Talk:Markook (bread)

message: This foto be better foto it show Markook cook and be neutral and non-pov unlike other close-up foto of Markook loaf on white sheet.  It should be replace non-neutral POV photo.  Agree? --Ani medjool (talk) 23:23, 23 March 2010 (UTC)
replies: text: No. :File:Markouk from Jerusalem Israel.png is a much clearer picture than :File:Markouk - Bread on Saje.jpg. And they're both neutral and NPOV. If you insist on including the less clear picture, add it to the article, but don't remove the other picture. If you keep up this disruptive behavior, I'll report you on the appropriate noticeboard. — Malik Shabazz Talk/Stalk 23:36, 23 March 2010 (UTC)
replies: text: I have added the photo introduced by Ani Medjool to the gallery, as well as added "expansion needed" and "unreferenced" tags to the article.  While it is unusual to have a gallery for such a short article, I think both photos are worthy of inclusion and help to enhance the article's potential by displaying a cooking process and finished product that is not common in Western cultures & cuisines. --nsaum75¡שיחת!‎ 01:52, 24 March 2010 (UTC)
thread_title:  Foto 

message: There are two articles on the same bread, one titled as Saj (bread) and one titled Markouk.  Although my personal experience with the bread has been with the "Markouk" name, I realize that name may not prevail throughout the rest of the Middle East.  A quick Google.com search seemed to provide a similar number of hits for each name, albeit most of them were recipes & blogs and not articles.  Perhaps some suggestions from other editors would be of help here. --nsaum75¡שיחת!‎ 07:08, 24 March 2010 (UTC)
replies: text: Actually (And this might only apply to Syria), Saj is the bread that is made on the iron (?) spherical-shaped oven where the fire is lit underneath, while marqouk is made with a more traditional hollow oven made from Adobe. Yazan (talk) 07:19, 24 March 2010 (UTC)
replies: text: I vote no per user Zozo2kx. I question neutral of editor that propose merge. Request unaffiliate, non-bias, neutral editor review this request here.  --Ani medjool (talk) 21:33, 24 March 2010 (UTC)
replies: text: Ani medjool, there is no reason to attack nsaum75's integrity. If you continue to attack editors who are Israeli or Jewish, you will be blocked. — Malik Shabazz Talk/Stalk 21:41, 24 March 2010 (UTC)

text: I tried finding an RS for the difference between Saj and Markook vis-a-vis their preparation and popularity, but I can't seem to find anything that'll pass (The lady where I used to by my Saj from in Kassab). If you do merge the articles, do note the two different names though. Oh and btw, while Markook is also used, the more popular name is Mashrouh. (Google search for Mashrouh, Markook, both in Arabic ofcourse) Yazan (talk) 08:26, 27 March 2010 (UTC)
replies: text: So has a consensus been reached? Because something needs to be done, right? I went ahead and merged these articles, please feel free to update/fix/tinker. Just trying to help!--mikomango (talk) 06:50, 13 December 2010 (UTC)
thread_title:  Merge? 

message: Why has Yufka been merged with Markook? Just wondering if it indeed is the same bread. --92slim (talk) 13:20, 7 March 2015 (UTC)
thread_title:  Yufka 

message: Hello fellow Wikipedians,
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thread_title:  External links modified 

message: *Oppose merger with Yufka for the reason that breads are known by different names in different regions, and there is no indication through sources, photos, etc. that will lead us to conclude that Yufka is the same as the Markook which, in some places, is baked in an oven. In fact, my experience with bread that is cooked on a domed-shaped iron (convex griddle) is that it is an unleavened bread called Saj-bread in Israel, which differs from the flatbread that is made to cling to the wall of an earthen oven, and called by Arabs here "markook." However, in Turkey, the Saç Ekmeği bread (yufka) is, indeed, similar to the markook saj bread made in Lebanon. The German ethnographer Gustaf Dalman (1855–1941) who visited Palestine in the early 20th-century made a diagram of the different breads made in Palestine, showing two separate types of bread for Saj bread and for Markook bread. Both are flatbreads, but one has a larger circumference (i.e. the Saj bread), while the other, the Markook, is smaller in circumference and a bit more thick. Davidbena (talk) 18:56, 27 April 2020 (UTC)
replies: text: OK, in that case, let's make sure that saj bread isn't given in the current article as a synonym for markook bread, and that it is in the same article as sac ekmeği. I don't really care what the name of that article is, though yufka seems sub-optimal, since it is ambiguous. --Macrakis (talk) 21:37, 27 April 2020 (UTC)
replies: text: I can agree to your proposal. I'll make the changes.Davidbena (talk) 22:55, 28 April 2020 (UTC)
replies: text:  maybe saj bread is the best place for that? --Macrakis (talk) 14:23, 29 April 2020 (UTC)
replies: text: I do agree that there should be a separate article on "Saj bread," but currently on Wikipedia there is not a separate article by that name. "Saj (bread)" redirects to this article.Davidbena (talk) 14:51, 29 April 2020 (UTC)
replies: text:  I have created the saj bread article and split off the relevant content. Obviously it will need some filling out. I have also made yufka into a disambiguation page, and corrected some redirects. --Macrakis (talk) 21:02, 29 April 2020 (UTC)
replies: text: Thanks Macrakis. I'll try to work on it more when I have the opportunity. By the way, I bought a convex griddle called "saj" from Beersheva some years back. I have yet to bake unleavened bread on it, but I've been observing several YouTube videos to see how it is done.Davidbena (talk) 21:34, 29 April 2020 (UTC)
thread_title:  Merger with Yufka