Somun

Somun is a type of flatbread that is popular in the Balkans, especially in Bosnia and Herzegovina, Serbia, Montenegro, North Macedonia, and Turkey. It is also known as somun, somoon, or lepinja in different regions.

History

The history of somun dates back to the Ottoman Empire, where it was a staple food in the diet of the people. It was traditionally baked in a tandoor, a cylindrical clay or metal oven used in cooking and baking in Western Asia and the Indian subcontinent.

Preparation

Somun is made from wheat flour, water, yeast, and salt. The dough is kneaded and then left to rise. After rising, the dough is divided into small balls, which are then flattened and baked. The result is a soft, fluffy bread with a slightly crispy crust.

In Bosnia and Herzegovina, somun is often served with ćevapi, a type of grilled dish of minced meat, a type of kebab, found traditionally in the countries of southeastern Europe (the Balkans).

Cultural Significance

Somun is an integral part of the culinary culture in the Balkans. It is often served at traditional meals, celebrations, and religious ceremonies. In Bosnia and Herzegovina, for example, somun is a traditional food served during the month of Ramadan.

See Also

• Bread
• Flatbread
• Balkan cuisine
• Ottoman cuisine