Oak bread or what is locally known as Kalg has been cooked in western and southern regions of Iran since ancient times.
Oak bread or what is locally known as Kalg has been cooked in western and southern regions of Iran since ancient times. The acorn is commonly used among people of Zagros region in Kohgiluyeh and Boyer-Ahmad province both for feeding and for medicinal purposes. To make the flour for Kalg, fresh acorn is peeled and dried and then mixed with water before it is baked in traditional ovens or furnaces.
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