent safeguarding list1 sources
Le soufflage du verre traditionnel syrien
Traditional glassblowing in Damascus is the artisanal craft of creating glass objects using pieces of waste glass. To create an object, pieces of glass are placed inside a handmade brick oven to melt. The craftsman twists the molten glass around a hollow metal rod. He then blows into the rod to inflate the glass, using metal tongs to...
Middle EastSyrian Arab RepublicNot specified in UNESCO dataset
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