ABSTRACT
Meskhetian Turkish bread, etmek, is a round, slightly-risen loaf, the size of a large plate. While there are slight variations in the size of loaves made, or the pattern stamped on the loaf down before baking, all Meskhetian Turkish bread is remarkably similar. Most women bake 15 to 20 loaves every two or three days. However, while in the winter the stove is already lit for warmth, in the summer the heat makes baking almost unbearable. Additionally, during this period the ogorod, allotment, requires considerable attention, reducing the time available for baking. Therefore in the summer months, many households buy factory-baked loaves. Some households purchase bread throughout the year, but generally home-baked bread is preferred. Cost cannot fully explain this preference;3 nor can a particular preference Meskhetian Turkish bread’s flavour. The explanation for baking practices must be found elsewhere.
