Samoon (صمون) is the Iraqi national bread. This bread is characterized by its unique shape resembling a diamond or a boat. Samoon is crispy on the outside and soft and fluffy on the inside. Samoon holds an indispensable place in Iraqi cuisine. It can also be found in neighboring countries of the Levant region and the Persian Gulf, where Iraqi communities reside.
The origin of samoon bread is tied to the territory of historical Mesopotamia, which is often referred to as the cradle of civilization and the place where agriculture and grain cultivation were born. Baking bread in clay ovens has a tradition spanning thousands of years in this area.
The basic recipe for samoon is simple, but it requires skill and the correct proofing technique. The dough consists of wheat flour, water, salt, and yeast. After rising, it is divided into smaller dough balls, which bakers manually shape into the characteristic diamond shape with tapered ends.
The unique shape of samoon is not merely an aesthetic matter. The tapered ends, which resemble the tips of a boat, are crispier, while the wider center is soft and pliable. This shape is ideal for dipping into sauces or for filling.
In Iraqi culture, bread is perceived as a gift from God (ni’mat Allah) and is treated with great respect. Samoon is never thrown into ordinary trash. If any is left over, it is often dried and used in other dishes or given to animals.
The most famous and popular way of consuming this bread is its use as a base for Iraqi sandwiches, which is how I have always eaten it as well. The fresh bread is sliced lengthwise and filled with various ingredients (most often meat or falafel). This is complemented by pickled vegetables, tomato slices, onions, and a specific mango sauce called amba.
Bon appétit!
