Traditional Breads in Qazvin



Baking different kinds of bread is common in Qazvin all of which are extremely famous; however, what has made Qazvin breads popular is Lavash that is a round large flatbread traditionally baked in tandoor with a pleasant flavor and quality. Qaq is another kind of traditional bread popular in this city which is crisp dry and sweet served along with tea. Other traditional breads are Shirmal (covered with milk) and gingerbread; they are less sweet and usually served as an evening meal again with tea. 



  1. Šâta: is a kind of round bread a little bit smaller but thicker than the local bread. Its ingredients and recipe are the same as those used in baking the local bread. The only difference between the two is that Šâta is not that much thin and flat. This bread is also used on a daily basis. 
  2. Fatir: is a kind of cookie with different sizes by the place, however, it is commonly almost fifteen to twenty centimeters in diameter. Its ingredients are wheat flour, milk, water, oil, sugar, egg and salt. It is baked in the same way as other breads however it is attached to the tandoor wall by hand. It is also colored using egg and turmeric and decorated with sesame, cinnamon or other additives. In addition, the surface of the bread is sometime painted using some tools such as the mouth of the faceted glass, the edge of a comb, match box, hookah reed etc. serving Fatir is common as breakfast. Presently, there are several bakeries in the city where Fatir is baked with the same ingredients. Tandoor is covered while baking to cook the bread slowly. 
  3. Širi: includes the same ingredients as Fatir. The only difference is their sizes; Širi bread is a little bigger than Fatir, almost equal to a dining plate. It also should be stated that Širi is served in ceremonies and holidays. 
  4. Kola-velâ: is baked using a paste composed of bread pieces which had already been fallen inside the tandoor and brought immediately out to not burn. These pieces or other dry pieces of breads are again mixed with water and sometimes a little flour. Then, the paste is divided into several loafs which are, in the next step, flattened with hand to attach to the tandoor wall. It is in fact a kind of recycling. Its appearance is round and relatively thick and often served as morning or evening meal in combination with cheese and tea. According to some locals, women are used to having Kola-velâ bread with tea and cheese while gathering in the evenings.  
  5. Agerdak (Ardak): is made of wheal flour, water, milk, sugar or candy powder as well as egg. This paste is either rolled into small pieces or they are fried inside a pan with oil. As a result of frying, the paste is swelled and get bigger. 
  6. Panjeh Kesh: is twice the size of a palm. It is made of flour and the water left of cheese, covered by a layer of yolk and Mentha powder to bake in the tandoor. In some villages, some amount of Halva or walnut is added to the paste of Panjeh Kesh before baking.

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