Traditional Breads from UNESCO Creative Cities

Immerse yourself in the fascinating stories, traditions, and flavors of the unique breads from UNESCO Creative Cities. Click “Discover More” to explore the Creative Knowledge Platform, the project’s heri-telling platform, where farmers, millers, and bakers share their heritage and passion through captivating images, videos, and stories.

Jameel Lightbourn, Potato Bread

Due to the limited production of cereal grains, Bahamians have long used grated sweet potatoes and cassava to make breads that are typically enjoyed with stews or as desserts, depending on the sugar content. Small commercial bakeries now produce popular items like potato bread, demonstrating a commercial market for these traditional goods as well.

Jinju Yugwa (Deep fried sweet wheat cake)

Jinju Yugwa (Deep Fried Sweet Wheat Cake) is a traditional snack that has been handed down for a long time in the Jinju area. These sweets are used for various congratulations and condolences. It is also a must-have dish for wedding receptions, birthday parties, and 60th birthday parties. Yugwa in Jinju City is made with crippled wheat. Even after frying, the properties of the ingredients are maintained.

Kalaneh

Kalaneh is a traditional Kurdish flatbread filled with chives or wild herbs, prepared across the Kermanshah region and beyond. With a history of over 3,000 years, it reflects Kurdish ingenuity in using local greens. Still made in homes and bakeries today, Kalaneh is valued for its simplicity, nutrition, and seasonal character.

Kanubrot

The unique Kanubrot, or canoe bread, brings together a passion for baking, canoeing, and a commitment to the local community. This crispy bread, made from rye flour, sesame seeds, sourdough, and sea salt, pays tribute to the achievements of canoeing champions and is shaped like a canoe. The distinct shape of the bread is meticulously crafted by hand, giving it high recognition value.

Khubz Ahmar – Red Bread

Red Bread is a traditional bread from the Al Ahsa region in Saudi Arabia, known for its distinctive reddish hue and rich, flavorful taste. This unique bread is deeply rooted in the cultural and culinary heritage of the region, and it is celebrated for its nutritional value and historical significance.

Kolobok

White wheat bread, a staple in the Ulyanovsk region and across Russia, has been cherished for generations and comes in various shapes like “brick” or round. It features a soft, browned crust and is enjoyed for its tender texture. The famous “kolobok,” rooted in Russian folklore, was originally called “kolebyatka” and first made in Ulyanovsk by peasants using simple, available ingredients. This dish carries a deep cultural significance.