Kurdish Spring Onion Bread

Kelaneh

Preparation info

  • Makes

    6

    loaves
    • Difficulty

      Easy

    • Ready in

      25 min

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

This simple and delicious traditional Kurdish bread is usually made during spring when there are plenty of wild, aromatic chives/pichak-e kuhi, on the foothills of the mountains. I’ve used spring onions here (you can also use garlic chives instead). Traditionally the bread is brushed with sheep-tail fat or sheep’s butter, which I’ve replaced in this recipe with olive oil.